Page 33 - APPD_Something's_Brewing_Mar_Apr'25(11Apr25)

Professional Spotlight
EQUIPMENT
SERVICING
To emphasise the point on ensuring
your equipment is cleaned on a regular
basis, Karen and Franco shared a
couple of images from equipment sent
to them for servicing.
One important piece of advice is:
"DON'T use the top of the espresso
machine as a countertop or shelf. The
top of the machine is solely for
keeping cups warm and is not intended
for storing coffee, sugar, or any other
liquids. Spillages can enter the
machine, causing damage and
electrical faults”.
Finally, safety first. As you work with
the public, you are required by law to
have your boiler inspected and tested
annually. Blockages within the
machine can damage the pressure
stat, causing the element to build up
excessive pressure, which puts the
boiler at risk of failure. Have a
professional espresso machine
engineer carry out annual boiler
checks and change your safety valve
annually together with your front-end
service.
Carlos from Backup Coffee is passionate
about machine servicing, and during the
several conversations that Something's
Brewing has had with him, he is very clear
about how espresso machines should be
maintained to ensure a long operational life.
As a London-based coffee machine
servicing Company, Backup Coffee has been
looking after the UK's coffee machines for
the last 15 years and is proud to work with
some of the UK's best coffee businesses and
coffee suppliers.
Carlos had the following additional tips and
best practices for everyday operation.
Train baristas on machine maintenance
to prevent avoidable damage
Always use manufacturer-approved
cleaning products (descaling agents,
detergents)
Keep spare parts on hand (gaskets,
screens, steam wand tips) and
Record maintenance logs to track
servicing and potential issues.
He added that when choosing a Coffee
Technician, it is split into two parts.
Manufacturer/Distributor Technicians:
Guaranteed expertise for specific
machine brands and
Maintains warranty coverage
Independent Technicians:
Often quicker response times and
More cost-effective for out-of-warranty
machines.
He commented that, "Many cafés use a mix
of both—regular maintenance in-house with
periodic servicing from a trusted
technician."
On the next page, Carlos provides a simple,
but effective Maintenance & Servicing Guide
for Traditional Espresso machines
If you have any questions, you can email
bulletin@beveragestandardsassociation.co.uk
MARCH/APRIL. 2025 | ISSUE 41