Burrs, boilers, and water source.
I have been working at a coffee shop since it opened about 14 months ago. When we began, our coffee was sweet and clear, and though we were young and learning I believe that the raw elements of our coffee could have rivaled most retail shops in the specialty world. As we began learning and investing more, our coffee improved noticeably until about 5 months in. The pour over began to decline, then the espresso, and now everything in the shop seems to lack clarity and consistency, and leaves a dry feeling and a subtle unpleasant taste in the mouth.
A few weeks ago I was promoted to the head of quality control, and after much research, I have narrowed my suspicions to 3 objective problems: 1. The burrs must all be replaced; 2. The boilers must be descaled; 3. The water filtration must be tuned.
The burrs are an easy fix. I am looking for advice on the last 2 issues. Specifically, does anyone know of a good resource detailing the process of descaling a boiler? And how do I test the chemical levels of my water to know how to fix the current problem?
In my time of need, I thank you for your consideration.
-Ben
Replies to This Discussion
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Permalink Reply by Brady on
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Given the problems you're describing in the coffee, I think that checking out your water is the first order of business. Test strips and a TDS meter can tell you what's happening in terms of hardness, pH, chlorine, etc. How does the water look, smell, and taste from the tap? After water conditioning? What about water that's coming from the equipment (hot water tap, group, etc) and then allowed to cool? This should help you figure out this aspect.
All grinder burrs have projected life spans in terms of pounds of coffee. Look around for this info for each grinder and see where you are. It isn't unreasonable to suspect that espresso grinder burrs may be at the end of their life span, but big bulk grinders tend to last for years.
Descaling is probably not your issue, as it presents itself in different ways. This is very involved, and not a DIY proposition anyway. If you suspect this is the case, call in a tech. Cross your fingers though - if descaling is needed it's going to be an expensive proposition.
How about cleaning? Machine adjustment and calibration?
What about your coffee? Are you sure that isn't part of the issue?
Hope that helps.
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Permalink Reply by Benjamin Ripley on
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Brady! Thank you for this great response. I feel there is a great amount of work ahead of me, but I feel much closer to the solution.
Many of your questions I have addressed already. One of the concerns that I have now is that I have noticed that the water coming from the tap (then boiled) extracts coffee better than the water coming from my hot water tower. They both receive the same filtration at the water source. This is what led me to thinking I may need to descale the boiler.
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Can you clarify what you mean by "extracts coffee better"?
Do you mean that it creates a better-tasting extraction? extracts more of the solubles? something else?
Is there an off flavor to the water once it cools?
Benjamin Ripley said:...One of the concerns that I have now is that I have noticed that the water coming from the tap (then boiled) extracts coffee better than the water coming from my hot water tower. They both receive the same filtration at the water source. This is what led me to thinking I may need to descale the boiler.
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The coffee lacks clarity, and leaves a dry, dirty mouthfeel with a bitter after taste. The coffee brewed with boiled tap water has these same qualities just not as extremely. I have brewed the coffee with different water being able to yield an excellent cup.
The water tastes dirty once it cools.
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Permalink Reply by Latté 911 on
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Hi Benjamin,
What can you tell us about your equipment? What kind of filtration equipment do you have and do you have a service provider monitoring it for you? Getting your equipment on a scheduled maintenance plan can delegate all these issues to a professional, and leave you to the important bit of running the business. Although it's certainly helpful to get a professional's perspective as you've done here, to make sure whomever you contract for this task is truly serving you properly.
It would also be helpful to acquire a high-end home barista setup for sampling of espresso blends at home, so you can isolate whether the problem is in the beans or the equipment. Once you know your home equipment and how to use it and take care of it, you can compare apples to apples. You'll definitely also find this useful for selecting feature blends and signature drinks to put on the menu at work. Cheers
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