It's a great video. At the place I am working at, the standard is quite low, hence if I want to move on and be better, I have to learn many things on my own. In the beginning, all i thought about making good coffee were just having the right amount of coffee and making the right milk froth. Through time, I have started realizing that some other things including cleaning is very crucial to both the taste of the coffee and the durability of the equipments. So, thank you for posting these types of video, because they are really helpful to those people who want to improve.
I love how much you respect your machines. What kind of bag should I use to store the beans overnight? The cafe I work at takes zero care for the machine and I want to start giving it some love. Also can you clean all hoppers with the steam wand technique or is there any chance or damaging some?
when you start the backflush process with the chemicals, do you take the screen out before or leave the screen in after backflushing then take the screen out and clean it?
Fantastic video and very informative! At places I’ve worked we were told to run a shot of coffee through the machine after the chemical clean to get the “chemical taste” out. Then backflush with water to clean. Is this correct as I didn’t see it in the video?
Just to be clear, is it ok to soak the steam wand in Inverso for a few minutes before wiping off? Because that's how I learned to clean the wand originally, but yesterday my boss randomly scolded me for it (when I've been doing this for four years at the same workplace, ugh!), as he says the chemical will harden inside the wand.
Yes and No :) There are many options in cleaning the steam wand. I think we all agree that using a spoon to scrape it off will cause scratches on the wand that will make it easier for material (milk scum) to hold on to and build up over time. Constant wiping after every use with a clean, rinsed out cloth is going to be your best prevention .. Soaking in hot water would be my next step to cleaning.. Then if the scum is harder to get off then I would turn to soaking the steam wand in chemicals. You can also remove the steam tip off of some steam wands and soak them in chemical that won't jeopardise the inside of the wand.. be careful not to lose the wand tip though! :) PRO TIP: If you can clean the wand adequately without using chemical and aggravating the boss at the same time; that's your best option.
Thanks for your videos, they help us all out! I have a couple questions about your Acaia fitted drip tray... Where did you get your tray made? Any problems you have with it? Do you purge right on to the scales? We have a Strada at the shop I'm at, and I'd love to see us use that!
I would honestly say that in hindsight we wouldn't do it like this again. The scales receive far too much wear and tear being directly in use every shot.
a big thumbs up for this video.we do have same machine also lamarzocco strada may i ask your opinion about cleaning during closing time,Do we need to remove first the shower screen then do the backflushing?and also is it necessary to turn off the machine after end of the day or sleepmode only? for an instance that we need to turn off the machine is it advisable to release all bar pressure before turning it off?Your response will help us a lot.Thank you.
why dont u just use rinza type of cleaning chemical for your steaming wand?? isnt it better then cafiza or evo who are designed for coffie dirts and not for milk? also backflushing every hour and opening group head every day is not healthy for your mechine imo. opening group heads every other day seems to be good enough and less damaging for the screw threads and i think backflushing every hour is bad for your coffie mechine pump and seals (metal and rubber).
Yes there are some fantastic chemical companies out there making great products. We could recommend the one that we use and yes using a specific cleaning chemical for milk scum is absolutely ideal. Especially for steam wands and milk jugs. Let's suppose you clean more often thoroughly after every use... I agree you shouldn't require to use chemicals as often. Backflushing every hour is to prevent build up in the shower screens. Rinsing carefully will help keep the seals clean. Flipping out your baskets and cleaning inside your group handle as often as necessary to remove any oils is important. And yes careful not to damage those screw threads!!! :)
This video is intended for non-lever style espresso machines. With not too much experience with Lever as well, the research suggests that as most lever machines do not have a solenoid valve, which allows the water to be backlashed, then placing a blind basket in the group handle would not work the way it does with other machines. I would recommend reading the Owners Manual of your particular machine to ensure you keep it thoroughly clean.
drama queen. This is why they can't work in kitchens. I'm a retired pastry chef, these poor kids complicate the simplest jobs to where they can't do it.
It's a great video. At the place I am working at, the standard is quite low, hence if I want to move on and be better, I have to learn many things on my own. In the beginning, all i thought about making good coffee were just having the right amount of coffee and making the right milk froth. Through time, I have started realizing that some other things including cleaning is very crucial to both the taste of the coffee and the durability of the equipments. So, thank you for posting these types of video, because they are really helpful to those people who want to improve.
Right on ! Thanks Scott.
Cleaning is really what's missing for most cafe-served espresso. Great vid.
So great to hear how you guys keep things shiny. Top vid Josh! 🤙
cheers Steven!
Great Video, so nice to see people proud on what they do and taking a good care on the equipment
I love how much you respect your machines. What kind of bag should I use to store the beans overnight? The cafe I work at takes zero care for the machine and I want to start giving it some love. Also can you clean all hoppers with the steam wand technique or is there any chance or damaging some?
Hi there! Did you just skip in the video backflushing with fresh water after the chemicals or is that not actually a necessary step?
when you start the backflush process with the chemicals, do you take the screen out before or leave the screen in after backflushing then take the screen out and clean it?
oh man I'm OCD about this kind of stuff and I loved this video! thank you!
Fantastic video and very informative! At places I’ve worked we were told to run a shot of coffee through the machine after the chemical clean to get the “chemical taste” out. Then backflush with water to clean. Is this correct as I didn’t see it in the video?
This was very helpful and I subscribed. I have a home espresso machine and it was appropriate for me too.
Just to be clear, is it ok to soak the steam wand in Inverso for a few minutes before wiping off?
Because that's how I learned to clean the wand originally, but yesterday my boss randomly scolded me for it (when I've been doing this for four years at the same workplace, ugh!), as he says the chemical will harden inside the wand.
Yes and No :)
There are many options in cleaning the steam wand. I think we all agree that using a spoon to scrape it off will cause scratches on the wand that will make it easier for material (milk scum) to hold on to and build up over time.
Constant wiping after every use with a clean, rinsed out cloth is going to be your best prevention ..
Soaking in hot water would be my next step to cleaning..
Then if the scum is harder to get off then I would turn to soaking the steam wand in chemicals.
You can also remove the steam tip off of some steam wands and soak them in chemical that won't jeopardise the inside of the wand.. be careful not to lose the wand tip though! :)
PRO TIP: If you can clean the wand adequately without using chemical and aggravating the boss at the same time; that's your best option.
@@WolffCoffeeRoasters Thanks heaps :)
Lovely, I really appreciate
Thank you for teaching ❤
Thanks for your videos, they help us all out! I have a couple questions about your Acaia fitted drip tray... Where did you get your tray made? Any problems you have with it? Do you purge right on to the scales? We have a Strada at the shop I'm at, and I'd love to see us use that!
I would honestly say that in hindsight we wouldn't do it like this again. The scales receive far too much wear and tear being directly in use every shot.
a big thumbs up for this video.we do have same machine also lamarzocco strada may i ask your opinion about cleaning during closing time,Do we need to remove first the shower screen then do the backflushing?and also is it necessary to turn off the machine after end of the day or sleepmode only? for an instance that we need to turn off the machine is it advisable to release all bar pressure before turning it off?Your response will help us a lot.Thank you.
john sombilon in the cafes I work in you NEVER turn the espresso machine off. Like it’s a huge no-no
I need this for work.
Whats the exact unit name of lamarzocco espresso machine that’s in the video?
STRADA AV
Great Vedio.Nice.👌👌👌👌
why dont u just use rinza type of cleaning chemical for your steaming wand??
isnt it better then cafiza or evo who are designed for coffie dirts and not for milk?
also backflushing every hour and opening group head every day is not healthy for your mechine imo.
opening group heads every other day seems to be good enough and less damaging for the screw threads
and i think backflushing every hour is bad for your coffie mechine pump and seals (metal and rubber).
Yes there are some fantastic chemical companies out there making great products. We could recommend the one that we use and yes using a specific cleaning chemical for milk scum is absolutely ideal. Especially for steam wands and milk jugs. Let's suppose you clean more often thoroughly after every use... I agree you shouldn't require to use chemicals as often. Backflushing every hour is to prevent build up in the shower screens. Rinsing carefully will help keep the seals clean. Flipping out your baskets and cleaning inside your group handle as often as necessary to remove any oils is important. And yes careful not to damage those screw threads!!! :)
👍👍
Thank you so much
Great video. Thank you!
Just out of curiosity, do you get 1k+ customers a day? The café I work in no doubtedly makes over 2k cups of coffee on daily basis
It does get tough to keep it clean until the end of the shift
You don't have to clean every head at once, you can still make coffee in the heads you aren't using
Whats the type of that marzoco?
LM Strada AV. Check out our video where Josh gives a brief overview of the Strada
Hi sir,
Usually we make more than 500 cups espresso based coffee everyday in our Cafe .
How many times should we clean our espresso machine in a day ?
Cleaning the group head and filter baskets every hour. (not with chemical, just a clean water rinse.)
Can I do back flush with a lever style machine?
This video is intended for non-lever style espresso machines. With not too much experience with Lever as well, the research suggests that as most lever machines do not have a solenoid valve, which allows the water to be backlashed, then placing a blind basket in the group handle would not work the way it does with other machines.
I would recommend reading the Owners Manual of your particular machine to ensure you keep it thoroughly clean.
TKY GREAT VIDEO
Hi I would like to learn abaout coffee how can I
From us! :) with lots of tasting espresso and practice making it.
3:52 removing shower screens
مرحبا
دمت
drama queen.
This is why they can't work in kitchens.
I'm a retired pastry chef, these poor kids complicate the simplest jobs to where they can't do it.