Hello all!
New to the forum, and new to espresso machines. Looking for a bit of advice. Im planning on opening a cafe/lounge and its going to be more of an upscale place focusing on beverages. I never want to hear "this is ok", that is unacceptable to me and i want to do everything i can to make sure that never happens. My budget is limited but im making it work, Part of this is this machine that i have purchased. A 1997 NS 3gp Premier V, overkill for what my expected volume will be but its better to have too much then too little. In order to meet my quality goal i want to have a very intimate knowledge of the machine so im opting to do a rebuild on it. From what i understand it has not been used much and has been in storage for over a year.
From the reading ive done i hear about a citric acid bath on the boilers, but will this be wise to do on the lines and groupheads as well? What other steps can i do to ensure consistency and reliability in the machine before i begin to tune? Thanks to anyone that can chime in with good information.
Tony
New to the forum, and new to espresso machines. Looking for a bit of advice. Im planning on opening a cafe/lounge and its going to be more of an upscale place focusing on beverages. I never want to hear "this is ok", that is unacceptable to me and i want to do everything i can to make sure that never happens. My budget is limited but im making it work, Part of this is this machine that i have purchased. A 1997 NS 3gp Premier V, overkill for what my expected volume will be but its better to have too much then too little. In order to meet my quality goal i want to have a very intimate knowledge of the machine so im opting to do a rebuild on it. From what i understand it has not been used much and has been in storage for over a year.
From the reading ive done i hear about a citric acid bath on the boilers, but will this be wise to do on the lines and groupheads as well? What other steps can i do to ensure consistency and reliability in the machine before i begin to tune? Thanks to anyone that can chime in with good information.
Tony




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