Cafina on the fritz? We fix it
Your Melitta Professional machine has quit and the breakfast rush is already building? We repair the whole Cafina range, Toronto to Oshawa: the XT super-automatics, the compact CT machines, the cup and breakfast systems, and the Siebträger espresso machines, plus older c-series and bar cube units still earning their keep. Flat TopFoam, a jammed brew unit, an F-code that won't clear: whatever yours is doing, we have almost certainly fixed it before. Tell us the model and the symptom.
We'll get back to you today.
Thanks. We received your request.
A Grajqevci technician will get back to you today to confirm your machine and book the visit. If it's urgent, call us directly at (289) 217-3796.
Something went wrong sending your request.
Please try again, or call us directly at (289) 217-3796 and we'll book your service over the phone. You can also email support@grajqevci.com.
Melitta Professional makes German-Swiss super-automatics under the Cafina name. Fresh beans go in, a finished flat white or filter coffee comes out, with no barista on the floor. These machines run in hotel breakfast rooms, corporate canteens, hospital cafeterias, and busy office kitchens. From the bench they are dense, well-built units that age on a predictable pattern: the Cafina brew unit, the TopFoam milk module, and the BeanSelect grinders are the parts that ask for attention, and the ones that get it run ten to fifteen years.
Call for Melitta service →Why Grajqevci
Call in the morning and a technician is usually on-site before the day is out. Most Melitta jobs get diagnosed and fixed on the first visit.
Commercial coffee equipment is all we do, and Melitta is one of the platforms we know best. 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.
Skip the wait
Trusted by Toronto's most demanding teams
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.
Melitta faults we diagnose
These are the Melitta Professional and Cafina faults that actually book service calls, with the cause behind each one and how we put it right.
A brew unit that stalls mid-cycle is usually choking on packed grounds, worn cam followers, or a group that has drifted out of alignment under heavy volume. We pull the unit, clean every wear surface, renew the seals and gaskets, lubricate with food-safe grease, and run several test shots to confirm it cycles cleanly.
Grounds in the cup mean a torn brew screen, a worn piston seal, or a grind too fine for the screen's current condition. We check both screens, replace any that show wear, fit a fresh piston seal, and dial the grind back to the dose target.
Weak, watery shots come down to grind drifting coarse, low brew pressure, or brew temperature sitting below spec. We gauge brew pressure with a calibrated portafilter, check the water temperature, and adjust the grind dose; if the pump cannot make pressure, we quote the replacement.
Slow heat-up is most often scale wrapping the heating element, with element degradation or a failing NTC sensor behind the stubborn cases. We run a full descale, time the heat-up against spec, test element resistance, and replace the element or sensor when the readings call for it.
Weak steam usually means scale in the steam circuit, a steam valve that will not open fully, or a worn tip. We descale the steam path, confirm the valve actuates, and fit a new cartridge or tip where needed so pressure comes back to spec.
When a descale alert survives a completed cycle, either the cycle did not run end to end or the counter rarely reset. We confirm the cycle finished, reset the counter through the service menu, and check the water-hardness setting against your actual supply; a tired filter cartridge can throw the schedule off too.
A puddle underneath usually traces to a failed O-ring on a water connector, a brew unit seal, or a hairline crack in an internal hose. We pressure-test the water circuit, pin down the exact leak point, replace the part, and confirm it stays dry across several cycles.
Thin or patchy foam on TopFoam usually traces to milk protein caked in the foam chamber, a tired air-intake spring, or an air valve drifted off calibration. We strip and sanitize the module, fit fresh springs and seals, reset the air-flow setting, and check foam density on both hot and cold drinks before packing up.
Cold or flat milk from the Steam Perfect wand points to scale in the steam circuit, a worn valve cartridge, or a milk-temperature sensor reading wrong. We descale the steam path, swap the cartridge if it leaks past, check the sensor against a reference probe, and run a full milk cycle to confirm it textures properly again.
When the OneTouch module stops pulling milk, it is a worn pump impeller, an air leak on the suction line, or a clogged intake screen. We pressure-test the circuit, open the pump head, fit a new impeller if flow has dropped below spec, and refresh the suction-line seals while the panels are off.
A sour note in the milk drinks almost typically means the daily clean got skipped or the cleaning solution is spent. We deep-clean the whole milk pathway, sanitize the cooler connection, replace the silicone line if it has stained, and walk the staff back through the routine that prevents it.
Dose drift across the BeanSelect hoppers is usually burr wear on the busier hopper, sometimes the dose sensor slipping out of calibration. We weigh ten shots from each side, measure the burr gap, reset the dose targets, and replace burrs only when the numbers say they are past it.
A grinder that grumbles or stops feeding has usually swallowed a foreign object, or the beans are bridging above the throat. We open the grinder, clear whatever is in there, inspect the burrs for chipping, clean the oils out of the throat, and replace the burrs if any are damaged.
A frozen screen is either a firmware hang or a hardware fault in the digitizer or its ribbon. We start with a hard reset, check the firmware version, reflash from a known-good image if it is corrupted, and only source a replacement panel when the display itself has failed.
We read the full error history through the service interface, work out whether the fault is a sensor, a relay, or a board, and replace the specific part that has failed. Most codes clear in one visit; we wipe the log and run the machine through every drink profile before leaving.
A clean cycle that stalls is usually a level sensor in the cleaning tank misreading, or a blockage in the return line. We find where the cycle is hanging, clear the blockage, check the tablet or solution dosing, replace the sensor if that is the cause, then watch a full cycle complete.
Legacy Cafina and Melitta machines that other shops turn away are still on our books. For parts out of production we pull from refurbisher networks, salvage from decommissioned units, or fit a quality-matched aftermarket equivalent; when a repair stops making financial sense, we tell you straight.
Melitta models we service
Current and legacy platforms. If your machine wears a Melitta badge, we work on it. Call us with the name and we'll diagnose before we dispatch.
Your Melitta, your water
We service Melitta and Cafina machines in offices, hospitals and hotel catering floors. Bean-to-cup hardware has two parts that hate a hard supply, and your address decides how quickly they show it. Open your city below.
Booking a Melitta visit in Toronto, and how quickly we get to you.
See Toronto coverageWhere we go in Mississauga, what we carry for a Melitta, and how to get on the schedule.
See Mississauga coverageThe Melitta faults we see most in Vaughan, and how far across the city we go.
See Vaughan coverageA closer look at Brampton: where we cover, and what the water does to a Melitta.
See Brampton coverageWhat 140-180 mg/L does to a Melitta over a year here, and how we work around it.
See Markham coverageOakville runs 125-145 mg/L. Here's what that means for your Melitta.
See Oakville coverageWhy your Melitta in Burlington wants descaling every 2 to 3 months.
See Burlington coverageEverything on how we cover Hamilton, and where we get to fastest.
See Hamilton coverageHow a Melitta call in Etobicoke actually goes, from your first ring to the parts on the van.
See Etobicoke coverageThe corners of North York we're in most, and what Melitta owners there tend to ring about.
See North York coverageYour 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
Co-working operator across three GTA spaces. Member coffee is our amenity, so uptime is non-negotiable. They handle the calls before our members even notice.
*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 August 2026
Yes, regularly. Melitta and Cafina are a core part of what we service across GTA offices, hotels, healthcare, and catering sites, from Toronto out to Hamilton and Oshawa. We usually have a Cafina on the bench or a van at one.
Brew unit service and TopFoam milk faults lead the list. The brew unit packs grounds and wears its seals under volume, and the TopFoam module loses foam quality when its air pathway clogs or a spring tires. Both are routine, and both are usually a single-visit fix.
No, and we say so plainly. We are an independent commercial coffee specialist, which lets us work on out-of-warranty machines, keep older Cafina units going after the authorized network moves on, and quote against the actual work rather than a manufacturer pricing book.
Fix. A frozen or laggy screen is usually a firmware hang or a loose display ribbon, both of which clear with a controlled reset and, where needed, a reflash. We only replace the panel when the display or its ribbon has genuinely failed, which is the less common outcome.
Foam fades when milk protein builds up in the foam chamber, the air-intake spring tires, or the air valve drifts off calibration. We strip and sanitize the TopFoam module, renew the worn parts, and reset the air-flow so the foam comes back dense. A reliable daily milk clean is what keeps it from returning.
Flat rate for the visit and diagnosis, with parts billed on top at their actual cost. You hear the rate when you book, and for any larger job we put the number in writing on-site before starting. No estimate that balloons mid-repair.
The parts the fault statistics call for: brew unit seals and gaskets, TopFoam springs and air-valve components, milk hoses and O-rings, sensors, and common valves. That covers the majority of calls in one trip. Displays, pumps, burr sets, and boards are ordered per job, usually within a business day or two.
Most breakdowns called in before mid-morning see a technician the same day, with later calls usually booked for the next business day. Tell us the model and any error code when you book and the van leaves with the likely parts loaded. Genuine emergencies, like a hotel with no breakfast coffee, get moved up the route.
It depends on the fault. A milk O-ring or a seal kit is a small job; a pump, a display, or a full brew unit overhaul is more. The visit rate is fixed and known up front, parts are billed at cost, and you get the full number before any larger work begins.
Yes. Legacy machines like the c-series, ALPHA, and bar cube stay on our books long after the dealer network drops them, with parts sourced from refurbisher stock and donor units. Availability does thin year by year, so if an older machine matters to your operation, have us look it over before something major fails.
When the cost of the repair, against the machine's remaining life, stops adding up. We tell you honestly when a unit is near the end, but most Cafina faults are wear items that cost a fraction of replacement. You get the math and you make the call.
If the fault is covered, the manufacturer channel should fix it at no cost, and we will say so on the phone. Much of what actually goes wrong, scale damage, milk hygiene, and worn consumables, sits outside most coverage, and that's exactly what we handle.
Yes, fleet visits are routine. One booking can cover every machine across a building or a property group, with a single report at the end listing what was done to each. Fleets also benefit from pattern-spotting: when several machines share a fault, the cause is usually the water or the cleaning routine rather than the machines.
An F-code is the machine naming the subsystem that has faulted: boiler in the F00s and F70s, brew unit in the F10s, milk and cleaning in the F20s, grinders in the F30s, water in the F40s, and electronics in the F60s. We read the full error history, find the specific failed part, and replace it, then clear the log. Most F-codes are resolved in a single visit.
Often, yes. Evening and weekend slots exist for exactly the sites where a daytime visit means lost service, mostly hotels, restaurants, and offices. Tell us your operating hours when you book and we will find the window that costs you the least coffee.
Frequently, yes. Give us the model, the symptom, and any code on the display and we can often narrow the fault before dispatch, which means the van arrives with the right parts. Some faults still need eyes and hands on the machine, and we will tell you when that is the case.
Almost always a skipped daily clean or spent cleaning solution leaving residue in the milk pathway. We deep-clean the whole circuit, sanitize the cooler connection, replace any stained silicone lines, and reset your team on the daily routine. It is the single most common preventable fault we see on these machines.
No. We work call by call. Plenty of customers put us on a regular schedule once they have seen the work, but that is their choice, never a condition of us coming out.
Yes, and it is worth doing. GTA water hardness varies from moderate in Toronto to harder up in York Region, and the wrong filter or interval is behind a lot of scale faults. We test your actual water, set the machine's hardness correctly, and recommend the right filter and descale cycle for your address.
Ten to fifteen years is the realistic window with regular servicing, and the service history decides which end you reach. Scale and milk hygiene are the two things that shorten a machine's life, and both are preventable. Plenty of units on our books are past the ten-year mark and still pouring daily.
About Melitta
Reviewed August 2026
Melitta is the commercial division of the Melitta Group, building super-automatic coffee machines under the Cafina nameplate for offices, hospitality, and catering operators worldwide.
Melitta was founded in 1908 in Dresden by Melitta Bentz, the inventor of the paper coffee filter. The Melitta Group moved its operations to Minden, North Rhine-Westphalia in 1929, where the company is headquartered to this day. The professional super-automatic capability arrived via the 1988 acquisition of Swiss specialist Cafina, originally based in Hunzenschwil. The two product lines were unified under Melitta Coffee Solutions and now operate as one global brand.
Current Melitta coverage includes Cafina XT8, XT8-F, XT7, XT6, XT5, Cafina XT4, CT8, CT8-F, CT8plus, CT4, Melitta cup III, cup-breakfast, Cafina XT180, Melitta 170, Melitta 600, Melitta 6600, and Cafina Siebträger. c25/c30/c35, Cafina ALPHA, and Cafina bar cube are kept for legacy installed-base support.
Melitta's signature systems show up across the range. TopFoam produces dense microfoam reliably on both hot and cold drinks. The Steam Perfect auto-wand on the XT7 and XT8 steams milk to barista standard with no operator training. BeanSelect twin-grinder setups on the higher-output models let staff switch bean varieties mid-shift. The OneTouch milk module automates milk dispensing for offices that would rather not manage a steam wand. The older c-series brought the same ideas down to the office price point.
The current and recent-generation fleet runs from the flagship Cafina XT8, rated around 370 cups a day, through the Steam Perfect-equipped XT7, the compact CT8 and its filter-coffee CT8-F sibling, the mid-volume XT6, and the modular XT5. Older Cafina machines, the bar cube, ALPHA, and the c-series office units, are still in daily service on plenty of sites, and we service those too. With regular maintenance, a Melitta machine routinely gives ten to fifteen years of reliable daily service.
The Cafina brew unit alone carries more than a dozen calibrated moving parts. TopFoam and Steam Perfect both depend on precise air metering and clean pathways to foam consistently. A generalist appliance technician working from a service manual tends to miss the platform-specific knowledge it takes to trace a milk-system blockage, reset dose targets on a BeanSelect grinder, or service the brew unit properly. That is the gap we exist to fill.
Skip the generic repair shop. Call the team that knows Melitta machines.
Call (289) 217-3796 now →