Italian coffee machine head cleaning-semi-automatic coffee machine head washing

Italian coffee machine head cleaning-semi-automatic coffee machine head washing

In fact, this sink should be cleaned every day, if coffee waste water accumulates here, it will have a meaning. Drinking coffee is an emotional thing in itself. If you drink coffee with a peculiar smell, I think it must not be pleasant enough. So, you'd better clean it often.

Next is that you often use all kinds of rags, such as wiping the cup, wiping the workbench, and so on. These rags may be stained with milk, coffee, coffee dregs and so on. If you don't clean them for a long time, they will also produce a peculiar smell, especially the cloth for wiping the cup. If you wipe the cup again, you will probably be able to drink coffee with unique taste.

Finally, everything is arranged neatly! This is a good habit as a barista, but also the most important habit. I don't think it's very difficult to make coffee, but as a good barista, it's not an easy thing. As a barista, one of the most important professional habits should be to keep clean, which is the same as as a cook. Only with a hygienic working environment and sanitary equipment can you make drinkable coffee for your guests, which is the basic professional rule as a barista. I always tell my students that to learn to cook, first of all, you have to learn to do hygiene and basic work. If you can't achieve these basic tasks, no matter how good your skills are, everything will be in vain.

And our social atmosphere is very impetuous, such as the crash course in cooking, the crash course in bartenders, and so on. The speed is there, but is it really "successful"? I dare not say! I think no matter what industry or type of work you do, the most important thing is to learn to be a man first, to be down-to-earth, to be willing to do it, to start from scratch, from the foundation, maybe at the beginning, it will make you feel that progress is very slow, but when you reach a certain level, you will feel that these basic skills bring you great advantages. I still remember a few words my first master said to me, and it has always been what I asked of myself. He said, "work, keep your hands clean, and put back what you have used, so that even if there is no light in the kitchen." you can find things with your eyes closed. "Chef, keep your hands clean and tidy up as long as you are free. You can never make a mess at hand. "the cook's hand should be weighed, and the eyes are rulers." To this day, I dare not stand up and tell my first master that I can do all this, but I am working hard. Perhaps my theoretical knowledge, the level of education is much higher than my master, when it comes to English, I can talk fluently with foreigners, but I still admire my master, because he taught me how to be a professional and how to be a man! I really do not believe that the crash course in society can train students like this, so I would like to advise students who are about to enter, or have already entered the catering industry, to put their hearts at peace, start from basic skills and mistakes, and start with basic qualities! Don't be impetuous.

Espresso machines, like most things associated with coffee, cannot be made without maintenance. Even a fully automatic coffee machine must be thoroughly cleaned from time to time. Traditional espresso machines need constant cleaning to ensure the flow of good coffee. And I never stopped surprised that it took so little effort to make such a big improvement in the machine. Too many people always neglect to clean their machines, but if you want to make an absolutely good Espresso, you have to take care of your machine.

In this tip we will see that routine maintenance plays a decisive role in any coffee machine with a pressure relief system (often called a three-way valve). Most coffee machines that cost more than $400 have this quick release device on the head. The purpose of this function is to ensure speed and safety when you remove the filter bowl after you finish making Espresso. This special relief valve directs all the resulting pressure to the sewerage area (usually a drip tray), but in fact it does have very bad side effects, which requires us to put in more physical labor. This side effect is that the boiled head and the scattered net are covered with "coffee sticky" inside and outside.