Question about Isomac Zaffiro Espresso/Cappuccino Machine for Home or Office

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I have recently purchased an Isomax Zaffiro (1 month ago). When it arrived I could not get a decent shot - the crema was thin and pale and although I would pull a 60ml shot in 27 seconds I could not get the darker viscous crema/shot that I have before on other machines. I also noticed water leaking from under the machine. I sent it back and they repaired it (a new machine!!!) and explained that the pump was leaking (I thought this strange as pressure seemed to be OK but it did explain the leaking). I have recently got the machine back after 3 weeks and it still not giving me a drinkable shot!!?? I have tried different grinds, 4-5 different beans, different tamps but cannot make this machine work - any help would be greatly appreciated!?

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Posted on Jan 02, 2017

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  • 1 Answer

SOURCE: Isomac expresso machine

We have owned an Isomac Millenium for ~2y.

In the first months, we encountered low water to the brew head, although both the steam and hot water wands had decent pressure and flows.

Adjusting our grind, so that the coffee beans were coarser helped immensely--for awhile.

Then the problem gradually reappeared as an extremely slow brew time. Our machine was still relatively new, so we shipped it back to our place of purchase. It came back working just great and interestingly the filter in the resovoir was now filled with the filtering particulate it did not come with.

I am surmising, that however great the engineering is on the Isomac, manufacturing leaves something to be desired. Do not let your warranty expire. Pay the shipping and fix your otherwise great machine.

Posted on Dec 20, 2007

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  • 5 Answers

SOURCE: Water tamp

Hi,
General descaling will work for a while, but after some time, you'll get the temperature problem worse and worse.

I had a problem with my Pavoni 16 lever not being hot enough, and so not having enough steam pressure. The solution was to clear the lime deposits from the thermostat. When I did that, the temperature and pressure shot back up.

The thermostat is in the base of the machine, and it's at the end of a blind tube coming from the base of the boiler. So even if you regularly boil up the machine with vinegar, the end of that blind tube doesn't really get cleaned, and it fills up with lime. When that happens, the thermostat isn't able to properly sense the temperature of water in the boiler.

You can fix this without opening the boiler. Remove the base of the machine, and separate the thermostat from the pipe that connects it to the boiler by undoing the plumbing connection. Disconnect the electrics from the thermostat and fill its sensor end with hot vinegar, then flush and refill a couple of times to get it really clean. Poke a long flexible object, like a pipe cleaner or cable tie, up the short bent pipe that connects the thermostat to the boiler, while dribbling some hot vinegar down the pipe. Reconnect the thermostat to the pipe and do 3 boil flushes of the machine with clean water.

You can see the tube in photo #36 of my Pavoni rebuild at http://cid-e0a4d8901828b395.space...A4D8901828B395!166

Hopefully this will get your machine back to making great coffee!

Fergus.

Posted on Sep 08, 2008

  • 4 Answers

SOURCE: No crema

Sounds like the handle where you put the coffee in needs replacement, if you leave the machine on for long periods with the handle on there is a metal spring inside with plastic parts that regulate the pressure in the tamping basket. 9 BAR is the desired pressure to produce crema. the plastic parts can melt and the spring looses tension. If you place the handle on, lock it, the it should shift slightly backwards on its own if you have to help it I have bad news replacement time. I have seen replacement from 25.00 - 90.00. I have two classicos and already replaced one handle and have to do the next. It could take one time of leaving the machine on all day. Good to get in habbit of turning off the machine immediately after use let it cool slowly attached to unit and clean it when you get home. Immediate cleaining in cold water could make the spring fatigue faster and also cause this problem.
If you are brave and can remember where parts were; take the three screws off where the coffee comes from handle slowly separate the parts and you will see if plastic melted, is distorted or spring is like mush.
Here is the saeco parts diagram and parts ordering site but I warn you its the most expensive
www.saecoparts.com/SaecoEspressoClassicoBodyparts.html - 70k -

Posted on Feb 17, 2009

  • 10 Answers

SOURCE: Acaso Dream espresso machine no crema

Are you getting enough atmospheric bars of pressure? Should be around 9 or so. if not that may be your problem... also if your portafilter is pressurized (there will be a plastic disc under the screen) try removing it and see if you are getting crema then... Helped alot with mine. I also shaved the bottom to make it bottomless but that may be alot further than you want to go.

Posted on Apr 09, 2010

  • 1 Answer

SOURCE: Bean hopper is full...beans are

make sure the button is not stuck sideways when you push to brew

Posted on Jun 30, 2011

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1 Answer

Dispenses very little CREMA. Is there something to adjust?


Rule of thumb - espresso machines deliver a shot of coffee in 25 to 35 seconds.

If there is no crema and the coffee comes faster:
  1. There is not enough coffee in the portafilter (7 grams per shot).
  2. The coffee is not tamped enough (about 30 lb pressure on the tanmper handle).
  3. The grind is too coarse.
If the above does not "fix" the crema problem, post again and include make and model of the machine and type of portafilter.

Good luck.

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Do you have a thick or thin switch? If its the thick one I have one.

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Just set up a recently purchased used Astoria argenta single and can't get a thick Espresso


Try adjusting the grind on the grinder to a finer setting, and make sure that the machine ins producing about 9 bars of pressure on the water pump(check bottom gauge on manometer).

Feb 19, 2009 | Astoria Argenta AEP-2 Coffee Maker,...

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Sissling when making espresso


First of all, do you steam your milk first then immediately brew the shot? If so, that is your problem. When you depress the steam switch, the temperature elevates way past what is optimal for brewing espresso. If you try to brew immediately after steaming milk or using the hot water feature, that would definitely be why your espresso sizzles. Your shot will likely come out burnt tasting, thin and just plain rancid.

Either brew your shot first (learn temperature surfing for your best shots), or immediately after steaming milk, turn off the steam switch, depress the brew switch (without portafilter in place) for a few seconds until no steam comes out- only water (wait till you don't hear the sizzling sound). Hope this helps.

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Curious


Hi,

Try to descale your machine, if there are calcium in the boiler then the coffee will have wrong temperature and tast bad.

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1 Answer

Weak coffee and pale crema.


If you get weak coffee from espresso machines:

Check water temp, if water temp is insufficient , most common is scale heating element , faulty element, faulty thermostat.
Check if water is dripping right at the center of the filter, if it is dripping on one side because the orifice is clogged, that can result in weak coffee.
Coffee blend not well distributed on filter basket.

On Espresso machines:

Check water temp, same as filter coffee machines (thermostat element, scale on heating chamber).
Ensure that coffee is filled correctly in the filter cup (fill at level), and well pressed.
Ensure that the coffee mixture that you are using is not too coarse, buy the apposite one for espresso.
Ensure that you are not leaving the machine brewing for a time that is too long, and Italian coffee cup is very small, approximately one regular shot.

On the hob moka pots (espresso, Moka and Bialetti type):

This are the trickiest ones, you need art and practice to get a good espresso with a Moka, but when you learn, the result is better than what you may get with an home electrical espresso maker.
The frame on the hob must be not too strong, and the mixture coarse but well pressed, with water at level tag, or you will get a weak coffee.
On Mokas a good strategy is keeping hob at minimum, and turning up the flame at top when coffee starts coming out.


Note: insufficient pressure and clogged lines on electric machines never give you a weak coffee, exactly the opposite.
Not pressed mixture always gives weak coffee, but too much pressed mixture may give you coffee with bad taste.

Jul 16, 2008 | Gaggia Titanium Espresso Machine

1 Answer

UNABLE TO GET GOOD CREMA ON TOP OF COFFEE:


It could be. Your grind should determine the amount of time that it takes the shot to pour. Standard is 18 - 30 seconds. I prefer 25. If it only takes 10 sec, your crema will be weak.
Are your beans fresh? Older beans produce less crema. By old, I mean more than a month if properly stored.
What is the temperature of you shots? The water coming out of the head should be about 195 F which makes the shots roughly 170-185. If it's too cold, you'll get worse crema. It's also possible to have mostly steam in contact with the grounds which will give the same results. Both indicate other problems.
Make sure your group head screen isn't clogged. And make sure everything is very clean, especially inside the handle (under the grounds basket - just pop it out with a screwdriver). Good luck!

Dec 16, 2007 | Rancilio Silvia Espresso Machine

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i used to do warranty work for LG needless to say, after finding out customers were waiting up to 2 1/2 months just to get parts i stopped doing any work for them. if it were me, i would take both the washer and dryer back and buy a bosch instead. much more reliable and there customer service is great

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1 Answer

Failing delonghi espresso machine ed140


check the filter holes. They might need to be cleaned with a needle.

Aug 27, 2007 | DeLonghi BAR 140 Espresso Machine

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