Italian semi-automatic coffee machine recoil cleaning steps how to clean the fully automatic coffee machine?

Italian coffee machine can be said to be the treasure of a coffee shop, as an important production equipment of the coffee shop, keeping clean and maintenance can make the coffee machine life longer, but also help to ensure the stability of the product. In this barista training note, let's share the cleaning guide for the espresso machine.

Why does the coffee machine need to be cleaned?

The scope of cleaning that we may control includes the external cleaning of the coffee machine and the internal cleaning of the brewing head. One of the external cleanliness is easy to understand, after all, a clean and tidy coffee machine has a great impact on the environment of the store. The internal cleaning of the cooking head is mainly divided into the cleaning of the water distribution network and the pipe.

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 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 in the water distribution network and pipes, thus affecting the taste of coffee brewing. If you want to test whether the cooking head is clean, you can directly press the extraction button of the cooking head, fill a glass of water, and observe whether the water is clear and whether there are coffee particles.

How to clean the coffee machine?

The cleaning of Italian coffee machine is divided into three parts: easy cleaning, daily cleaning and long-term maintenance.

Clean at hand

After each extraction of espresso, remember to clean the pressed powder in the powder bowl, and the coffee residue attached to the water diversion network can be washed away by pressing the water release button of the brewing head, or you can use a cleaning brush to clean up the coffee residue attached to the water distribution network.

Daily cleaning

It is a daily routine to backwash the coffee machine when the shop is closed. Recoil is a way to clean the waterway of coffee by using the pressure generated by the coffee machine itself, combined with cleaning powder, so that the coffee residue caused by a whole day of coffee extraction can be removed.

Backwashing requires the use of a coffee blind bowl, also known as a recoil powder bowl, with a powder bowl without fine holes. First of all, let's remove the powder bowl from the cooking handle, press the blind bowl, and put about 3G coffee machine cleaning powder on the blind bowl.

Then buckle the cooking handle and press the extraction key. Due to the resistance of the blind bowl, the coffee machine will relieve the pressure during the pressure extraction, thus "sucking" the cleaning powder into the pressure relief pipe to play a cleaning role. The recoil time with cleaning powder should not be too long, each time about 10 seconds, continuous operation 3-5 times, the reason is that the pressure relief valve working for a long time may have the risk of damage.

After backflushing 5 times, pull out the coffee handle and you can see the water with coffee dirt and foam in the blind bowl. At this time, you need to press the extraction button, first discharge part of the sewage with coffee cleaning powder, and then use a cleaning brush to clean the cooking head and water distribution network.

The next step is to carry out the recoil process without coffee cleaning powder, because some of the powder may be left in the pipe of the coffee machine after the recoil, so the next step is to discharge the water with cleaning powder through the pressure relief valve. Also press the extraction button 7-8 times, each lasting about 5 seconds. At the end of each time, pull out the coffee handle and pour the water out of the powder bowl. About 8 times, the water coming out of the boiled head is extremely clear. In this way, the internal cleaning of the coffee brewing head is also completed.

The next step is to clean the brewing handle. If you use a brewing handle with a shunt nozzle, there will be a lot of coffee residue and grease left in it, which will stink if you don't clean it for a long time. Therefore, it is necessary to prepare a pot of boiling hot water, pour in some coffee cleaning powder, stir well, put the brewing handle and coffee powder bowl into the basin and soak for 30 minutes. Then use clean water to wash off the sewage with cleaning powder.

Long-term maintenance

In order to prolong the service life of the coffee machine and test the performance of the coffee machine. Professionals should be invited to inspect and maintain the coffee machine every 1-2 years to clean up the scale and rust inside the coffee machine.