Quick MILL Carola Owner's Manual

Carola

Espresso Machine

Made In Italy Owner’s Manual by:

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

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

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.

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

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.