Commercial Espresso Machine Usage And Care Tips
A commercial espresso machine is an invaluable piece of equipment that a barista uses. Pressurized water that is at a near-boiling temperature is injected into a pile of coffee beans or fresh grounds during an espresso-making process.
Machine Features
Pressure that combines with hot water is the key to a quality cup of espresso. A rotary vacuum pump is found in most commercial espresso machines. Some commercial pieces of equipment use a double heating process. The first process is essential for the heating of the water that will be combined with coffee. The second process is essential for heating up milk or creamer that will be added to the top of a brewed beverage.
Many baristas use a frothing method that involves the use of a steam wand. This wand is directly attached to an espresso machine. As steam enters a wand, pressure will build up. The steam forces air to enter the milk or cream agent that is being added to an espresso beverage. As a result, a light, frothy milk or creamer product will be dispensed on top of an espresso beverage. The foamy topping will enhance the appearance of an espresso beverage.
How To Purge A Steam Wand
A manufacturer of commercial espresso machines may outline the manner in which a steam wand should be purged. Because milk or other creaming agents can get stuck inside of a steam wand, bacteria can build up within the wand and contaminate espresso products that are being made at a coffee house. Purging requires that a steam wand's valve is open. A manual that is included with a commercial espresso machine may contain a diagram of all of the parts of a machine.
The steam valve will be aligned near the top or the bottom of a wand. When the valve is opened, steam that is within the wand will be emitted through the opening. Before purging the wand, a cloth should be laid underneath the valve opening. This will ensure that spilled milk or creamer is collected.
After opening the valve, an end-user should avoid touching the hole where steam will be emitted. The steam will be hot and could burn a barista's skin. The nozzle on a steam wand should be engaged, to release steam and spilled milk or creamer. A damp cloth should be used to wipe off the wand's exterior. The purging process should be conducted each day that a commercial espresso machine is used.
Contact a supplier for more information about commercial espresso machines.