Most prosumer espresso machine’s with a heat exchanger boiler and E61 brew group require a significant cooling flush before an extraction to get to the proper brew temperature of approximately 201 to 203 degrees. But how long should a cooling flush be? And how long of a pause between the cooling flush and an extraction?
If it heats water, it creates scale. Call it calcification, lime scale...whatever you want but for home espresso and coffee makers it’s the stuff that clogs-up boilers and leads to poor performance and eventual machine failure.
Have you ever wondered how to create good quality frothed milk to make a latte or cappuccino? Well, you're not the only one! Frothing milk is an essential skill for any barista or espresso enthusiast, but it can also be somewhat tricky to master.
NSF is a non-profit organization that certifies products and writes standards for food water, and consumer goods to minimize adverse health effects. In 2011 NSF did a study on the germiest places in the home. And coming in at number 5 in the top 10... coffee maker reservoirs.
Amazing isn’t it - that something so pure, so cool and clear, can have such a significant affect on your coffee? Too hard or to soft, water affects the taste - as well as the longevity of your espresso machine. But a little preventative maintenance every three months or so will keep your machine brewing flawlessly for years to come.
A pretty frequent question we get is “how do I descale a heat exchange espresso machine like my ECM Technika IV?” Well, we’ve got a step by step guide on how to descale semi-automatic espresso machines with heat-exchange boilers.
Almost all fully automatic espresso machines have adjustable grind settings. Some have many and some have a a few. The settings can have a big impact on both the taste and quality of your espresso. But where should you set the grind? Here’s some quick tips to help you zero in on the optimal grind setting.