Maximatic Owner’s Book
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Owner’s Book
Product information
Barista tips
Dear Olympia Express Customer.
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 machine, 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 through to the delicious frothed milk. 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
and kinds of milk. This is how the relationship between you
and the Olympia Maximatic will stay fascinating and long
Our espresso machines have been built with Schweizer for over
80 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.
How to get the most from this owner’s book
This instructions manual will provide you with all the information that you need in order to create the best espresso
experience. This manual includes the instructions, notes of
safety for the use of the Maximatic espresso machine as well
as a written guarantee. Furthermore you will learn of the
machine maintenance, choice of coffee beans, water and milk.
This document should in addition encourage you to try out a
variety of different espresso specialties, and with the help of
our literature recommendations as well as our instructional
videos, which can be found on our homepage. We hope that
this will encourage you to dive deep into the world of coffee.
01 Olympia Express
No compromise
02 Maximatic
The perfect semi-automatic
The world’s smallest dual circuit machine
No seasonal product: No expiry date
03 Safety instructions
04 Start- up and portafilter information
Filling of boiler
Machine pre-heating and getting it ready for use
05 The Espresso extraction ant the art of milk frothing
The Extraction
Milk frothing
06 Water and machine operation
Water tank and boiler re-fill
Machine operation
07 Cleaning and maintenance
Cleaning and switching off of the machine
Regulation of maintenance
08 Espresso
The importance of the bean
Judging the result
09 Espresso richness
10 First aid and more
Relevant Espresso literature
Ideas and suggestions
General warranty conditions
Even if you would like to get started straight away:
Please read the initial start up instructions as well as the health
and safety notes on page 18. Thoroughly, in order for you to
have long lasting pleasure with your Olympia-Express product.
A picture of the Maximatic with all its components
can be found on page 44.
01 Olympia Express.
No compromise.
For more than 80 years, perfect materials and workmanship
have been top priority at Olympia Express. Each and every tiny
detail is constantly rethought and, if necessary, optimized. This
is why Olympia Express was the first manufacturer to be using
chrome steel water tanks, which meet the strict hygienic and
technical demands of our engineers.
The same holds true for the design: “Form follows function”.
This basic design principle makes Olympia Express products
a perfect example of Swiss design.
The concept of sustainability is an increasingly important issue
in our society. This has been the guiding principle for Olympia
Express for decades. Our machines are durable and repairable,
with 40-year old machines still working perfectly and being
“vintage” machines, they are much sought after among
Of course, more machines could be produced but that would
mean compromising on the attention paid to quality and precision. However, drinking espresso is to some extent a cultural
achievement. Olympia Express has been upholding this culture
for generations. The passion for Italian espresso merges with
the old tradition of Swiss craftsmanship, resulting in a product,
which continues to delight its owner over and over again.
01 «Rest.Bar», Grand-Chene Lausanne, 1940’s
02 «Olympia Buby», 1961
03 «Olympia Cremina 67», 1970’s
Owner’s Book
01 Olympia Express
02 Maximatic.
The perfect semi-automatic.
Since 1974, the Maximatic has followed the tradition of a
classic commercial machine, and can more than match its
role model from the catering trade.
Designed as a professional espresso machine in small format,
it has been famous for decades for being a guarantor of producing the best quality espresso. Furthermore, the Maximatic
has grown to become a unique object of high value in its past
35 years. The witnesses to this philosophy can be found in
offices and penthouses all over the world. There are many
reasons for the success the Maximatic has been experiencing:
A classic and elegant design, the more than average reliability
and the use of high quality material, on the inside as well as
on the outside.
In 2002, the technology and the design of the machine were
overhauled and improved even further. It is our pleasure to an
nounce, that since 2008, we have been able to offer our custom
ers the newest Maximatic model – the best Maximatic that has
ever existed! We wish you many enjoyable hours with her.
Product «Olympia Maximatic», 1970’s
Owner’s Book
02 Maximatic
The smallest dual-circuit machine
in the world.
The Maximatic is the right machine for those, who seek a
little more convenience. This electric, semiautomatic espresso
machine is so handy and small that it almost fits on an A-4
sized piece of paper. This has been made possible thanks to
the individual production of all components, ranging from
the vibrationisolated pump to the boiler and thus making the
Maximatic the smallest espresso machine with a dualcircuit
heating system in the world. It is so straightforward and easy
to handle that it can be used at home as well as in offices,
studios, doctors’ surgeries and galleries.
The Maximatic is also an expression of the philosophy of
Olympia Express. Our machines are not only built with passion, but also with the knowhow and the experience of 80 years
of espresso machine manufacturing.
That is why the Maximatic is so compact, so reliable and the
noise level so low. Swiss made, you know.
Owner’s Book
02 Maximatic
No seasonal product.
No expiry date.
The Maximatic has two water tanks: The fresh water tank
and the boiler. The fresh water tank can house 3.17 pints and
be refilled while the Maximatic is in operation. Via a closed
piping system, the water is lead from this tank through the
boiler. During the process, it is heated to 212°F, so that when
it reaches the brew group, it has a temperature of 198°F – the
ideal brewing temperature for espresso. The boiler (Capacity:
2.11 pints) produces the steam necessary for frothing the milk.
The boiler and the fresh water tank are made of high quality
chrome steel.
The front is made of high gloss polished steel. Frame and
casing are lacquered with a highly resistant powder coating.
The Maximatic’s surface can be used to preheat the espresso
cups; the drip tray and the grate can be easily removed and
cleaned. Not to mention the illuminated extraction button
with the OlympiaExpress logo, the water gauge, the extra
long steam wand, the thermal protection of the heating element, the mechanic safety valve for the boiler as well as the
Gore-Tex made high tech gaskets.
01 Front, extraction button and
This exceptional manufacturing quality can only be reached,
because it remains the engineers’ and designers’ prime goal
to build the perfect espresso machine.
02 Cover of the fresh water tank
03 Steam nozzle, chromed brass
Owner’s Book
02 Maximatic
«A lady back in 1991 at Starbucks coffee informed me if
you are looking for the best home espresso machine get
an Olympia.» (Olympia Express-Client from the USA, December 2006)
01 interior view, from above
02 interior view, from the side
Technical Specifications:
7,68 in
13,39 in
14,57 in
36,38 lb
current supply
cable length
Power input
120 V / 60 Hz ¹
5,25 ft
1000 W
¹ Also available with 120 V / 60 Hz / 1000 W (European-Version)
«For the past 80 years, Olympia has been making
the Rolex of the espresso machine world.»
(Die Weltwoche, November 2008)
Owner’s Book
02 Maximatic
03 Safety instructions
• Never switch on the machine when the water level has reached
“min” or if the boiler is empty. Damage to the boiler element could
otherwise occur.
• A thermostat secures overheating and excessive pressure. If the
thermostat breaks the electrical current, the control lamp 5 goes
out and only the on/off button 4 remains lit. The reset button can
be found on the inside of the machine and can only be activated
by a service partner.
Because we are convinced about the quality of our espresso
machines, we will give you a 2-year warranty on it. Please read
carefully the guarantee terms on the enclosed postcard. For
your own safety and in order not to invalidate your warranty
rights, please pay attention to the following safety instructions.
• When the machine is switched on, your Maximatic can get very hot.
Please only touch the machine at its handles and make other users
aware of the threat of burns and scalds, which can occur for example through the leaking of hot water or the discharge of hot steam.
• Please do never open the boiler top when the machine is switched
on and if the steam wand has not been emptied completely.
• Read the instructions very carefully before you first start the Maximatic. Keep them close to the machine in case any questions should
• When faults occur while the machine is on, and before all cleaning
and maintenance work, remove the plug from the power outlet.
• This piece of machinery has not been designed for the use by people
(including children) with physical disabilities, coordination or psychological difficulties. People who do not have enough experience
and/or are untrained in using such appliances, should refrain from
using the machine, unless it is being used under supervision by a
person responsible for their safety and who knows how to use the
machine themselves.
• Do not immerse the Maximatic in water.
• Clean the machine with a dry or with a moist cloth. Remove plug
from the power supply beforehand.
• Only specialists and authorized personnel are allowed to repair
electrical goods.
• Place the machine on a stable and dry surface.
• Never transport the Maximatic when it is still warm.
• The Maximatic should always be placed in an upright position.
• Always protect the Maximatic from frost. Freezing water can damage
the machine.
• Please allow enough space for your Maximatic, so that refilling the
water tank and boiler can be done easily.
• Specialized and authorized personnel may only conduct the maintenance of electrical goods.
• The apparatus can only be connected to ac power supply. The
allowed voltage can be found on a plate on the bottom side of
the machine.
• Packaging, such as plastic bags and foam should be stored out of
reach of children, as these materials can be a potential health
• Please only use approved extension cables.
• Never pull the cable over sharp corners and make sure that it is not
squashed or bent.
The Maximatic can only be used according to the general
guidelines 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 security guidelines are
• Never yank the cable in order to pull out the plug, nor touch it with
wet hands.
• Never pull or carry the Maximatic by its cable.
• Always refill boiler at the start.
Owner’s Book
03 Safety instructions
04 Start- up and portafilter
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Filling of Boiler
Never switch on the machine if the boiler is not filled with
water! Open boiler top 1 and fill with fresh water not exceeding
the top (‘max’) of the water level indicator 2. The amount of
water in the boiler is therewith roughly two pints. Close boiler
top thoroughly, as well as the steam tab 3. Open the fresh
water tank lid 14 and fill the tank to the marker (do not let it
over- flow). Close the lid. While the water in the boiler used for
the steam, the water in the tank is used for the espresso. The
capacity of the tank will provide for 25 cups espresso.
01, 02 Click in the Portafilter
03 Push the extraction button
to brew out the Espresso
Connect the machine to the power supply. Place the lid back
on the water tank. The water in the fresh water tank will be
used for the making of the espresso. The electrical pump will
guide the water through the boiler right into the brew group.
The water in the boiler is used for creating steam.
Machine pre-heating and getting it ready for use
In order for all the parts of the machine to have reached the
right temperature as well as the needed water pressure, the
machine should be switched on at least 10 minutes before its
use. Attention: The machine will be hot! Please be aware that
the boiler is always filled with the adequate amount of water.
To heat up the portafilter 6 with the required porta basket,
place it into the brew group 8 through turning it slightly to the
right. (see image 01 and 02).
for the water to be kept at a constant temperature without
wasting any electricity. As soon as the control lamp on the
extraction button switches off (after approx. 10 minutes) and
the pressure gauge 7 is showing 1,2–1,5 Bar, open steam tab 3
briefly to release air from the boiler. The control lamp will now
light up once again briefly. When it switches off, your machine
is ready for use.
The control lamp in the extraction button 5 switches on and
off. This shows that the automatic regulation of the boiler in
the machine is working. A boiler pressure regulator switches
the boiler on or off, depending on the boiler pressure in order
Place a cup under the spout 10. Press the extraction button 5
and fill the cup with water (approx. 4.25 fl. oz), then switch it
off. This should be repeated every time after switching the machine on.
Owner’s Book
04 Start-up
05 The Espresso extraction and
the art of milk frothing.
Grinding the coffee and preparing the portafilter
In order remove the portafilter 6, gently turn the portafilter
handle 9 to the left to release it out from the brew group 8.
Fill the basket with espresso grind using the measurement
control of the espresso grinder. For a single shot, the basket
will hold about 0.27 oz and a double 0.53 oz. Tamp the
espresso grind, clean any grind remains from the edges of the
basket and from the “bayonet mount”.
Before placing the portafilter back into the brewgroup it is
essential for the espresso powder to be pressed (tamping)
correctly in order for it to provide the right density for the
water to flow through. The espresso powder surface needs to
be smoothed (place tamper on top), now use the side of the
tamper to knock the powder rest of the portafilter edge into
the basket. At last, place the tamper on top of the powder and
press down evenly. The surface of the powder should be
horizontally and evenly smooth.
The Extraction
Place one or two pre-warmed cups under the coffee spout
10, press the extraction button 5 and wonderfully aromatic
espresso will pour into your cups. (optimal extraction time:
20-30 seconds)
When the desired amount of espresso is reached, press extraction button to stop the extraction. if you want to continue
making espresso, remove the portafilter 6, empty and clean it
with a kitchen towel and repeat the procedure as well as the
Place a container or a cup underneath the spout and “flush”
the machine as described in chapter 2. Now place the portafilter into the brew group by turning it anti-clockwise.
For the optimal handling and setting of the grinder, please
refer to the instructions in your grinder user-manual.
If the resulting espresso is not to a satisfactory standard,
many factors have to be considered, such as the temperature, humidity, air pressure, quality of the beans, blend as
well as the roast and the grinder setting.
In the case of the espresso being unsatisfactory, please turn
to the chapter: 08 Judging the espresso result on page 30 in
order to find out what the factor may have been.
Owner’s Book
05 Espresso extraction
01 Fill in milk; put in Steam nozzle;
Turn on Steam tab
Milk froth creation
The making of perfect milk froth comes in two steps, the socalled “stretching and rolling”.
Fill the small steel container, until you reached the beginning
of the spout, with cold and fresh milk. Chose any kind of milk
that you desire. UHT milk, full-fat and semi-skimmed are as
good for frothing as soya or goats’ milk, since they all provide
the same protein content that is needed for good milk froth.
Hold a clean damp cloth around the steam wand and nozzle
and open the steam tab briefly.
02 frothe milk; Kanne sachte
absenken («pulling»)
Immerse the steam nozzle 12 into the milk and open the
steam tab 3 fully. When the milk slowly starts to create froth,
the container needs to be lowered slightly, whereby the tip
of the steam wand always has to be slightly below the milk
surface. When the volume has nearly doubled and reached
86 °F, the rolling phase starts. The steam wand should be
placed deeper into the milk to mix the created froth with the
hot milk. Through rotation, the frothed milk will get finer and
finer. The big bubbles burst and the mixture will form to be a
homogeneous fluid. Throughout this process, no up and down
movements are necessary.
30 °C
03 Mix froth and milk while turning
The ideal temperature can be checked by placing one hand on
the container, if is it more than hand warm, but not hot, the
optimal temperature of 149 °F has been reached. Then, close
the steam tab and remove the container. Immediately after
the use, release remaining steam from the steam wand and
clean it with a damp cloth. By doing so, dirt and limestone will
not build up around its tip or the inside.
the milk in circles. («rolling»)
65 °C
Owner’s Book
05 Espresso extraction
06 Fresh water and machine operation.
07 Cleaning and maintenance.
Fresh water and boiler re-fill
You can re-fill the water in the fresh water tank any time,
even when the machine is in use. The water level in the boiler
(the water level indicator 2) should be controlled all the time.
When the water level has reached its lowest point (“min”),
the machine needs to be switched off and water needs to be
refilled. Before opening the boiler top, release the steam pressure by opening the steam tab 3. Only when no more steam is
being released, open the boiler top and fill it up to the “max”
of the water level indicator. Now, the machine can be switched
on again.
We suggest a thorough clean of all the coffee baskets, to prevent the holes from becoming blocked. Use dishwashing liquid
for this. As soon as the basket holes get bigger or the baskets
are squashed on the sides, we suggest exchanging them for
new ones. After the baskets have been cleaned, we also recommend cleaning the inside of the portafilter. The shower
15, which sits in the brew group 8, is cleaned automatically
through the daily cleaning of the brew group. To check this,
let the water flow out of the brew group without the portafilter
attached. If the water flows consistently out of the shower,
it is clean. Otherwise the water flows out inconstantly or
splashes Hot Water.
The steam wand 11 needs to release the remaining steam
after every use and to be cleaned with a damp cloth. To do
thisyou open the steam tab 3 slightly. Now the machine can
be switched off and cleaned. For the cleaning of the surfaces,
use a micro fiber cleaning cloth.
Machine operation
Always switch off the machine after use.
If the machine is not being used for a while, empty the boiler
and re-fill once it will be used again.
Owner’s Book
07 Cleaning and maitenance
08 Espresso.
The importance of the bean.
Regulation, maintenance and cleaning.
If you want to make espresso of the highest standard, it is
essential to clean the machine on a daily basis and to have
regular maintenance inspections!
The more calciferous the water, the more the boiler has to be
decalcified. We suggest you have your machine decalcified by
our local service-providers at least once a year. If you would
prefer to do this yourself, we suggest you purchase a commonly used decalcifying solution and use it as described in
the product manual.
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
aromatic. 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 %) intensives 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
08 Espresso
Judging the result.
Inadequately brewed espresso grind
Appearance: Light, watery, coarse bubbled froth, thin crema and quickly
disappearing aroma.
01 Perfect crema
02 Light and thin crema
03 Dark brown crema with
Espresso too coarse
Grind the espresso finer
Espresso amount too little
Increase the amount of espresso ground
Espresso tamped either too
little or not at all
Tamp the espresso harder
Water temperature below 190.4 °F
Reset Boiler
The espresso flows out too quickly
Check the temperature and the pressure;
(extraction time below 20 seconds)
if o.k., grind the espresso finer. Increase
the espresso amount and/or tamp harder.
black hole in the middle
If you have followed the instructions, the result is a perfect
espresso. You can judge this by the following criteria:
The color of the crema shows the caramelized natural sugars
of the espresso bean. Ideally, the crema should be of a hazel
color with a tiger striped pattern. 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
After the extraction of the shot(s), the aroma should be intense but pleasant and slightly sweet.
The taste of the perfect espresso should be perfectly balanced between sweet and bitter components it has a nice consistency and is not too thick. The following chart will help you to
judge the resulting espresso and help you to improve it if the
outcome has not been to your satisfaction.
Overbrewed espresso grind
Appearance: Foam is dark or black, with a white spot or a black hole in
the middle, very thin, which dissolves towards the edge of the cup. Taste
is bitter without any aroma.
Espresso ground too fine
Espresso needs to be ground more coarsely
Espresso amount above 0.35 oz
Set the amount between 0.26 – 0.32 oz
Espresso tamped too hard
Espresso needs to be tamped more softly
Water temperature above 197.6 °F
Water pressure needs to be reset
by engineer
Espresso only drips out of the spout
Check temperature and pressure; if o. k.,
(extraction time over 30 seconds)
grind the espresso coarser, reduce amount
and/or tamp slightly softer
Owner’s Book
08 Espresso
09 Espresso richness.
The Italian bar is a popular place to enjoy small refreshments:
the obligatory espresso, which in Italy is simply called “caffè”,
a glass of wine and of course hot debates about important or
sometimes less important things. Here, one can find the biggest
variety of coffee specialties. Have you ever tasted these?
Caffè macchiato
An espresso with a shot of hot milk, a “maculate coffee” because the milk leaves a small white spot on the espresso. It
is served hot in an espresso cup and looks just like a small
Caffè ristretto
An espresso that has been made with very little water. Mostly
between 0.51 oz and 0.76 oz instead of the usual 0.85 oz.
Mainly drunk standing at the bar.
Caffè americano
An espresso, which has been topped up with hot water.
Caffè corretto
An espresso, with an added shot of brandy, aniseed schnapps
or cordial.
¹⁄3 espresso, ¹⁄3 hot milk, ¹⁄3 froth. Topped with chocolate
or cinnamon, served in special cappuccino cups. The name
cappuccino stems from the nutty-brown color, which reminds of the frocks worn by the “Capuchin” monks. Rumor
has it that the cappuccino originated in Vienna. The Italians
inherited the “Capuchin” and used milk froth rather than
whipped cream.
Caffè doppio
A double espresso (about 1.69 fl oz), served in an espresso cup.
Caffè latte
White coffee the Italian way. An espresso doppio and hot milk
is served together in either a glass or a bowl, usually without
Latte macchiato
A latte macchiato is served in a glass; at the bottom of the
glass is the hot milk, in the middle the espresso and on top
the colder milk froth.
Owner’s Book
09 Espresso richness
10 First aid and more.
No Aroma
Poorly stored espresso
Do not stock too much at once
Open espresso packaging only before use
Do not grind too much espresso
Oily bubbles on the crema
Grinding burs are blocked up or worn out
Clean the grinding burs or replace them
Unsatisfactory espresso taste
Encrusted filter
Clean and service the espresso machine regularly
Blocked portafilter
Dirty shower
The machine, its control lamp and
No Power
on/off switch do not work
The control lamp lights up, but
the water does not heat up
Check the fuse
The cable is not plugged in properly
On/off Button defekt
Replace the on/off button
No water in boiler
Check water level and boiler
Thermostat safeguard switched boiler off
Send the machine in for repair
Red light of extraction button
does not light up,
Manometer indicates no pressure
Heating element is broken
Replace the heating element
Thermostat safeguard switched boiler off
Send the machine in for repair
Machine does not release any steam
Steam nozzle is blocked
Clean steam nozzle, regularly «blow out» the nozzle after milk frothing
Not enough water in the boiler
Refill water
Thermostat safeguard switched boiler off
Send the machine in for repair
Too much espresso in the portafilter basket
Check amount of espresso used
Espresso grind too fine
Check grinder
No water in the fresh water tank
Refill water
Machine is working but no espresso is
flowing out
Owner’s Book
10 First aid and more
Espresso flows out of the side of the
Portafilter is not inserted properly
inspect portafilter
Too much espresso in the basket
Check the amount of espresso
The edge of the portafilter is dirty
Clean the edge of the portafilter
Gasket is blocked
Replace gasket
Machine is leaking- wate runder
the machine
Seal gaskets
Replace gaskets through a service partner
Leaking water between the body
and brew group
possible lose screw
Tightending of screw by a service partner
Steam and/ or condensed water is
leaking out of the noiler top
In the boiler top is a vacuum valve. This
prevents that when the machine is cooling
down, no vacuum is formed. When the operating pressure is reached, the valve closes.
This may be delayed by Limescale formation.
Decalcifying or possibly replacing of boiler top.
Water is replenished, the pump runs dry,
The pump has run empty and has sucked air.
Remove water tank. Seal tank coupling with the thumb and run pump
until a slight vacuum forms. Then insert the tank again.
there is no water getting into the
brew group
Owner’s Book
10 First aid and more
Further reading on espresso.
Ideas and suggestions.
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.
Thomas Leeb, Ingo Rogalla
«Perfekt zubereitet. Kaffee, Espresso & Barista»
TomTom Verlag, München 2002
Vera de Blue
«Caffè. Genuss & Inspiration»
Werd Verlag ag, Zürich 2000
Best wishes from Switzerland,
Sara Salvin, Karl Petzke
«Espresso – Kultur und Küche»
Hädecke Verlag, Weil der Stadt 1994
Your Olympia Express-Team
Walter Vogel
«Caffè, per favore! Die Welt des italienischen Caffès»
Ars Vivendi Verlag, Cadolzburg 2007
Olympia Express SA
Burgstrasse 26
8750 Glarus
Simone Hoffman, Rolf Bernhardt
«Die Welt des Kaffees»
Neuer Umschau Buchverlag GmbH,
Neustadt an der Weinstrasse 2007
T +41. 91. 646 15 55
F +41. 91. 646 15 69
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
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 “MAXIMATIC” 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
Copyright 2008 Olympia Express SA
Owner’s Book
10 First aid and more
Dear Olympia Express customer.
General warranty conditions.
We sincerely thank you for buying this Olympia Express machine. Should your machine need repairing beyond the warranty period, please contact your supplier or one of our service
partners. In order to avoid misunderstandings, we recommend
you read the manual carefully before contacting the supplier
or service partner.
This warranty does not cover:
Maintenance and repair within the scope of normal abrasion,
the replacement of gaskets, or damages or malfunctions due
to chemical or electrochemical effects, damages due to inappropriate handling or lack of due diligence, all transport costs,
accidental damages including damages caused by lightning,
water, or fire. The warranty expires in case of: Damages due to
improper usage, damages caused by the use of the product for
unintended purposes or by defiance of the indications for use
and maintenance of the product as specified in the manual
and damages caused during its installation respectively the
use of the product in defiance of the existing safety standards
of the country the product is used in, change or illegibility of
the serial number, damages caused by inappropriate repair
done by unauthorized persons.
We provide a three-year warranty for your Olympia espresso
machine or grinder from the date of purchase. In case of defects due to material or processing errors within the warranty
period, our contractors will repair the machine under the following terms and without further charge for labor or replacement parts. Olympia Express reserves the right to repair the
machine at its own discretion or to replace it with a new one.
Services provided under guarantee conditions neither lead to
an extension of the warranty period nor do they justify a new
warranty period.
This warranty is only valid with this certificate of guarantee
and proof of purchase/invoice indicating the time of purchase,
the product, serial number and the supplier.
Please send us the completed purchase card once you have
set up your Olympia Express. We recommend sincerely that
you should get the machine maintenance checked once a year
with one of our licensed service partners. They will offer you a
complete package, including the postage of the machine.
Glarus, Spring 2011
Christian Sagehorn,
Executive director
A decision for a lifetime. Olympia Express is a Swiss manufacturer of
exclusive espresso machines and grinders. Looking back at an 80-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.
Handmade and Swiss made – the precondition for pure espresso delight.
Please visit our website:
Swiss manufacturer of finest espresso machines.
Control elements
Front view
1 Boiler top
8 Brew group
2 Water level indicator
9 Portafilter handle
3 Steam tab
10 Spout
4 On/Off button
11 Steam wand
5 Control lamp
12 Steam nozzle
6 Portafilter
13 Drip tray
7 Pressure gauge
14 Fresh water tank lid
15 Shower (Part of the brew group)
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