Q: The water bowl is not easy to remove.
A: In rare cases the small hole in the middle of the rubber valve inside the showerhead may have become blocked with coffee particles, preventing a rapid equalization of pressure. Give the TWIST sufﬁcient time to release all pressure (sometimes as much as 5-10 minutes or more) and then thoroughly clean the showerhead and rubber valve.
Q: The water bowl lid has become difﬁcult to open or close.
A: Apply a small amount of food safe lubrication to the gasket on top of the water bowl. Wipe away any extra lube to keep the area clean.
Q: An o-ring is not sealing the way it used to.
A: Replace the o-ring using one of the spares included with the TWIST.
Q: Water leaks through the water bowl when I ﬁll it with hot water.
A: Time to do a deep clean as shown on page 17. Remove the showerhead from the water bowl and angle a small, ﬂat tool under the o-ring (part #15-lower). Carefully pry the o-ring loose. The showerhead screen should fall out.
Rinse this with warm water and soap. Gently clean under the rubber valve and all other using soap and water. Thoroughly rinse and reassemble.
Q: The extraction seems fast and results in weak coffee. The coffee sometimes even overﬂows from the top of the bowl. What’s happening?
A: Usually this is caused by coffee that is too coarse. The freshness of the coffee and the humidity in the air can also effect the rate of ﬂow. Here are some troubleshooting tips:
- Use a ﬁner grind of coffee. Make adjustments toward the ﬁner settings on your grinder. We recommend using a high quality burr grinder. Blade grinders cannot grind sufﬁciently ﬁne. They also heat up the coffee in the grinding process, creating large variances in the ﬂow rate of your espresso.
- If you are having problems getting a ﬁne enough grind, try using the coarse basket. If you rub a ﬁne
espresso grind between your ﬁngers it will feel like ﬂour mixed with a little salt.
Q: The extraction seems too slow, somewhat drippy and doesn’t provide a steady pour. It may even taste salty.
A: This is a slow extraction and it may be caused by several factors:
- You may have dosed in too much coffee.
- The grind setting may be too ﬁne requiring a coarser grind of coffee to allow water ﬂow.
- The cartridge may be near or at the end of its pressure. (Try the shot counter feature!)
- In rare cases, tamp pressure will change the ﬂow rate. Be careful you are not tamping too hard. Use a bathroom scale and a tamper to test how hard you are pushing down on the coffee bed.
Q: When I use pods to make a cup of espresso the water shoots through very fast and the espresso is blond and very watery. What am I doing wrong?
A: You may be using the standard basket and standard showerhead. It is important that you use both
the pod basket and pod shower head in order to extract the coffee properly from a pod.
Q: When I use pods the espresso still comes out watery?
A: You may be pre-portioning too much water in the water bowl. Fill the water to the lower ﬁll mark in the bowl when using pods.
Q: How do I know if there is sufﬁcient gas left in the cartridge to make another shot of espresso?
A: You can make 4 double shots or 8 single shots of espresso from one cartridge. If you have lost track, remove the water bowl and while holding the TWIST away from you, give the trigger a quick squeeze to see if there is any pressure in the system. Gas will come out of the small o-ring on top of the handle and may be followed by a small amount of water spray. If you have pulled sufﬁcient shots already, you will probably notice just a small amount of gas followed by the cartridge running out of pressure. If you get a good blast of gas coming from the small o-ring then you can probably make at least one more shot.
Q: Why does water occasionally leak out near the trigger during use?
A: This is due to condensation and is normal. Just wipe off the water and continue.
Q: Sometimes the espresso is not very hot when I make a shot. What can I do to make it hotter?
A: There are a number of things you can do to get consistent and proper water temperatures:
- Pour hot water directly from your boiling kettle into the water bowl.
- Preheat the cup or shot glass before use, but don’t ﬁll to the top or you risk burning your lips. You can also run some of that hot water through the basket and spouts to ensure all components are
- Preheat the water bowl in a similar fashion, ﬁll it with boiling kettle water and dump the water after 15-20 seconds. Repeat if required. Cooler shots can taste a little sour, so the more heat you bring in at the start, (ranging from 197-204F at the point of extraction) the better opportunity you have for great espresso. If you need further help, call us on +1 408 770 8500 and talk to our support line.