Your espresso machine is much like a car – if maintained properly it will have a nice long life. The most important thing about maintaining your bar is to keep it very clean.
AFTER EVERY RUSH
Bleed the steam wands - this means to quickly and safely turn the steam wand on, then off to clear any residual milk, chai etc.
Empty the portafilters
Clear all spend grounds into the knock box after every drink - the heat from the bar dries the grounds and clogs the equipment
Clean the bell creamers - using hot water rinse the bell creamers clear of all espresso so as not to taint the next drink
Tidy the bar space, clean milk rag, clean bar rag
EVERY NIGHT AFTER CLOSE
SOAK THE STEAM WANDS
Using a steaming pitcher and urnex soak each wand for 15 minutes
Bleed the wand when finished
CLEAR THE GROUP HEADS
Using a brush or a can opener with damp cloth clear the inner lip of the group head.
BACK FLUSHING - OH SO IMPORTANT
1. After clearing the Group Head replace the portafilter’s screen with the solid insert, also known as a “blind” portafilter.
2. Put a dime size of urnex in the portafilter and place in the clean group head.
3. Press the button with a SWIRL symbol
10 SECONDS ON
10 SECONDS OFF
10 times for each group head
URNEX BAR UTENSILS, PORTAFILTERS, SCREENS
In a pitcher of hot water and a quarter – size of urnex for 15 – 20 minutes.
Using a green scrubbie, make ‘em shine for the openers!
HOT WATER DOWN TRAP
Under the grates is a trap – using hot water from the brewer, dump approx 3 small pitcher-worth of water to keep the trap clear
DURING BREAKS AND HOLIDAYS
SOAK EVERY UTENSIL, PORTFILTER, STEAMING PITCHER, SCREEN ETC in URNEX OVERNIGHT or FOR A COUPLE OF DAYS – green scrubbie them til they shine
