Step 1: Inspect the box and the machine for damage

Remove the machine from the box and place it on a stable, level surface.
Before turning on the machine, inspect for damage that may have occurred during shipping. If you notice any damage, contact us immediately.
Save all packaging as this is needed for returns and repairs.

Step 2: Water quality and filling the water tank

Make sure to use filtered and softened water for your espresso machine
Before filling, test the water hardness.
Ideal water hardness is below 50 ppm.
Please read The Importance of Water and Your Machine to learn more about our recommendations for water quality.
Once your water has been verified, fill the water tank at the back of the machine.

Plug your machine in and turn on the power switch
To fill the boiler, first place a small container under the steam wand
Lock the joystick down to open the steam wand, and activate the pump with the water switch labeled “P”.
When water starts to flow out of the wand, the boiler has filled, then flip the P switch down and bring the joystick back to its closed center position. This should take less than one minute. Give the pump a few minutes to rest.
Before pulling your first shots, we recommend flushing 20oz of water through the steam wand to rinse the boiler. To do this, lock the joystick down and activate the P switch.
Once you’ve flushed enough water, turn off the pump/hot water switch and close the wand.
Last, run a small amount of water through your group head–raise the lever until you see a steady stream of water coming through the dispersion screen
Insert the spouted portafilter and wait for the machine to come to temperature
Pro tip: you’ve used a lot of water, so now is a good time to refill your water reservoir

Take out the portafilter
Grind a full dose of 20 grams of ground coffee
Settle the grounds by giving the sides of the portafilter a few light taps with your hand and two firm, downward taps against your counter (pro tip: a tamping mat is your friend).
Tamp the coffee
Your goal is not to use a ton of force to jam the coffee into the basket. Your goal is to create a level, even bed of compressed coffee
Start with a level tamp. Apply enough pressure to feel the coffee push back against you.
Insert the portafilter into the group head and lift the brew lever to start the shot.
We’ll be looking to produce around 1.5 ounces of espresso in 25-30 seconds
If you get 1.5 ounces of espresso in less than 25 seconds, adjust your grind finer
If it takes longer than 30 seconds, adjust your grind coarser
Remember to keep the amount of ground coffee, tamping pressure, and liquid espresso the same. Only try to adjust the grind at first. This will keep you from having to chase lots of different variables.

The Classika is a single boiler. To steam milk, you’ll have to switch the boiler to steaming mode
Flip the steam switch
You’ll have to purge some of the water from the boiler to make room for steam
Press the joystick down to purge the wand for 5 seconds, then turn it off and wait 20 seconds
Press the joystick down to purge the wand for 5 seconds. Turn it off and wait twenty seconds
Purge the steam wand for 5 seconds one last time. By now, you should be seeing plenty of steam coming out of the wand
Pro-tip: speed up your process by portioning your milk while you wait for your machine to come to temp
To steam, insert the steam wand tip into your milk pitcher and open the steam wand using the joystick. For tips on improving your milk steaming, check our Milk Steaming Tutorial here.
Once your milk reaches the ideal temperature, bring the joystick back to the off position and turn off the steam switch.
To prep the machine for your next espresso, lift the brew lever until a steady flow of water starts coming through the screen (it should take 20-30 seconds). Once the PID reads your brewing temperature, you’ll be ready to make more fantastic espressos.