Yes. Purchases include a 1-year warranty, and support is available by email to support@tunicafe.com for any questions or concerns. A downloadable product manual is provided for setup and safe operation.

A single boiler makes you switch and wait between brewing and steaming. A heat exchanger lets you brew and steam at the same time. A dual boiler has two independent heating systems for the most stable temperature, ideal for back-to-back drinks — but it's pricier and larger.

PID is a precise temperature-control module that minimizes water-temperature fluctuation for more stable, consistent extraction. It's valuable for anyone chasing repeatable flavor and is a common indicator of a machine's tier.

58mm is the commercial-standard size: a thinner coffee bed, more even extraction, and broad accessory compatibility (baskets, tampers, distributors). 51mm is more common on entry-level machines and offers less room to grow or upgrade.

It removes the bottom spout so you can watch the extraction directly, which helps you spot channeling and puck-prep problems. It's a great tool for practicing and diagnosing — but it demands better distribution, so beginners may struggle with it at first.

A pressurized (dual-wall) basket is very forgiving and undemanding on grind and tamp, making crema easy for beginners. A non-pressurized (single-wall) basket truly reflects your beans and technique and is the path for advancing your skills. TUNI E2 Gen3 come with both.

Conical burrs produce a fuller, richer, more layered flavor, grind quickly, and run cooler — well-suited to espresso and medium-to-dark roasts. Flat burrs produce a cleaner, more defined flavor with more uniform particles, which suits pour-over and single-origin coffees better. It comes down to whether you want body or clarity.

Usually the grind is too fine or you're over-extracting. Try a slightly coarser grind, shorten the shot time, and check that the water temperature isn't too high. Conversely, if it's too sour or weak, the grind is likely too coarse or you're under-extracting.

It's when water finds cracks and takes shortcuts through the puck, causing uneven extraction and unbalanced flavor (it may look crema-rich but taste off). It's usually caused by uneven distribution, an unlevel tamp, or the wrong dose — a bottomless portafilter helps you spot it.

Before first use, run hot water through the system to flush the lines; preheat the machine, portafilter, and cup; and follow the startup procedure in the manual. These steps directly affect the temperature and taste of your first cup.

It depends on your water quality and how often you use the machine — typically every few months. Scale clogs the lines and affects temperature and pressure. Using soft or filtered water extends the interval.

After steaming, immediately wipe and purge the steam wand (to prevent milk residue from clogging the holes), backflush/rinse the portafilter and basket, and empty the drip tray. Small daily habits significantly extend the machine's life.

Machines with a three-way valve / backflush capability should be backflushed periodically with a blind basket to clear oil residue inside the group head. Machines without this feature just need the routine rinse described in the manual.