Many factors go into producing a perfect espresso, but those cafes and individuals that truly excel at brewing excellent coffee share a few common traits, one of them being consistent cleaning techniques.
On busy days and in the hustle of morning rushes it’s easy to neglect hygiene practices. But the difference between a good coffee and an excellent coffee are a few simple steps.
Listed below are some common and not so common coffee machine cleaning tips that’ll help you produce the best possible results:
- Purge between every single shot to remove any excess coffee grinds in the group head. Make sure to set one of your volumetric buttons for this function to make this step no hassle at all.
- Wipe off any left over coffee grinds in your portafilter with a dry cloth before grinding fresh coffee inside. Some people may recommend rinsing your portafilter in between shots, but this usually leads to a dripping portafilter, and a messy dripped upon workplace.
- Remove and clean the filter basket and wipe the inside of your portafilters a couple times a day. The frequency is up to you, but the more often the better. The build up of old, stale coffee residue affects the taste of your espresso.
- Make sure to wipe clean your steam wand and purge every time you steam milk. Otherwise old milk will crust up on the steam wand and inside the tip.
- Purge all of your group heads fully at then end of each day.
- Back flush with espesso machine cleaner chemicals at the end of every day in cafes or once every two weeks at home. If you’re concerned that this may be too frequent, just reduce the amount of chemical used.
- Continuing from the above, give the shower screen a scrub with a coffee brush on a weekly basis (if you can remove them). Chemical backwashes do not always dissolve the old grind within the shower screen. If you’ve never done this before you may be in for a shock for the amount of residue you will find. It’s best to do this daily as you wont be re-brewing old coffee if you let it build up.
- Clean out any left over grind particles in your drip tray at the end of each day. Make sure to remove the grind manually with a chuck or towel, as the fine coffee grinds can clog up your water drain.
- Clean your coffee grinder at the end of each shift, including the insides. The best way to do this is to use a small vacuum to suck-up any left over grinds.
The above cleaning tips are only part of the process of making great coffee on your cappuccino machine. But a pristine and clean environment will only enhance your results and the overall taste of your coffee.
Do you have any tips of your own? Post them below.