Daily espresso machine audit procedure

The aim of this exercise is to make sure that the coffee you serve to your customers is the best on the high street. The steps below should be carried out every day.

A minimum of 4 times per day;

Use your blank pan filter to backflush each group head. The goal of this exercise is to remove any loose coffee grounds that have built-up between the screen and brewing head during the normal use of the machine. The blank filter handle will not allow water to pass through, so this water is forced back through the screen and brewing head and the loose grounds are dislodged into the blank handle...

Step One:
Choose a handle, remove the filter with a teaspoon and insert the blank filter into the handle you have chosen.

Step Two:
Using the continuous pour button, let hot water circulate in the brewing head for 8 – 10 sec. Push the continuous pour button again to stop the pump.

Step Three:
Remove the handle; look to see how much coffee is in the blank disc. Repeat the above process for a second time. Stop the pump.

Step Four:
Repeat the backflushing process for a 3^rd time.

Please note: if the coffee grounds don't clear within 3 attempts, you need to backflush more frequently.

Every day;

Place fresh coffee beans in to the bean grinder hopper.
Grind enough coffee to make two espressos.
Dispense the espressos using a double pan in to measuring shot glasses. One fluid ounce of espresso should be measured in 20 to 30 seconds.
Pump pressure should display “9 bar” on the pressure gauge (subject to the equipment in use, contact us for info).
Boiler should display “1 bar” on the pressure gauge (subject to the equipment in use, contact us for info).
If water flow and pressure is OK, but espresso flow is not within 20-30 seconds, bean grinder adjustment is probably required. Please see our Bean Grinder Adjustments page and contact Qualitasse for assistance.
Check that steam wand is clean and steam flow is clear with no blockages (the steam wand should be wiped down with damp cloth after every use)
While the espresso is pouring make sure there is no leaking coming from the top of the group pan, otherwise you may need a machine service - please contact Qualitasse for assistance. Make sure the pan filter is clean and not damaged in any way.

Rinse the bean hopper of the grinder with warm water, or using the steam pipe on the machine to eject steam into the hopper and wipe immediately with a damp cloth to dry and remove and coffee oils. Do not use soap, as it will taint your beans and ruin your drinks.

Once a week;

How to use de-tanning

Pour one teaspoon of neutral cleaning detergent (please click here to see our vending hygiene page) into your blank filter, and proceed with backflushing steps three and four outlined in the daily cleaning procedures above. For the detergent to be effective, allow the water to run for 20 seconds, as opposed to 8-10 seconds stated in step four of the daily cleaning procedures. Again, repeat the above steps until the water runs clear. Run fresh water through each group head to rinse.

If you need additional help or advice, please feel free to give us a call. If you'd like us to come and service your equipment, or even carry out a full service, we are more than happy to discuss that with you too, without obligation.

Call us now to arrange your espresso machine servicing on 01256 396300, or contact us about espresso machine servicing via our contact page.