Name: Grajqevci Group Inc.
Address: 6700 Century Ave, Suite 300, Mississauga, ON, L5N 6A4, Canada
Telephone: (289) 497-9787
Rating: 4.7

A

Aroma G3 grinder Jura Brand-signature tech: Jura's third-generation conical-burr grinder, used across the commercial super-automatic lineup. It runs slightly cooler than older designs, which preserves aromatics and delivers more consistent dosing across long shifts. Burr wear is the most common service item on the Aroma G3 platform, and we measure dose by weight to confirm replacement timing. See the burr-mill Wikipedia entry for the underlying mechanical principle, and our maintenance services for scheduled grinder calibration.

B

Backflushing Cleaning & maintenance: A cleaning cycle on traditional espresso machines that forces water and detergent backwards through the group head and brew valve. It clears coffee oils, sludge, and biofilm from the path between the boiler and the portafilter. Daily backflushing with water and weekly with detergent is the baseline schedule for any group running real volume, and it's a routine step in our preventive maintenance visits across La Marzocco, Synesso, Slayer, Faema, and similar platforms.
Bean hopper Grinder & dosing: The container that holds whole beans above the grinder. On commercial super-automatics it feeds an integrated grinder; on traditional setups it sits on a standalone grinder. Bridging (beans clumping above the grinder throat) and humidity exposure are the main hopper-related faults we see. We carry replacement hopper gates, augers, and seals for Schaerer, Franke, WMF, and VKI super-automatic platforms.
BestFoam Schaerer Brand-signature tech: Schaerer's signature milk foaming technology, used across the Coffee Soul and Coffee Skye platforms. It produces dense microfoam suitable for latte art on a super-automatic, with foam density tuneable per drink profile. Foam quality issues on Schaerer machines almost always trace to milk-line buildup or a worn foam attachment rather than the BestFoam architecture itself. The platform background is in the Schaerer AG Wikipedia entry, and we handle BestFoam service across the GTA as part of our repair and service work.
Boiler Core hardware: The pressure vessel that heats water for brewing or steam. Commercial machines run boilers at temperatures and pressures that demand periodic service: descaling, pressurestat or PID calibration, and inspection of the heating element and safety valves. Boiler architecture (single, dual, multi, or heat-exchanger) defines what the machine can do simultaneously. See the espresso-machine boiler entry on Wikipedia for the broader category, and our installation services for boiler commissioning.
Brew chamber Core hardware: The sealed cavity inside a super-automatic brew unit where ground coffee is compressed and extracted. On most platforms it's a removable assembly that includes the piston, screens, and seals. Brew chamber seal replacement is a high-frequency service item, especially on Schaerer, Franke, Jura, and VKI super-automatics, and a leaking chamber is the most common cause of grounds-in-the-cup complaints. Routine preventive maintenance catches chamber wear before it becomes a service call.
Brew group Core hardware: The combined assembly that delivers hot water to ground coffee on a traditional espresso machine. It includes the group head, dispersion screen, gasket, and the supporting boiler or saturated chamber. A saturated brew group is built directly into the boiler for maximum thermal stability and is standard on La Marzocco, Synesso, and Kees van der Westen machines. See the espresso machine Wikipedia entry for the full architecture.
Brew unit Core hardware: The mechanical assembly inside a super-automatic that grinds, doses, compresses, brews, and ejects each shot. It's typically a removable cartridge with a piston, drive gears, screens, and seals. The brew unit is the single most service-intensive component on any super-automatic, and worn seals or stripped drive gears are the most common cause of brew faults and error codes. We work on every brew unit architecture across the GTA, including Schaerer, Franke, Jura, WMF, Eversys, and Thermoplan. Scheduled preventive maintenance extends brew unit life significantly. Background reading: Wikipedia on automatic espresso machines.
Burrs (flat and conical) Grinder & dosing: The cutting surfaces inside a grinder that break beans down to espresso fineness. Flat burrs sit parallel and produce a uniform particle size, suited to specialty espresso. Conical burrs nest one inside the other and run cooler, suited to higher-volume commercial use. Burrs wear out: replacement intervals depend on volume, but most commercial setups need new burrs every 500 to 1,500 kg of coffee. See the burr mill Wikipedia entry for the underlying mechanics, and our maintenance services for scheduled burr replacement on Mahlkönig, Anfim, and integrated super-automatic grinders.

C

ConnectMe de Jong Duke Brand-signature tech: de Jong Duke's cloud telemetry platform for office coffee fleets. It reports drink counts, machine health, and fault codes back to a central dashboard so operators can schedule service before failures. Connectivity issues on ConnectMe usually trace to local Wi-Fi or firewall configuration, not the machine itself, and we coordinate with the customer's IT contact where the network is the root cause. Telemetry-enabled OCS fleets are a core part of our service and repair work across the GTA.
Crema Coffee chemistry: The reddish-brown foam layer on top of a properly pulled espresso shot. It forms when CO2 dissolved in the bean is released under pressure during extraction and emulsifies with oils. Poor crema points to stale beans, grind too coarse, pressure too low, or a temperature stability problem in the group head. We diagnose crema issues regularly on Faema, La Marzocco, Nuova Simonelli, and Rancilio service calls. Background: crema on Wikipedia.

D

Descaling Cleaning & maintenance: The process of dissolving mineral scale (limescale) from the inside of boilers, heating elements, and water pathways. Hard water in much of the GTA accelerates scale buildup, which insulates the heating element, restricts flow, and triggers temperature faults. Schedule depends on water hardness and volume: every 3 to 6 months for unfiltered machines, less often when proper water filtration is installed. Descaling is part of every preventive maintenance visit we run, and a standalone service we offer for machines past their schedule. See Wikipedia on descaling for the chemistry.
Dose and dose drift Grinder & dosing: The mass of ground coffee delivered per shot. Commercial machines target a dose tolerance of about plus or minus 0.3 grams. Dose drift is when that target moves over time, usually from burr wear, hopper humidity, or a worn timer-based grinder that's no longer matching gravimetric output. We measure dose by weight on every service call where the operator reports inconsistent shots. Dose calibration is part of every scheduled maintenance visit, and we work on integrated dosing systems across Schaerer, Franke, Jura, and Eversys super-automatics.
Dual-boiler architecture Boiler architecture: A machine design with two independent boilers, one for brewing and one for steam. Brew temperature is held by a PID controller on the smaller boiler, while the steam boiler runs hotter for milk work. Dual-boiler machines deliver the most thermally stable shots in commercial use and are standard on La Marzocco, Synesso, Slayer, and most premium specialty platforms. Our installation services include dual-boiler commissioning and per-boiler temperature calibration. See Wikipedia on espresso machine boiler design.
Dynamic Milk WMF Brand-signature tech: WMF's milk system that adjusts foam density per drink profile through controlled air injection and milk-flow timing. It's used on the WMF 1500S+ and 5000S+ platforms across hospitality and OCS. Most Dynamic Milk faults are milk-line buildup from skipped daily cleans, not hardware failure, and the same applies across Franke FoamMaster and Schaerer BestFoam equivalents. Dynamic Milk service is part of our regular repair work.

E

e'Foam Eversys Brand-signature tech: Eversys's milk foaming system, used across the Cameo and Enigma platforms. It produces foam densities comparable to a manually steamed barista pour, and the foam target is settable per drink profile. e'Foam service work centres on milk-line sanitation and the periodic replacement of the foam-mix nozzle and O-rings. The Eversys platform is referenced in the Eversys Wikipedia entry, and we handle e'Foam service as part of our repair work across the GTA.
E61 group head Group head architecture: A thermosyphon-circulated group head introduced by Faema in 1961, still in use across Faema, Bezzera, ECM, Rocket, and other heat-exchanger machines. It maintains brew temperature by circulating water from the boiler through the group, with a built-in pre-infusion via the saturated chamber. The E61 is one of the most copied and serviced group designs in commercial espresso. Background: Wikipedia on the E61.
Eccellenza platform VKI Brand-signature tech: VKI's current commercial super-automatic line, including the Eccellenza Touch, Eccellenza Momentum, and Eccellenza Café. It pairs the Reverse French Press brewing chamber with a touchscreen interface, integrated bean grinder, and OCS telemetry. The Eccellenza brew chamber is unique to VKI and requires the manufacturer-spec procedure during seal replacement to avoid grounds leakage, which is the most common service item on the platform. Eccellenza fleets are widely deployed across Canadian OCS routes, and we service them across the GTA as part of our repair and service work.
Espresso Coffee chemistry: A concentrated coffee preparation made by forcing hot water through finely-ground coffee at roughly 9 bar of pressure. A standard double shot uses 18 to 20 grams of coffee, pulls 36 to 40 grams of liquid out, and takes 25 to 32 seconds. Any deviation from these targets is what we look at first on a 'shots taste off' service call, alongside extraction yield and TDS. Background: Wikipedia on espresso. Commercial espresso platforms we service include La Marzocco, Synesso, Slayer, Faema, Nuova Simonelli, and Rancilio.
Extraction yield Coffee chemistry: The percentage of soluble material extracted from ground coffee during brewing. Target range for espresso is roughly 18% to 22%. Under-extraction tastes sour, over-extraction tastes bitter. Extraction yield is what shifts when grind, dose, temperature, or pressure drift out of spec, and it's the diagnostic measure we use on every taste-related service call. See Wikipedia on coffee extraction for the underlying chemistry.

F

filterfresh de Jong Duke Brand-signature tech: de Jong Duke's signature fresh-brew filter coffee process for single-cup machines. It brews ground coffee fresh per cup through a paper-filter cartridge, closer to a pourover profile than to espresso or pod-based machines. filterfresh service work focuses on the brew chamber, the filter advance mechanism, and the grinder feeding it. We service filterfresh-equipped de Jong Duke machines across Toronto and the GTA as part of our repair and service work.
Flow profiling Extraction control: Modulating water flow rate through the puck during a shot, typically to start slow, ramp up at peak extraction, and taper off at the end. It gives a barista control over extraction yield and mouthfeel beyond what fixed-pressure pumps allow. Slayer and Synesso machines build this in mechanically; modern La Marzocco platforms (KB90, GB5 Steel) do it electronically. Related concept: pressure profiling.
FoamMaster Franke Brand-signature tech: Franke's milk system across the A800, A1000, and SB1200 platforms. It delivers cold and hot milk foam with per-drink density profiles, plus an automatic cleaning cycle that runs on a schedule. FoamMaster service centres on the milk pathway: the foam chamber, O-rings, and milk-line sanitation. Background: Franke Group on Wikipedia. We carry FoamMaster service parts on the truck for first-visit resolution across our repair work.
Frother Milk system: Any mechanism that aerates and heats milk to produce foam. On super-automatics it's an integrated automatic system; on traditional machines it's the steam wand operated by the barista. Frother service problems are almost always milk-protein buildup from skipped daily cleans, not hardware failure, and the fix is daily protocol enforcement plus periodic O-ring and line replacement. We service every major automatic frother architecture, including Schaerer BestFoam, Franke FoamMaster, WMF Dynamic Milk, and Eversys e'Foam.

G

Grinder Grinder & dosing: The machine or integrated module that grinds whole beans to the right particle size for brewing. Commercial grinders use flat or conical burrs and are sized by burr diameter (58mm, 64mm, 75mm, 84mm for traditional setups). Burr wear, dose drift, and grind-retention issues drive most grinder service calls. Standalone commercial grinders we service include Mahlkönig, Anfim, Mazzer, and Compak; integrated grinders ride inside every super-automatic we work on. Background: Wikipedia on coffee grinders.
Group head Core hardware: The portion of a traditional espresso machine where the portafilter locks in and water is dispensed onto the coffee puck. Most commercial machines have 1 to 4 group heads. Group-head temperature stability is the single biggest driver of shot consistency, which is why saturated and E61 groups exist. Group head rebuilds (gasket, screen, seal) are part of every scheduled maintenance visit on machines from La Marzocco, Synesso, Faema, Nuova Simonelli, and Rancilio.

H

Heat exchanger (HX) Boiler architecture: A boiler design with a single steam boiler and a brewing-water pipe (heat exchanger) running through it. Steam comes from the boiler, brewing water comes from the pipe that's heated by the boiler. HX machines deliver both brew and steam from one boiler at a fraction of the cost of a dual-boiler, with a slight tradeoff in brew-temperature stability. HX is the architecture behind most E61-equipped machines from Faema, Bezzera, Rocket, and La Cimbali.

I

iQFlow Franke Brand-signature tech: Franke's brew-pressure profiling system on the A800 and SB1200. It modulates pump output during the shot to match a programmed pressure curve, similar to flow profiling on a traditional espresso machine. iQFlow recipe drift on a service call usually means the flow sensor or pressure transducer needs recalibration, which sits in the service menu. iQFlow service is part of our regular Franke repair work across the GTA.
iSteam Egro Brand-signature tech: Egro's automatic milk-steaming system across the One, Next, and Zero+ Pure platforms. It delivers programmed foam densities and temperatures per drink, with a self-cleaning cycle. iSteam service work focuses on milk-line sanitation, the steam injection valve, and the temperature sensor. Egro is part of the Rancilio Group / Ali Group family, and we service iSteam-equipped machines across our repair work.

L

Lever group Group head architecture: A manually-operated espresso group where the barista uses a spring-loaded lever to compress the boiler water through the puck. It pre-dates electric pumps and is still made by Elektra, Bezzera, and Victoria Arduino for specialty and showpiece installations. Lever machines have very few electronic parts and tend to last decades with seal and spring service. Background: Wikipedia on lever espresso machines.
Limescale Cleaning & maintenance: The white-grey mineral deposit (mostly calcium carbonate) that builds up inside boilers and water pathways from hard tap water. It insulates heating elements (longer recovery times, higher energy use), restricts flow (slower fills, lower brew pressure), and eventually triggers temperature faults. Proper water filtration plus scheduled descaling is the only effective control. Background: Wikipedia on limescale. Limescale management is part of every preventive maintenance plan we build.

M

Manual espresso machine Machine category: A traditional commercial espresso machine where the barista handles grinding, dosing, tamping, and dispensing every shot. Includes lever and semi-automatic machines, but not super-automatics. Manual machines dominate specialty café service and require trained operators. Platforms we service include La Marzocco, Synesso, Slayer, Kees van der Westen, Faema, and La Cimbali.

O

Office Coffee Service (OCS) Service category: The distribution channel that places coffee machines in offices, maintains them, and supplies the beans, pods, and consumables. OCS operators run fleets of single-cup or super-automatic machines across corporate accounts, typically with telemetry feeding back to a central dispatch. Common OCS platforms in Canada include VKI Eccellenza, Cafection, de Jong Duke, and WMF. We service OCS-route equipment across the GTA as part of our repair and service work, alongside the operator's own technicians where needed.

P

P.E.P. (Pulse Extraction Process) Jura Brand-signature tech: Jura's pulsed water-delivery technique that interrupts the brew flow several times during extraction to increase contact time on shorter shots. It targets espresso quality from a super-automatic on machines that can't run a full traditional-shot duration. P.E.P. faults on service calls trace to the brew unit drive or the controller, not the pulse logic itself. Background on the platform: Jura Elektroapparate on Wikipedia.
PID controller Extraction control: A Proportional-Integral-Derivative controller that holds boiler or brew-water temperature to a precise setpoint, typically within plus or minus 0.5 degrees Celsius. PID replaces older pressurestat-based control and is standard on every modern specialty espresso machine. Recalibration after element or sensor replacement is part of standard service procedure across La Marzocco, Synesso, Slayer, and most modern Faema, Nuova Simonelli, and Rancilio machines. Background: Wikipedia on PID controllers.
Portafilter Traditional espresso: The handled basket that holds the puck of ground coffee and locks into the group head for extraction. Comes in single (7g), double (14 to 20g), and triple sizes, plus bottomless (naked) variants used to diagnose extraction. A bent or warped portafilter is one of the simplest fixes on a 'no longer locks in cleanly' service call, and we carry the common 58mm portafilter formats on the truck. Background: Wikipedia on portafilters.
Pre-infusion Extraction control: A low-pressure water phase at the start of a shot, typically 1 to 3 bar for 3 to 8 seconds, before full extraction pressure kicks in. It saturates the puck evenly, reduces channeling, and lengthens contact time for higher extraction yields. Built-in mechanically on saturated and E61 groups, and electronically on most modern specialty machines from La Marzocco, Synesso, Slayer, and Sanremo.
Pressure profiling Extraction control: Modulating brew pressure across a shot, distinct from flow profiling though often used together. A typical profile starts low for pre-infusion, ramps to full extraction pressure, and tapers as the puck releases its solubles. Machines that support pressure profiling include the La Marzocco KB90, Synesso MVP Hydra, Slayer Espresso, and Sanremo Café Racer.
Pressurestat Boiler architecture: A mechanical pressure switch that turns the boiler heating element on and off to maintain steam-boiler pressure, typically around 1 bar. Found on older traditional machines without PID. Pressurestats drift over time and are common service items on legacy Faema, Brasilia, La Cimbali, and similar platforms. Replacement is a routine job on our truck.
ProFoam Schaerer Brand-signature tech: Schaerer's milk-foaming module on the Coffee Prime and Coffee Art Plus, sitting alongside BestFoam in the lineup. It delivers programmed foam density per drink with a slightly different mechanical architecture than BestFoam. ProFoam service centres on the milk pump, foam chamber, and milk-line sanitation, and overlaps heavily with our general Schaerer repair work across the GTA.
Pump (vibratory and rotary) Core hardware: The component that pressurizes water from inlet line pressure (around 3 bar) to brewing pressure (around 9 bar). Vibratory pumps are inexpensive and used on entry-level commercial and home machines; rotary pumps run quieter, last longer, and are standard on commercial group machines. Pump replacement is straightforward; pump-related brew-pressure faults usually trace to a worn or leaking solenoid valve elsewhere in the path. We carry both Procon and Fluid-o-Tech rotary pumps for emergency truck-stock replacement across La Marzocco, Faema, Nuova Simonelli, and similar platforms.

R

Reverse French Press VKI and Cafection Brand-signature tech: An extraction architecture that immerses ground coffee in hot water inside a sealed chamber, agitates, then separates the coffee from the liquid. It's distinct from drip, pod, and espresso brewing, and produces a profile closer to a French press. Used on VKI's Eccellenza platform and Cafection's Avalon and Total 1 single-cup machines, both of which are common in Canadian OCS routes. Background: Wikipedia on the French press for the underlying principle.

S

Saturated brew group Group head architecture: A group head built directly into and bathed by boiler water, so the group block sits at boiler temperature. It delivers the most stable brew temperature of any group design and is standard on La Marzocco, Slayer, Synesso, and Kees van der Westen machines. Saturated groups need precise gasket and screen service to maintain seal pressure, which is part of every scheduled maintenance visit.
Semi-automatic espresso machine Machine category: A traditional espresso machine where the barista handles grinding and tamping, but the machine controls pump pressure and shot timing. Most café espresso machines are semi-automatic. Differentiates from manual (lever) and super-automatic (start-to-finish push-button) machines. Semi-auto platforms we service every week across the GTA include La Marzocco, Synesso, Faema, La Cimbali, Nuova Simonelli, Rancilio, and Sanremo.
Single-boiler architecture Boiler architecture: A machine design with one boiler shared between brewing and steam. Less common in commercial settings because brewing and steaming can't happen simultaneously without a temperature compromise. Found on small under-counter machines and entry-level prosumer equipment, rarely on multi-group commercial setups. Compare with dual-boiler and heat-exchanger architectures.
Smart Boiler La Cimbali Brand-signature tech: La Cimbali's boiler control system on the M200 and M100, which adjusts heating output dynamically to match drink demand. It reduces energy use in low-volume periods and ramps up before peak shifts. Smart Boiler diagnostic work happens through the service interface, which reads the full control log, and is part of our regular La Cimbali repair work.
Soft Infusion Nuova Simonelli Brand-signature tech: Nuova Simonelli's pre-infusion implementation across the Aurelia Wave and Appia Life platforms. It delivers a low-pressure water phase before full extraction pressure to wet the puck evenly. Calibration sits in the service menu and is checked during scheduled maintenance. Nuova Simonelli is part of the Simonelli Group family, alongside Victoria Arduino.
Solenoid valve Core hardware: An electrically-actuated valve used throughout commercial coffee machines for brew water, steam, hot water, and bypass flow control. Solenoids fail in three ways: stuck closed (no flow), stuck open (leaks past), or weak seat (slow drip). Most solenoids are stocked on the truck for first-visit resolution. Background: Wikipedia on solenoid valves. Solenoid faults are routine across Schaerer, Franke, La Marzocco, Faema, and every other commercial platform we work on.
Steam wand Milk system: The handled tube that delivers steam into a milk pitcher for manual frothing on traditional espresso machines. Steam wand performance depends on boiler steam pressure (typically around 1 bar), tip hole size and pattern, and the wand's articulation. Tip cleaning is daily; periodic descaling of the wand body is part of scheduled maintenance. We service steam wands across every traditional espresso platform we work on, including La Marzocco, Synesso, Faema, and Nuova Simonelli.
SteamBoost Schaerer Brand-signature tech: Schaerer's high-temperature steam injection system on the Coffee Soul and Coffee Skye, used to heat and lightly foam milk through a separate pathway from BestFoam. It enables hot-milk drinks without engaging the full milk-foam architecture. SteamBoost service overlaps with general steam-circuit maintenance and is part of our regular Schaerer repair work.
Super-automatic espresso machine Machine category: A commercial coffee machine that handles grinding, dosing, tamping, brewing, and (usually) milk steaming from a single push-button interface. Schaerer, Franke, Eversys, WMF, Thermoplan, Egro, Jura, and La Cimbali make the dominant super-automatic platforms in commercial use. Service work centres on the brew unit, milk system, and grinder. Background: Wikipedia on automatic espresso machines.

T

T3 (Triple Thermal System) Nuova Simonelli and Victoria Arduino Brand-signature tech: An independent three-temperature control system across the brew boiler, the steam boiler, and each group head. It gives a barista the same brew temperature regardless of which group is being used or how busy the steam circuit is. T3 is on the Nuova Simonelli Aurelia Wave and the Victoria Arduino Black Eagle and VA388. Calibration is part of scheduled maintenance.
Tamper and tamping Traditional espresso: The handheld tool used to compress ground coffee in the portafilter before extraction, and the action of doing so. Tamping pressure (around 30 lb / 13 kg) and levelness directly affect extraction evenness. On most service calls about 'shots tasting off,' tamping technique is one of the first things we ask the operator about, alongside grind setting and dose. Background: Wikipedia on the espresso tamper.
TDS (Total Dissolved Solids) Coffee chemistry: The concentration of dissolved coffee solids in a brewed shot, measured by refractometer and expressed as a percentage. Target range for espresso is 8% to 12% TDS. TDS combined with brew ratio gives extraction yield, which is the number specialty cafés actually dial in to. Background: Wikipedia on total dissolved solids.
TopBrewer architecture Scanomat Brand-signature tech: Scanomat's under-counter coffee system architecture where the full bean-to-cup machine is concealed inside the cabinet below and only a polished tap is visible above. It enables premium-feel coffee delivery in spaces that can't accommodate a traditional counter-top machine. Service work involves sliding the cabinet unit out, which is engineered with quick-disconnect fittings. The TopBrewer was introduced in 2011 and remains the flagship platform from Scanomat. Our installation services include TopBrewer cabinetry assessment and commissioning.
TurboSteam La Cimbali Brand-signature tech: La Cimbali's automatic milk steaming system that detects pitcher position, temperature, and foam density via sensors in the steam wand. Used on the M200 and M100 alongside Smart Boiler. TurboSteam recalibration is part of standard service if foam profiles drift, and we handle it as part of our regular La Cimbali repair work.

V

Volumetric dosing Extraction control: Programmed shot-volume control using a flow meter to count water pulses past a programmed target. Standard on every commercial semi-automatic and super-automatic. Volumetric dose drift on service calls usually means the flow meter needs cleaning, not replacement, which is a routine procedure across La Marzocco, Faema, Nuova Simonelli, Rancilio, and similar platforms.

W

Water filtration Cleaning & maintenance: Inline cartridges or systems that remove scale-forming minerals, chlorine, and sediment from inlet water before it reaches the machine. Proper filtration extends boiler element life, slows descaling intervals, and prevents most flavour-affecting water issues. We test water hardness on every install and recommend the right cartridge for the machine and the location. Filtration spec is also part of our water cooler and filtration solutions. Background: Wikipedia on water filters.

Commercial coffee equipment glossary.

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