Italian Coffee Machine: introduction to the Operation of Water Distribution net cleaning of E61 Coffee Machine

Recently, I have found that more and more friends use quasi-professional Italian machines to make coffee, including Oscar, Silvier, and E61 small machines for head cooking, but when I ask them how to clean and maintain them, many people are surprised. Some friends do backflushing regularly, but they don't clean the water distribution network.

In fact, the Italian machine is a relatively solid guy, and the structure is not very complicated, especially the fully mechanical E61 machine, which is even more leather and solid, but in order to make a good cup of coffee, a cup of coffee that is not contaminated by other flavors, you should clean your coffee machine regularly so that it can better serve you.

Today I'm going to introduce how I win the E61 to divide the water network.

The machine after the recoil seems to be clean, so let's take a look at the watershed network on the head of the flush.

The tools used are very simple, a stainless steel spoon and a rag

Hold the spoon with a towel, card the main water distribution network, and then evenly force the water distribution network out a little bit.

You see, both the inside and the outside of the water diversion network are covered with a lot of coffee powder, which are souvenirs left when making coffee. Only when the water diversion network is removed can these residues be effectively removed.

Clean the watershed, wipe the inside of the head with a rag, and then put it back on.

It should be noted that when putting it back, the E61 rubber ring is divided into positive and negative, the grooved side is facing up, and the flat side is facing down.

After cleaning the coffee machine, whether it is your shop or the kitchen, you can officially go to the ocean. The next day, when the phone is turned on again, fresh coffee can flow out of here.

Source:

The blog of private coffee