Coffee machine maintenance bar daily coffee machine maintenance
Daily cleaning and maintenance of coffee maker at bar
1. Put the backwash gasket into the double-end handle and buckle it to the brewing head of the coffee machine.
2. Turn off the machine;
3. Press the 60ml key for a long time until the cleaning appears on the screen, release the 60ml key to clean automatically.
4. Add 300ml cold water to 600ml drawn steel cup and put it into steam pipe for heating and cleaning (about 60 °).
5. Just clean the filter plate.
Weekly cleaning and maintenance of coffee maker at bar
1. Put the backwash gasket into the double-end handle and add 2g coffee machine cleaning powder (about half a spoon short), buckle to the brewing head of the coffee machine.
2. Turn off the machine;
3. Press the 60ml key for a long time until the cleaning appears on the screen, release the 60ml key to clean automatically.
4. Add 300ml cold water to 600ml drawn steel cup and put it into steam pipe for heating and cleaning (about 60 °).
5. Pry down the rubber ring and filter screen on the bubble head with a short bar spoon, pry down all the handle filter screen, and wipe the bubble head with a dishcloth.
6. Soak the strainer and handle in hot water and add 5g (one spoonful of short bar) coffee machine cleaning powder.
7. Then clean the rubber ring and filter tray. (note: all gelatinous parts cannot be soaked in hot water with coffee machine cleaning powder.)
Monthly cleaning and maintenance of bar coffee machine and boiler
1. Open the running sink of the coffee machine;
2. Turn on the black switch under the electronic display screen of the coffee machine; (slow down the angular speed of 180 °in the open state, fine-tune it) Note: 90 °in the closed state, 180 °in the open state
3. Remember to set the switch to 90 °angle in the off state after emptying the boiler water.
Fourth, cleaning and maintenance of bean grinder
1. Take out the bean warehouse and transfer the coffee beans to a sealed can, and then clean the bean warehouse.
2. Grind the remaining coffee beans into powder and clean them with paint.
- Prev
Coffee professional cup testing, learning and tasting high-quality coffee
1. Fragrance: the first step in cup evaluation is to evaluate the aroma of coffee beans. Grind 10 grams of coffee, put it in 3-5 sample cups, and then breathe hard at the gas released by the freshly crushed coffee cells. The characteristics of the aroma indicate the essence of the taste of coffee beans: the sweet smell indicates that its taste is sour; the pungent smell indicates that its taste is irritating. The power of aroma
- Next
The skill and function of steaming Coffee necessary conditions for Gold Cup extraction of Coffee
There are two purposes of steaming: first, to release the gas in the coffee particles, mainly carbon dioxide. Generally speaking, the closer it is to the baking time, the more bubbles usually occur during prepreg. On the other hand, the coffee beans with deeper roasting degree will release more gas in the steaming process than the coffee beans with lower roasting degree because of less water content. Second, if the coffee particles discharged from the gas can absorb water evenly
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?