Espresso Machine
The espresso machine is the heart of our coffee drink menu. This page covers what it does, its main parts, and the daily maintenance that keeps it running well.
Fully Automatic Machine
Our espresso machine is fully automatic — there is no manual backflush, steam-wand purge/wipe, or knock box to empty, and no extended warmup wait. The Main Parts table below still describes a semi-automatic workflow (portafilter, steam wand) and needs a fuller pass to match our actual machine; treat that section as unconfirmed until it's updated.
Looking for Step-by-Step Instructions?
See How to Use the Espresso Machine for the full drink-making guide.
What It Makes
The espresso machine pulls concentrated espresso shots that are the base for:
| Drink | Description |
|---|---|
| Espresso | Straight shot(s), served as-is |
| Americano | Espresso + hot water |
| Latte | Espresso + steamed milk (light foam) |
| Cappuccino | Espresso + steamed milk (heavy foam) |
| Macchiato | Espresso "marked" with a dollop of foam |
| Mocha | Espresso + cocoa + steamed milk |
| Iced latte | Espresso + cold milk over ice |
Main Parts
Get familiar with these parts so you can communicate clearly if something goes wrong.
| Part | What It Does |
|---|---|
| Portafilter | The handled basket you fill with ground coffee and lock into the machine. We use a double-shot portafilter (holds 18-20g). |
| Group head | The part of the machine where the portafilter locks in. Hot water flows through here under pressure. |
| Steam wand | The metal arm on the side used to steam and froth milk. Gets very hot. |
| Drip tray | The grated tray below the group head that catches drips and overflow. Has a removable container underneath. |
| Water reservoir / line | The machine's water supply. Ours is connected to the water filtration system. |
| Grinder | Separate from the machine but used together. Grinds whole beans to espresso fineness. |
The Steam Wand Gets Extremely Hot
Never touch the metal part of the steam wand with bare hands. Always use a damp cloth when wiping it. Burns from the steam wand are the most common kitchen injury.
Daily Maintenance
These tasks keep the machine in good shape and the coffee tasting right. Since the machine is fully automatic, there's no manual backflush, steam-wand purge, or knock box — maintenance is lighter than a semi-automatic setup.
Opening
- Turn on the machine. It's fully automatic — no extended warmup wait.
- Pull a test shot to confirm flow and flavor before serving customers. Discard this shot.
- Check the drip tray and empty if needed.
Closing
- Wipe down the exterior of the machine with a damp cloth.
- Empty and clean the drip tray.
- Turn off the machine.
When to Call the Manager
Contact the manager if you notice any of these:
- Machine is not building pressure (shots dribble out slowly or not at all)
- Strange noises during operation
- Water leaking from anywhere other than the drip tray
- Steam wand not producing steam
- Error lights or error messages on the display
For quick fixes you can try yourself, see Troubleshooting.
Last updated: July 2026