Introduction to the use of Italian Coffee Machine and the use of semi-automatic Coffee Machine

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My first coffee machine was La Marzocco and my first espresso machine was BEZZERA.

cleaning machine

As long as the coffee liquid will contact the surface, coffee fat will continue to adhere to it. Because of its chemical instability, the deposited oil quickly becomes bitter. When freshly brewed coffee comes into contact with these old oils, it will smell rancid.

The bad news is that coffee shops generally have a problem with dirty machines.

The good news is that this problem is easy to solve, as long as you wash it diligently and "cook" it again.

The chef of the restaurant would check the plates whenever he had something to do and always demanded that they be clean. The same espresso bar should look at the filter handle and the outlet head with the same mentality. However, it should not be completely free of coffee grease, lest espresso directly contact exposed metal surfaces. Therefore, each time you clean the filter handle and rinse it back with espresso detergent, make a brew of coffee and pour it away.

Coffee machine cleaning focus

A. filter handle

When you make coffee, brush it once an hour. After closing each day, dissolve in hot water with a spoonful of detergent. Separate the coffee filter from the handle and soak overnight. (When soaking, do not soak the plastic parts of your hands to avoid corrosion by the detergent.) The next morning, scrub vigorously with a sponge brush. Use a small bottle brush to reach into the small channel of the handle outlet and brush off the small pieces stuck to it.

Develop a good habit of cleaning every night, coffee grease will not accumulate. Otherwise, if the grease slowly accumulates and forms hard lumps sticking to the water outlet, it will be difficult to clean up.

If the filter handle is dirty, the appearance and taste of the espresso flowing down will change, crema will be less, and there will be white lines.

B. Backwashing and backwashing with espresso detergent

There's a gadget called a "non-porous filter." Remove the general filter from the handle and put in the imperforate filter. Use it to block the water pressure of the pump and let the water flow out of the head against the water.

Modern boiler-type espresso machines have valves and drain lines for releasing excess high-pressure hot water. Otherwise, when you remove the handle of the filter after you have brewed one cup and are about to brew another, the hot water will flush out and spray the ground coffee everywhere. So after boiling a cup, there must be a pressure relief valve to let off the pressure. This valve and associated piping, located behind the hot water dispersion screen at the outlet head, are collectively referred to as "counterflow systems." When the brewing water flows out, the outlet system, coffee system and counterflow system share a common set of pipes. This common line deposits coffee grease, which oxidizes and gives off a rancid smell.

Espresso special cleaners are available to dissolve and wash away the grease deposited on the valves. The main components of the cleaner are: sodium phosphate foaming agent (buffer)

· How often does it wash?

At least once a night at closing time. Use according to the detergent instructions. (There will be different cleaning methods for different machines, depending on which machine you are, use the method specified by it)

We put a tablespoon of detergent in a nonporous filter, put the filter handle in, lock the handle, turn the pump on for 30 seconds, and turn the pump off. Wait for the pressure to release, then start the pump. Repeat twice, 3- 4 seconds apart.

After cleaning, don't forget to rinse the tap before making coffee. Remove the imperforate filter and rinse with hot water. Then briefly start/stop the pump several times until the outlet head has been flushed clean. Put the clean imperforate filter back on the handle and lock it again. Start the pump for 5 seconds, shut it down. Repeat this 5 times. (To be clean, the counterflow system should be flushed at least 5 times with clean water)

Maybe you need to wash it a few times during business hours. Drink your own coffee regularly to determine the proper cleaning intervals.

C. watershed net

Remove the net every night to clean, then clean the fixing screws and drain head.

D. washer

After removing the net, you can see that there is a washer. It is used to seal the gap between the outlet head and the filter basket handle to prevent high-pressure water flow from leaking out. Clean the washer with a small bristle brush. (Many manufacturers and agents sell special brushes)

E. water outlet head

After removing the water separation net, you can see a large brass structure (may also be made of other metals), that is, the water head. Clean with Scotch Brite every night.

F. steam jet

Every night after closing, remove the steam nozzle and drain the steam outlet with a pin or brush. Then run a small brush through the steam pipe. Many technicians will suggest that you immerse the entire steam wand in water overnight to soften and peel off the hard lumps stuck to it. This is not a good idea, because there is a problem: if the electricity in the house is also turned off, the boiler will cool down, and then dirty water will be sucked back into the boiler from the water container through the steam pipe.

In short, develop good cleaning habits. Do this cleaning every night with your bar buddy and the coffee will be of consistently high quality. It can prolong the life of the machine and increase the reliability of the machine. Pay attention to the water quality filtration, and regular maintenance by trained technicians.

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