Back wash
14 04 2009Posted by Robert @ 10:00 am
When water is pushed through the head to the porta-filter a small amount of the coffee grind is left and is pulled back into the machine. Using solid or blind porta-filters will force the water back up into the head cleaning the espresso machine of any coffee grinds that were left from the previous shot(s).
Author’s note:
A machine should be back washed regularly and should be completed every hour, which will lead to a better fresher shot(s) of espresso.
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Just a note…
We baristas like to use the term ‘back flush’… Sounds nicer and
is less reminiscent of saliva.
Nice blog.
R