Regular cleaning will ensure the smooth operation of your equipment. After every extraction empty and rinse the portafilter under the flow of water from the group. This will:
If the portafilter basket is very dirty it will need to be cleaned under the hot tap.
This may be done after every coffee if desired but is generally performed after about 10 cups of coffee. The back-flush cap can be left in a spare portafilter for convenience. To do this you need to:
1. Beans
The beans must be the best quality, roasted and blended to complement individual characteristics. They should be kept in the original package in a cool, dark place and consumed within 2 weeks of roasting. Never store in the freezer.
2. Grind
The beans are ground immediately prior to extraction to ensure freshness. Grind only what is required for immediate use as the coffee will be stale in just 20 minutes. Do not over fill the grinder hopper; use only enough beans for the coffees to be made. The grinder should be of a good quality to ensure an even, regular grind with every piece of coffee being the same size.
3. Water
Cool, fresh water, filtered but not distilled ensures the best results. It is important to make sure the machine has enough water in it before you start.
4. Machine
A good quality machine that has heated up adequately and has the pressure to extract the correct measure of coffee is essential. Consistency of temperature is essential to great coffee. Everything must be hot; cups, portafilter and group. The machine must be kept scrupulously clean.
5. You
The Barista is the most important aspect of coffee. A true understanding of the importance of each component ensures consistent results every time. Just one of these 5 keys out of place affects the flavour of the end product.