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Carola
Espresso Machine
Made In Italy Owner’s Manual by:
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Table Of Contents
Table Of Contents .................................................................................................................... 1
Diagrams ................................................................................................................................ 1
Introduction .............................................................................................................................. 2
First Time Set Up ..................................................................................................................... 2
Before Each Use ...................................................................................................................... 2
Normal Operation .................................................................................................................... 3
Water Reservoir ......................................................................................................................... 4
Brewing Espresso ................................................................................................................... 4
Quantity of ground coffee .......................................................................................................... 4
Tamping ................................................................................................................................... 4
The grind ................................................................................................................................. 5
Consistency .............................................................................................................................. .5
Setting Coffee Brew Temperature....……………………………………………………....………….5
Maintenance ........................................................................................................................... . 6
PID Parameters…………………………………………………………………………………………6
Backflushing ............................................................................................................................ 6
Plain water backflushing .......................................................................................................... 6
Backflushing with espresso machine cleaner .......................................................................... 6
Setting Pump (Brew) Pressure ................................................................................................ 8
Group Gasket And Shower Screen Replacement ................................................................... 9
Gasket and Screen Removal ................................................................................................... 10
Cleaning The Group ................................................................................................................ 11
Gasket And Screen Installation ............................................................................................... 11
Descaling ............................................................................................................................... 12
Troubleshooting .................................................................................................................... 13
Not Heating .............................................................................................................................. 13
Espresso Coming Out Too Slow Or Not At All ......................................................................... 14
Espresso Coming Out Too Fast .............................................................................................. 14
Warranty ............................................................................................................................... 15
We Are Here To Help ............................................................................................................. 15
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Diagrams
1. Power Switch
2. Power Indicator Light
3. Heating Indicator Light
4. Water Reservoir
5. Cup Warming Tray
6. Pump (brew) Pressure Gauge
7. E61 Group Head
8. Brew Lever
9. Drip Tray
10. Single Portafilter
11. Double Portafilter
12. Cleaning Brush
13. Backflush Disc
14. Coffee Tamper/Scoop
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Introduction
Thank you for your business! You are going to love your new Carola espresso machine. It combines
classic beauty, value, and great performance for making the best espressos you’ve ever tasted! These
instructions include tips that will help bring out the Barista that’s hidden within! Enjoy your new machine!
First Time Set Up
Before using your machine, test your water for hardness using the provided test strips. Fill a glass with
cold tap water; dip the tip of the test strip into the water for one second, then pull the strip out of the water
and hold it horizontally for fifteen seconds. After fifteen seconds, compare the color of the strip to the chart
on the side of the package to determine how many grains of hardness is in your tap water. Three grains or
less of hardness is acceptable to be used in the machine.
Note: Should your water’s hardness level exceed three grains, then it is strongly recommended that an in
tank softener be used or a different source of water that has been tested for hardness. Some bottled water
can be extremely hard and should always be tested before using. Using a Brita or PUR style pitcher or
faucet filter DOES NOT remove any hardness from the water and should only be used in the machine if
your water source is under 3 grains of hardness. Using hard water in the machine will affect its
performance and may cause damage to the machine which is not covered under warranty. Open the
hinged reservoir door on the top of the machine and remove the water reservoir. Rinse the water reservoir
out and fill with cold softened water and then install it back into the machine being careful not to spill any
water inside the machine. Be sure that silicone lines are sitting on the bottom of the reservoir. To make
sure boiler is completely filled before continuing set up, please follow these first time stet up directions:
1. Fill water reservoir and place in machine
2. Power up machine for 30 seconds allowing pump to draw water
3. Shut down main power for 4-5 minutes allowing heating element to rest
4. Repeat 2 to 3 times at this point your boiler should be full and now you can allow your machine to fully heat
Failure to follow the steps can result in damage to your heating element.
Before plugging the machine in, verify that the brew lever is in the down position. Also make sure the
power switch is in the center off, and the drip tray is in place. Plug the machine into the outlet* and then
turn flip the switch to the “on” position. Raise the brew lever for at least 30 seconds until water comes out
of the group head and then lower the brew lever. The heating indicator light will illuminate and the machine
will start heating up. You will hear some gurgling noises as it heats up this are normal. After filling the
boiler insert the portafilter into the group head so it heats up with the machine. The machine should reach
temperature in approximately 15 minutes, but to make delicious espresso with thick rich crema it is
necessary to allow the machine to be heated for 30-45 minutes with the portafilter kept in the grouphead.
* The electrical outlet must be a 3 prong 120V grounded outlet. No adaptors or extension cords should be used. A timer
may be used to turn the machine on and off, but it must be a 3 prong grounded timer rated for 15 amps. A GFCI outlet is
recommended but is not necessary.
Before Each Use
Fill the reservoir with cold softened water.
Place whichever portafilter you intend to use into the group head and then flip the power switch.
Let the machine warm up for 30-45 minutes for optimal performance.
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Normal Operation
Gauge
The gauge is for your pump (brew) pressure. When sitting idle the gauge is reading trapped pressure and
may vary. To get an accurate pump pressure reading install the backflush disc in the portafilter and lock it
into the grouphead and raise the brew lever. After a few seconds the pressure should rise to about 9-10
bar. When you make espresso the pressure will be slightly less which is normal. This can be helpful in
setting your grind. If your pressure is 9-10 bar with the backflush disc, but when you make espresso it is
less than 8 bar then you need to go finer with your grind which will create more resistance to raise the
pressure. Should you need to adjust the pump pressure please refer to the maintenance section of the
owner’s manual.
Lights
On the front of the machine there are 2 indicator lights. The green power light will illuminate when the
machine is on. The red heating light will illuminate every time the heater comes on and will cycle on and
off to maintain temperature.
Switches
There is one switch on the front of the machine. When switched “on” the machine will automatically fill
and begin heating. Please be conscience of this on first time set up and refer to directions stated above.
Normal Operation, Continued
Pump
The machine is equipped with a 52W vibratory pump. Vibratory pumps can be loud by nature and their
tone may change during the course of a shot which is normal.
The pump (brew) pressure is regulated by the expansion valve. To learn how to set the pump pressure
please, refer to the maintenance section of the owner’s manual.
The pump is equipped with a klixon thermal fuse. Should the pump run for an extended period of time the
klixon will kill power to the pump until it has cooled off.
The vibratory pump is also equipped with a pulsar. The main function for this device is to aid in the
quieting of the pump
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Water Reservoir
The water reservoir can be accessed by lifting the top off the machine. We recommend that the reservoir
be removed prior to filling to prevent the spilling of water inside the machine which can cause damage to
sensitive electrical components. Should water accidently get spilled inside the machine then immediately
turn the power switch to the off position and unplug machine from electrical outlet. Do not plug the
machine back in until it has had at least 1 full day to dry out. If it does not operate after that time then
unplug the machine and refer to the troubleshooting section of the owner’s manual.
The reservoir must be installed properly for the machine to function. The float inside the reservoir must be
on the left side of the machine. Also be sure the reservoir is seated as far down as possible and the
silicone hoses are not pushing the float down or the heater will not function.
The machine is equipped with a float in the water reservoir to detect the water level. When the water level
gets low the heating light will go out and the heater and pump will no longer function until the reservoir has
been refilled with water.
The reservoir should be cleaned at least once a week with mild dish detergent and rinsed thoroughly
before use. DO NOT PUT IN DISHWASHER!!!
Depending on your water quality it may be necessary to periodically sanitize the reservoir or if you are
using hard water and have a mineral build up inside. White vinegar can be used to sanitize and will also
remove the mineral deposits that can accumulate. Fill the reservoir with white vinegar and then let it sit for
an hour and then rinse and clean the reservoir thoroughly. If the reservoir still has a vinegar taste or odor
you can mix some baking soda and water in the reservoir to remove the taste and odor and then clean it
as you normally would.
Brewing Espresso
Let’s begin by stating that there are three main variables of preparing great espresso.
1. Quantity of ground coffee
2. Tamping
3. The grind
Quantity of ground coffee
Loosely fill the basket slightly mounding over the top. Then lightly run your finger arched across the
basket from left to right, right to left, front to back, and then lay your finger flat on the basket and go from
back to front to remove any excess coffee. This technique helps fill any voids in the basket to help achieve
an even extraction.
Tamping
After filling the basket with coffee then use your tamper to apply 30lbs of pressure evenly on the coffee
bed. Then without applying any pressure lightly twist the tamper on the bed of coffee to “polish” the loose
grounds on top. Then lock the portafilter firmly into the group head and then raise the brew lever to start
the extraction. When it has reached the desired level, lower the brew lever to stop the shot. It is very
important to tamp consistently with the same pressure each time or your shot quality and timing will vary.
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Brewing Espresso- Continued
The grind
Adjust your grind so that when you activate the pump, the flow of coffee coming out of the portafilter spout
looks like the tapered tail of a mouse. It should take approximately 25 seconds for a 2 oz. double shot. If
your shot is coming out quickly, the grind needs to be adjusted finer, if your shot is coming out to slowly or
not at all, the grind should be adjusted coarser. The grind particle size should look in between powder and
salt. Not as fine as powder, but not as coarse as salt. Getting the right grind is crucial to making delicious
espresso with a thick rich crema on top.
Consistency
The quantity of ground coffee and tamping pressure should always be the same. Using more or less
coffee or tamping lighter or harder will greatly affect the outcome and timing of the shot. If the shots are
not coming out properly then the only variable that should be changed is the grind.
Cleaning Tip: Get into the habit of disposing of the spent grounds immediately after brewing espresso.
After disposing of the grounds, return the portafilter to the group head and raise the brew lever for a few
seconds to rinse away excess oils and loose grounds. By regularly following this procedure, you will
greatly reduce the tar-like buildup on the shower screen that occurs if you allow coffee oils to dry and bake
on the hot group. A cleaning brush has also been included to clean the group screen and gasket.
Setting Coffee Brew Temperature
The Carola is equipped with a digital thermometer. The coffee brewing temperatures are adjusted with dip
switches located behind a trap door on the back of the machine.
To adjust the temperature, remove the trap door, make note of the original setting before adjusting. Please
ensure that the machine is unplugged directly from the wall to make sure there is no electrical current at all
running through the machine.The original setting should be 205 degrees Fahrenheit.
Please DO NOT adjust the boiler set point. This represented by the switches 7 and 8. These are to be left
in the “on” position. Please refer to the temperature chart to match the corresponding temperature to the
switch locations. Adjustments to the temperature are to be made while the machine is OFF!
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Maintenance
Backflushing is a vital maintenance procedure you must follow to help keep your machine running
flawlessly for years to come. There are two types of backflushing; one with plain water, and the other with
espresso machine cleaner.
Plain water backflushing should be done at least once a week, however if you are so inclined, feel free
to backflush with plain water as often as you like. It won't harm the machine and keeps the shower screen
clean. To backflush, you use the portafilter’s backflush disc. To remove your single or double portafilter
basket, use the blank portafilter insert. Turn it upside down and use its edge to pry the basket out of one of
your portafilters. (If you always make double espressos, you may choose to keep the blank portafilter
insert in your other portafilter so you always have one ready.) Next, place the blank insert into the
portafilter and slap it hard with the palm of your hand to secure it into the portafilter.
To perform a plain water backflush, place the portafilter into the group head. Then raise the brew lever all
the way up for 15 seconds, and then lower it. Water will forcefully discharge out of the bottom of the group
into the drip tray; this is normal. Repeat three to five times.
Backflushing with espresso machine cleaner is the same procedure as above with a few minor
differences. The first difference is backflushing with espresso machine cleaner only needs to be done
approximately once a month or every 35-50 espressos. We don't recommend backflushing with cleaner
more often than once every three weeks since overuse will remove oils that lubricate the brew lever and
valves.
To begin, place 1/4 of a teaspoon of espresso machine cleaner into the backflush disc in the portafilter
and then lock the portafilter into the grouphead. Now follow the same procedure as above until the cleaner
is dissolved and the water runs clear (about 5-10 flushes). Remove the portafilter from the group and rinse
thoroughly. Then take a damp cloth and wipe the underside of the group. After you have finished this
procedure, we recommend you pull a shot of espresso and dispose of it to cure the group. You're finished
and ready for another month of espresso.
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Setting Pump Pressure
This requires removing the outer
shell. The expansion valve is
located on the bottom of the
boiler and may be positioned
facing up or down as shown to
the right. The adjustment nut is
the one that is attached to the
soft silicone hose and is shown in
the picture to the lower right.
Start by inserting your backflush
disc into the portafilter then
locking it into place in the
grouphead
Raise the brew lever and then
wait a few seconds for the
pressure to rise. After the
pressure has risen, use a 10mm
wrench to expansion valve
adjustment screw. Turning
clockwise will increase the
pressure, counter clockwise to
decrease the pressure.
To set the pump pressure, turn
the adjustment nut shown in the
picture to the right. Turning
clockwise will increase the
pressure, counter clockwise to
decrease. Be sure the attached
silicone line does not get twisted
or this can cause the pressure to
rise. If you remove the silicone
hose while setting pressure
please be conscience of the
dripping water and place a dry
towel underneath the valve. Be
aware not to get any water on the
electrical components wet!
The recommended setting with
the backflush disc is 9 - 10bar.
When you make espresso the
pressure will be slightly less. If
the machine puts out 9 - 10 bar of
pressure with the backflush disc,
but then when you make coffee
the pressure is less than 8 bar
then the machine is fine, it’s the
grind that needs to be adjusted
finer.
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Group Gasket And Shower Screen Replacement
The group gasket is a black rubber or blue silicone gasket. This makes the seal between
the portafilter and the group head. We recommend replacing the gasket on a yearly basis
which will make the replacement procedure much easier. The Carola uses an E61 8.5mm
gasket. They can be purchased from our website at the link below:
https://www.chriscoffee.com/Group-Gaskets-p/groupgasketg.htm
Replacing the group gasket requires the removal of the shower screen as well so we also
recommend replacing the shower screen at the same time. The E61 shower screen can be
purchased from our website at the link below:
https://www.chriscoffee.com/Group-Shower-Screens-p/groupshowerg.htm
If water is leaking around the portafilter while brewing then the group gasket should be
replaced.
Before replacing the group gasket and shower screen the machine should be turned off
and cooled down so that the grouphead is cool to the touch.
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Group Gasket and Screen Removal
There are two ways to remove the group gasket and shower screen depending on how old
they are. If you replace the group gasket on a yearly basis then the first method shown is
recommended. If the gasket is older and dried out then the second method shown will be
necessary.
Method 1
In the picture to the right shows an indent that
goes around the perimeter of the screen.
Insert either a flat blade screwdriver or a spoon
into the indent and then carefully pry the gasket
and screen down. You may have to do this on a
few spots to remove them more easily.
Method 2
If the gasket and screen will not come out using
the previous method then you will need a scratch
awl or ice pick to remove them.
Using the scratch awl or ice pick, deeply pierce
the gasket and then pry it down. If the gasket is
old and dried out then it will be more difficult to
remove and will come out in pieces. Repeat until
all remnants of the old gasket are removed.
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Cleaning The Group
Before installing the new gasket and screen it is very important to clean the group head.
Make up a solution of hot water and backflushing cleanser. Using the provided cleaning
brush and cleanser, clean the group head and be sure the groove that the gasket sits in is
completely free of any residual gasket material and coffee grounds or the new gasket will
not seat properly.
Group Gasket And Screen Installation
Step 1
With the writing or beveled side of the gasket
facing up insert the screen into the gasket
as shown to the right. To make installation easier, use
a little bit of food grade lubricant around the perimeter
of the gasket.
Step 2
Remove the insert basket from one of your
portafilters and then insert the screen and
gasket into the portafilter as shown to the
right.
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Group Gasket And Screen Installation- continued
Step 3
With the gasket and screen in the portafilter,
press the portafilter into the group head as
shown. Apply equal upward pressure on the
portafilter so the gasket goes in evenly. Once
the gasket is up far enough then lock the
portafilter into the group head and turn as far
right as possible. Then remove the portafilter
and re-install the insert basket and then work
the gasket up further into the grouphead
using the portafilter with the basket installed.
If you are having trouble then remove the
portafilter and press the screen up further by
hand and then try using the portafilter again.
Maintenance Tip: Replacing the gasket on a yearly basis will make the replacement
procedure much easier. There are also benefits to having a new gasket. It will provide a
better seal for a better espresso extraction and it also enables you to be able to remove the
shower screen without ruining the gasket to provide for better cleaning which will result in
better tasting shots.
Descaling
Chris’ Coffee Service does not recommend descaling by the end user.
Often times home descaling can cause more problems than it solves. Various home
descaling agents can react to the minerals and foam over ruining electrical components. If
the solution is too strong it can cause the chrome plating inside the group to flake off and
get in the coffee or if it’s too weak it can dislodge minerals and cause a blockage. For
liability/warranty reasons we strongly discourage descaling and will not provide any
instructions on the process. Please seek a qualified service technician to properly descale
your machine.
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Troubleshooting – Continued
Not Heating
Verify the machine is plugged into the outlet and the outlet has power. Also check the power
cord and make sure it it properly installed into the back of the machine. Verify the power
switch is in the on position.
Check the resettable hi-limit switch on the boiler to see if it is tripped. Unplug the machine
from the outlet and remove the outer body panels. Locate the resettable hi-limit switch on
top of the boiler shown in the picture to the upper right. Press the small center button down
firmly to reset. Re-install the outer body panels and then plug the machine back in and turn
the power switch to the “on” position. Wait 15 minutes for the machine to heat up.
Make sure the water reservoir is filled with water and is fully seated as far down into the
machine as it can go.
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Troubleshooting
Espresso Coming Out Too Slow Or Not At All
Install the backflush disc into your portafilter and then lock it into the group head. Raise the
brew lever to check the pump pressure. Recommended setting with the backflush disc is
9 -10 bar. Adjust the pump pressure if necessary. Please refer to the maintenance section
of the owner’s manual for instructions.
If pump pressure is good then try adjusting the grinder to a coarser setting.
Make sure the longer silicone water line in the reservoir is at the bottom of the reservoir
below the water level.
Make sure the screen on the end of the silicone water line in the reservoir is not clogged
with debris.
Be sure the insert basket is not over filled with coffee and you are tamping with no more
than 30lbs of pressure.
Espresso Coming Out Too Fast
Install the backflush disc into your portafilter and then lock it into the group head. Raise the
brew lever to check the pump pressure. Recommended setting with the backflush disc is
9 -10 bar. Adjust the pump pressure if necessary. Please refer to the maintenance section
of the owner’s manual for instructions.
If pump pressure is good then try adjusting grinder to a finer setting.
Be sure the insert basket is filled with the proper amount of coffee and you are tamping with
30lbs of pressure.
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Warranty
The Carola comes with a 1 year warranty starting from the original date of purchase to
protect against defects in materials or workmanship. The warranty is void if the product has
been damaged by abuse, neglect, or modification. The warranty is provided by the seller of
the machine. Contact your distributor for more information.
We Are Here To Help
Enjoy your new espresso machine and remember, should you have any questions, either
visit our FAQ or knowledge base section on our web site or contact us by phone at
(518) 452-5995 or by emailing technical questions to service@chriscoffee.com
Please remember: Save the shipping carton and all the packing material that came with
your machine. This is very important should you need to return your machine to us. If you
do need to send your machine back for any reason, you must first call our service
department and obtain a Return Authorization number prior to shipping. Be sure to insure
your machine and pack it securely. We can not be responsible for any damage that might
occur while in transit to us. Properly packing your machine with the original carton and
packing material minimizes this possibility. Should it be necessary for you to file a damage
claim with the shipper, we will of course be happy to assist you with the required course of
action.
Thank you again for your business,
Chris
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