Tech Tip #3 – Basics of Making Espresso

Posted on April 11, 2011 by admin

Following is the bare minimum knowledge required for a beginner to start on a path of learning the skills of being a barista. Always start by testing your double shot first.

Step 1- Grinding- We need to know where the espresso grinder is set at since this is the only variable that we will want to be changing during these tests. With an empty doser, turn on the grinder and begin rapidly pulling the dosing lever to fill your double portafilter basket. Only a small amount is coming out with each click because you are keeping up with the grinder. When basket is slightly over full turn off grinder.

Step 2- Dosing- We want a consistent amount of coffee ground into our basket. This can be done by leveling the overfilled basket back into the doser, usually using the lip around the doser lid.

Step 3- Tamping- With the double basket now loosely filled and leveled, use the tamper to apply pressure straight down on the grounds. It’s important that the grounds be level since water will take the path of least resistance and could cause uneven extraction. A light tap with the top of the tamper on two sides of the portfilter is usually required to knock down the coffee grounds around the edge of the basket. One more tamp of about 30 lbs. will compress the loose coffee from the edge. Now take a few seconds to wipe away any loose coffee grounds from the basket and portafilter as this would be abrasive on your group gasket and cause problems with leaking around your basket during espresso extraction.

Step 4- Time the Shot- We’re ready to lock in the portafilter and pull the shot. Let me first mention our goal. We are looking for 2 ounces liquid level below the crema and total shot time should take between 25 to 30 seconds. The only parameter that we want to change to get the shot time correct is grind. For faster flow resulting in shorter shot time we need coarser grind. For slower flow and longer shot time we need finer grind. Make small adjustments to the grinder ALWAYS WITH THE MOTOR RUNNING. Empty the doser again and start back at Step 1, repeating all the steps until your shot times are correct.

Now with practice you will be able to get consistency between all the parameters of grind, dose, and tamp to pull the perfect shot!

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Tech Tip #2 – Backflush Groups on Commercial Espresso Machine

Posted on March 19, 2011 by admin

The most important cleaning process when cleaning your espresso machine is backflushing. 

Locate your blind insert. This is the insert basket without holes. A rubber disc can also be used.


1. Remove the single insert basket with the tip of a screwdriver. Then insert the “blind” filter into the porta filterhandle. Add a teaspoon of cleaner. (remember the cleaner will become foamy, so do not use too much.) Insert handle into the group.

2. Press the brew button for 4 seconds, then stop for 5 seconds. Repeat this cycle 10 times.

3. Remove the handle and rinse the group by brewing without the handle. This will run through any remaining cleaner, also rinse the handle under the stream as well.

4. Repeat these steps on all group heads.

5. Make the first shot and discard. To eliminate any residue.

 

 

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Backflushing/Soaking

1. Soak handles, insert baskets, and shower screens in cleaning solution for 30 minutes. Avoid submerging the rubber or plastic handled area of the group handle. (cleaner can have a drying effect on the plastic and cause premature cracking.) 

2. In a bucket fill with 32 oz. of hot water and a tea spoon of cleaner. After soaking, rinse well with hot water and replace in the machine.

 

 

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Tech Tip # 1 – Manual Recharge an Espresso machine Water Softener

Posted on March 19, 2011 by admin

Step 1- Turn off your espresso machine since you will not have water available to your machine for the next 45 minutes.

Step 2- On your softener, the water inlet valve is on top. This needs to be turned to the discharge position (usually the oposite position from normally “ON”). Make sure the top discharge tube is in a drain or a container big enough for at least one Liter of water. The bottom valve or outlet valve can now be turned to the discharge position and directed into a drain or a large container through the bottom discharge tube.

Step 3 – Once the pressure inside is done draining from the discharge tubes, the top cover can be removed. Now carefully add 2 lbs. of water softener salt crystals (not pellets) to the inside of the softener. Now check the seal on the lid to make sure it is wiped clean and reattach lid and tighten snugly.

Step 4 – Return the top valve handle to the normally “on” position. This will begin pushing the water & salt through the resin and a small flow of water will come from the bottom valve discharge hose. This step needs to continue for about 40 minutes or until the discharge water has no salty taste. It doesn’t hut to let it go a little long on this step but ending too soon will get the salty tasting water into your machine.

Step 5 – Turn Bottom handle back to the normally “ON” position and turn your espresso machine back on. Your softener is now ready for use. I recommend repeating this at the beginning of each month since the change of months will be a reminder to recharge your softener.

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