Moca D Owner’s Book
Moca D
owner’s book
Product information
User manual
Tips for Baristas
Dear Olympia Express owner.
From its roots in northern Italy, the passion for the drink has
gained popularity throughout the world. Espresso for everyone, for the filter coffee drinkers in the European north to the
tea nations of Asia. Products get developed faster and become
cheaper in order to cover the ever-growing demand.
By purchasing an Olympia Express Moca grinder, you have
consciously chosen to go down another path: Highest coffee
culture and coffee indulgence. You are looking at a handmade
machine, compact and elegant, build from premium materials
which, do not include error prone electrics. Take your time and
dive into the fascinating world of coffee, be inspired to learn
the craft of a Barista, using your machine to learn and to perfect your skills: It starts with the choice of the bean, the ideal
grind setting, the optimal temperature as well as the water
pressure right. You will be rewarded with a multifaceted taste
experience, which you can vary to meet your ‘gusto’ thanks to
the great variety of espresso roasts.
«We don’t want to produce machines that just last three
or four years, but rather three or four generations.»
(Thomas Schätti, President Olympia Express SA)
Our espresso machines have been built with Swiss precision
for over 85 years. They are to be found all over the world and
thanks to the machines’ robustness also used in its most remote
areas. We are proud of the Machines’ reputation, which it acquired over the decades and we support our Olympia- Express
Family with help and deeds. This support we can also promise you. But first we would like to ask you to read the User
manual inquisitively and thorough. Our machines have many
characteristics – it is important to know them and you will be
rewarded for using them.
We wish you much joy with your Olympia Express.
01 Olympia Express espresso machine in the «Rest.Bar»,
Grand-Chêne Lausanne, 1940s
How to get the most from this owner’s book
This manual aims not only like to make you feel proud, but
also to give you the information necessary for that ultimate
espresso experience. Our book includes a thorough user
manual for the Espresso grinder “Moca” as well as the guarantee terms for your machine (inserted as a card). Furthermore,
you will find out about the importance of the bean, tips on
how to adjust the coffee grinder, how to make an espresso
and helpful tips for further reading.
Safety instructions
Even if you would like to start straight away, please read the
safety instructions on the next page first, in order to enjoy your
Olympia Express equipment for a long time.
02 Espresso
01 Moca
The perfect grinder
Getting started
Grind setting, dosage and other tips
Cleaning and maintenance
Servicing and replacement
Warranty, customer service and disposal
The importance of the water
The importance of the bean
Perfect espresso in five steps
Judging the result
03 First aid and more
Further reading on espresso
Ideas and suggestions
In the middle of the book you will find an
illustration of the Moca with all its parts
(these elements are italicized 2 in the text).
• For indoor use only.
For your own safety and in order not to invalidate your warranty
rights, please pay attention to the following safety instructions:
• Avoid contact with moving parts.
in an appropriate place close to the machine. Please pass on
the user manual when giving the machine to other users.
• Carefully read and understand all the safety instructions
before you use your coffee grinder for the first time.
• Use the household type coffee grinder MOCA D only for
the intended purpose, i.e. to grind portions of coffee
(up to 25 g), and in accordance with this user manual.
• Check the coffee grinder for transport damages.
In the event of damage, contact your supplier.
• Do not operate any appliance with a damaged cord or plug
after the appliance malfunctions, or is dropped or damaged
in any manner. Return appliance to the nearest authorized
service facility for examination, repair or electrical or
mechanical ajustment.
• Only use the machine if the local line voltage corresponds with
the nominal voltage of the machine (AC 120 V / 60 Hz, 300 W).
• CAUTION To provide continued protection against risk of
electric shock, connect to properly grounded outlets only.
The outlet must be secured with 20 amperes.
• The use of attachments not recommended or sold by
• Check hopper for presence of foreign objects before using.
• Do not let cord hang over edge of table or counter. Take care
that the cord does not become caught up and keep it away
from hot objects. If the cord is damaged unplug form outlet.
The power cord may only be replaced by the manufacturer or
at an authorized service facility.
• Unplug from outlet when not in use, before putting
on or taking off parts, and before cleaning
(with dry cloth only).
• To protect against risk of electrical shock do not put in water
or other liquid.
• Never open the body of the machine.
• If nobody is supervising the machine or if a fault occurs, turn
the machine off and remove the plug from the power socket.
• Persons with restricted motor, sensory or mental abilities
must not use the coffee grinder unless they are sufficiently
supervised or instructed on the safe use of the machine and
have understood the resulting dangers.
• Children must not use the coffee grinder. Close supervision
is necessary when any appliance is used by or near chilren.
The machine and its power supply connections must be kept
out of the reach of children.
• The machine can only be used according to the instructions
in the manual; misuse or technical changes can be hazardous
to your health and your safety. Olympia Express does not take
any responsibility if the safety instructions are not observed.
the manufacturer may cause fire, electric shock or injury.
Owner’s book
01 Moca
01 Moca.
The perfect grinder.
Congratulations on purchasing your new Olympia Express
Moca coffee grinder.
For a perfect espresso you need to select a first-class coffee
blend, good water and an espresso grinder that produces perfect espresso powder—a precision-made machine that reliably
delivers optimum results. However, the most important thing
is the «Barista», the man using the machine. Only when all
factors are combined in the best possible way is the result a
truly exceptional espresso. It is the same as falling in love.
Therefore, choosing a particular espresso machine or grinder
is not a decision made solely made with the mind – you also
have to be in love with it.
The Moca has stood side by side with our espresso machines
since 1967. It is understated, but just as robust, durable and
built with the same premium materials—only first-class steel,
aluminium and genuine glass. Typical Swiss Design in
Swiss Made quality.
Key features: an electric espresso grinder with extra large
64 mm grinding burrs made of hardened special steel and
a 300-watt DC motor. It grinds quickly and continuously,
without heating up the beans. By means of a dial, the grind
can be precisely varied as required. The body consists of
mirror-finished stainless steel in the front, and the side
frames of resistant powder coated steel.
01 Disc burr grinder
02 Grind coarseness dial
Four rubber feet assure a firm position. The sealed glass hopper
can hold approximately seven ounces of espresso beans. The
rotary slide on the bottom of the hopper closes automatically
when you remove the glass hopper by turning it.
Owner’s book
01 Moca
Getting started.
Grind setting,
dosage and
other tips.
To enjoy the perfect espresso, we recommend the following
1. Carefully take your coffee grinder out of the packaging.
Remove all additional transport protection, e.g. plastic films.
Remove foreign objects from hopper if there are any.
2. Carefully read all the user manual.
3. Place the coffee grinder on an even and slip-proof surface
that is easy to clean.
4. Put the glass bean hopper 2 into the opening on the
grinder 3 and turn the container until it stops. The grinder
works only when the container is screwed in. Slide the
collecting vessel 8 between the feet 7 of the machine.
In order to obtain a perfect espresso, the grind setting needs
to be checked regularly and if necessary, adjusted, to avoid
problems with too fine or too coarse espresso. This procedure
may be necessary a few times within a week if the meteorological conditions (humidity, temperature etc.) change
5. Fill coffee beans into the bean hopper 2 and put on the
lid 1 . Take care always to leave the lid on when grinding.
6. Plug in and switch on the appliance. When switched on I
the appliance is ON, when switched on the aplliance is OFF.
Fill the bean hopper 2 with roasted coffee beans. The
lid 1 seals the bean hopper 2 . The hopper can contain
about seven ounces of beans.
7. Put the portafilter onto the two rests 9 , pressing it against
the button 10 . When the basket is sufficiently filled (small
cone above the filter edge), pull away the portafilter.
In order to regulate the grind, turn the grind coarseness
dial 5 on the right side of the grinder 3 . Big dots indicate
a coarse grind, small dots a fine grind.
Please observe the following information:
If you want to change the grinding burrs towards a finer grind,
please do this when the motor is running in order to prevent
beans from being squashed between the grinding burrs.
• The domestic coffee grinder is only intended for stationary use.
Installation in vehicles of any kind is not admitted.
• For cleaning and servicing the machine must be disconnected
from the power supply system by removing the plug from the
power socket.
The optimal dosage for an espresso is 7,5 to 9 g.
Owner’s book
01 Moca
Cleaning and
Coffee beans contain various oils, fats and waxes. This is why
you should clean the bean hopper 2 and the grinding burrs
from time to time with a damp cloth. Otherwise a bitter and
rancid smell may occur and the grinding burrs can plug up or
stick together. We recommend cleaning the grinder once or
twice per month and especially cleaning the output 4 from
coffee residue.
We recommend cleaning the grinding burrs regularly with
specialized cleaning products (e.g. Grindz™) or alternatively
with dry bread. Simply process/grind the cleaning product at
different grinds.
Clean the body with a dry microfiber cloth (high-gloss surfaces are scratch-sensitive). Wash the lid 1 of the bean
hopper 2 manually with mild soap. Do not wash the lid 1
and the bean hopper 2 in the dishwasher (aluminum changes
color and darkens with aggressive cleaning agents).
Technical Specifications:
Moca D
5.75 in (14.6 cm)
7.17 in (18.2 cm)
14.1 in (35.8 cm)
11.9 lb. (5.4 kg)
Current supply
Cord length
Power input 220–240 V / 50 Hz
5.74 ft. (175 cm)
300 W
Owner’s book • 01 Moca
Servicing and
Warranty, customer service
and disposal.
Alongside normal cleaning and maintenance, like all domestic
appliances, the grinding burrs have to be replaced at regular
intervals. This work must be carried out by a professional and
is required after about 550 to 660 lb. (250 to 300 kg) of ground
From the day of purchase you have two years’ warranty on
the coffee grinder, subject to appropriate operation and care.
In order to promote the durability of the grinder, please observe the information provided on “cleaning & maintenance”.
In the event of a fault with your coffee grinder, it must
be repaired by specialists authorized by the manufacturer
or experienced experts. Please send us the completed
warranty slip.
The grinding burrs definitely need to be replaced if:
• the freshly ground powder is more than just lukewarm;
• oily bubbles are visible on the freshly brewed espresso
(which appear due to squashed beans or not thoroughly
ground beans);
• the espresso grind is too fine (dust-like);
The packaging materials are environmentally friendly and
reusable. Dispose of the packaging at your local waste disposal centre. Ask your city or municipal administration for
ways to dispose of the coffee grinder in an environmentally
friendly and appropriate manner.
For disposal please observe the following information:
• Make the machine unusable in order to prevent any possible
danger emanating from it.
Owner’s book
01 Moca
02 Espresso.
The importance of the water.
The quality of the water used is very important for the preparation of a good espresso. It is important not to use hard water, so
the taste and the aroma of the ground beans can fully unfold.
The importance of
the bean.
Most available coffee blends sold consist of two different
coffee blends, which differentiate in taste, caffeine amount
and shape. Arabica beans have a rounded cut in the middle,
are longer and flatter. The unroasted beans have an intense
green color. The cut on the Robusta bean on the other hand
is very straight, it is rounder and it is a little lighter in color
with brown or grey shading. Whereas the Robusta bean has
high caffeine content, the Arabica beans are milder and more
Even though common opinion suggests that pure Arabica
blends are better than ones with a small proportion of Robusta
beans, it should be noted that a small Robusta part (about
10 %) intensifies the taste and the aroma; it also simplifies the
espresso making procedure and compensates the traces of
bitterness in Arabica beans.
Even though the roasted beans are enclosed in vacuum orvalve
packages and do not lose their characteristics for many months,
they are, however, at their best within the first 3–4 weeks. We
suggest a dry and airy place for storage. Warmth, light and
strong aromas are to be avoided.
Espresso loses its aroma very quickly when exposed to air.
Therefore, the packaging should only be opened just before
filling it into the grinder. Because more taste is lost more
quickly when the beans are grinded, only grind as much as
you need.
01 Arabica bean: unroasted, roasted
02 Robusta bean: unroasted, roasted
Owner’s book
02 Espresso
Perfect espresso in
five steps.
A grinder is never used in isolation but is always a counterpart
to a coffee machine.
the right choice of basket (either for one or two cups). If you
select the wrong one, the outcome can be frustrating.
The preparation
The espresso machine should be switched on 15 minutes
before use, so that the right temperature exists in all parts of
the machine and the needed pressure has built up. Since most
parts only really heat themselves when the espresso is being
made, we suggest putting the portafilter with basket, but
without espresso into the brew group and letting water flow
through by lifting and lowering the lever. Repeat this action
two to three times until the brew group and portafilter are hot.
The tamping
The espresso in the portafilter basket has to be properly
tamped down to provide the flowing water with the needed
resistance: If the espresso is not tamped sufficiently, the
water will run through the grind without picking up the entire
aroma, if the espresso is tamped too hard, the water flow
can be very slow or not happen at all.
The ideal tamping force is around 33 lb. (15 kg). For training
purposes, we suggest that you use your bathroom scales, with
a little practice you will find out the perfect tamping pressure.
The grinding
For the use of the grinder, please consider the advice offered
to you later in this manual, entitled “The Moca”, the manual for
your grinder. The setting of the grinder is extremely important,
since it can alter the size of the grind. If the beans have been
ground too coarsely, the water will flow through the grind too
quickly and not all the desired aromatic parts will have been
extracted. The result is a thin espresso that is poor in aroma.
However, if the grind is too fine, the water will run through the
coffee very slowly and the espresso will taste wooden and
The extraction
After tamping, place the portafilter, which holds the basket,
counterclockwise into the brew group. If water or coffee spills
out from the sides when you pull the lever down, you have
either put in too much espresso grind or the portafilter is sitting too loosely in the brew group. Once it has been tightened,
pull the lever up slowly, and then push it back down.
The result should be an aromatic, delicious espresso with a
beautiful hazel-colored crema.
Endless factors, such as humidity, air pressure and quality,
blend and roast temperature of the bean are of such high
importance to the outcome that there is not “the” right grind
setting. The ideal grind setting is achieved when it takes
20 – 30 seconds to pull a single espresso shot.
The dosage
It is important to aim for the right amount of espresso powder
when grinding directly into the portafilter. The ideal amount
would be between 7,5 and 9 g. Not following these guidelines
would mean that the same problems might occur as with the
too coarse or too fine espresso grind. Please pay attention to
Owner’s book
02 Espresso
Judging the
If you have followed the instructions, the result is a perfect
espresso. You can judge this by the following criteria:
The first impression
The color of the crema shows the caramelized natural sugars
of the espresso bean. Ideally, the crema should be of a hazel
color with shimmers of red irregular stripes (fig. 01). The crema
should be three to four millimeters thick. It should not include
any big bubbles and last a minimum of three minutes without
breaking up or decomposing.
If the crema is light, thin, contains big bubbles and disappears
quickly, it is a sign of insufficient use of the espresso grind
(fig. 02). If the crema is dark brown or black with a white spot,
or it is too thin with the tendency to form a black hole in the
middle, the espresso grind has been exhausted (fig. 03).
The aroma
The espresso flavor consists of many different substances.
After the extraction of the shot(s), the aroma should be
intense but pleasant and slightly sweet. The espresso should
not be burned or taste wooden, smell musky or like tobacco.
01 Perfect crema
02 Light and thin crema
03 Dark brown crema with black
hole in the middle
The taste of the espresso should be perfectly balanced between sweet and bitter, including a rich body and a sufficient,
but not excessive density. It should never taste burnt or leave
a bitter aftertaste. A watery tasting espresso without the
needed density is normally due to badly brewed espresso.
A touch of hazelnut can develop when a blend with a high
Arabica percentage is used. An unclear, weak or lack of smell
is a sign of poor use of the espresso. A biting, sour taste or too
dominant smell means the espresso has been exhausted.
The taste
A perfect espresso needs no sugar, however, but sugar can
complete it. The taste test should be made without sugar,
to avoid distortion of flavor.
A bitter tasting espresso with an intense taste and not much
aroma plus an extreme aftertaste is normally the outcome of
a too intensely brewed espresso grind.
Owner’s book
02 Espresso
04 First aid and more.
Possible reason
Corrective action
Grinder does not grind
No power supply
Check power plug or fuse
not activated
Press portafilter harder against it
hard to push
Cleaning/check by a service partner
Container not screwed in correctly
Ensure dots on container and grinder alingn exactly above each other
Grinder grinds slowly
Grinding burrs sticky
Cleaning, e.g. with Grindz™
Grind/coffee powder gets warm
or is dust-like
Grinding burrs worn
Replacement of the grinding burrs by a service partner
Grind/coffee powder is irregular
Grinding burrs sticky
Cleaning, e.g. with Grindz™
Over-extracted (more than 25 seconds)
Espresso grind too fine
Choose coarser setting,
turn grind coarseness dial
Under-extracted (less than 15 seconds)
Crema too light
Crema too dark
towards a bigger dot
Tamped too hard
Tamp with the right pressure between 11 and 33 lb. (5 and 15 kg)
depending on the grind setting
Espresso grind too coarse
Choose a finer setting, turn grind coarseness dial 5 towards a
smaller dot. Ensure grinder is running when turning setting finer!
Tamped too little
Tamp with the right pressure between 11 and 33 lb. (5 and 15 kg)
depending on the grind setting
Espresso grind too coarse
Choose a finer setting,
turn grind coarseness dial
towards a smaller dot
Choose coarser setting,
turn grind coarseness dial
towards a bigger dot
Espresso grind too fine
Owner’s book
03 First aid and more
Further reading on
Ideas and
Francesco und Riccardo Illy
«Kaffee. Von der Bohne zum Espresso»
Arnoldo Mondatori Editore, Mailand 1993
When developing our products, we at Olympia Express
think first and foremost about the needs and wishes of our
customers. Hence, if you have any ideas or would like to make
suggestions or tell us about your experiences with this machine – be they positive or negative –, we would look forward
to hearing from you. Have you had a special experience that
connects you with your machine? Share your story with other
Olympia Express connoisseurs! We will publish the most
pleasant and interesting ones on our website.
Vera de Blue
«Caffè. Genuss & Inspiration»
Werd Verlag ag, Zürich 2000
Sara Salvin, Karl Petzke
«Espresso – Kultur und Küche»
Hädecke Verlag, Weil der Stadt 1994
Walter Vogel
«Caffè, per favore! Die Welt des italienischen Caffès»
Ars Vivendi Verlag, Cadolzburg 2007
Simone Hoffman, Rolf Bernhardt
«Die Welt des Kaffees»
Neuer Umschau Buchverlag GmbH,
Neustadt an der Weinstrasse 2007
nzz Format
«Kaffee und Tee – Die Filme»
dvd, Art. Nr. 84507
Martin Kienreich, Dr. Steffen Schwarz, Luca Siermann
«faq Kaffee. Fragen, Antworten, Quintessenzen»
coffee media & event, Mannheim 2008
Best wishes from Switzerland,
Your Olympia Express team.
Olympia Express SA
Burgstrasse 26
CH 8750 Glarus
T +41. 91. 646 15 55
F +41. 91. 646 15 69
The manufacturer reserves the right to make changes to the described
characteristics, performance, technical data and accessories may be
made. Olympia Express continuously develops all models and types
All rights reserved. “OLYMPIA EXPRESS” and “MOCA” are
registered trademarks of Olympia Express SA.
If you would like to find out more about new and exciting
Olympia Express products, please visit our website online.
Copyright 2014 Olympia Express SA
A decision for a lifetime. Olympia Express is a Swiss manufacturer of
exclusive espresso machines and grinders. Looking back at an 85-year-old
tradition of product development and craftsmanship, the small, yet fine
company is among the pioneers on the market for premium espresso machines. The engineers and mechanics still live the spirit of the founder and
pay close and loving attention to even the smallest of details. They work
with passion and Swiss precision. The use of first class materials and components developed by Olympia Express results in compact machines and
grinders with a noble look, unique quality and an extraordinary longevity.
Hand made and Swiss made — the precondition for pure espresso delight.
Please visit our website:
Swiss manufacturer of finest espresso machines.
Control elements
Exterior view
1 Lid
6 On/Off-button
2 Bean hopper
7 Feet of the machine
3 Grinder
8 Collecting vessel
4 Output
9 Rests
5 Grind coarseness dial
10 Button
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