If you have a semi-automatic espresso machine with a 3-way pressure release, or solenoid, valve, you need to backflush it on a regular basis to keep the machine in fine working order. Backflushing will clean up behind the screen and into the brewing system, cleaning out coffee or grounds residue and reducing the potential for clogs.You can watch Dane as he cleans a Rocket Giotto, or follow these steps:
- Replace brew basket with a blind basket in the portafilter (or you can use this universal insert in your existing basket)
- Place 1/2 teaspoon of a backflush detergent such as Cafiza or Joe Glo (Important: make sure it indicates backflushing as its primary use on the label — do not use Dezcal or any other standard detergent here!)
- Insert the portafilter into the brew group and initiate a shot
- Allow the pump to run about 4 – 5 seconds maximum
- Turn the pump off and allow the water and suds to release through the valve
- Repeat this process until the water coming out of the valve is clear and suds-free
- Remove the portafilter, rinse it in cool water to cool it down and then switch out the baskets again
- Before you pull your first shot, run a blank shot through the system to make sure there is no residue leftover
When you’ve started up your espresso machine for the first time in the morning, it’s important that you thoroughly warm it up — from the inside out — before you pull any shots. The easiest way to do this is to pull a ‘blind shot’ through the portafilter once your machine’s boiler has reached proper brewing temperature.
What’s a ‘blind shot’? It sounds fancier than it is: Just insert your empty portafilter into the brew group, then initiate your shot. Let the hot water run through to heat up the internal pipes, the brew group head and the portafilter. Incidentally, this is also something you should do if you have machine with an E61 brew group that has been on and sitting unattended for more than 10 minutes.
Remember: Temperature regulation is probably one of the most important aspects of espresso brewing, so take the time to make sure brewing temperature is up to snuff. Otherwise, you’ll end up with poorly extracted, cool, pale shots with little crema.
If you’re planning on transporting or storing your machine, it’s important that you drain the boiler of any residual water from the last use. The main reason is so that it doesn’t freeze, expand and damage the internal components.
Here’s a guide on how you can drain your boiler before you store or ship it. This care tip is essential to the longevity of your machine, so don’t skip it!
The secret is in your basket. Once you pull your shot, discard the coffee puck and examine the portafilter basket: If you see a caramelized residue sticking to the bottom of the basket, it’s highly likely that your shot was over extracted and may taste bitter or burnt.
So if your shot is looking a little bit on the long side and you’re not sure of your extraction, save yourself a taste test and check out the basket for clues instead.
Your machine’s brew group is arguably the most important part, so taking the time to keep it in tip top shape means it will give you delicious espresso shots for years to come.
We’ve compiled some how-to tips for each of the basic styles of home espresso machines. If you need more assistance, refer to your user manual or give us a call.
There’s more to the bottomless portafilter than gorgeous crema and striking pours. In addition to giving you a three shot pull, this tool is fairly unforgiving in the extraction department, making it incredibly useful in helping you perfect your shot.
Without the spout on the bottom, you’ll be able to see your shot as soon as it begins, easily identifying any unevenness in tamp or grind. Once you are able to see an even distribution of the espresso as it pours from the bottom of the filter and coalesces into a thick, tawny stream, you’ll know your shot pulling skills are second to none.
Do you have a machine with an E61 brew group (such as models made by Rocket, Quick Mill or Izzo) that sometimes pulls bitter or burnt shots? It could be that you’ve left the machine on for an extended period of time and that the temperature is too high to pull an ideal shot.
We recommend pulling the lever and letting some water run through for a few seconds before you place your portafilter in the brew group, which will release some of the steam pressure and cool the temperature down a bit. If the machine has been sitting unused for more than 10 minutes, be sure to do this and your shots will taste great every time.
(E61 diagram courtesy of HomeBarista.com)