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Good Rules to Obtain an Excellent Expresso
1. Purge (or flushing)
This is a fundamental operation to be carried out before every expresso, to
ensure maximum hygiene and cleanliness of the beverage. Release the filter
holder and deliver water to remove any coffee residue from previous coffees,
and clean the machine spray. This is to be always carried out before every new
expresso.
2. Filter holder cleaning
After releasing the filter holder, this is to be cleaned with specific brushes or
cloths, to remove the coffee residue and all the grounds that have remained in
the filter. This serves to eliminate unpleasant tastes of burning caused by the
previously used coffee waste.
Accurately free the filter holder from any residue each time, by hand. The first
and second steps can be reversed, it is important that both operations are
carried out before the extraction.
3. Grinding
To obtain the best taste and freshness, the coffee is always to be ground at the
moment of use: in fact, after only 15 minutes from the grinding, the product has
already lost about 65% of its aroma. A product in beans is advised, located in
the specific hoppers (known also as the bells); the walls are to be always
transparent and perfectly clean. It is possible that the bells are found covered
with a yellowish stain, this coating is due to the oil contained inside the coffee
beans that, over time, oxidates upon contact with the air and causes rancidity.
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