Maintaining the Espresso Machines
I love a good cup of cappuccino - it can be a great start to the day and a pleasant pick-me-up in the afternoon. I have several espresso machines here at my Bedford, New York farm and they get a lot of use, so of course I keep them very clean and well-maintained. Coffee beans contain essential oils and over time, the residue from those oils can stick to the machine's components and alter the flavor of the beverages. Regular cleaning not only prolongs the quality of the coffee, but also extends the life of the equipment.
Yesterday, Kobrick Coffee's service and equipment manager, Donald Ibrekic, came by to check the machines. Donald has been servicing my machines for many years. He also gave us some helpful tips for maintaining the units in-between visits, so every cup of coffee tastes perfect.
Enjoy these photos.
-
- When Donald comes to the farm, he looks over every one of my La San Marco espresso machines. Each one is thoroughly cleaned and tested. This one is in my guest house studio kitchen. This machine is a commercial model – much larger than residential espresso and coffee makers, but the care is essentially the same. A good machine should be thoroughly cleaned after each use and regularly maintained to ensure that important cup of coffee is perfect every time.
-
- This machine has two stations. Donald wipes all the exterior components and then runs the basic functions of the machine to assess what parts, if any, need replacing. Here at the farm, we make a lot of cappuccinos – up to sometimes 10 for any given business meeting, maybe even more if I am entertaining.
-
- This is one of the machine’s two push button panels. It has five key buttons. The star like symbol on the far right is the continuous and programming button. The other four are volumetric keys which set the amount or strength of the beverage being made.
-
- This is the pressure gage. The top indicates the pressure of the steam, while the bottom displays the pressure of the water. When it is in use, both areas should always be within the green limits.
-
- Donald runs the water. These machines are also connected to the plumbing system. Clean water moves through the machine and flushes out the components that come in contact with the water and coffee grounds.
-
- Donald also inspects the steam wand. It is important to purge and wipe the steam wand after each use and run a shot of clean water through it after every brewing session.
-
- And always make sure there is an empty bowl or cup to catch the water that runs through the machine in order to keep spillage to a minimum.
-
- These are the portafilters. On the right, one can see the fixed spout on the bottom. These portafilters hold the ground espresso coffee from grinder to machine. These should also be cleaned after every use. Whenever cleaning any kind of espresso or coffee maker equipment and parts, avoid using dishwashing detergent, which could affect the taste of the beverages. One can use a white vinegar and water solution instead.
-
- Donald checks the group heads of the machine. The group head is the part of the espresso machine where water from the boiler is dispensed into the portafilter and screen. This only takes a few minutes and can be checked every few months when maintenance visits are conducted. Any worn or dirty gaskets and screens feel stiff when the portafilter is used.
-
- This screen shows the dirt and residue that accumulated over the last few months. It can be cleaned, but Donald will just replace it for a new one.
-
- These are the new screens.
-
- Other components are in good order – Donald makes sure any holes are clean and clear.
-
- Flushing residue out of the system through the portafilter also cleans the valve of grind deposits, so it seals properly when used. This is how the water should look after proper cleaning and several backflush rinse cycles – very clear.
-
- Donald also lets the steam out of the wand to ensure it is not clogged in any way.
-
- Next, Donald grinds some coffee beans to test the machine.
-
- This is a doser grinder. This type of grinder has a container, a doser, that catches the coffee after it is ground. At the bottom of that container is the doser mechanism that portions out the grounds into individual, identically-sized compartments. A flip of a lever dispenses one dose at a time whether it be an espresso machine portafilter or a drip-machine filter basket. This type of grinder is good for high volume areas. Most homes only need the individual residential coffee grinders.
-
- Additionally, the doser chamber is divided into segments that rotate and deliver around 7 grams of ground coffee into the portafilter.
-
- This grinder also has a tamper which allows one to tamp down the ground coffee with an even pressing force.
-
- Donald chooses to use the double shot function.
-
- Two shots of espresso, equivalent to 50 milliliters, will have approximately 136 milligrams of caffeine when brewed with an Arabica coffee.
-
- A double shot uses 14 grams of coffee and produces around 60 milliliter of espresso.
-
- And here it is. The crema on top is made up of tiny bubbles which provide balance to an espresso. Good crema is when there is a thin layer of it that lasts for a couple of minutes. Bad crema is when it’s too thin or too thick, too light in color, disappears within a few seconds, or has a lot of big bubbles. This is excellent crema. And an excellent cup of espresso. A good, thorough cleaning makes a big difference. I hope this inspires you to take a closer look at your coffee machine, and give it a good cleaning. Your next cup of “joe” could depend on it. Thanks, Donald.
Martha Pins
Martha Tweets
