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Why do commercials need a few shots before tasting great of a morning?

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  • ozscott
    replied
    Re: Why do commercials need a few shots before tasting great of a morning?

    I recently lagged the boiler in high temp lagging, so that its much better insulated than a stocker...the cup tray only gets warm not hot. But before then we didnt mind it getting warm even in summer...its all worth it for excellent coffee....


    Cheers

    PS. Keeping a commercial on 24/7 extends the life of the machine I reckon and funnily enough even though she is very quiet, you notice when its not on (for eg coming back from hollidays or being out for a long weekend) and the kitchen feels a little lifeless...

    Leave a comment:


  • PiccoloLatte
    replied
    Re: Why do commercials need a few shots before tasting great of a morning?

    24/7!!

    Is it well insulated or like having a heater going all day?

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  • ozscott
    replied
    Re: Why do commercials need a few shots before tasting great of a morning?

    matey I cant help you there. My FAEMA stays on 24/7 and the shots are sweet 24/7. I use cooling flushes if its been idle for more than 10 mins or so. After chem backflush once a week I season the groups and PFs (which are also soaked in Caffetto) before pulling shots for consumption - only one seasoning is needed after water backflushing.

    Cheers

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  • telemaster
    replied
    Re: Why do commercials need a few shots before tasting great of a morning?

    Hi Wushoes
    given that its only used for (busy) home use, I backflush daily but not with a chemical and do the chemical backflush and filter/ handle soak weekly.
    Thanks
    Brett.
    PS the reason I suspect the oils bit is involved is that even my domestic (workplace) single boiler Botticelli likes a warm up shot. It has the commercial group head bolted directly to the base of the boiler so the head should be hot when the PID is up to temp- it also has the head temp gauge as well.

    Leave a comment:


  • Wushoes
    replied
    Re: Why do commercials need a few shots before tasting great of a morning?

    What do you do at the end of the day. Do you chemical backflush the machines and soak/scrub the baskets and handles?

    Given the machine is properly warmed up, yes, I would believe it to be the coffee oils building up and seasoning the machine properly, including the handles. You can have a machine spit out steam from the heat exchanger and not have all the parts of the machine properly warmed up.

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  • Why do commercials need a few shots before tasting great of a morning?

    The heading says it all. Both my Boema and my old Bezzera run that way- even if the machine has been on for a few hours, even if waters been run through the head, even if that waters steaming.
    Some people say its the coffee oils, not sure. The only machine I found that was good to go straight off was an ECM 2 group (not sure what model but big new and shiny) I used recently :.
    Any thoughts or different experiences?
    Brett
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