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3.USING ESPRESSO EQUIPMENT
10.
Wipe the machine with a damp
paper napkin, then wipe over with
a dry cloth to remove all streaks.
11.
Store cups and glasses on warming
tray so they can heat overnight.
1.
Add half a teaspoon of espresso
Chemical cleaning
detergent to blind filter and place
procedures
blind filter into handle on left hand
group head. Back flush six
times. Wait 3–4 seconds for pres-
This is typically
sure to release, then remove
done three
handle and flush water through
times a week,
group head for a few seconds.
eg Monday,
2.
Repeat this procedure for each
Wednesday and Friday.
group head.
First carry out
the normal shut
3.
It's a good idea to also back flush
each group head with water
down procedure,
after the above procedures (see
except back
step 4 on previous page). As
flush each
well, before leaving the machine,
group once only,
check that all taps are off to
making sure
avoid water dripping all night.
to wait 3–4 seconds
before removing handle.
After a chemical clean, before
Then:
starting the next day run three
cups of coffee through each
head to remove any traces of
detergent. Also make sure all
handles are used in this process.
Routine
At regular intervals (eg at least
three times a day) clean group
maintenance
seals with group head brush by
briskly moving the brush around
the seal area to remove coffee
grounds. Then briefly flush group
heads with hot water (operate
K button on an auto machine).
Rinse coffee handles (fitted with
filter baskets) under hot water
from hot water tap, then fit
handles firmly onto group heads
and flush oils and remaining
coffee grounds by operating
the K button for a few seconds.
18
4.
Heat all filter baskets and handles
by
immersing
them
in
a
container half filled with hot water
from machine. Drain this water
and add 3–4 teaspoons of deter-
gent, followed by enough hot
water to cover all metal parts. Fill
with hot water from machine
and wash all parts thoroughly.
Take care not to breathe in the
fumes, and avoid getting the
detergent on your skin or any
part of your body. The detergent
will become frothy as it does its
work. When the cleaning reaction
is over, drain the soapy water
and gently scour each part with a
plastic
scourer
and
a
mild
detergent. Then rinse each part.
3.USING ESPRESSO EQUIPMENT
Extracting coffee
The procedure for extracting a
short black (espresso) coffee is
described here in some detail,
even though some of the follow-
ing information has already been
presented.
Preparation
1.
Place espresso cup under hot
water
tap,
hot water. While cup is heating,
prepare
saucer,
chocolate bean and glass of iced
water.
Unless
conditions are hot, empty cup and
fill it again with hot water. For
takeaway, ask customer if sugar is
required and place requested
amount in cup.
Fill coffee handle
2.
Fill a warmed coffee handle with
ground
coffee
(Note that handles should always
be left on group heads, cleaned,
warmed and ready to use.)
For a single cup, dispense grounds
with two "flicks" of the dosing
lever,
followed
(press but don't bounce the
tamper). Then twist the tamper to
feather coffee grounds to side of
filter basket, ensuring there's no
gap between the coffee grounds
and
the
side
Don't twist while tamping.
Get the level right
The level of coffee grounds in the
basket is important. Too low gives
tasteless coffee and the coffee
cake will fall apart when removed,
leaving lots of grains in the coffee
filter. This means more cleaning
and wasted time.
If the level of grounds in the handle
is too high the handle won't fit into
the group head. If this happens,
remove the ground coffee in the
filter and reload with fresh coffee.
The shower insert inside the
group head should just contact
the top of the coffee grounds, so
too much coffee will prevent the
handle fitting to the group head.
19
and
fill
with
spoon,
soy
the
ambient
For a double cup handle, flick dosing
from
grinder.
lever twice, tamp, twist, then
one more flick of dosing lever, fol-
lowed by tamping and twisting.
Regularly check the dosing chamber
to confirm coffee grounds are
filling all dosing compartments.
If not, start the grinder, then when
by
tamping
enough grounds are present,
release eight doses of coffee into
a container (eg, lid of dosing
chamber) and return the coffee to
the dosing chamber. This ensures
all compartments have been
of
the
cup.
worked and the coffee is settled.
grounds left
in filter
basket after
emptying
coffee cake
breaks when
emptied
from
basket
If the level of grounds is too low, the coffee
"cake" will fall apart when removed, leaving
lots of grounds in the filter basket
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