Giannina has been around since 1967 and obtains the International Patent for Industrial Invention, issued by the Ministry of Trade and Industry on the 15th of February 1968 under the number 803823, defines it: "Coffee maker for family use to make espresso coffee, where the handle represents the locking/blocking system of upper and lower parts...".
Giannina coffee makers are 100% made of stainless steel and the inside part is sandblasted. Stainless steel cannot get rust because it is sufficiently reactive to protect itself from further attack by forming a passive corrosion product layer.
It is important to follow along with the Giannini use and maintenance instructions that are accompanied by each Giannini stovetop in the box.
**6. Giannina coffee makers are made with the best steel quality. The eventual presence of spots and/or imperfections on the inner part of the boiler is related to the manufacturing process and the features of the raw material. They do not compromise neither the taste of coffee nor the hygienic safety of the pot. Eventual spots appearing on the boiler are traces left by water when boiling. Spots can be more or less evident depending on the quality of water and substances present in it. This is a natural phenomenon common to all similar objects like kettles and Dutch ovens. They do not compromise neither the function of the stovetop or the taste of espresso/coffee.
- (Provided by Giannini – Maintenance Instructions section 6).
Limescale build-up in the boiler or coffee residuals if heated or overheated can darken and appear orange/red or black in colour. That is an aesthetic appearance and will not impede on the quality of the stovetop. If the base is overheated the limescale/coffee residuals will corrugate and create a wrinkle appearance of orange/red or black markings. This is not rust.
How to remove spots on the boiler of Giannini stovetops:
1. Periodically boil water and plain white vinegar closing the coffee maker (exactly like making espresso, but without the coffee grounds), then rinse thoroughly.
Suggested tips provided by Giannini:
1. Use low flame/power. For best results, water should boil slowly.
2. If espresso is not brewing the grind of the coffee is too fine, use a courser grind.
3. Carefully rinse and clean after each use and stow maker completely dry.
4. Do not let espresso/coffee beverages sit in the stovetop for a long time, otherwise, the residuals will settle on the bottom.