A lot of our day-to-day work involves helping people get the most from their coffee gear, and one big way that you can do that is by keeping it enviably clean. Especially if you are running a coffee-oriented business! Day in and day out, you’re serving up delicious coffee to your adoring customers and you want to make sure that it’s fresh and fully represents what you’re all about, right? Taking care to regularly clean your grinder’s bean hopper, burr set, grinder chute and doser chamber (if applicable) will go a long way to improving both the consistency and the flavor of your espresso.
In this comprehensive how-to video, Brandon guides us through how to perform regular care and maintenance on the Mazzer Major. Watch him take it apart, assess the internals, clean and then re-assemble this popular commercial coffee grinder. If you own or work for a business that uses a Mazzer Major in your operation — and you’re not performing similar maintenance on a regular basis — might we recommend that today’s the day you change that trend? Follow Brandon’s guidance and you’ll see how simple it is to do so.
Tech Tip: How to Clean the Mazzer Major Commercial Coffee Grinder
For years now, our most popular video on YouTube has been Milk Steaming Tips, our latte art classes fill up before they’re even promoted and our support interactions are rife with questions (and frustrations!) around steaming milk. While everyone has a different perspective on shot quality and which machine produces the best espresso, they all have a similar goal with their milk steaming: A beautiful heart or rosetta to serve to themselves or someone they love. From the DeLonghi EC155 to the La Marzocco GS/3, the Saeco Vienna Plus to the Jura GIGA 5, how the milk is produced and the end result is high on everyone’s list.
So when tools are invented to improve the process for folks, we have to try them out, of course! Enter the Milk to Perfection steaming pitcher, which is designed to facilitate the clockwise swirl necessary for producing high quality, latte art style milk. Some machines (such as the Rancilio Silvia or the Nuova Simonelli Oscar) are known for their rather rowdy steaming functionality — a lot of strong steam that needs to be wrassled into producing nice, tight micro foam. So we thought that experimenting with how the Milk to Perfection performed on one of these steam-forward machines would be a great test to determine how effective of a tool it is.
Watch as Bunny steams up two pitchers on the Nuova Simonelli Oscar: First, a standard 20 oz. stainless steel pitcher and then the Milk to Perfection. Does one produce micro foam more easily than the other? Can either of them tame this steamy beast? Does it matter what kind of pitcher you’re using once you’ve been frothing milk for years? Find out in this fun side-by-side test and comparison video.
Milk Steaming Test: Milk to Perfection vs. Standard Stainless Steel Pitcher
While the Saeco Minuto offers some unique functionality compared to Saeco’s other superautomatic espresso machines — such as brewing coffee at a lower pressure to produce a more drip coffee like flavor — it still offers a Test Mode to help diagnose and resolve issues with the machine.
Knowing how to get into Test Mode is important, as it can assist you in determining what a particular error might be and how you can fix it. Since you can run each functional component separately, you can test things like whether or not the pump is working or if the grinder is grinding but not dosing. You can also learn helpful info like how quickly your grinder is rotating, how many drinks you’ve made and more.
In this video, Brendan guides us through Test Mode on the Saeco Minuto — how to get into it, navigate through it and interpret what its telling you. Once again, indispensable knowledge for Minuto owners everywhere!
You may have heard recently that tea is rapidly increasing in popularity in America. In order to keep up with the trends, you might have considered adding tea to your cafe or store offerings, doing some research on tea to learn more about it or even taking classes to become a tea master or tea sommelier. However, since getting a tea certification is still a fairly new concept for most people, the phrases ‘tea master’ or ‘tea sommelier’ may leave you scratching your head, wondering what the programs entail or whether they are really worth the cost. To figure out what getting a tea certification is all about, we did our due diligence and took a class ourselves.
Who Should Get Certified as a Tea Master, Sommelier or Specialist?
Some of the folks that would benefit from this certification include:
Retailers or business owners that desire industry recognition or want themselves and/or their staff to have a deep knowledge of tea so they can increase their sales.
Owners of tea rooms or cafes who want advanced knowledge on how to serve tea and what to pair it with.
Wholesalers who are directly involved in buying or selling tea.
People in the food service or culinary industry, as well as those in the coffee and wine business (while they are very different beverages, there are similarities in how tea, coffee and wine are evaluated).
Tea growers or researchers.
Nutritionists, dieticians or other health care professionals who are interested in using tea to lead a healthy lifestyle.
However, getting a tea certification can also be helpful for people who are simply interested in tea or have a passion for it and would like to learn more about tea.
What is the Tea Certification Process?
Generally, the tea certification process begins by building a strong understanding of the Camellia sinensis plant and the six basic types of tea. Students learn how each type of tea is processed and produced, what differentiates each classification of tea and where and how the teas are grown. Tisanes and popular herbals like Rooibos, Yerba Mate and Honeybush are often also taught about during the class. The next step of a tea specialist’s education is usually learning about post-production processes such as naming and grading, decaffeination, blending, scenting and flavoring. The final part of becoming a tea master is discovering how to brew, taste and evaluate teas, as well as being able to create and host their own tea cuppings. Some programs also include lessons on pairing food with tea, the health benefits of tea, how to educate guests about tea or hosting specific types of tea ceremonies, while other organizations have these classes separated into additional, more advanced programs.
If you are interested in enrolling in a tea certification program,you are in luck, as there are several available in America (there are plenty of courses outside the United States as well). Depending on what program you enroll in, classes are offered either in-person, online or some combination thereof. Here are a few popular programs, and the certifications they offer:
James Norwood Pratt offers Apprentice, Journeyman and Master Tea Sommelier classes at the Specialty Coffee Association of America Coffee Fests through out the year and around the country.
Is Tea Certification Worth the Cost?
While there is no absolute guarantee that becoming a certified tea master or sommelier will secure you a job or increase your business, becoming more knowledgeable about the products you are selling or serving certainly can’t hurt. The more you know, the better you will be able to stock your store, pair tea with food in your cafe, educate your customers about tea and explain why it is a good option for them. If nothing else, by attending a class you will have gotten to see, learn about, taste and experiment with some new teas, and perhaps even connect with other people in the industry.
I recently attended James Nordwood Pratt’s Apprentice Tea Sommelier class at Coffee Fest, and while I thought I was decently educated about tea before, I found out there was a lot I didn’t know. I came out of the class with a greater appreciation for tea, and a head full of new fun facts, stories and information to share with my coworkers.
If you aren’t ready to shell out your hard earned cash for a tea class, you can also find a lot of written information about tea either online or in books. There are a number of tea professionals (such as James Norword Pratt, Robert J. Heiss, etc.) who have written informative books that can be found most libraries. In addition, there is a large and active online tea community with folks who are part of organizations like the Association of Tea Bloggers, who review and write about tea regularly. There are also several forums such as Steepster and Tea Trade where people can ask questions and share information with fellow tea lovers. Finally, some tea retailers like Adagio Teas have extensive information on tea that is helpful for beginners and advanced learners alike.
When you have an excellent tech resource like Brendan around, you sometimes have to just lock him in a room with a bunch of superautomatics and force him to teach you his ways of diagnostics and troubleshooting! Okay, we really didn’t have to lock him in the room — he was more than willing to share his expertise with us — but we did spend an afternoon with him as he explained the Saeco Talea Giro’s test mode and errors for us.
As you may have learned from our other forays into Test Mode, this is a wonderfully helpful tool that you can use to run each functional element of your superautomatic separately, without making coffee, in order to determine what might be the cause of an issue with the machine. Is your machine not brewing because the pump isn’t working, or are you simply grinding your coffee too finely? You can find out by running the pump to see if water comes out of the machine, sans coffee.
After he guides us through Test Mode, Brendan then dives into the Talea Giro’s more cryptic errors and alarms — since it doesn’t have a display screen and only a series of symbols and lights to communicate any issues it might be having, it can sometimes be difficult to interpret. He gives us a few tips and tricks in understanding what the errors mean and how you might be able to easily resolve them.
Designed for high capacity commercial environments, the Rancilio KRYO is an espresso-grade grinder that enables you to craft shot after sumptuous shot. With its 64mm stainless steel burrs, dosing chamber and unique aluminum fins (that dissipate the grind temperature) it quickly grinds up coffee for your double shots. But one key element of consistent shot flavor is to ensure that you’re using fresh coffee, and not inadvertently melding flavors with a built-up melange of old coffee grounds.
To avoid that, we highly recommend that you clean the grinder on a regular basis — at least monthly, if not weekly. Getting into it, taking it apart and then getting it back together again can seem a bit overwhelming, however, so we’ve filmed a how-to video for you! Hopefully, watching it will give you the confidence you need to take this project on.
Watch as Brandon walks us through the whole process, gives us tips on best practice and even tutors us in the ways of knowing when it’s time to replace the burrs. Even if you don’t want to dive into the full cleaning every week, doing it each month will improve your coffee flavor, and your customers will definitely dig it!
Tech Tip: How to Clean the Rancilio Kryo Commercial Espresso Grinder
While it’s true that the Saeco Syntia offers a display with icons and text that will signal to you when something is going wrong, we often hear from folks that aren’t clear on what’s going on with it. Is that a close up of a fly’s head or a symbol telling you to descale? Is it signaling that the tap is open a smidge or is it warning you that snakes are coming out of your espresso machine? These are the big questions, folks.
In our next series of Saeco superautomatic espresso machine troubleshooting, Brendan takes on the Syntia series. Using the SS model, he first guides us through Test Mode, which is the highly useful diagnostic tool that enables you to run each functional component separately, and without making coffee, so that you can deduce what might be going on with your Syntia. Then, we dive into interpreting the rather cryptic symbols that appear as errors or alerts on the machine.
Even though we used the SS model for this demonstration, much of this applies to the Syntia Focus and Syntia Cappuccino models, too. If you’ve wanted to learn more about the inner workings of your machine, these are your go-to videos!
Since the Saeco Intelia Focus features a pretty darn clear menu screen that will alert you specifically to any issues and errors, we thought that going over them was of very little import. Instead, we wanted to focus on its Test Mode, which is cool because it allows you to run each of the functional components separately and independently of actually making coffee. So if your machine is behaving badly (naughty machine!) and you want to find out what might be the source of its bad behavior, test mode can be a helpful deduction tool.
Watch as Brendan guides us through test mode — how to get into it, navigate through it and then use it to diagnose any functionality or performance issues with your machine. And while we did use the Saeco Intelia Focus as the demo machine for this troubleshooting video, this process applies its Cappuccino and SS counterparts, too.
Someone who steps in to guide and restructure a current or new coffee shop. I provide training at a professional level to increase sales and run an effective business custom tailored for each shop owner.
What was the first coffee drink you remember tasting? Did you like it?
It was an Americano. I wasn’t sure I’d like it, but to be honest with you I just saw The Talented Mr. Ripley in the theatre that day and loved the song Americano. So it inspired me to order it. The barista behind the counter was singing the song without knowing I just saw the film.
What kind of coffee do you drink at home?
A black cup of coffee, no cream, no sugar. I use many different brewing methods at home including Chemex, Hario V60 dripper, Bodum siphon, AeroPress and Bunn Trifecta. I’m glad to have these at my disposal in the morning.
What kind of coffee do you drink at work, if different?
At work in the morning, I enjoy making myself a Cortado. Yes! Yes! Yes! My name is Cort. Many people at the church probably think I named the drink after me … I wish.
If you could teach people one thing about coffee, what would it be?
There are still quite a handful of people out there using drip coffee brewers. My first pour over coffee brewer was the Clever coffee dripper. I thought it was a unique way of brewing and it’s not very complicated. I’d gladly teach anyone how to use the Clever dripper effectively and by doing so it might open them up to try other delicious brewing options.
What’s cool about your local coffee scene?
The suburbs of Chicago are getting much better about coffee. There are some tiny hole-in-the wall places nearby, but the real meat and potatoes is in the city. I love Caffe Streets and Gaslight Coffee Roasters. So many independent markets are beginning to carry single origin coffees and fantastic cold brew options as well. I find it quite unique that I have the opportunity to serve professional espresso drinks at a church on Sundays.
As a barista, what are your thoughts on coffee skills versus customer service skills?
If you live in the suburbs, you need to do both to the best of your ability. But in Chicago I’ve dealt with nasty service and still had the most amazing cup. Personally, I like quality and great service and I try to share that philosophy as a coffee consultant.
Do you ever judge people by the drink they order?
Not at all. To each his own.
Whose espresso shots are better than yours?
On a Rancilio Epoca and a Faema X1 Granditalia Auto Steam, I got my dad beat. But at home his craft coffee and drink-making skills surpass mine. He finds it amazing what I can do with coffee and espresso these days though.