Today’s sophisticated
electronic instruments make for fewer demands
of individual expertise, while also reducing human
error margins. The hallmark of the barista as
an expert “coffee-maker", however,
is his or her overall approach – a mental
quality, or “coffee culture”. They
must elect blends on the basis of fine appreciation
of their qualities and potential. This also means
looking at the manner in which the blend is handled,
stored and ground. Constant equipment inspection
is also required.
A café depends on the constant quality
of the coffee served. Excellence means that all
aspects must be considered. In the quest for perfection,
there is no such thing as a trifling detail. The
following table provides the machine maintenance
procedures required to guarantee top-quality espresso
coffee at all times:
| Frequency |
Coffee-grinder |
Espresso
machine |
| Daily |
Remove all old ground coffee from doser
|
Adjust pressure gauge for optimal water
pressure (9 atmospheres) |
Regulate ground coffee texture so that
the espresso coffee can be made in 25 seconds.
|
Adjust boiler pressure gauge to 1.1-1.3
atmospheres (temperature must be approx. 90°)
|
| Check dosing (6.5-7.5 grams per shot) |
Clean filter, portafilter, shower screens
and gasket every evening |
| |
Clean surface or drip tray under groupheads |
| |
|
|
| Weekly |
Clean coffee-grinder thoroughly |
Add salt for resin softener (1 kg salt per
2,000-2,200 espresso coffees) |
| Remove remaining beans from hopper |
Clean shower screen. If necessary, steam
cleaner replace shower screens and filters |
| Remove coffee deposits from doser |
|
| |
|
|
| Monthly |
Check grinders for signs of wear |
|
| |
|
|
| Yearly |
|
Call in technician to check for signs of
wear |
| |
Replace resin softener |
|
