Do’s And Dont’s When Making Coffee
DO
- Make sure shots are 1 fluid ounce: 26-30 seconds extraction.
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Make coffee as soon as the group handle is inserted
- Empty the basket and flush the group head as soon as you finish making coffee
-
Wipe clean and purge the steam wand after each use
- Scrub baskets and group handle with clean water
-
Backflush the espresso machine frequently
- Keep the preparation area clean
-
Use a suitable milk thermometer and aim for 149 degrees Fahrenheit
- Empty beans from the coffee grinder hopper each day, wipe the hopper with a clean, damp cloth
DON’T
- Allow the beans in the grinder hopper get below one third full
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Grind more coffee than is required
- Put coffee grinds into a wet, dirty or cold basket
-
Let the milk sit around after texturing. Keep it swirling!
- Try to add texturing to the milk (sucking noise) once it has passed 40 degrees centigrade
-
Reuse milk that has already been heated
- Serve coffee in a cold cup
ADDITIONAL RESOURCES:
Espresso 101 Intro to Espresso
