Espresso Machines Maintenance

Thorough maintenance requires much more than rinsing out the porta-filters and wiping off the steam arm. There are steps that need to be taken on a daily and weekly basis, to ensure that your machine will give you years of quality service.

A great place to begin talking about maintenance is well... at the beginning. Before an espresso machine can produce a quality drink, it must have a constant supply of quality water. A water filtration system should be in place for the espresso machine and it must be regularly serviced. Many filters diminish their water flow as they deteriorate and this can cause costly damage to your machine. In addition, if a water softener is in place, it must be regenerated on a regular basis. Your service tech or a local water conditioning company should be able to help you determine the process and interval to service your particular filtration system.

One of the most important and most often overlooked areas of an espresso machine is the group head. This area requires special attention because it is where the coffee actually comes in contact with the machine. Think of your ingredients, (coffee and milk) as software, and your machine as hardware. Any place that the hardware and the software integrate, you must pay careful attention to cleaning and maintenance.

A simple and essential part of your maintenance routine must include backflushing. Backflushing consists of removing one of the filter baskets from a porta-filter, replacing it with a blind filter (one without holes) placing it into each group head, and then dispensing water from the group as if pulling a shot. Run the machine in this manner for about 15 seconds and then stop. The blind filter will cause the water to pressurize, and when you stop extracting, it will flush back through the group screen and group solenoid (hence the name) and help to clean out any accumulations of coffee grounds and oils that may have formed.

Backflushing Video

Because this process creates a great deal of pressure, it is a good idea to keep hold of the porta-filter handle during backflushing to prevent it from being forced back out of the group head. This technique can be done periodically with water alone, but at least once a week you should backflush with an NSF approved detergent such as Purocaf or Urnex Cafiza. To use the detergent, simply place a teaspoon on top of the blind filter before backflushing. Run the group in 15 second intervals several times. After backflushing with Purocaf, it is important to remove the porta-filter and run the group again to rinse out all remaining detergent. At this point it is a good idea to backflush several more times with water only, to ensure that no detergent remains within the solenoid discharge valve. In addition to rinsing, one or two shots of espresso should be extracted through each group to "re-season" the machine. One important exception to note is in regards to piston operated machines. Do not backflush piston machines ! Instead, just replace the screens and gaskets on a regular basis.

After backflushing, porta-filters and screens can be soaked in detergent diluted at a ratio of 1-2 teaspoons per quart of very hot water. Be sure however to rinse the portafilters well before re-using.

This process will greatly reduce the amount of coffee oil accumulation within the group head and solenoid and help to ensure great tasting espresso. In addition to backflushing, the group gaskets should be cleaned every day to help maintain a positive seal between the group head and the porta-filter. This is best accomplished using a specially designed group cleaning brush and hot water to vigorously scrub around the sealing surface.

Other daily maintenance should include, purging and cleaning of the steam wands with warm soapy water and a non-abrasive cloth to remove all milk residue. This is a good time to carefully examine the steam wand for damage such as cracks or signs of the chrome plating flaking off. Either condition would require immediate replacement of the wand. As a final daily routine, the drain tray should be removed and a pitcher of hot water should be carefully poured into the drain cup to help rinse accumulated coffee grounds out of the cup and down through the drain hose.

Even with regular backflushing, the group head shower screens must be periodically replaced, as coffee oils will eventually build up and clog the screen. You may notice your espresso shots tasting less than perfect as a result. Another sure sign of screen buildup is water spraying out in all directions rather than an even and constant flow while running the group with the porta-filter removed. Either of these should prompt you to replace the screens, which can be done quite easily.

source: www.espressoparts.com