Daily Operation Notes

1. Do not use the coffee machine without water.

2. Before operating the coffee machine, please make sure that the boiler pressure pointer is in the green zone (1 to 1.2 bar) before use; the temperature of the steam wand, the hot water outlet nozzle, and the boiling water outlet is very high, so please do not expose your hands to the heat to avoid injury.

3、When pumping water from the motor, please observe whether the water pressure on the pressure gauge is in the green area (8-10 bar).

4、To prevent the danger of overheating; please keep the power supply smooth. The ventilation inlet and outlet can not be obstructed; in addition to the cup and plate on the warm cup holder can not cover the towel similar things.

5, the cup must be completely dry before you can be placed on the warm cup rack warm cup; a generous cup rack and the cup plate do not set other items.

If you do not use the coffee machine for a long time, please turn off the power and completely release the pressure in the engine’s boiler.

7, any machine and equipment accessories can not use wire, steel brush, and other such items to scrub; must use a wet cloth to clean carefully.

8, the appropriate amount of coffee powder into the cup handle and use the pressure handle to carefully compact. Note: Do not let the coffee grounds remain in the edge of the filter cup so that in the process of steaming, there will be no air into the lower pressure, but also to extend the life of the head gasket steaming.

9、Insert the handle of the filter cup into the brewing head holder, please insert tightly. Otherwise, the handle will pop open due to excessive pressure during production. Coffee machine cleaning and maintenance. Daily cleaning and maintenance work

1. Coffee machine body cleaning.

If you need to use detergent, please use mild and non-corrosive detergent to spray it on the wet rag and then wipe the body (note that the rag is not too wet, and the cleaning can not be directly sprayed on the body to prevent the excess water and detergent from penetrating the circuit system and eroding the wire to cause a short circuit).

2. cooking head outlet.

After each production, remove the handle and press the cleaning key to rinse down the coffee grounds remaining inside the cooking head and on the filter, then embed the handle in the receiver (note: do not embed the handle tightly at this time). Press the cleaning key and shake the grip left and right to rinsing the coffee grounds from the cooking head gasket and the inside of the cooking head.

3, steam wand.

After using the steam rod to make milk froth, wipe the steam rod with a clean, damp cloth and turn on the steam switch again, using the impulse and high temperature of the steam itself to automatically clean the residual milk dirt in the jet hole to maintain the smooth flow of the jet hole; if there are residual milk crystals on the steam rod, soak the steam rod in a steel cup filled with eight minutes of hot water to soften the crystals in the jet hole and on the steam rod, remove the cup after twenty minutes, and repeat the operation in the first paragraph.

4. Boilers.

To extend the service life of the boiler, if you do not use the machine for a long time, please turn off the power and turn on the steam switch to completely release the pressure in the boiler until the boiler pressure gauge indicates zero, steam is no longer sprayed and then clean the water tray and drainage tank (Note: Do not turn off the steam switch at this time, until the next day after the start-up of the steam bar with hot water dripping out and then turn off, to balance the pressure inside and outside the boiler).

5. water tray.

Before use, remove the water tray, wipe it with a clean water rag, and then put it back after it is dry.

6. Drain the sink.

Remove the water tray and use a damp rag or napkin to remove the sediment in the drainage sink, then rinse with hot water to keep the drainage pipe clear; if the drainage is poor, pour a small spoonful of cleaning powder into the drainage sink and rinse with hot water to dissolve the coffee grounds and oil in the drainage pipe.

7. Filter cup and filter handle.

At least once a day, handle the handle with hot water to wash, dissolve the residual coffee oil and sediment on the hold to avoid the steaming process of some of the oil and residue into the coffee, affecting the quality of the coffee.

8, the brewing system, and filter cup handle.
(b) Remove the filter cap from the handle of either cup and replace it with a non-porous filter cup for cleaning and sterilization.

Place a small spoonful of cleaning powder (2-3 g) in a colander.

(b) Insert the filter cup’s handle into the holder and check for a perfect fit.

And then press the cleaning key about 2-3 seconds after the key stops, so repeat several times and then relax the handle, press the cleaning key, and shake the grip around to rinse the cooking head gasket and the inside of the cooking head until the water in the filter cup becomes clear and colorless.

After the cleaning is completed, take the handle and press the cleaning key to make the residual cleaning powder in the flushing system flow out, about 1 minute after the key stops.

Test brew a cup of coffee to remove odors from cleaning.

Other outlets also repeat the above steps for cleaning and maintenance work if there is more than one outlet.

II. Weekly cleaning and maintenance work

1. Water outlet: remove the copper head and filter in the water outlet (if the machine has just been used, pay attention to the high temperature), soak it in the cleaning solution (500ml hot water to three teaspoons of cleaning powder) for one day to release the coffee oil residue and blockage from the copper head filter hole and filter.

(a) Rinse all fittings with clean water and wipe with a clean, soft, damp cloth.

(b) Check that the copper head filter is also clear, and if it is blocked, clear it carefully with a fine wire or needle.

Assemble all accessories.

2. Filter cups and cup handles.

Soak the filter cup and handle it in a cleaning solution (500 ml of hot water to 3 teaspoons of cleaning powder) for one day to dissolve the remaining coffee oil residue.

Rinse all parts with water and wipe with a clean, soft, damp cloth.

Put back all parts.

III. monthly and quarterly cleaning, maintenance work

1. Water filter: inspect, replace the first and second water filter cores, and recommend replacing them once a month.

2. Water softener.

Inspect and regenerate the third water softener, as follows.

I am turning off water sources.

(b) Removing the third water softener for cleaning and soaking overnight in saline water of 10 percent concentration.

After drying, it can be reused 2 or 3 times, and the usage period is two months.

The espresso machine is divided into two kinds: automatic and semi-automatic. Semi-automatic is to be equipped with a handle, the handle is divided into a single cup handle and a double cup handle, which is one and two Espresso. It is also a single and two parts Espresso, while the fully automatic in the side or rear of the coffee machine has a bean bin and powder bin. It is recommended to buy coffee beans. Because the freshly ground beans are much better than the coffee powder, and the coffee powder must be kept sealed after opening the package, and the theoretical shelf life is one week.

If it is a fully automatic coffee machine, generally, a cup of concentrate is 7-9 grams of powder to extract 30 ml of Espresso coffee.

As for semi-automatic coffee machines, they are generally equipped with a bean grinder, and the coarseness of the ground coffee powder is inversely proportional to the extraction time, which means that the coarser the coffee powder, the shorter the extraction time. Place the ground coffee in the handle and smooth it out. Theoretically, the powder is compacted with 30 pounds of force. After that, install it on the coffee machine for extraction. For the milk froth air holes next to the handle, there are many technical essentials and quite a few variables. It is recommended here to buy a thermometer if you want to try to make cappuccino, latte, mocha, etc. coffee. Because the principle of milk frothing is that the coffee machine uses the pressure and temperature of the boiler to heat the water at high temperature into high-pressure steam (never be safe). The process of milk frothing is to beat the water steam into the milk. And this process will inevitably warm up the milk. By the time the milk itself reaches a temperature of more than 90 degrees, almost all of the nutrients are gone. Milk frothing is an important test of a barista’s skills due to the temperature limitations.

The first time you froth milk, other than paying attention to safety and temperature, you can figure out everything else on your own with future practice. It’s a good idea to spoon out all of the large milk froth from the top of the milk tank, as the lower froth will be more delicate. It is important to note that the milk froth that is scooped out, that is, the milk froth that is not utilized, after cooling down, do not make the froth again. The main consideration is also the nutritional value of the froth.

If the milk froth is not steamy, just watery, there are two possibilities. First, there is a hot water outlet and a steam wand on semi-automatic coffee machines. That means one for hot water and one for milk froth. The hot water outlet is usually used by the barista to warm the cup when making coffee. That is, it is used to fill the coffee cup with hot water to warm the cup when you are preparing it. Check first to see if it is used in the wrong place. Secondly, some coffee machines have an automatic cleaning device that will rinse the coffee after making it. Look to see if the coffee machine is rinsing. If it’s not in the wrong place, and it’s not due to a cleaning problem. I think it’s the boiler. It usually takes some time to prepare the coffee machine after it starts.

The best way to beat the milk froth is to use Nestle’s milk, not skim. The temperature before frothing should be controlled at 5 degrees Celsius (just in the refrigerator), which means that the milk should be as cold as possible before it freezes. It should not take more than 20 seconds to froth the milk, and the best temperature for the milk cannon is 66-71 degrees Celsius. It is important to insert the steam hose into the lower part of the tank for the first five seconds and then slowly move the milk froth down the tank as it forms. This takes experience and skill.