Coffee machine operation method and experience summary

Coffee machines , whether for the daily operation of a coffee shop, the skill improvement of a barista, or the coffee quality testing in a coffee studio, are an inseparable and key component in the dissemination of coffee culture. In recent years, with the increasing frequency of exhibitions in the coffee industry, most high-end coffee machines have also become well-known.

『La Pavoni』／『La Scala』／『La CIMBALI』／『La SPAZIALE』／『La marzocco』/『SAN MARCO』／『CONTI』／『BEZZERA』／『ASITORIA』／『Nuova』／『GAGGIA』／『RANCILIO』／『Slayer』／『EXPOBAR』／『Faema』／『Elektra』……

These well-known coffee machine brands are getting closer and closer to us with constant changes and innovations!

1. Make sure the handle and filter bowl are at high temperature

A portafilter and filter bowl that are too cold will completely ruin a good cup of coffee. The portafilter and filter bowl will directly affect the temperature of coffee extraction. If the temperature is too low, the coffee will not be fully extracted, and the temperature of the espresso produced will also be low, thus affecting the overall coffee experience. In addition, be sure to wipe or clean the filter bowl before each coffee making to clean the sticky coffee powder from the last coffee making to ensure the freshness of the coffee powder. If not cleaned in time, the sticky old coffee powder will directly affect the quality of the coffee.

2. Store coffee beans properly

The storage of coffee beans is crucial to the quality of coffee. If coffee beans are placed directly on the coffee machine or in a kitchen with too high a temperature, the coffee beans will deteriorate faster and the coffee produced will taste bitter. Coffee beans must be stored in a cool and dry environment. When using coffee beans, do not pour too many beans into the bean bin of the grinder at one time, and try to ensure that the coffee beans used each time are fresh enough. In addition, the bean bin must be kept clean. The remaining coffee beans will secrete oil in the bean bin. After the oil deteriorates, it will adhere to the bean bin and affect the quality of the coffee.

3. Grind only a certain amount of coffee powder each time

It is best to use a quantitative grinding grinder without a powder bin. If the grinder comes with a powder bin, be sure to clean the remaining coffee powder in the bin after each use. In addition, the grinding of the grinder must be manually controlled. Using automatic grinding will produce excess coffee powder, causing waste.

4. Clean the remaining coffee powder from the water outlet

Every time you remove the handle, press the water button in time to clean the remaining coffee powder adhering to the water outlet.

5. Clean the steam wand inside and out

Before each frothing, clean the steam wand and release a small amount of steam to remove the remaining milk. After use, wipe the steam wand in time to prevent bacteria from growing on the steam wand and affecting the quality of the milk.

6. Preheat the coffee cup

Good coffee cannot be placed in a cold cup, otherwise the quality of the coffee will not be guaranteed. Most Italian espresso machines have a preheating tray on the top.

7. Don’t re-frozen milk

Only whip the right amount of milk each time according to the needs of each cup of coffee. Never whip the milk again or pour fresh cold milk into heated milk. During the heating process, the protein in the milk will be broken down, making the milk taste smoother. Repeatedly whipping the milk will make the coffee taste completely different. It should be noted that the temperature of soy milk or other plant protein milk should not exceed 65℃ when whipping, otherwise the texture of the milk will not be guaranteed.

8. Always keep milk in the refrigerator

The taste of milk at a lower temperature is better. If milk is stored at room temperature, it will deteriorate faster and taste sour, thus affecting the overall quality of the coffee.

9. Always hold the milk jug when pumping milk

Correct whipping technique is an important guarantee for all high-quality milk-based coffee. If you place the milk jug directly under the unattended steam wand, you will never be able to make high-quality milk-based coffee. All professionally trained baristas will hold the milk jug by hand when whipping milk and judge by touch whether it has reached the ideal temperature of 63-65℃.

10. Check the quality of the coffee by appearance after it is made

The best espresso has a smooth, rounded surface and evenly distributed crema. If the coffee doesn't look perfect, its taste is bound to be flawed, too.

11. Clean all utensils and coffee machines in the work area every day

Carefully follow the cleaning instructions provided by the coffee machine manufacturer and use the correct chemicals and utensils to clean the coffee machine every day. If the coffee machine is not cleaned regularly, not only will the quality of the coffee not be guaranteed, but the coffee machine itself will also be seriously damaged.

12. Standardize the coffee grinding and production process

Use an accurate electronic scale and a coffee cup with precise capacity to make coffee. Ensure that the amount of grounds, water and total weight of each cup of coffee are consistent. Once a parameter changes, the quality of the coffee will be affected. In addition, ensure that the water temperature is stable. Professional baristas will not use hot water with a temperature exceeding 93°C to make coffee. If the water temperature is too high, the coffee will have a burnt taste and the quality will be extremely poor.

13. Use filtered water

Filtered water is not only of better quality, but also protects your coffee machine by preventing scale from growing inside the machine, which can affect water flow rate and steam pressure. In addition, the filter element should be replaced regularly.

Chongqing Best Coffee Academy is an innovative coffee culture institution with skills and products as the core and communication and service as the content. It was established on June 27, 2013. It is committed to professional skills talent training, talent delivery, store preparation and planning, store operation and management, and professional skills certification represented by boutique coffee and French pastries. It teaches scientific knowledge and standard practices about catering skills.