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The part of Italian coffee that needs to be cleaned frequently

Published: 2026-04-03 Author: World Gafei

Last Updated: 2026/04/03, The part of espresso coffee that needs to be cleaned frequently is introduced. The cleaning of coffee residues flowing out of the brewing head can separate the water filter network and the water separation copper block on the brewing head. The water filter network is the part that directly contacts the coffee powder every time the coffee is brewed. Because the coffee powder is compressed, the coffee liquid will flow out of the powder bowl only when it is pressed to a certain extent, so before the coffee oozes out,

Introduction to the part of Italian coffee that needs to be washed frequently.

The cleaning of the coffee residue from the brewing head can separate the filter net and the copper block on the brewing head. The filter net is the part that comes into direct contact with the coffee powder every time the coffee is brewed. Because the coffee powder is pressed, the coffee liquid will flow out of the powder bowl only when it is pressed to a certain extent, so the coffee liquid may flow back before it seeps out, and some coffee residues may still be in the filter. If it is not cleaned for a long time, it may affect the taste of the coffee and it is also very unhygienic. After cleaning the copper, you can release water, because after backflushing, you may leave some powder in the pipe of the coffee machine, which is edible, but it is better to put it clean.

Because it is a blind bowl, so the water will not flow out, the hot water will dissolve the powder, because the pressure water will flow back into the pipeline, so the powder will backwash into the pipeline and play a role in cleaning the pipeline. After about 7 seconds of pressure, stop the pressure, due to the pressure, water will be ejected from the pressure relief valve, and may even be splashed from the drip tank below, so I will be used to putting a layer of towel on top so that no water will spill out.

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