Training Notes

Espresso Coffee Machine Trouble Shooting October 14, 2015 14:39

Your machine is your core business; we encourage you to invest a little time in training your staff to avoid any unnecessary delays in your business. We hope this document helps you in that process.

Threats to Coffee Freshness:

  • OXYGEN (air)
  • MOISTURE (humidity)
  • HEAT (sunlight)
Essential Daily : Always flush group head after every coffee extraction.
Throughout the day in down time back flush with water, this will keep group head from clogging up.Most machines come with some kind of cleaning disc or blind basket. Pop this into your normal handle and run the group until you build up some pressure and turn off to get that spurt out into the drain. Do this a few times. You should be able to see the water becoming clearer in that discharge.

Weekly: Run the same process, this time with some espresso clean (suggest EVO) and before taking it out, let it sit for a few minutes. This will give the cleaning product a good chance to soak through the oils and allow you to rinse them away when you run the cleaning process again, this time without a cleaning product.

Tip #1 – Premium vs. regular

Regular

The most common method used is a filter; make sure filter is changed regularly

Premium

Put good water into your machine. When using bottled water, make sure it doesn’t say "spring water" though, as that’s not filtered water. Australia’s water supply contains a large amount of ground water which means some mineral trace elements. Heed this warning as tap water can be devastating to your machine. Combine heat, pressure and whatever makes up our regular tap water, and you’ve got a cocktail to make the strongest metal corrode.

So, if you want longevity from your machine, find the best quality, softest, most simple water possible. Good water will also make a dramatic improvement to your coffee quality, although filtered water can be a little pricy.

Tip #2 – Clean and open workspace

The cleaner you keep your workspace, the more your machine will love you.

Tip #3 – Don’t panic and do some reading

You may think you don’t know anything about that shiny thing on your bench but, hey, neither do most Baristas at first. Coffee machines are pretty simple when you break it down. Take some time and learn a little about how your machine works.

Tip #4 – Troubleshoot

Here are a few trouble-shooting examples along with some very common issues:

Example 1 – Your machine suddenly pours shots very slowly or not at all.

  • Check hose has not loosened from plumbing
  • Check your grinder setting. It may be the same as yesterday, but do you have different beans in there that require a coarser grind setting?
  • Keep your basket clean, lack of basket maintenance, equals blockages
  • Listen for the click when trying to extract. If you can’t hear it then it could be a blocked or faulty coil
  • Try to back flush with cleaner and using the blind basket in the group handle
  • Take the handle out to see how the water flows without the handle in. If so, the shower screen could be blocked. (If you have an espresso machine, you should also invest in a stubby screwdriver, so you can easily remove the shower screen and clean it regularly).

Example 2 – None or only a small amount of steam

  • Isomac / Expobar – Check the steam gauge. If it’s anywhere from 1 to 1.7 bars and stable (depending on where it’s set) that means the machine is doing its job and you can start looking at other possible causes.
  • All machines – Check the steam tip. Use a paper clip to clear out any blockages
  • Always remember to purge the steam wand before and directly after use to remove any milk which may be in the wand.

Example 3 – Water leaks around group handle

  • Insert group handle harder
  • Shower screen not screwed back in properly after cleaning
  • Seals may need replacing

Example 4 – Shots are inconsistent / grind is very coarse or inconsistent/grinder loud

  • Blades may need replacing

Example 5 – Water temperature seems too hot/ burning the coffee

  • Take notes of exactly what machine is doing and when it appears to be doing it, ie, when machine is being used to its fullest extent.
  • Is the machine doing this on regular basis and does the machine turn off/ or lights flash

Grinder Troubleshooting

  • The grind is important to the success of a good espresso coffee
  • Always a good habit to get into is to test grind and extractions first thing in the morning or before starting operation for the day
  • You may need to change the grind from time to time depending on your extractions
  • The grind can be affected by humidity of the day or the position of grinder, ie, near a working steamy kitchen
  • Always adjust grind 1 notch at a time and grind small amounts to test one extraction at a time
  • Depending on the brand of your grinder, moving blades clockwise means the grind will be coarser and anti-clockwise will make grind finer. Make adjustments with the motor on and preferably without any coffee beans in the collar.DO NOT leave beans in the hopper overnight. Place them back in original bag or an airtight container and store until the next day
  • DO NOT grind large amounts at a time. Only grind what you need for each order.

Get in touch with Oomph staff directly

Call  Sue 0438 220 709 or Tim  0407 329 069 newly appointed in house Technician

Please give as much information as possible to assist in a speedy result. We will contact our technician if we cannot help to solve the issue.

Oomph will take responsibility for 2 free services per year on all oomph owned machines and any faulty issues that may occur with our machines.

Please note: Should the service be deemed the fault of the operator or lack of cleaning, then Oomph reserves the right to invoice your business for the service


Making a great espresso December 23, 2014 10:21


Key basic steps in making a great coffee:

  • Clean machine
  • Correct grind
  • The dose/extraction
  • The tamping
  • The milk

 


Clean machine tips

  • Group head and steam wand should be purged with water after every coffee extraction.
  • The machine should be cleaned at the end of every day with a professional cleaner (ie, EVO machine cleaner). This ensures that pipes don’t get a build up of old coffee grinds.

Correct grind:

  • Grind testing should be done with each new bag of coffee beans added. Make sure all previous coffee beans and ground coffee have been emptied from the grinder before testing a new bag.
  • For maxiumum freshness do not leave coffee beans in hopper overnight, or the ground coffee in the dosage area of grinder.
  • The grind should be fine for an espresso, cappuccino or latte. Test by extracting coffee to see if flow is correct. Adjust grinder blades one notch at a time and keep testing until you are happy with the extraction.
  • (Note: Only turn the collar one notch at a time.)

The dose/extraction

  • A single dose is around 7-10g of coffee. Extraction should start after 5 seconds and pour a 30ml dose in 25 seconds. If the coffee is too fine, the extraction doesn’t begin after 5 seconds and, when it does extract, it drips coffee. Adjust grind anti-clockwise to make grind a little more coarse and test again.
  • If the coffee extracts too quickly, ie, 30ml in 15 seconds, then the grind is too coarse. Adjust grinder clockwise to make grind finer and test again.
  • "The italians call the coffee as it is extracting the tail of the mouse". Coffee extraction should have a nice golden crema on top.

Extraction times:

  • Your machine can be pre-set. Correct traditionally used timing is:
  • Single shot is 30ml in 25 seconds with double group handle and 2 cups;
  • Double shot is 60ml in 25 seconds with double group handle and one cup.

Cups should be warm.


The tamping

  • When group handle is full, remove excess with your little finger. Knock group handle with tamp if looking uneven in basket.
  • Lightly tamp to settle coffee grinds evenly, then tamp with a small amount of pressure until smooth.
  • You can test if pressure is correct by turning your group hand upside down. Coffee should remain in basket.

The milk

  • Always use cold milk.
  • Do not reheat old milk.
  • Foam and froth are out ... liquid silk is what you are aiming to achieve.
  • Use a temperature guage until you are experienced. Place tip of steam wand just under the top of the milk. Noise should be a hissing sound, not screaming. When the temperature reaches around 40°C, raise the jug so wand is deeper into the milk until temperature reaches 65°C. Turn steam off, wipe wand and purge wand.
  • Tap milk jug on table and slightly swirl until the top looks like soft silky foam. Then pour milk into your espresso shot.

Happy coffee making from the family of Oomph!