Hey all,
I'm Nick, and I'm a barista. I'm also a mechanical engineer. The more I worked in coffee, the more I realized that some machines weren't being properly taken care of; so I decided to try and make a tool to help get baristas motivated to sta
Read more…I have been in the market for a replacement machine for our shop. I have found what appears to be a good deal (3 group EE La Marzocco FB-70 for $5500). The machine was built in 2005, and pictures do not show any sign of major flaws. The seller either
Read more…Hi all,
I was wondering if I could get a few opinions about the cleaning regimen of a two group Astoria in a low to mid volume shop. My employer maintains that the group heads must be entirely disassembled and soaked in Cafiza every night. We make m
If you had an hour to talk to 2 new baristas / shop owners about espresso machine cleaning and maintenance what would you say?
What have you learned from NOT cleaning/maintaining your machine?
What time saving tips have you found for daily cleaning?
Wha
I've heard a few people on here and other places recommend using rice to clean the residues from your grinder, and that idea intrigues me. (We use dual Mazzer Super Jolly Timers, just in case anyone is curious.)
Hi all, I'm wondering what everyone thinks/knows about the lifespan of grinder burrs. At my shop, they've theoretically been replaced every 900-1,000 pounds of espresso, based on what our grinder supplier told us. I've been pushing for more frequent
Read more…Does anyone have any current, successful protocols for maintaining equipment cleanliness and proper operation in their coffee cupping lab that you're willing to share? We just moved offices and I have a brand-new big lovely lab. I want to review and
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