Cleaning a coffee machine at home
In this informative article, we will guide you through the process of cleaning a coffee machine with an E61 style group head. Whether you own a Quick Mill Rubino or another coffee machine with this type of group head, the cleaning process remains the same. It is highly recommended to clean your coffee machine after every kilogram of coffee used to ensure optimal performance and delicious-tasting coffee. We will provide step-by-step instructions on using Cafetto products for effective cleaning, including tips on properly rinsing the machine and removing any chemical residue. Additionally, we will share some myths about cleaning coffee machines and provide insights on seasoning the machine and backflushing with a coffee slurry. Regular cleaning is essential to prevent build-up and ensure a more enjoyable coffee experience. So, let’s dive in and learn how to properly clean your coffee machine at home with a chemical cleaner!
Why it’s essential to clean your coffee machine
cleaning a coffee machine is essential to ensure optimal performance, taste, and safety. Over time, coffee oils, grounds, and mineral deposits from water accumulate within the machine, potentially leading to diminished flavor and quality of the brewed coffee, malfunctions, or increased wear and tear. Additionally, these residues can create an environment conducive to bacterial and mold growth. Regular cleaning not only prolongs the machine’s lifespan but also guarantees that every cup of coffee brewed is fresh, flavorful, and free from contaminants.
What is a group head on a coffee machine?
In espresso machines, the group head is a crucial component that serves as the interface between the machine and the coffee grounds. It’s the part of the machine where the portafilter (which contains the coffee grounds) is attached. The group head has several functions:
Delivery of Hot Water: When brewing espresso, hot water is forced through the group head and into the portafilter, where it extracts flavors from the finely-ground coffee.
Pressure Maintenance: The group head plays a role in maintaining the necessary pressure for proper espresso extraction, which is typically around 9 bars for many machines.
Temperature Stability: A well-designed group head will maintain a consistent temperature, ensuring that water is at the right heat when it comes into contact with the coffee grounds. This is essential for achieving a consistent and high-quality espresso shot.
Distribution of Water: Inside the group head, there are often shower screens or similar mechanisms that evenly distribute water over the coffee puck, ensuring an even extraction.
Many espresso machines, especially commercial ones, might have multiple group heads, allowing baristas to brew several espresso shots simultaneously. Proper maintenance and cleaning of the group head are essential to keep the machine functioning correctly and to ensure the best-tasting espresso.
What is an E61 style group head?
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The E61 group head, named after the year it was designed (1961), is a renowned and highly regarded component in many espresso machines, particularly those intended for professional or prosumer use. Developed by Ernesto Valente of FAEMA, the E61 group head introduced several innovations that enhanced the quality and consistency of espresso extraction:
Thermal Stability: The E61 is a heavyweight brass group head with a significant thermal mass, which helps maintain a consistent temperature throughout the extraction process. This is crucial for pulling a consistent and flavorful espresso shot.
Thermo-syphon System: It uses a passive thermo-syphon circulation system that continuously cycles hot water from the boiler through the group head, maintaining an even temperature. This design is particularly beneficial for machines without active temperature control mechanisms.
Manual Lever: The E61 features a manual lever that allows the barista to control the pre-infusion time, letting water soak the coffee grounds before full pressure is applied. This pre-infusion can result in a smoother and more evenly extracted shot of espresso.
Cleaning a coffee machine with an E61 style group head
If you own a coffee machine with an E61 style group head, you may wonder how to clean it properly. The good news is that the cleaning process for this type of group head is the same as for any other machine with the same group head design. Whether you’re a coffee shop owner or just a coffee enthusiast, keeping your machine clean is essential for maintaining the quality of your brews and prolonging the lifespan of your equipment. In this article, we will guide you through the steps of cleaning your coffee machine with an E61 group head, so you can continue enjoying delicious coffee without any compromise.
Recommended frequency of cleaning
The frequency at which you should clean your coffee machine depends on how often you use it. As a general guideline, it is recommended to clean your machine after every kilogram of coffee used. This ensures that any coffee oils, residue, or buildup are promptly removed, minimizing the risk of flavor contamination and mechanical issues. By adhering to this cleaning schedule, you can maintain your coffee machine’s optimal performance and taste.
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Recommended cleaning products
When it comes to cleaning coffee machines, using high-quality cleaning products specifically designed for this purpose is crucial. Cafetto products are highly recommended for cleaning coffee machines with an E61 style group head. Cafetto offers a range of effective and safe cleaning solutions that are specifically formulated to remove coffee oils, scale, and residue. By using Cafetto products, you can ensure that your coffee machine is thoroughly cleaned and maintained without any harmful effects on the machine or your coffee’s flavor.
Proper measurement of cleaning agent
To achieve effective cleaning results, it is important to use the proper measurement of cleaning agent. When using Cafetto cleaner, the recommended amount is a full flat level scoop. This ensures that the cleaning agent is properly dissolved and distributed within the machine, allowing it to effectively break down coffee oils and remove any buildup or residue. Using the correct amount of cleaner also prevents wastage and ensures that each cleaning cycle is optimized for the best results.
Pre-cleaning steps
Before adding the cleaner to the group head, it is important to run water and do a flush. This pre-cleaning step helps to remove any loose coffee grounds or debris, allowing the cleaner to work more effectively. Simply run water through the group head, ensuring that it flows freely and doesn’t have any blockages. Once the water is running clear, you can proceed to add the cleaner and initiate the cleaning process.
Effective cleaning process
Once you have added the cleaner to the group head, allowing it time to react with the water and coffee oils is crucial. This reaction is what facilitates the thorough cleaning of the group head, ensuring that all residue, oils, and buildup are dissolved and removed. The recommended duration for this process varies depending on the specific cleaner you are using, so be sure to follow the instructions provided by the manufacturer. By allowing sufficient time for the cleaner to work, you can effectively restore the cleanliness and functionality of your coffee machine.
Cleaning the group seal and group handle locking area
In addition to cleaning the group head itself, it is important to pay attention to the group seal and the area where the group handle locks into the machine. These parts can also accumulate residue and coffee oils over time, potentially affecting the quality of your espresso shots. To clean these areas, you can use a group brush. Gently scrub the group seal and the locking area, ensuring that any buildup or residue is removed. This step helps to maintain a tight seal and prevent any potential leakage or flavor contamination.
Flushing and cleaning the inside of the machine
Once you have completed cleaning the group head, it is essential to flush out the chemical and clean the inside of the machine. This step ensures that any remaining residue or cleaning agent is thoroughly removed from all internal components. To do so, run water through the machine, allowing it to flow through all the pipes and parts. This flushing process helps to eliminate any traces of the cleaner and ensure that your machine is ready for the next brewing cycle.
Removing chemical residue
After the initial flushing, it is important to continue flushing and pumping water through the machine to remove all chemical residue. This step serves to eliminate any leftover cleaner that may still be present within the machine. It is crucial to ensure that the water runs clear and there are no traces of the cleaning agent. By thoroughly flushing the machine, you can guarantee that your coffee will not be affected by any harmful residues or chemicals.
In conclusion, cleaning a coffee machine with an E61 style group head follows the same process as cleaning any other machine with the same group head design. By adhering to a regular cleaning schedule, using recommended cleaning products, and following the proper steps, you can maintain the optimal performance of your coffee machine and ensure that your brews consistently deliver exceptional taste and quality. The cleaning process might seem daunting at first, but with the right knowledge and tools, you’ll be able to keep your coffee machine running smoothly for years to come. Cheers to a clean espresso machine and delicious coffee!
