RISTERIET.dk BLOG (men tjek også facebook.com/risteriet)

Home-Barista.com har skrevet en god artikel om hvor vigtigt det er at holde sin espressomaskine ren og pæn. Så kan det være du tænker - hvor vigtigt kan det lige være?

Men faktum er at efter 45 min. er de olier der er i kaffe nedbrudt og begynder at smage bittert - hvor fedt er det så at man kører et nyt shot henover disse sure olier....? 

Rådet er at man 'back-flusher' sin maskine dagligt (der behøves ikke rens - kun vand) og at man altid benytter en børste til at rense gruppehovedet inden hvert shot (En Pällo er super til dette - se under Vedligeholdelse for udvalg af udstyr). Hver uge skal man så 'back-flushe' med rens og rengøre håndtag, filter etc..

Læs et udpluk af artiklen her......    

Espresso Machine Scheduled Cleaning

Whether you own a Kees Van Der Westin Mistral, or Rancilio Silvia, you need to have a good cleaning regiment. I know what you're thinking, "But I wash the portafilters once a week, whether it needs it or not." Well, not good enough! If you're a home user or pro-barista the following recommendations apply. I'm going to outline a schedule for cleaning your machine on a yearly, monthly, weekly, daily and even hourly basis. 

Whether you own a Kees Van Der Westin Mistral, or Rancilio Silvia, you need to have a good cleaning regiment. I know what you're thinking, "But I wash the portafilters once a week, whether it needs it or not." Well, not good enough! If you're a home user or pro-barista the following recommendations apply. I'm going to outline a schedule for cleaning your machine on a yearly, monthly, weekly, daily and even hourly basis.

Hourly

Hourly? Yes! Hourly! You probably never thought about doing anything to clean your machine every hour, but did you know that coffee oils go rancid after 45 minutes? So, every shot you pull, hot espresso is rolling over those nasty oils and particles, picking up that bitter flavor (oil is oil soluble) and putting it right in your cup! This applies if you pull 1,000 shots an hour, or one double every hour. Get that oil out of there!

At the end of each session, perform a "wiggle rinse" to wash away grinds from the dispersion screen, and then do a quick clean water backflush. Every hour you should scrub the inside of the portafilter and the portafilter basket. I like using a Scotch-Brite pad myself, but any tool that will get the job done is fine. And since you've got the portafilter off, clean the shower screen and gasket with a group brush.

Daily

• Clean water backflush the machine and rinse, brush and wipe the dispersion screen and gasket.
• Rinse, scrub and wipe the portafilter and basket.
• You should be purging your steam wand after every use, this will prevent milk from being sucked back into the boiler. At the end of the day submerge the wand in hot water and detergent, letting it soak for 15-20 minutes. Wipe and purge after soaking. If needed, use a paper clip to dislodge any crusty milk from the steam tip holes.

Weekly

• Backflush, with some type of coffee detergent (Cafiza, JoeGlo or PuroCaf all work well). This will breakdown the coffee oils and residue inside the grouphead, ensuring a clean surface. (Reminder: When using a coffee detergent, always follow the accompanying directions).
• Soak your portafilters and baskets, for at least ½ hour, in a solution of coffee detergent and hot water and then scrub, scrub, scrub.
• If you have a grouphead with a screw holding the shower screen in place, take it off, along with the brass dispersion plate and soak and scrub those as well.

Monthly

If you are using an inline water filtration system, the kind that use cartridges, check to make sure they still work. Some cartridges are not designed for high volume output and will start adding undesirables to your water supply instead of taking them out. This will not only give your espresso a chemical flavor, but can also add calcium deposits to your machine.

Yearly

Descale your espresso machine once a year. No matter how good your water filtration may be, you're still getting calcium in your boiler tank. While small amounts of calcium won't alter the flavor of your espresso too much, over time that small amount will grow into a large amount causing a very bitter flavor in your cup and eventually causing damage to your machine.

Keep It Clean

Remember, it doesn't matter if you have a $15,000 machine or a $100 eBay find. If you take all the right precautions you can enjoy your machine for many years to come. But, keep in mind, with a machine so clean, you'll have one less thing to blame if you're not satisfied with the taste of your espresso.

Læs hele artiklen ved at klikke her