Citric acid detergent Clean Coffee Agent usage

Coffee descaling

Another way to generate more pressure than 1.5 atmospheres is to use compressed air. For example, a home coffee machine in Milanes collector Ambrogio Fumagalli uses an air pump to pressurize hot water for brewing coffee (during World War II). In 1938, Francesco IIIy made the llletta' Coffee Machine, a large commercial coffee machine based on the principle of compressed air. When the crossbar on the coffee machine was lifted before World War II, water was injected into the space occupied by the piston and pressed down, and the pressure on the piston injected water evenly into the coffee powder in the filter. this means that hot water can brew coffee before it boils without scalding the coffee powder. At the same time, Achille Gaggia, the owner of a cafe in Milan, used a similar method to brew coffee. This method is gradually adopted by other coffee machine manufacturers, so this new coffee machine is also gradually replacing the steam pressure coffee machine. Today, the application of this principle can still be seen on home machines-La Pavoni. In 1948, Gaggia applied this principle to complete his coffee machine. Because he pushed hot water into a denser coffee powder than before, and the pressure was greater and more stable than before, a layer of Klima was created on the coffee, which was the first time in history. Since then, Klima has become the symbol of Italian coffee, and like Turkish coffee in the past, Klima is also the standard to judge whether coffee is good or bad. Gaggia's coffee machine also makes the brewing process more dramatic, with the arm operating the crossbar and the crossbar slowly returning to its original position, which has become a routine at many Espresso bars.

The household La Pavoni still maintains the tradition of Signore Cremonesi and does not add a spring to the piston, but some coffee machines on the market that are very similar to La Pavoni, such as the Elektra (Family series), add springs to make the pressure stronger and more stable. The method of discrimination is very simple, as long as gently press the crossbar to see if there is a reaction force of the spring.

1. Need a special reminder that the coffee machine must be cleaned regularly, generally speaking, in about a month. It can be adjusted according to the frequency used. When determining whether cleaning is needed, you can check the pressure of the steam, and clean it when the pressure of the steam is not ideal.

two。 Try to choose professional detergent for cleaning, so that it will not cause damage to the machine, the decontamination effect is good, and it is relatively safe.

3. If there is no cleaning detergent, try mixing one part of white vinegar with six portions of clear water, which can also replace the professional detergent. Of course, you can also use citric acid, but the price is higher.

4. the effect of cleaning should be carefully observed, mainly to observe the color of the effluent and the pressure of the steam. If the effluent is clear and the pressure is in place, it will be cleaned.

5. If you encounter a steam outlet blockage, you can use a toothpick to clear it. What needs to be reminded is that be sure to turn off the steam switch before operating. Moreover, the steam outlet should not be directed at the person, so as to avoid accidental injury.

6. after the vinegar solution has achieved satisfactory results, rinse again with pure water until the water comes out without any peculiar smell.