Put the lever and again from 5 to 10 times switch on and off extraction for 10 seconds. The last ph

The more old coffee maker I passed hands, the more I began to be skeptical french press coffee about cleanliness and hygiene espresso in Slovak conditions. This information should certainly french press coffee not be a secret know-how or domain specialist barista courses, but common practice wherever espresso. Regardless of whether it is a coffee shop, or just snack bar or restaurant where the coffee is complementary product.
As we do not want to eat lunch cooked in a dirty pot, I do not even drink coffee from the coffee machine unmanaged. Such neúdržba (either from carelessness or ignorance) down even the best quality raw material selection.
Checklist - the necessary tools and supplies cleaner coffee grounds - eg. Pula Caff Plus; cleaning brush - the choice is huge, can be purchased for most ordinary two-euro to sophisticated. My favorite multipurpose Pallas, ultra practical and ergonomic worker; blind bowl - should be part of the equipment of the coffee machine; cleaner milk deposits - eg. Pula Milk Plus.
At its coffee machine I have precise IMS shower with integrated membrane having a smooth outer surface and thus very easy to clean and it is best to see every single coffee usadeninka french press coffee - click on the images to display larger version. In conventional showers deposition coffee oils to see so well it is, but this does not mean that they are clean.
Step 3 .: To levers randomly blind dish and inject it into a small spoonful, respectively. two scoops on Pallas cleanser. Pull the blank tray into the machine, create and enable extraction for 10 seconds.
The whole procedure, french press coffee we should ideally be repeated until all of the cleaning powder nerozupustí and does not flow from the crossover valve clean. Reasonable cleaning requires indication 5-10 cycles.
Many coffee used in Slovakia this procedure never experienced before. In the case of these flows is still black and gray water and the process must be repeated over and over again for hours. Indeed enjoyable activity.
On espressolaboratórnom coffee machine seemed content lever after five cycles as follows - powder has been dissolved completely, but it was light, no black filthy water, so I decided to end the process.
Put the lever and again from 5 to 10 times switch on and off extraction for 10 seconds. The last phase of cleaning is done with an empty bowl blank, the purpose is flushed from inside the coffee machine french press coffee detergent french press coffee residue. (It's a great helper in espresso but I do not want him.)
Step 6 .: We discuss lever and into a suitably sized container can be soaked in hot water and cleaner (I make 2-3 heaping teaspoons). The solution purchase bowls and levers. The photo bathe only dish because I use bottomless portafilter, where coffee does not come in direct french press coffee contact with the body of the lever. When dipping classic then just dip the metal part - plastic handle in contact with cleaning solution gets dull, which is not desirable.
Before using the coffee machine everything thoroughly rinse with tap water. The first two of coffee every head / levers should not go to the customer and should be discarded. These coffee on sacking the perfect opportunity to test and tune the possible extraction so that everything is ready for primetime.
Backflush recommend doing the evening after closing hours. As long as the levers left to act oils of coffee french press coffee overnight cleaning is postponed to the morning, quickly french press coffee covers chrome finish on the levers.
In pubs: just brush or. quick backflush without chemicals - in times between flushing. No need to worry brush to use, it is intended. Complete backflush with chemistry - at least once a day. This also applies to smaller operations where does "only a few coffees" - oil change quickly stale and taste delicious coffee from espresso to not-up-so-good espresso.
Home: Brush after every coffee, backflush without chemicals french press coffee every day. Complete backflush with chemistry - a difficult dilemma, and after a couple of coffees daily accumulating oil which alter the taste for the worse. Person performs every 2-3 days interval should certainly not be longer than one week. Attention! Backflush can be done only in the domestic coffee machines, which have a three-way french press coffee valve!
Step 2 .: jet Záboří as deep as possible into the milk, let steam for approx. 5 seconds to switch off for 5 seconds, desert, etc. ... The whole process is repeated until the cleaning solution come close to boiling point. Depending french press coffee on the degree of soiling can leave the nozzle soak 15-30 minutes (after a thorough soaking hardened snowman french press coffee go down nice sized kitchen sponge.
(This applies to classic steam nozzle. As a coffeemaker some automated system for creating milk froth, recommend to study its instruction manual - most likely will be a bit of disassembly.)
As we strive to thoroughly wipe and blow-off steam wand after each use, it's quite a dilemma. The deposits in the steam nozzle is not visible, do not affect the taste of the drink so much coffee as oil established in h