I do a water backflush every day and a chemical backflush every three weeks. The manual recommends a minimum of every three months depending on usage. It would make better sense if they said after every 50 or so shots.
I pull four doubles every day and today the shots were tasting dusty. I performed the chemical backflush and was amazed at the difference it made to the shot taste even though there was no real evidence of coffee residue.

So after 84 doubles it apparently needed the backflush.
I think Ill schedule it every two weeks from now on, thats after every 56 shots.
Does this line up with others experience :
Or could there be another factor which affected the taste of the shot?I had not changed beans, grind, dose or tamp - so I cant imagine what else other than cleaning made the difference.
Appreciate any comments or suggestions



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