Italian coffee machine head cleaning structure-coffee machine head is blocked

Italian coffee machine head cleaning structure-coffee machine head is blocked

Now that you know the cleaning process, let's talk about why it is cleaned. Coffee will secrete oil, which will condense on the internal parts of the coffee machine; over time, the oil will be scorched by the high temperature, giving the coffee a strange bitter and sour taste. You can't use a dirty pot to cook, and you can't use a dirty coffee machine to make coffee. This is one reason.

When making coffee, there is a rubber ring between the coffee handle and the brewing head, which is the sealing ring, which is a very key accessory to ensure extraction pressure and leakage.

Coffee machine sealing ring in high temperature for a long time, will be much faster than its normal temperature state of the aging speed, generally need to be replaced every six months. After aging, the apron loses elasticity and breaks, resulting in insufficient pressure in the handle during extraction, leakage at the edge of the handle, and espresso will naturally be mixed with water and coffee grounds.

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.