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How to clean your Giotto or Cellini.
The importance of a clean espresso machine can not be under
estimated when trying to produce great espresso.
You have the key ingredients with which to make great
espresso, a quality espresso machine, a quality burr grinder
and of course, fresh and well roasted coffee.
Yet with these 3 essential ingredients, all your hard work will
come undone should your espresso machine not be clean.
Coffee is full of oils, these oils give espresso that lovely
viscous feel in the mouth, but will also severely taint the
flavour of the espresso you make, if they are allowed to build
up and become rancid when exposed to the environment.
Whilst cleaning can be a chore it is an essential part of
espresso preparation.
REQUIREMENTS
Nylon brush, small screwdriver or teaspoon, head shampoo
and back flush cap
The cleaning procedure can be broken down into two main
areas, the handle and the group.
THE HANDLE.
The easiest part to clean. With a small screw
driver or teaspoon, flick out the filter basket
from the handle.
Once you have the filter basket out, clean both
the filter basket and the internal surface of the
handle with a pot scourer until both surfaces
are clean from the black coffee oils.
Should the oils in the handle have built up to
excessive amounts, it may be necessary to
soak the handle in hot water with a cap full of
head shampoo for 30 minutes or so and then
rinse thoroughly in fresh water.
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