How can I clean the inside system, where we add the solution to the water in the tank? I have an ECM synchronika. I know how to clean what you showed with the blind filter, but I know that there is a deeper cleaning I need to do.
Yes! We clean every day at the end of the shift. We also do cleaning cycles with just water throughout the day to keep the espresso nice and clean. No dirty oils from the last shots :P
Great point! I'd personally love to get bottomless, but the cafe I'm at has always been hesitant to put certain things in place that could create inconsistencies between new and experienced baristas. I guess their theory would be that bottomless is too hard for new baristas to do well each time? But honestly, that's what would be great about bottomless! It could be a training tool for new baristas to ensure they are tamping and distributing evenly. Makes sense to me
Sort of differs between machines, but for most of them you press 2 buttons at the same time and hold, and it begins back flushing. You'll typically need a blank puck as seen in my video with a bit of espresso cleaner
Hi, can every espresso machine backflush? i bought a used royal synchro machine at an auction but it didn’t include a manual so I’m not sure how to clean it properly. Thank you
Good question... I'm not entirely sure about that machine. But in order to back flush you will typically need a special valve called a 3 way solenoid valve that allows for excess pressure and water to be discarded when doing the back flush sequence. Without that, your water has nowhere to properly travel when you block the grouphead.
I left on a week vacation and left some coffee inside the basket. I came back and made a cup and it was musty. I cleaned it the basket with hot water and vinegar.
Can someone tell me can I clean one group head with the cleaning powder and still use the other 2 to make coffees during a service or are the group heads all connected. E.g. I want to start cleaning early so I finish early but still have the option to make coffees for the stragglers?
@@graytoby1 100% I always train our baristas to do it this way. I close a group head about 1.5 hours before end of the day, close a second 30 minutes before, and finally close the last one after we lock the doors
Yeah, because i have a bloody great big industrial machine in my kitchen! "cleaning *your* Espresso machine" Should be retitled "cleaning an industrial espresso machine at work"
Hey your videos are totally amazing and enlightens me, since I work in my local café too. I have few questions for you, as I am newcomer in specialty coffee. How do you manage your pre-closing procedure on espresso machine? How do you clean the steam wand? How do you dialling the espresso if you have unusual house blend different from the previous beans? Thank you very much, I hope you read my comment. 😀 Greetings from Indonesia 👍
Hi Hamam! Thank you for watching and saying such kind words :D Cleaning a cafe before closing is really all about getting as much done as possible right before the doors close. You should definitely be closing some of the groupheads and getting them fully cleaned before the close time. Leave one open until the last minute. We soak the steam wands in some of the chemical solution! wipe off any milk stuck on, and make sure to blast some air through to clean it out and maybe soak it in regular water too. There's also some special tape we use and apply to the threads where the tip attaches. Helps keep the air from escaping. It has to be replaced every day. The espresso question is a good one! Might be too much to answer there though.. I'd love to do a video on it though. Short answer: keep all your variables consistent, and just adjust grind size. Go for 18g or so of dry coffee, aim for double the weight coming out, so about 34g. See how many seconds the shot comes out at, and as a general range, 25s-35s is average for espresso. If you're in that range, now you just need to taste it and go from there! Wish you luck! cheers!
Disappointed because the majority of us don’t have a sophisticated machine. Looking for a way to clean a simple espresso machine and looking for a way to not use some chemical…. my porta filter is nothing like shown actually much simpler and I clean it every time I use it.. But I know this will be helpful to people with much more sophisticated, espresso makers.
Also, if you weren't lazy you would just clean it every time after you're done using it then all you have to do is rinse stuff off quick and you're done. Now you have to spend extra time to get the sticky shit off.
If you're a home barista sure. But it's not "lazy" when you work in a real coffee shop. There are rushes of customers around certain times and a million other things to do on the job. Setting a goal to rinse the portafilters every hour or two is reasonable. Regardless though, even if you were rinsing it every time, its still best practice to use the chemicals for a deeper clean at the end of the day
Can you go over grinder cleaning?
Thanks for your support!
How can I clean the inside system, where we add the solution to the water in the tank? I have an ECM synchronika. I know how to clean what you showed with the blind filter, but I know that there is a deeper cleaning I need to do.
Great video! I was wondering how long you usually wait to reopen the group heads. I’m assuming closing them is to wait for them to completely dry?
how often do you disassemble the group head to clean the shower screen etc?
We will usually do it each night! It's pretty easy and if you run a busy cafe, it's probably best practice.
Do you clean it daily?
Yes! We clean every day at the end of the shift. We also do cleaning cycles with just water throughout the day to keep the espresso nice and clean. No dirty oils from the last shots :P
How to clean boiler?
Nice routine. As an aside, may I ask why you are not using bottomless portafilters? Eliminates that basket gunk!
Great point! I'd personally love to get bottomless, but the cafe I'm at has always been hesitant to put certain things in place that could create inconsistencies between new and experienced baristas. I guess their theory would be that bottomless is too hard for new baristas to do well each time? But honestly, that's what would be great about bottomless! It could be a training tool for new baristas to ensure they are tamping and distributing evenly. Makes sense to me
How do u backflash
Sort of differs between machines, but for most of them you press 2 buttons at the same time and hold, and it begins back flushing. You'll typically need a blank puck as seen in my video with a bit of espresso cleaner
Great video..
Hi, can every espresso machine backflush? i bought a used royal synchro machine at an auction but it didn’t include a manual so I’m not sure how to clean it properly. Thank you
It’s actual manually brewed so is it possible to backflush?
Good question... I'm not entirely sure about that machine. But in order to back flush you will typically need a special valve called a 3 way solenoid valve that allows for excess pressure and water to be discarded when doing the back flush sequence. Without that, your water has nowhere to properly travel when you block the grouphead.
@@CoffeeTimeJR thank you!!
I left on a week vacation and left some coffee inside the basket. I came back and made a cup and it was musty. I cleaned it the basket with hot water and vinegar.
Can someone tell me can I clean one group head with the cleaning powder and still use the other 2 to make coffees during a service or are the group heads all connected.
E.g. I want to start cleaning early so I finish early but still have the option to make coffees for the stragglers?
Hey! You can absolutely start closing 1 group head while making coffee on the others! They work independently, no problem there.
@@CoffeeTimeJR cheers much appreciated. I'm not the lazy guy at work.... I'm efficient
@@graytoby1 100% I always train our baristas to do it this way. I close a group head about 1.5 hours before end of the day, close a second 30 minutes before, and finally close the last one after we lock the doors
Yeah, because i have a bloody great big industrial machine in my kitchen! "cleaning *your* Espresso machine" Should be retitled "cleaning an industrial espresso machine at work"
Explain to me why these concepts don't apply to a home machine
I find you really cute. Also your content are nice and relaxing to watch.
Aww thank you 😊 glad you enjoyed it!
Hey your videos are totally amazing and enlightens me, since I work in my local café too. I have few questions for you, as I am newcomer in specialty coffee.
How do you manage your pre-closing procedure on espresso machine?
How do you clean the steam wand?
How do you dialling the espresso if you have unusual house blend different from the previous beans?
Thank you very much, I hope you read my comment. 😀
Greetings from Indonesia 👍
Hi Hamam! Thank you for watching and saying such kind words :D
Cleaning a cafe before closing is really all about getting as much done as possible right before the doors close. You should definitely be closing some of the groupheads and getting them fully cleaned before the close time. Leave one open until the last minute.
We soak the steam wands in some of the chemical solution! wipe off any milk stuck on, and make sure to blast some air through to clean it out and maybe soak it in regular water too. There's also some special tape we use and apply to the threads where the tip attaches. Helps keep the air from escaping. It has to be replaced every day.
The espresso question is a good one! Might be too much to answer there though.. I'd love to do a video on it though. Short answer: keep all your variables consistent, and just adjust grind size. Go for 18g or so of dry coffee, aim for double the weight coming out, so about 34g. See how many seconds the shot comes out at, and as a general range, 25s-35s is average for espresso. If you're in that range, now you just need to taste it and go from there!
Wish you luck! cheers!
@@CoffeeTimeJR thanks very much for your insightful reply mate😀 I'm always waiting for your upcoming videos👍😎
@@hamam4732 I really appreciate that!!
Disappointed because the majority of us don’t have a sophisticated machine. Looking for a way to clean a simple espresso machine and looking for a way to not use some chemical…. my porta filter is nothing like shown actually much simpler and I clean it every time I use it.. But I know this will be helpful to people with much more sophisticated, espresso makers.
Thanks for amazing tips! You are so cute too haha. ☺
Aww too kind! Thank you for watching !
Don't believe what UA-cam tells you about hand gesticulating!!! It's now become annoying to the viewers.
😂 sorry about that. It's a natural habit I have
Also, if you weren't lazy you would just clean it every time after you're done using it then all you have to do is rinse stuff off quick and you're done. Now you have to spend extra time to get the sticky shit off.
If you're a home barista sure. But it's not "lazy" when you work in a real coffee shop. There are rushes of customers around certain times and a million other things to do on the job. Setting a goal to rinse the portafilters every hour or two is reasonable.
Regardless though, even if you were rinsing it every time, its still best practice to use the chemicals for a deeper clean at the end of the day