Thermal Coffee Brewer Maintenance
Daily
- Rinse out thermoses with hot water.
- Remove filter basket and wash with hot water.
- With a wet cloth, wipe above where the filter basket sits and the spray head.
- Remove spray head and soak in hot water to clean holes.
- Clean the top and sides of the machines with a wet cloth.
Weekly
- Fill thermoses with solution of 10 parts hot water, 1 part cleaning solvent (ie. Squeeky Klean) and leave overnight. In the morning, rinse until there is no residue remaining.
- Spray filter basket with cleaning solvent and rinse.
- Spray the area above the filter basket with cleaning solvent and wipe clean.
- Wipe the spray head clean of build-up, and place it into a cup of hot water and cleaning solvent. Rinse. Ensure that all of the holes in the filter head are unclogged. Screw the filter head back on to the machine.
- Spray and wipe entire machine with cleaning solvent.
Espresso Machine & Grinder Maintenance
Like any food preparation equipment, cleanliness of espresso equipment is critical to proper operation. There are five main areas that need to be cleaned carefully to maintain brew quality. Also, the shell of the espresso machine should be kept clean for aesthetic and general food safety purposes.
The Porta-filter
The porta-filter should be regularly cleaned and dried on all exposed surfaces (especially the filter). The porta-filter, or espresso handle, must be kept clean underneath the filter, as well. First, lift the filter out of the handle with a flat object. Then, using hot water and a light solvent (such as Squeeky Clean) scrub the black build-up off. Generally, this should be done weekly. Be sure to rinse the porta-filter thoroughly before using again.
The Group Head
The group head of the machine is where the porta-filter attaches. It is important to keep the screen in the group head clean. If it is dirty or clogged, the water flow through the grounds will be uneven. This will cause over-extraction where the water passes through, resulting in a bitter espresso. To clean the screen, simply wipe with a damp cloth. This should be done regularly.
The Steaming Wand
When steaming milk, the outside of the wand must be immediately wiped with a damp cloth to avoid caking. It is also important to release or ‘bleed’ steam from the wand after frothing to force out any milk that was sucked back into the holes. If the milk is left inside and becomes rancid, all milk steamed in the future will have a rancid taste and the head of the wand will likely have to be replaced.
The Tray
This area should be regularly cleaned to avoid staining. To prevent coffee grounds from building up in the drain pipe, a lightweight disposable cloth can be placed in the filter tray. It will allow water to pass through, but act as a filter for any solids, keeping grounds from entering the pipes.
The Grinder
Do not let ground, stale coffee sit in the grinder, as it will leave the taste of bad coffee to be absorbed by the fresh grounds. Clean out the grinder every night after use to avoid oily build-up.
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