When the Mavam quits
A Mavam hides its machinery below the bar, which means a fault hides there too. We repair the full platform, from the Under Counter groups to the MM Super Auto and the low-profile MACH series: a group running cold, a pump chattering in the cabinet, steam gone wet, a PID showing numbers nobody set. Tell us the symptom and how your cabinet opens, and the fix usually happens in one visit.
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Mavam builds espresso machines that live under the bar, hand-assembled in Seattle in small numbers. Each group gets its own boiler, pump, and PID, so the counter shows nothing but group heads, steam wands, and a sightline to the customer. Design-led cafes and hotel bars spec them for exactly that. From the service side, the architecture is honest: faults stay scoped to one group, and nearly everything comes out through a cabinet door instead of off the bar top.
Call for Mavam service →Why Grajqevci
Call in the morning and a technician is usually on-site before the day is out. Most Mavam jobs get diagnosed and fixed on the first visit.
Commercial coffee equipment is all we do, and Mavam is part of the weekly rotation. Not a generalist guessing at a service manual. Genuine OEM parts, industry-standard procedures.
Flat rate for the visit, with parts billed separately. For bigger jobs you'll see a written quote on-site before we proceed.
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Our services
Boilers, grinders, brew units, milk systems, touchscreens, error codes. We troubleshoot the issue and quote parts before any work begins.
Plumbed-in or self-contained, we handle water filtration, calibration, and staff onboarding so your machine pours perfectly from day one.
Scheduled servicing tuned to your daily volume. Gaskets, seals, descaling, milk system overhaul. Extends machine life by years.
Mavam faults we diagnose
Below are the Mavam faults we meet most, with what causes each one and how the repair goes once the cabinet is open.
Three suspects: the group's rotary pump running below spec, an OPV leaking past, or a restriction between pump and group head. We isolate the group, measure pump output at the group inlet, and test the OPV under load. Under-counter access works in your favour here, since pump and OPV are both reachable from the cabinet without lifting the bar.
Group gaskets and dispersion screens harden, deform, and eventually leak under pressure on any commercial espresso group, and Mavam is no exception. We fit a new group gasket and dispersion screen, clean the group threads, and confirm a clean seal with a portafilter. Because the group head passes through the bar surface, the through-counter sealing collar gets checked at the same time.
A partially clogged dispersion screen or a scaled water path just upstream of the group is the usual cause. We pull the screen, descale or replace it, and verify pre-infusion and brew flow with a naked portafilter. If the group's internal flow restrictor has scaled, the group line gets flushed back through the boiler and re-tested.
Each Mavam group runs its own pump, so chatter or whine from one cabinet position usually means air in that group's supply line or a pump at end of life. We bleed the line, check inlet pressure from the building supply, and replace the pump if output measures below spec. The cabinet layout makes the swap quicker than on most traditional machines.
Mavam gives every group its own boiler, so one cold group points at that group's element, temperature probe, or PID rather than a system-wide fault. We isolate the group, test element resistance, check the probe against a calibrated reference, and verify the PID setpoint and tuning in the service interface. Most of these end as a failed element or a sensor reading out of range, swapped in a single visit.
Small per-group boilers carry less water than a traditional thermosyphon system, so hardness hits them harder and scale builds fast. We pull the boiler through the under-counter cabinet, descale it, inspect the element for hard scale and pitting, and check the filtration upstream. Operators on unfiltered municipal supply get a straight recommendation for a softener or scale-reduction cartridge, because on boilers this size the problem only accelerates.
Stale taste means a stagnant water path: a boiler that hasn't been flushed regularly, or a run of plumbing between filter and group that's gone quiet. We flush the group's water path, replace the upstream filter cartridge if it's exhausted, and confirm there's no chlorine taste at the dispense. A stubborn case gets the silicone tubing inspected for deterioration.
Wet or weak steam traces to scale in the steam line, a worn steam valve cartridge, or low steam pressure on that group's boiler. We descale the pathway, swap the valve cartridge if it's leaking past, and verify steam pressure at the wand tip. Mavam designed this wand to be rebuilt rather than replaced, and we carry the cartridge kits.
A dripping wand means the steam valve isn't fully sealing, almost typically a worn O-ring on the valve stem. We strip the valve, fit the seal kit, lubricate with food-safe grease, and confirm dry shutoff across a dozen test cycles. Once the wand is reached from the cabinet, most of these are done in under 30 minutes.
Every group carries its own PID controller, probe, and wiring harness, so a single misbehaving display is that group's electronics, not the platform. We swap the probe against a known-good reference, check the controller against spec, and replace whichever component fails the test. Per-group brew profiles survive any controller swap.
Mavam's main power and protection circuitry lives under the counter, where a surge or a counter-side knock can trip or damage it. We test the supply at the machine input, check the main breaker and in-line protection devices, and verify per-group power distribution. The usual finding is a tripped protection device or a damaged power input, both quick to put right.
Bar build-outs and retrofits sometimes close off the cabinet access the original installer planned for, even though Mavam is built to be serviced from below. We assess what clearance exists, work within it, and where a job genuinely can't be done without lifting the bar top, we document exactly what needs to change before the next service. An honest answer beats a sloppy repair on a premium machine.
Mavam models we service
Current and legacy platforms. If your machine wears a Mavam badge, we work on it. Call us with the name and we'll diagnose before we dispatch.
Your coffee emergency ends here
Call or submit the form. We confirm your address, model, and the issue.
An experienced technician arrives, runs full diagnostics, and identifies the root cause.
You receive a flat, itemized quote. Nothing proceeds without your green light.
We complete the repair, run a test cycle, and walk you through what to watch for.
Same-day available
The record
Their tech caught a worn pump on a scheduled maintenance visit before it actually failed. That's the difference between maintenance and just servicing what broke.
*Estimated based on the approximate distance from our nearest service centre, average commute time, and median service-call length for one machine. Prices in Canadian dollars (CAD $). Final quote provided on-site after diagnosis.
FAQ
20 answers covering service, repair, parts, installation, warranty, and edge cases.
Updated July 2026
Yes, and we're one of the few shops here that will. Mavam is a small-volume, hand-built platform, so the local fleet is modest but growing: specialty cafes, hotel bars, and a handful of design-led restaurants. We service the Under Counter systems, the MM Super Auto, and the MACH series, and the platform's quirks are familiar territory for us.
No. We're an independent commercial coffee equipment specialist, and we'd rather say that plainly. Mavam's own network is based around Seattle, which in practice means owners here either fly a problem out or find a local team that genuinely knows the platform. We're the second option.
That's the architecture doing its job. Every Mavam group has its own boiler, pump, and PID controller, so almost every fault is scoped to a single group. It also makes diagnosis faster: we test the suspect group against its healthy neighbours and the problem component usually identifies itself.
In almost every case, yes. The platform is designed to be serviced through the under-counter cabinet: boilers, pumps, valves, and electronics all come out from below. The exception is a bar build-out that's closed off the access path, and if that's your situation we'll tell you what needs to change rather than force a bad repair.
Scale, by a wide margin. The per-group boilers are small, so hard water concentrates its damage quickly: slow heating, cold groups, weak steam. Most of our Mavam calls involve descaling something, and the machines on softened, filtered water are visibly healthier than the ones that aren't.
If you're on unfiltered municipal water, we'd say yes. Small boilers scale much faster than the big thermosyphon systems in traditional machines, and the math on a softener cartridge against repeated boiler work isn't close. We check the water treatment on every visit and tell you honestly where yours stands.
Generic wear parts are no problem: group gaskets, dispersion screens, O-rings, and seal kits ride on the truck. Mavam-specific components come through the US distributor network, typically in a few business days, and we tell you the lead time before you commit. Steam valve cartridge kits we stock, because the wands rebuild rather than replace.
Worth it, yes. A dripping wand means the valve stem O-ring has worn, and it only gets worse while it wastes boiler heat and water. It's also one of the quickest Mavam repairs there is: once the wand is reached from the cabinet, a rebuild and dry-shutoff test usually takes under half an hour.
Ten to fifteen years with proper service is the realistic window. Mavam is young enough that nobody has retired a fleet yet, but the 8 to 10 year machines now coming through our schedule are holding up well where the water was treated. Scale management decides most of it.
Yes. The MM brings super-automatic systems into the cabinet: a brew unit, an integrated grinder, and an automatic drink system, so it has more service points than the espresso configurations. Milk handling varies between builds, so we service whatever's actually in your cabinet rather than assuming a standard package.
The thinking is the same, the access is different. MACH machines sit on the counter in a low-profile chassis, so we work through panels rather than a cabinet door, but the per-group boiler and PID logic carries straight over. Piano Key switches, API pre-infusion timing, and Cool Touch steam cartridges make up most of the MACH-specific work.
A flat call-out rate covers travel and diagnosis, with parts billed at cost on top, and you hear the number when you book. Anything beyond routine work gets a written quote at the bar before we start. Mavam parts can carry import lead times, so we price and schedule those honestly up front.
Morning calls usually see a technician the same day; afternoon calls book for the next morning. A specialty bar with no backup machine gets weighted accordingly when we build the route. Either way you'll get a real window when you book, not a shrug.
Treat it as urgent. The cabinet holds the boilers, pumps, and electronics, so standing water finds expensive things to damage, and under-counter leaks can also reach the millwork around the machine. Shut the group down if you can, mop it dry, and call. We pressure-test, trace the leak, and replace the failing fitting outright.
Almost certainly not. Each group's brew profile survives a probe or controller swap, so the fix doesn't cost you your setup. The usual culprit is a drifted temperature probe rather than the controller itself, and we test both against calibrated references before replacing anything.
No, that's the point of the platform. Mavam routes everything through the under-counter cabinet, so the bar top, the sealing collars, and the millwork stay where they are. The only collar work we do is replacing a worn gasket where the group passes through the counter, and that happens from below too.
Different, not harder. The components are familiar commercial espresso parts; what changes is where they live and how the groups are isolated from each other. A generalist used to traditional Italian machines tends to look in the wrong places first. Once you know the layout, the cabinet access is actually quicker than lifting body panels.
Both. A repair on this platform ends with brew pressure verified at 9 bar, temperature checked against the setpoint, and a shot pulled to confirm the group behaves. If your head barista wants to re-dial recipes after a part swap, we'll stay through the first few rounds.
Call whoever fixes the actual fault fastest, and we'll help you decide. If the failure looks like a covered manufacturing defect, the factory route may cost you nothing and we'll say so. Most working faults are wear and water, which warranties exclude, and those we handle without the cross-border wait.
Repair, in almost every case. A Mavam is a serious capital purchase, the platform is young, and most faults are single-group component work that costs a small fraction of replacing the system. Swapping to a traditional machine also means giving back the counter space and sightlines the bar was designed around. We'll give you the honest math whenever it's close.
About Mavam
Reviewed July 2026
Mavam is an American manufacturer of under-counter modular espresso machines, hand-built in Seattle, Washington.
Mavam was founded by Michael Myers and builds every machine by hand in Tukwila, just outside Seattle. The range is deliberately small: the Under Counter espresso systems in 1, 2, and 3 group configurations, the MM Super Auto, and the low-profile MACH series. From the first design, the platform has put service access and component isolation ahead of putting machinery on display, which is the trait the rest of this page keeps coming back to.
Mavam's signature design move is mounting the entire machine beneath the bar: boilers, pumps, plumbing, and electronics all live below, while only the group heads, steam wands, and a small interface protrude through the counter. The result is a clear sightline across the bar that no traditional commercial espresso machine can offer, and a layout that gives baristas an unobstructed view of customers. Service work gets cleaner too, since most components are reached through a cabinet door under the bar rather than by lifting body panels on the counter.
The Mavam platform is modular at the group level. Each brew group has its own dedicated boiler with independent PID temperature control, its own pump, and its own group module. Steam-only modules can be added for stations that need additional steam capacity without another brew group. Configurations span 1, 2, and 3 groups, with each group operating as an independent thermal system. The platform launched at Coffee Fest with the highest score in the show's Best New Product category.
The Under Counter family comes in three sizes: 1-group for compact bars, mobile setups, and low-volume specialty; 2-group, the workhorse café configuration; and 3-group for high-volume, multi-barista bars. Steam-only modules and the MM super-automatic extend the platform from there. Mavam is a young brand, first shipping in the mid-2010s, so most machines in the field are still on original components, but the earliest units are now old enough that 8 to 10 year machines are coming through service.
Mavam is a premium platform with non-standard service access: the working components sit in a cabinet, not in a body shell. Plumbing routes through the counter penetration, group head connections run vertically through a custom fitting, and each group's PID and electronics are independent of the others. A generalist trained on traditional Italian espresso machines won't carry the right diagnostic mental model for this layout. We understand the per-group isolation, the under-counter cable runs, the custom plumbing routing, and the group-head and steam-wand assemblies that pass through the bar surface.
Skip the generic repair shop. Call the team that services Mavam machines week in, week out.
Call (289) 217-3796 now →
