Cleaning & Maintenance of your Espresso Machine
Routine care of your espresso machine will enable you to make quality espresso shots for many years. The importance of a clean machine can not be under estimated when trying to produce great espresso. You have the key ingredients with which to make great espresso, a quality espresso machine, a quality burr grinder and of course, fresh and well roasted coffee. Yet with these 3 essential ingredients, all your hard work will come undone should your espresso machine not be clean. Coffee is full of oils, these oils give espresso that lovely viscous feel in the mouth, but will also severely taint the flavour of the espresso you make, if they are allowed to build up and become rancid when exposed to the environment. Whilst cleaning can be a chore it is an essential part of espresso preparation. Here are some tips for keeping your machine in top condition.
Daily:
After steaming the milk, wipe the steam arm with a damp cloth designated for the steam wand only. Remove all traces of milk and clear the wand of clogged milk by turning on the steam wand.
Weekly
Depending on your usage level (number of drinks) back flushing the system is recommended. Using the blind filter provided (filter with no holes) replace this filter in the group handle. Position on the group head like you are about to brew a shot. Switch the coffee brew switch on and run the pump for approximately 10 seconds (no longer than 20 seconds). The pump noise may change to a higher pitched sound or become silent. If this happens return the coffee brew switch to the off position. Repeat this procedure several times, and each time you turn off the machine, remove the handle and empty the water sitting in the blind filter. You should notice used coffee grounds that have been stuck in the shower screen and gasket. Repeat the above procedure until the water runs clear. The purpose of this is to push fresh brewing water back through the head of the machine and back out through the exhaust solenoid thus cleaning the head or group of the machine. Repeat until the discarded water is clean and fresh.
The Group - With a small hard brush, give the inside of the group a good scrub. Additionally, make sure that the steam nozzles are wiped clean and check that the steam tip holes are not blocked. Likewise polish the exterior of your machine with a clean cloth.
After every kilo of coffee:
Put 1/2 teaspoon of backflushing powder into the blind filter and repeat the above back flushing process. Repeat this process until the water coming out in the drip tray from the solenoid valve exit runs clean. Ensure that you back flush the machine once again so all the back flush residue is washed away.
Refit the correct filter basket back into the handle and taste the difference in the flavour of the coffee, job well done.
The Group Handle - The easiest part to clean. With a small screw driver or teaspoon, flick out the filter basket from the handle. Once you have the filter basket out, clean the filter basket and the internal surface of the handle with a pot scourer until both surfaces are clean from the black coffee oils. Should the oils in the handle have built up to excessive amounts, it may be necessary to soak the handle in hot water with a teaspoon of back flush powder for 30 minutes or so and then rinse thoroughly in fresh water.
Following the above schedule on a regular basis will ensure your machine provides you with great tasting espresso.
Daily:
After steaming the milk, wipe the steam arm with a damp cloth designated for the steam wand only. Remove all traces of milk and clear the wand of clogged milk by turning on the steam wand.
Weekly
Depending on your usage level (number of drinks) back flushing the system is recommended. Using the blind filter provided (filter with no holes) replace this filter in the group handle. Position on the group head like you are about to brew a shot. Switch the coffee brew switch on and run the pump for approximately 10 seconds (no longer than 20 seconds). The pump noise may change to a higher pitched sound or become silent. If this happens return the coffee brew switch to the off position. Repeat this procedure several times, and each time you turn off the machine, remove the handle and empty the water sitting in the blind filter. You should notice used coffee grounds that have been stuck in the shower screen and gasket. Repeat the above procedure until the water runs clear. The purpose of this is to push fresh brewing water back through the head of the machine and back out through the exhaust solenoid thus cleaning the head or group of the machine. Repeat until the discarded water is clean and fresh.
The Group - With a small hard brush, give the inside of the group a good scrub. Additionally, make sure that the steam nozzles are wiped clean and check that the steam tip holes are not blocked. Likewise polish the exterior of your machine with a clean cloth.
After every kilo of coffee:
Put 1/2 teaspoon of backflushing powder into the blind filter and repeat the above back flushing process. Repeat this process until the water coming out in the drip tray from the solenoid valve exit runs clean. Ensure that you back flush the machine once again so all the back flush residue is washed away.
Refit the correct filter basket back into the handle and taste the difference in the flavour of the coffee, job well done.
The Group Handle - The easiest part to clean. With a small screw driver or teaspoon, flick out the filter basket from the handle. Once you have the filter basket out, clean the filter basket and the internal surface of the handle with a pot scourer until both surfaces are clean from the black coffee oils. Should the oils in the handle have built up to excessive amounts, it may be necessary to soak the handle in hot water with a teaspoon of back flush powder for 30 minutes or so and then rinse thoroughly in fresh water.
Following the above schedule on a regular basis will ensure your machine provides you with great tasting espresso.