Dear barista exchange.
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
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