Before you start work, check that the espresso machine is ready to use.

Turn it on as soon as you arrive – it may take 15–20 minutes or longer to warm up. While it is warming up, do these checks.

1. Check the machine is clean on the outside.

2. Check the machine is put together properly.

3. Check the pump pressure, the boiler pressure and the temperature. You will be shown how to do this on your cafe machine.

4. Check the machine is clean inside. Lock in group handles and run about 60 ml of hot water through each one. This flushes out water that has been sitting in the pipes overnight and heats up the group handles.

The water coming through each group head should flow in a single spiral and runs clear. If not, the machine is not clean.

5. Freshen up the boiler water. Turn on the water outlet and release about 1 litre.

6. Clear the steam wand. Open up the steam wand and release steam for about 30 seconds.

 

Clear the steam wand

The steam wand needs to be completely clean and unblocked. Each machine is different, but these are guidelines for a check.

1. Check that the steam wand is clean on the outside, with

no signs of dried milk.

2. Check that the holes in the steamer nozzle are not

blocked.

You could use something like a toothpick to clear the

holes.

Make sure the wand is not on when you do this.

3. Position the nozzle over the drip tray and gently turn on

the steamer tap to expel (push out) any water in the nozzle. Otherwise water will get into the milk.

4. Bring the nozzle out from over the drip tray and turn on the steam tap until the steam pressure does not increase any further.

5. Check that there is an even pattern of steam coming from the holes.

If everything is working properly, turn off the steam tap until you are ready to use it.

 

Do test extractions

Season the group heads and filter folders by making at least 3 espressos and throwing them away. Use yesterday’s leftover grounds to save new coffee and money.

This makes sure all cleaning chemicals are rinsed away. You can also check the quality of the coffee before you make one for a customer.

Check:

•  Is the grind consistent (the same every time)?

•  Is the extraction consistent?

•  Is the equipment working correctly?

Then make one more espresso for yourself. Does the coffee taste good? Do you need to adjust the grind?