CHRIS COFFEE 01005 Sorella Dual Boiler Espresso Machine User Manual
- June 3, 2024
- CHRIS COFFEE
Table of Contents
CHRIS COFFEE 01005 Sorella Dual Boiler Espresso Machine
Diagram
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On/Off Bottom
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PID/ Display
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Coffee Boiler Gauge
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Steam Boiler Gauge
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Drip Tray
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Plumb Fitting
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Plumb/Reservoir Selector Valve
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Steam Joystick Knob
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Hot Water Joystick Knob
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Water Reservoir
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Vacuum/Expansion Valve Discharge
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Cup Rail
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Drain Pan (optional)
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Hot Water Wand
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Steam Wand
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Portafilter
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E61 Brew Lever / Cam Lever
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E61 Group Head
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Discharge Tube
Please Note:
images of portafilters are not accurate.
Your machine will include 1 double spouted wooden portafilter & 1 bottomless wooden portafilter
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Single Portafilter
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Double Portafilter
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Group Brush
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Bilnd/Back Flush Basket
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Coffee Scoop / Tamper
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Coffee Boiler Draining
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Coffee Boiler Element
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Steam Boiler Element
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Steam Boiler Drain
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Pump Adjustment Tool
First of all, thank you for your business! You are going to love your new Sorella Dual Boiler Espresso Machine. It combines classic beauty, value, and great performance for making the best espressos,cappuccinos, and lattes 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 WIFI AND RESERVOIR SENSOR CALIBRATION
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After removing the Sorella and the accessories from the packaging make sure your machine is on a level surface. Save the packaging for future shipping or storage purposes.
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Before plugging the machine in verify the steam and hot water knobs are closed and the brew lever is in the down position.
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First we want to connect to the Sorella’s Wifi. Plug the machine into the power supply and then turn on the on/off button (1). The illuminated power button will flash quickly to indicate the reservoir is empty. A slow flash will indicate you are connected to the Wifi. A solid light means no connection to the internet.
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On your device open the Wifi settings and select the QUICKMILL##, enter the password as written QUICKMILLGL2B. When connected open your web browser on your device. In the address bar enter the address 192.168.1.1 press enter > go > search & this will open the Quick Mill APP.
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NOTE: Only 1 devise can be connected at a time.
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See the Reservoir Sensor Calibrations and App operations on page 21. After the Calibration you can fill the water reservoir.
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The Sorella can be used with the water reservoir, or to a direct plumb line. If you chose to use the Sorella with the water reservoir you will need to calibrate the machine before adding water to the reservoir.
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Before adding water to the reservoir you want to test the 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, than it is strongly recommended that an in tank softening pouch (part# 11902) or a distilled with water with the Third Wave treatment (part#twwespresso).
NOTE: RO, or plain distilled water is not recommended! -
The water reservoir is located on the right side. Slide the reservoir out to the right carefully not to pinch the water intake tube. 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 the intake water line is fully submerged.
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The pump will come on to fill the boilers and then will turn off after the boilers have completed filling.
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After the boilers have finished filling then place whichever portafilter you intend to use into the group head. Then lift the brew lever to activate the pump and keep the lever up until water comes out of the portafilter for at least 15 seconds and then lower the brew lever.
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The machine should reach temperature in approximately 20 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.
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After the boilers have finished filling then place whichever portafilter you intend to use into the group head. Then lift the brew lever to activate the pump and keep the lever up until water comes out of the portafilter for at least 15 seconds and then lower the brew lever.
BEFORE EACH USE
- Verify the steam and hot water knobs are both closed (straight forward position) and your brew lever is pointing straight down.
- The reservoir is full of water.
- Place whichever portafilter you intend to use into the group head and then turn the coffee boiler power switch to the on position. If you plan on using the steam or hot water wand then also turn on the steam boiler power switch.
- Let the machine warm up for 30 minutes for optimal performance.
USING THE APP
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Automatic: The machine turns on and off according to the times entered in the “clock setting page”.
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Eco: The steam boiler and coffee boiler reduce the set points temperature after the set time.
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Manual: the machine is switched on and off manually through the main switch.
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Counters: This field shows the different counters about the dosing and maintenance.
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Cleaning Start: In this field you can start the cleaning of the group coffee. After the start follow the instructions on the display. To abort the cleaning turn the machine off and on again.
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Unit Measure: It is also possible to set the unit of temperature measurement, the set point of the steam boiler and coffee boiler.
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Setpoint Steam / Setpoint Coffee: In this field you can set the temperature of the boilers.
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Charging mode: In this field is possible set tank or direct plumb.
In the filed without “Save Settings”, confirm every change with one touch of the display. -
Clock setting: In these fields you can set the date and time of the machine. Then, press Save Settings.
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Setting ECO: If active, you can set the temperature to which the boiler services and the boiler coffee. The boilers must bring after the set time. Then, press Save Settings.
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ON/OFF auto settings: These fields allow you to set the automatic on and off time of the machine on all days of the week. If you want to set the same for every day, after entering the times on Monday, press Copy to All to repeat them automatically.
For each day, you can set three time slots. The ON/OFF auto function is effective only if the machine is put in auto mode (Dashboard Menù).
We had to translate Italian to English, so if any of this is unclear please email support@chriscoffee.com for clarification
BREWING ESPRESSO
First let us begin by explaining the three (main) variables of preparing great espresso.
- Quantity of offee
- Tamp
- Grind
QUALITY OF COFFEE Loosely fll 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. We realize this technique may be outdated, and there are several
ways of preparing your coffee, so please use this as a suggestion only.
TAMP After filling the basket with coffee use your tamper to apply 30 lIbs 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 ill vary.
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 approximately25-30 seconds fora double shot (anywhere between 1-2 oz. depending on your preference). If it is coming out quicker then the grind needs to be adjusted finer, if it is coming out slower or not at all then the grind should be adjusted coarser. The grind particle size should look in texture 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 thick rich crema. When your machine isn’t pulling optimal shots, and your pressure is at 9 bars with a back flush disc. in place, the first place you should turn would be your grinder.
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.
STEAMING MILK – BASICS
First, let’s talk about some of the things you need to learn in order to
become ‘barista-like’ in your techniques.
MILK Whole milk works best to steam, both in technique and in flavor! Lower fat milks contain mostly water which will not foam well and will be almost tasteless when steamed. After all your hard work you will be left with a less than desirable tasting beverage.
TEMPERATURE Your whole milk needs to be as cold as possible to ensure the creamiest,sweetest, and best tasting micro-foam. Once the milk has reached a temperature between 150-160 degrees, you must stop the process. The longer amount of time you have with the cold milk gives you that extra time to continue making the milk creamy and sweet tasting. Milk heated above 160 degrees will be burnt and taste terrible.
STEAMING PITCHER The size of your pitcher is relative to the size and number of drinks you will be preparing at the time. Our recommendation on pitcher choices would be our own “Pro Barista Steaming Pitcher” which has become the pitcher of choice of the renowned baristas who helped train Chris’ Coffee Service in this frothing technique. These baristas felt the Pro Barista eaming Pitcher prom ted a user friendly rolling of the milk which made it simple to create thick rich micro-foam for pouring Latte Art.
AMOUNT OF MILK Too little milk in your frothing pitcher will cause splashing when you turn on the steam arm; too much milk will cause overflow and make a huge mess. The pitcher must be filled between 1/3 to 1/2 full to have the maximum capacity for properly steaming milk. If your pitcher has a spout, fill it to half an inch below where the spout starts.
STRETCHING MILK Refers to the initial heating of the mlk and the forceful
introduction of air.
Stretching continues until the milk reaches an approximate temperature of 100
degrees or “body temperature”
TEXTURIZING MILK Refers to the next phase of frothing whereby the steam
wand is submerged in the milk and the pressure continues to roll the milk.
This process breaks down the large air bubbles into tiny air bubbles which
then creates the smooth and creamy texture that is most desirable.
NOTE It is highly recommended to steam your milk before pulling your
shot. It is also recommended to not use a steaming pitcher that is larger than
200z for optimal performance.
STEAMING MILK – TECHNIQUE
As you face your espresso machine, point the steam arm over your drip tray and
open up the steam valve in order to purge out any unwanted water that may have
collected inside the wand due to condensation – you do not want that added to
your delicious beverage Next, position the steam arm so it is facing directly
toward you and slightly angle it 45 degrees from the base.
Holding your half-filled steam pitcher with the handle facing you, submerge
the tip of the steam wand approximately an inch below the surface of the cold
milk. Your pitcher bottom should be parallel with the countertop. The steam
arm should gently rest in the spout of the steam pitcher. Now slightly tilt
the pitcher left, keeping the arm away from the side of the pitcher. Open the
steam knob completely and position the pitcher so the tip is just below the
surface of the milk. This action creates the ‘stretching’ of the milk – in
other words, adding air to the milk. When done properly, the sound you hear at
this point resembles ‘sucking’.
You continue this until the milk reaches an approximate temperature of 100
degrees or “body temperature”.
After your milk has reached this ‘body temperature, submerge the tip of the steam arm approximately one inch below the surface of the milk to get the milk spinning. This process continues to roll the milk over itself again and again – breaking the large air bubbles into tiny air bubbles – resulting in a new creamy and sweeter ‘texture’ of the milk. When your milk has reached approximately 155 degrees or the bottom of the pitcher becomes too hot to hold then turn the steam knob off.
Using a steaming thermometer is helpful when you are learning to steam milk. As you gain more experience and become more comfortable with the process you will be able to steam milk without the help of a thermometer. If you notice in the procedure above we mention temperatures and we also mention “body temperature” and the pitcher being “too hot to hold” We mention this because body temperature is 98.6 which is real close to 100 degrees andwhen the pitcher becomes too hot to hold the milk will be around 150 degrees. This makes it very easy to steam milk without a thermometer. You will “stretch” the milk until the pitcher becomes body temperature and then you start the “texturizing” of the milk until the pitcher becomes too hot to hold on the bottom and then you’re all done.
STEAMING MILK – TIPS
- When turning on your steam, always keep the tip under the surface of the milk for approximately 3 seconds. If you pull it out too soon, you will destroy the nice velvety micro-foam
- After removing the steam wand from the milk, position it over the drip tray and then open the steam knob for 1-2 seconds to clean out any trapped milk inside the tip and then wipe it down with a damp cloth immediately or the milk will dry out on the steam wand and will be difficult to clean.
- While texturizing the milk, if you lower the tip too far into the milk you create turbulence rather than rolling. Turbulence will not make micro-foam.
- If there are a few bubbles in the milk after you have finished, wait 5-10 seconds to allow all the remaining bubbles to surface, then simply tap the edge of the pitcher on the counter and swirl the milk slightly and they will disappear.
- Be sure to keep your steamed milk moving/swirling until you are ready to pour since milk has a natural tendency to separate.
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 FLUSHING should be done at least once a week, however if you
are so inclined, feel free to backfiush 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 backilush, 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.
BACK FLUSHING WITH DETERGENT (Part# FCL500) is the same procedure as
above with a few minor differences. The first difference is backfílushing with
espresso machine cleaner only needs to be done approximately once a month or
every 35-50 espressos. I 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, I 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.
SETTING PUMP (BREW) PRESSURE
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Remove the grommet on the back panel to expose the pump adjustment screw shown on the picture to the right.
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Plug the machine back into the outlet and then turn the power switch on
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Raise the brew lever and then turn the adjustment screw labeled “B” Turning clockwise will increase the pressure, counter clockwise to decrease the pressure. Recommend setting to 9 bar using the lower pump gauge as reference.
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After setting the pressure, lower the brew lever and then tighten the locknut labeled “A”
NOTE: After adjusting the pump pressure then you may also need to adjust your grinder. -
Raise the brew lever and then wait a few seconds for the pressure to rise. After the pressure has risen, use a flat blade screwdriver to turn the pump adjustment screw. Turning clockwise will increase the pressure, counter clockwise to decrease the pressure.
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The recommended setting with the backflush disc is 9 bar. When you make espresso the pressure may be slightly less due to less resistance.
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If the machine is able to put out 9 bars of pressure with the backflush disc, but when you make espresso the pressure is less than 9 bars, this means the grind needs to be adjusted finer which will create more resistance to raise the pressure. It is normal for the grinder to drift a little over time and using different coffees or depending on the freshness of the coffee may require a minor grind adjustment to stay in the preferred brew range.
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Tamping pressure can also affect brew pressure so be sure to tamp with the same 30lbsS of pressure each time. Tamping too lightly will cause the pressure to be low and the shot will come out quicker. Tamping too hard and the pressure will be higher and the shot may come out too slow or not at al.
GROUP GASKET & SHOWER SCREEN REPLACEMENT
- The group gasket is a black rubber gasket that makes the seal between the portafilter and the group head. We recommend replacing the gasket on a yearly basis. The Sorella uses an E61, 8 or 8.5mm gasket (Part# F015, F016 or CFL277, CFL278)
- 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.
- Before replacing the group gasket and shower screen the machine should be turned off and cooled down so that the group head is cool to the touch.
GROUP GASKET & SHOWER SCREEN REMOVAL
There are two ways to remove the group gasket and shower screen depending on
how old they are. If you replace the gasket yearly then the first method shown
is recommended. If the gasket is older and dried out then the second method
shown will be necessary.
METHODD1
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 gasketand screen down. You may have to do this on a few
different spots to remove it.
METHOD2
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.
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 cleanin9 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.
GASKET & SCREEN INSTALL
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Step 1
With the writing or beveled side of the gasket facing up insert the screen into the gasket as shown to the right. It is also recommended to use a little bit of food grade lubricant around the perimeter of the gasket to make installation easier. -
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. -
Step3
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 wll 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.
MAINTENANCE CONTINUEDD
DESCALING
- Descaling is the process of running a descaling agent such as citric acid through the machine to remove the accumulation of mineral deposits.
- If you are using softened water then it should not be necessary to descale the machine.
- Often times descaling can cause more problems than it solves. It 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 reasons we strongly discourage descaling and will not provide any instructions on the process.
CLEANING THE STAINLESS STEEL
- Specialty stainless steel cleaners can be used, but glass cleaner works well also. If there are dried up water stains then they can be cleaned with white vinegar.
- After cleaning the machine using a dry lint free cloth to buff the machine will providea nice mirror finish to the stainless steel.
TROUBLESHOOTING
NO STEAM FROM STEAM WAND
- Make sure the coffee boiler and steam boiler power switches have been turned on for at least 15 minutes.
- Check the upper gauge for steam pressure. Pressure should be around 1.2-1.7 bar. If the gauge is at zero then refer to the “Not Heating” section of the troubleshooting manual. If pressure is good then continue with steps below.
- Check the steam tip for a blockage. Clean steam tip holes with a paper clip.
- Check the steam wand for a blockage by unscrewing the steam tip from the wand. Check the inside of the steam tip for dried up milk and then make sure the white teflon tube in the steam wand is also free of dried up milk.
NO WATER FROM HOT WATER WAND
- Make sure the coffee boiler and steam boiler power switches have been turned on for at least 15 minutes.
- Check the upper gauge for steam pressure. Pressure should be about 1.2-1.7 bar. If the gauge is at zero then refer to the “Not Heating” section of the troubleshooting manual. If pressure is good then continue with steps below.
- Check the hot water knob for proper operation. Remove the end cap on the end of the hot water knob. Check to make sure that the c-clip shown in the picture above is attached.
NOTE If the steam gauge is showing normal pressure, but then when you open the steam or hot water knobs the pressure immediately drops to zero then heats normally afterwards that is called a vapor lock. This is caused by a sticking vacuum breaker valve not allowing the air pressure to escape the boiler during heat up.
NOT HEATING
- Verify the machine is plugged into the outlet and the outlet has power.
- Make sure the coffee and steam boiler power switches are both turned on.
- Make sure the water reservoir is filled with water and the silicone hoses are not pushing the float down in the reservoir.
- Check the resettable hi-limit switch on each boiler. To do so unplug the machine and then remove the outer shell. Using the pictures below as reference try firmly pressing the reset button on each boiler.
ESPRESSo cOMING OUT TOO SLOW/ 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 9.5-10 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 coffee grind coarser.
- 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.
ESPRESS0 cOMING OUT TOO FAST
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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 9.5-10 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 coffee grind finer.
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Be sure the insert basket is filled with the proper amount of coffee and you are tamping with 30lbs of pressure.
WARRANTY
The Sorella comes with a 2 year parts and labor 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. Please visit our website for more information
regarding the warranty.
The warranty is provided by the seller, please 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 section at the bottom of our website, or shoot us an
email (support@chriscoffee.com) if you
prefer talking to one of our techs. over the phone we’re available Monday-
Friday 8am-5pm EST only at 518-452-5995
PLEASE REMEMBER
Save all the packaging materials, and box(es) that came with your machine.
This is very important if you need to return your machine, or send it in for
warranty work. 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’t 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 forms.
ADDITIONAL INFORMATION
Reservoir Sensor Calibration
Documents / Resources
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CHRIS COFFEE 01005 Sorella Dual Boiler Espresso
Machine
[pdf] User Manual
01005 Sorella Dual Boiler Espresso Machine, 01005, Sorella Dual Boiler
Espresso Machine, Dual Boiler Espresso Machine, Boiler Espresso Machine,
Espresso Machine
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