Before diving into how a commercial coffee machine works, it’s essential to understand its key components. Knowing each part will help clarify the brewing process:
The process begins by filling the water reservoir. In commercial machines, this may be a manual fill or connected to a direct water line for constant supply.
Once filled, the machine’s boiler heats the water to the optimal brewing temperature, usually between 195°F and 205°F (90°C to 96°C). This is crucial for extracting flavors effectively.
While the water is heating, fresh coffee beans should be ground using a coffee grinder. The grind size can vary depending on the type of coffee being brewed.
The ground coffee is then dosed into the portafilter. A typical espresso shot requires about 18-20 grams of coffee. This precise measurement ensures a balanced flavor.
After dosing, the coffee is tamped down firmly in the portafilter to create a uniform puck. This step is important for preventing uneven extraction during brewing.
The portafilter is then locked into the group head of the machine. This creates a sealed environment necessary for brewing.
Once everything is set, the barista activates the machine. Hot water is forced through the coffee grounds at high pressure (usually around 9 bars), allowing water to extract flavors and oils from the coffee.
If a beverage like a latte is being prepared, the steam wand is activated to froth and steam the milk. The steam is injected into the milk, creating a creamy texture.
Finally, the brewed espresso or coffee is poured into a cup, and, if applicable, the steamed milk is added. The beverage is ready to be served!
After a busy day, proper maintenance is essential for the longevity and performance of the machine. Regular cleaning of the group head, steam wand, and water reservoir helps prevent buildup and ensures great-tasting coffee.
Understanding these steps will not only improve your coffee-making skills but also allow you to appreciate the complexities of a commercial coffee machine!
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