Profitec Pro 700: Initial Setup and First Use

This article walks you through the Profitec Pro 700’s first-time setup—from removing shipping protections and choosing your water source (reservoir vs. plumbed-in), to filling and heating the boilers, understanding lights/gauges, and pulling your first espresso shot. It also covers best-practice water filtration, optional flow-control presetting, and basic tips for shot timing and brew ratios.Beginner: If you can use basic hand tools and follow step-by-step instructions, you can complete this setup. Plumbing to a water line requires comfort with household water fittings; otherwise, use the internal reservoir.Adjustable wrench (for water line fittings)Clean towels or paper towels (for drips/leaks)Small container or cup (to catch initial water at the group)Espresso tamper and scale (optional but recommended)Soft cloth (to remove any protective film and wipe surfaces)Place the machine on a sturdy, level surface.Carefully tip the machine and remove the shipping wing nut that secures the pump for transport. Leaving it on won’t damage the machine, but it will add noise/vibration.Remove any protective laser film from the drip tray and panels.Heads-Up: Tipping the machine exposes the bottom panel—support it securely to avoid tipping accidents.Under the rear of the machine, set the water source selector valve:Reservoir use → set to reservoir position.Plumbed-in use → set to line position.Behind the drip tray, set the water source selector switch to match your choice:Reservoir → switch in reservoir position.Plumbed-in → switch in plumbed position (disables reservoir level sensing).Important: Make sure both the underside valve and the behind-tray switch agree with your chosen source.Verify the magnetic float and retaining cap in the reservoir are properly installed/oriented.Fill the reservoir with filtered water that has enough minerals for good taste but not so much that it promotes limescale. (A pad filter or filtered-water pitcher is recommended.)Water Tip: Good water = better taste + fewer scale problems. Avoid distilled or overly hard water.Attach the smaller end of the included braided hose to the machine’s water inlet under the chassis. Hand-tighten, then snug with a wrench.Fit the included BSP → 3/8" compression adapter to the other hose end and connect to your household water supply.Install a pressure regulator (commonly integrated with a BWT Bestmax Premium filtration system) and set input pressure to ~2 bar (≈30 psi).Turn on the water supply and check for leaks.Optional but Recommended – Plumbed Drain:Remove the drip-tray plug, install the collection cup beneath the tray, and attach a drain hose.Route the hose to a sink or standpipe; ensure the entire run stays below the drip-tray bottom for proper drainage.Safety: Shut off water before working on fittings. Check every connection under pressure for leaks with a dry towel.Turn the flow-control valve 1¼ turns open from fully closed.This approximates the stock flow of a non-flow-control machine and is a good baseline for initial filling and first shots.Turn ON the main power switch. The pump runs and the steam/service boiler begins filling. The display shows “FIL” while filling.When the pump stops, refill the reservoir (if using tank).Lift the brew lever to fill the brew boiler. The display changes to a timer.The initial fill routine requires 30 continuous seconds with the lever up.If it’s interrupted, repeat until you’ve run a full 30 seconds.Water will begin dispensing from the group—this is normal.Lower the lever when complete.Behind the drip tray, set the steam-boiler switch to ON if you want steam/hot water.As the steam boiler heats, a little drip or hiss from the fitting above the tray is normal and will stop once the boiler passes boiling temperature.Allow about 20 minutes for full thermal warm-up. Keep the portafilter locked in so it heats with the group.Hot Surfaces: The group head, steam wand, and hot-water spout get very hot. Use caution.The brew boiler heats first; then the steam boiler (if enabled).The PID display alternates between boiler temperatures.A small dot indicates a boiler is actively heating; a flashing dot can indicate short pulses to maintain precise temps.Factory temps are a solid starting point; you can adjust brew/steam temps and settings (eco mode, units °F/°C, cleaning reminders) per the user manual.Green light: Main power ON.Orange light: Steam boiler is ON and water present.Steam-pressure gauge (left): Reads 0 until near boiling; a brief hiss and a small amount of water at warm-up is normal (vacuum-relief valve closing).Brew-pressure gauge (right): Shows pressure during extraction.Some residual pressure after a shot is normal; you can lift the lever slightly (without activating the pump) to relieve it.On plumbed-in machines, when idle the gauge reflects line pressure.Grind size matters—tiny changes have big effects. Aim for 20–30 seconds per shot.Too fast → grind finer.Too slow → grind coarser.Choose the single or double basket and fill with fresh grounds. Level to the rim and firmly compress (tamp) evenly.If equipped with flow control, set it to 1¼ turns open (stock-like flow).Lock in the portafilter, raise the lever, and use the display shot timer.Typical volumes: ~1 oz single, ~2 oz double (including crema).For precision, brew by ratio: a common target is 1:2.Example: 17 g in → ~34 g out in 20–30 s. Adjust grind to hit both time and yield.Pro Tip: Make one change at a time (usually grind) and re-test. Keep notes on dose, yield, and time for fast dialing-in.

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