Page 35 - APPD_Something's_Brewing_Mar_Apr'25(11Apr25)

Professional Spotlight
EQUIPMENT Additionally, gaining hands-on
experience builds confidence
and ability with the machines.
SERVICING We discussed common faults on

espresso machines that are easy
to self-diagnose. Angus advised

Something's Brewing interviewed Angus looking out for "A blocked
McKenzie, the Strategic Account solenoid valve, which can
Manager at Fracino, about maintaining an typically be diagnosed by longer
espresso machine once it's in situ and shot times and one group
operational. dispensing significantly less
water than another with the
Angus recommends, "That good same button setting."
housekeeping relies on three basic
principles. He continued, "For low pressure,
1. Keep the water coming in fresh, check the gauges both in resting
balanced and free of impurities by mode and while extracting, or
using a good water filter and staying manometer as it is known. Ensure
on top of timely replacements the mains water feed is not
2. Preventing coffee grounds and oils affected by low pressure
from entering the group head and downstream or if someone has
shower plate via regular backflushing turned off your run. If your
- we prefer liquid over powder as it grinder is producing grinds that
tends to block the solenoid valves are too large, adjust it to a finer

less and setting. Conversely, if the grinds
3. Keep your drain hose and drip tray are too fine, adjust until they
clean to prevent blockages and resemble sand."
ensure they are clean at the end of
service, along with the rest of the
equipment.

Furthermore, "ensure the steam wand is
properly purged before and after each
milk foaming session and wiped clean.
Never let any milk solids accumulate.
Also, check the calibration of your grinder
using scales and timing. The shot times
and gram throw should always be
consistent; if not, adjust the grind and
throw accordingly. If possible, complete
this daily and record your results."

Typically, all staff should be able to
perform basic daily cleaning; it will help
them understand the principles that
support flavourful coffee extraction and

freshness for each beverage prepared.

MARCH/APRIL. 2025 | ISSUE 41