Italian coffee machine uses regular cleaning coffee machine to brew head

One of the questions often asked in the coffee industry is "how often should I clean the coffee machine?" The answers are varied, some say once a day, others say once a week, and still others say according to the amount of coffee.

But does anyone really know the answer to this question? None of these answers is supported by public research. To answer this question, the authors conducted an experiment to study the relationship between the cleaning frequency of an espresso machine and the taste of coffee. First of all, in this experiment, the factors that may affect the taste of coffee are:

Consistency of quality and quality of roasted coffee beans

The consistency of barista's technology and technology, the amount of coffee used, the degree of grinding of coffee beans, the ratio of coffee to water, and the time of extraction.

The ability and reliability of the cup judges

Performance of Italian espresso machine

In order to determine this problem, the experiment must be in strict accordance with the experimental requirements, there is a group of coffee machines can not be cleaned at all. In the course of the experiment, we must try our best to control other conditions to ensure that the cleanliness of the coffee machine is the only variable that affects the taste of coffee, so the experiment must ensure strict requirements.

Three groups of coffee machines, grinders and producers are grouped according to the following:

The first group was cleaned with powder once a day.

The second group was cleaned with powder once a week.

The third group was not clean during the experiment.

The experiment lasted 19 days, and each set of coffee machines was recycled to ensure that each group was used evenly.

Through the coffee machine temperature and pressure measuring instrument, we check the temperature and pressure of each machine to ensure that the temperature and pressure do not affect the experimental results, the temperature and pressure test results are shown in the table below.

In order to ensure the consistency and reliability of coffee taste, three coffee experts formed a jury.

In order to make the test results more fair, the same expert was designated to extract coffee and make cappuccino in this test. The coffee used in the experiment was a unified Italian blend of coffee beans, and the experimental time was the 22nd day after baking.

The espresso of each group will be randomly assigned to the judges, who will then use the standard espresso score of 1mur10 (1 very bad, 10 very good) to compare the following factors of coffee:

Coffee secretes oil color, consistency, persistence, taste balance, technical balance, overall taste / impression.

The three coffee judges scored the three groups of coffee, and then summed up the final score for each group. At the end of the 19-day trial period, the scores of each group were calculated. Ratings and comments are also shown below.

The conclusion of the test shows that it is obvious that the coffee machine is clean and the taste of espresso will be greatly changed.