Here are a couple of tips that will allow you to get the most out of your espresso machine whether you are using it for home or commercial use.
- After any cleaning cycle or the replacement of any parts or filters you should pull a test shot to make sure that everything went as expected. This will also clear out any excess cleaner that you failed to remove.
- When you clean the basket you should wipe it dry before using it again. Your basket should be totally dry before you add a dose. This ensures that you will be able to achieve the right level of tamping and will not trap any water in the system.
- You should never use dish detergent on any part of the machine that comes in contact the coffee grounds or with the finished product. It is very difficult to get all of the detergent residue off of an espresso machine or anything else for that matter and the detergent will quickly break down the oils in the coffee and degrade the quality of the espresso.
- It is a good idea to also apply this same logic to your coffee cups and disinfect them with hot water instead of dish detergent.
- It is a good idea to flush the espresso machine between each use. Getting in the habit of doing this will greatly reduce the time that you have to spend doing monthly or annual clean ups of your espresso machine. Each flush will help you reduce build up and rancid coffee leftovers.
- This may not make a whole lot of sense but the less the machine is used the more it will have to be cleaned. Or stated another way, it will have to be cleaned more frequently because the process of using the machine actually provides some cleaning. Consider that a car that sits to long will probably need some TLC before it is ready for the road. Same for an espresso machine.
- You should remove the portafilter at least once a week and soak in a coffee detergent solution.
- If you are ever in doubt as to the cleanliness of your espresso machine pull a water shot and see what consistency the water come out. If it is discolored or has a coffee odor your machine needs additional cleaning.
An espresso machine can last for many years if treated properly but if you do not take care of you machine it will not live up to its full potential. You are subjecting your machine to high pressures, extreme heat, oil, and acidic substance, and a gritty substance. In an industrial application this would be considered a high risk activity. Keep your espresso machine clean and you will be pleased with your investment.
Espresso machines are worth big bucks so it stands to reason that we need to take good care of our investments. I realize that many machines have built in cleaning functions and cleaning schedules and settings to keep you up to date but the truth of the matter is that there is more you could be doing to get the most out of you machine and prolong the life of any espresso machines that you may be using.
So what can you do? To start out you must realize that coffee oils and the little bits of coffee grounds left in a machine go rancid within an hour or so, so it is in your interest and the interest of anyone drinking your coffee to keep your machine as clean as possible all of the time. From time to time run some extra water through your machine to clean out any oil and run any clean functions on a regular basis.
You can also scrub the filter and preform a back flush, so machines will allow you to do this on others you may need to do it manually. Scrubbing with a mildly abrasive sponge is suggested as well as a small amount of dish soap.
The steam wand should be cleaned on at least a daily basis. It has the potential to suck milk into the system and of course this is not favorable, especially if the wand is not cleaned on a regular basis. You can clean the wand by steaming water the same way you would steam milk or by submerging the wand in water and dish soap for a few minutes.
On a daily basis you should also back flush with a coffee detergent to break down any excess oil and residue. Soak any removal parts in a solution of hot water and coffee detergent to remove any other excess coffee oil.
On a monthly basis you need to do a major overhaul. Of course you need to follow any manufacture instructions, but you should also check to make sure that any water filters are still up to date and functioning properly. Accumulation of chemicals or other foreign material in a water filter can taint the water.
One an annual or biannual basis you should also do a major overhaul. This means getting all of the calcium out. This can mean taking an espresso machine apart and scraping off any excess white calcium build up the decalcification tablets don’t reach.
Keeping your machine clean is the most important thing you can do to prolong the life of your investment. And, I talk about it as an investment because many high quality espresso machines are used to make a lot of money for their owners.
Making espresso can be a bit of an art and a bit of a trade. connoisseur take great pride in putting together the perfect cup of espresso, but how the heck do you do it? Well I’ll tell you right here.
First you have to get all of the right materials together. This means that you have to get the right espresso beans, the right machine, and a good burr grinder. Espresso machines are not cheap but if you spend your money on the right machine you will never have to buy another coffee maker again. Next, you will need a burr grinder, this is another investment, but the same logic can be applied as above.
If the entire espresso machine and burr grinder thing is setting you back too much you may want to consider getting one of the pod machines that uses pre made espresso pods. These are getting very popular and while there are not nearly the same quality as an honest to god espresso machine and burr grinder they will do ok.
You can usually find a good espresso blend at the grocery store or local coffee shop. Assembling and roasting your own blend is for the experienced and obsessive compulsive connoisseurs only. Make sure that the blend is composed of mostly arabica coffee beans.
If you really want to get classy you can even get some espresso cups to make your coffee experience that much more authentically italian. Espresso cups usually only hold about 1.5 ounces of coffee, so if you want the traditional American double or triple shot you might want to get a bigger cup.
Preparation
Now if you are using an honest to god espresso machine and a burr grinder this is where it gets interesting. You need to grind about 7 grams of coffee beans to make a 2 ounce shot of espresso. Make sure that you are set on the espresso setting of your grinder or you are just wasting your time. After grinding you will have to tamp the grounds with a tamper and get them good and packed down.
Pulling a shot
This is the last step. Put your big or little cup under the dispenser and follow the instructions to pull the shot. It should take around 30 seconds to pull the shot and fill your cup. That is really about it, there isn’t much too it and once you learn on your chosen equipment you will even be able to do it before you have had your espresso in the morning.
