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It's All in the Oil
Today, baristas (espresso bartenders) around the world will tell you that the most overlooked secret to making superior espresso drinks is a clean and sanitary espresso machine. The key is to prevent the buildup of bean oil which is released as a natural byproduct of the roasting process. The oil is essential to the rich flavor and aroma of coffee, but once released by the roasting, it rapidly deteriorates and soon becomes rancid, sometimes in as little as 45 minutes. Left unattended, it will cause your machine to spoil the taste of even the freshest beans. Keeping your espresso maker clean will ensure that you get real bistro flavor from every cup.
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Key Components
There are several key components on your espresso maker which must be routinely checked and cleaned:
- Milk wand - The steam wand emits steam in order to froth the milk. It should be cleaned after each use. Use a moist cloth and release several blasts of hot steam to expel excess milk.
- Group head - This is the main chamber of an espresso machine that pushes pressurized steam though the coffee. A group head describes a multi-port fixture which allows for dispensing into multiple cups at once. Cleaning the group head involves a procedure called backflushing. A cleansing solution is placed inside the portafilter and is backflushed into the head by alternately turning on and off the brewing mechanism.
- Portafilter - The part of an espresso machine which holds the grounds and attaches to the group head. The portafilter should be brushed and cleaned with soapy water.
- Boiler - Holds and heats the water used to produce pressurized hot water and steam. It should be descaled every several months to remove mineral deposits. There are many professional descalers on the market, but many baristas prefer a 1:1 solution of lemon juice and water, or vinegar and water.
While ensuring that you'll have a delicious start to your day, a clean machine is also the best way to increase the life span of your investment.
