Most machine breakdowns don’t come out of nowhere. There are usually warning signs weeks before anything actually fails. The trick is knowing what to look for - and calling someone before it goes from a quick fix to an expensive repair.
Here are the five things we see most often.
1. Your shots are running too fast or too slow and the grinder isn’t the problem
The first thing to check when espresso isn’t extracting properly is the grind. But if you’ve dialled in the grinder and shots are still gushing through in 15 seconds or barely dripping out, something else is going on.
It could be the pump losing pressure, a worn group head gasket, or a blocked water line. If adjusting the grind doesn’t fix it, don’t keep fiddling, get it looked at.
2. The temperature is all over the place
Espresso should brew at around 90–96°C. If your first coffee of the day tastes fine but they get progressively worse, or if the temperature seems to swing between too hot and not hot enough, the thermostat, heating element, or PID controller might be on its way out.
Some machines have a temperature display. If yours does, keep an eye on it. If it’s fluctuating by more than a couple of degrees during service, that’s not right.
3. Leaking water (even a little)
A small puddle under the drip tray. A bit of water around the group head. Steam escaping from somewhere it shouldn’t. These things get ignored because the machine is still making coffee, but they always get worse.
Leaks usually mean a worn seal, a cracked fitting, or a failing valve. The repair is usually straightforward if you catch it early. Leave it and you might be looking at water damage or a much bigger fix.
4. Strange noises
You get used to the sounds your machine makes. When it starts making new ones - louder pump noises, grinding or rattling sounds, hissing that wasn’t there before - pay attention.
A struggling pump can mean a blockage or wear. Hissing can be a pressure issue. Rattling might be a loose component. None of these are things to ignore. The sooner you act, the cheaper the fix.
5. The coffee just tastes wrong
You’ve cleaned the machine, you’ve dialled in the grinder, the coffee is fresh, but something’s off. Bitter, sour, flat, or just not what it used to be.
This can be a water temperature issue (see above), a build-up of coffee oils and residue that normal cleaning isn’t shifting, or scale inside the boiler. A proper service includes a deep clean and descale that goes beyond what daily maintenance can do.
How often should you service a commercial machine?
As a rule of thumb, a busy cafe should have a professional service at least every 6 months. A lighter-use machine (office, small restaurant) can stretch to once a year. Your machine manual will have a recommendation, but if in doubt, ask your supplier.
Regular servicing costs a fraction of an emergency repair. And it keeps your coffee tasting the way it should - which is the whole point.
Think your machine might need a look? Give David a call. We’ll talk through what you’re seeing and let you know whether it’s something you can sort yourself or whether it needs a visit. No pressure, just a straight answer.