Regular cleaning of Italian coffee machine (Oscar)

It has been more than a week since Oscar moved home from a single cup, and it is estimated that there are more than 20 cups, so he is going to clean it up this afternoon.

The daily cleaning and maintenance of Italian coffee machine is mainly recoil and remove some parts for soaking.

Recoil

Recoil is a cleaning method to clean the waterway of coffee by using the pressure generated by the coffee machine and cleaning powder.

Recoil can use a blind bowl, that is, a bowl of concern without blinding eyes. I used a plug to plug the eye of a single powder bowl, and then put the powder in the powder bowl. This can have the same effect as using a blind bowl.

Then put the hand back into the coffee machine, because it is a blind bowl, so the water will not flow out, the hot water will dissolve the powder, because the pressure water will partially flow back into the pipeline, so the powder will backwash into the pipeline and play a role in cleaning the pipeline. After about 7 seconds of pressure, stop the pressure, due to the pressure, water will be ejected from the pressure relief valve, and may even be splashed from the drip tank below, so I will be used to putting a layer of towel on top so that no water will spill out.

In this way, the switch exerts pressure to go back and forth about 10 times to basically achieve the purpose of cleaning the pipeline. And then you can take off the handle.

From the coffee residue from the brewing head, you can see that the brewing head is not very clean.

Then we can remove the water net and water-dividing copper blocks from the cooking head (the structure of each brand's cooking head varies, depending on the situation).

The water diversion network is the part that comes into direct contact with the coffee powder every time you brew the coffee. Because the coffee powder is pressed, only when the pressure reaches a certain range can the coffee liquid seep out of the powder bowl, so before exudation, the coffee liquid still has the possibility of partial reflux, even if there is still some coffee oil and powder residue left in the water diversion network, if it is not clean for a long time. Then there will be a large amount of residue and grease left between the water distribution network and copper blocks, thus affecting the taste of coffee brewing, but also extremely unhygienic.

This is a piece of copper that has not been removed and washed for a year. It's terrible, isn't it? I can only describe it as "miserable". These substances are coffee grease and residues, and because they have not been removed, they are all mixed between the water distribution net and the copper block. It can be seen that regular cleaning is very important.

Copper blocks after cleaning

Then you can drain the water, because after backflushing, you may leave some powder in the pipe of the coffee machine. Although the powder is edible, it is best to put it clean.

Then you can soak all the parts that can be removed in the powder solution, including: water distribution net, water separation copper block, handle, powder bowl, steam pipe head, etc., in short, all the parts that can be removed, the parts that come into contact with milk or coffee should be removed and cleaned.

Next you can start cleaning the sink.

In fact, this sink should be cleaned every day, if coffee waste water accumulates here, it will have a meaning. Drinking coffee is an emotional thing in itself. If you drink coffee with a peculiar smell, I think it must not be pleasant enough. So, you'd better clean it often.

Next is that you often use all kinds of rags, such as wiping the cup, wiping the workbench, and so on. These rags may be stained with milk, coffee, coffee dregs and so on. If you don't clean them for a long time, they will also produce a peculiar smell, especially the cloth for wiping the cup. If you wipe the cup again, you will probably be able to drink coffee with unique taste.

Finally, everything is arranged neatly! This is a good habit as a barista, but also the most important habit.

After the text:

I don't think it's very difficult to make coffee, but as a good barista, it's not an easy thing. As a barista, one of the most important professional habits should be to keep clean, which is the same as as a cook. Only with a hygienic working environment and sanitary equipment can you make drinkable coffee for your guests, which is the basic professional rule as a barista. I always tell my students that to learn to cook, first of all, you have to learn to do hygiene and basic work. If you can't achieve these basic tasks, no matter how good your skills are, everything will be in vain.

And our social atmosphere is very impetuous, such as the crash course in cooking, the crash course in bartenders, and so on. The speed is there, but is it really "successful"? I dare not say! I think no matter what industry or type of work you do, the most important thing is to learn to be a man first, to be down-to-earth, to be willing to do it, to start from scratch, from the foundation, maybe at the beginning, it will make you feel that progress is very slow, but when you reach a certain level, you will feel that these basic skills bring you great advantages. I still remember a few words my first master said to me, and it has always been what I asked of myself. He said, "work, keep your hands clean, and put back what you have used, so that even if there is no light in the kitchen." you can find things with your eyes closed. "Chef, keep your hands clean and tidy up as long as you are free. You can never make a mess at hand. "the cook's hand should be weighed, and the eyes are rulers." To this day, I dare not stand up and tell my first master that I can do all this, but I am working hard. Perhaps my theoretical knowledge, the level of education is much higher than my master, when it comes to English, I can talk fluently with foreigners, but I still admire my master, because he taught me how to be a professional and how to be a man! I really do not believe that the crash course in society can train students like this, so I would like to advise students who are about to enter, or have already entered the catering industry, to put their hearts at peace, start from basic skills and mistakes, and start with basic qualities! Don't be impetuous.