Coffee machine

Water, head and pressure

A coffee machine is a complex electrical appliance. To use a coffee machine correctly it takes experience and skill.

The principle characteristic of the coffee maker is the thermal balance obtained by controlling both the water temperature and the internal pressure in the boiler. This enables the transfer of head to remain constant whether the machine is making coffee or just on stand by. The constant transfer of heat is vital for the production of espresso. When an espresso is being made the water is heated quickly through a heat exchanger and is force under pressure through the coffee grounds. It is this moment when infusion occurs.

The elements within the ground coffee namely soluble, oils, colloids, gas and others emulsify to create the unmistakable cup of “ESPRESSO” !!

Hand of the barista

The hand of the barista and coffee maintenance

The best barista is known for his quality coffee and his consideration of the following factors which may not always visible but are vital for great espresso never the less...

Store coffee in a cool dry place.
Rotate coffee stocks regularly.
Do not grind more coffee than is needed for the next drink.
Check the grinder doses regularly and adjust if it falls below 7 grams.
Check the grinding burrs every 500kg of beans, replace if needed.
Remember that coffee is hydroscopic and ground coffee will change its properties if it is damp or wet rather than if it's dry or sunny.
Check that coffee machine is working correctly using the gauges.
Check the pump pressure and water temperature levels.
Clean the group head filter housing, the group handles and the steam wands daily. Back flush the group heads daily using group head cleaning powder.
Change the shower plates weekly.
Monitor water filters and replace or re energise in the due dates.
Keep the machine casing clean and tidy.
Make sure all the coffee cups are always warm and dry.