First Startup & Boiler Saturation (with Initial Flush)

Slide out the water tank, fill with potable water, reinsert fully (magnet alignment matters), and switch the machine ON.
The steam boiler will auto-fill; you may need to refill the tank during this step.

Move the paddle to the brew position and leave it there for at least 30–40 seconds so the coffee boiler becomes fully saturated.
Heating begins only after saturation and correct steam-boiler level are reached.

With the portafilter locked in, run water through the group for ≥2 minutes.
Open the steam wand for ≥30 seconds.
Dispense at least ~0.5 L of hot water.
For long-term reliability and taste, target hardness 70–100 ppm (as CaCO₃), pH 6.5–8.5, chlorides <30 mg/L; verify with the La Marzocco water test kit and (if needed) select treatment via the Water Calculator.
During warm-up you may see the coffee/IBG gauge approach ~174psi (12.0bar); that’s normal as the expansion valve limits max pressure.
Set brew pressure around ~131psi (9.0bar) during actual extraction.