Advantages And Disadvantages Of Different Espresso Machines
The port filter machine is one of the most widely used espresso machines . Due to its high use in gastronomy, it is also called a barista machine. Gradually, however, it is also being used in the home by coffee lovers to prepare a delicious cup of coffee.
The espresso preparation works semi-automatically and takes a certain amount of time, since the coffee has to be ground extra finely before preparation and heating the water can take up to 20 minutes. However, this aspect gives the coffee more aroma and strength.
A coffee machine , on the other hand, is a fully automatic machine in which the coffee is prepared at the push of a button. The coffee machine usually contains an integrated grinder, which significantly reduces the preparation time.
How Do I Clean An Espresso Machine?
Cleaning the port filter machine is essential for its longevity. It also influences the quality of the coffee’s taste, as coffee and milk residues get stuck in the sieve and steam lance and this means that the coffee does not taste fresh.
If the machine is not cleaned, mold can even develop. To prevent this, one should take a few important steps. For more details please check https://coffeeme.in/.
Daily cleaning includes cleaning the steam wand and strainer after each use to keep coffee flavourful.
The cleaning of the steam lance for milk frothing is done by wiping it down with a damp cloth after each use and switching it on once to blow out any milk residue. The sieve should then be wiped out and water pushed through without using the sieve.
To remove any remaining coffee residue, you should use a blind sieve and rinse it several times. Along with these steps, it is important to clean and dry the catch basin.
The weekly cleaning takes a longer period of time because the steam roller of the espresso machine has to be soaked in water and milk foam cleaner overnight. In addition, the flowering sieve must be initiated into coffee grease remover. You should then clean the thread.
The next step involves cleaning the blind filter by filling it with a teaspoon of coffee oil remover and moving it around to distribute the remover throughout the brew group.
Finally, the portafilter and blind sieve are placed in the coffee fat remover. After cleaning, you can now assemble all the parts. However, you should make sure that you rinse with water again before you can use the espresso machine again.
Cleaning a fully automatic coffee machine, on the other hand, is much easier because it usually has an integrated rinsing system. This allows you to clean the fully automatic coffee machine in no time at the push of a button.
How Does Latte Art Work With Espresso Machines?
Latte art is part of a wonderful coffee experience. In order to be able to create art from coffee, a few pieces of equipment are required: an espresso machine, a milk frother, a milk jug and large cappuccino cups.
We recommend that you use the steam nozzle of a portafilter machine or a fully automatic coffee machine when frothing milk to achieve a very fine-pored milk froth. The milk jug should not be too small either. Because the larger the jug, the better the milk froth.
Another rule for the best milk froth is that cold milk is required and it should not be heated above 65 degrees Celsius or it will burn. Before you start the process, you should first drain the condensation from the steam lance.
The latte art process begins by dipping the frother off-centre in the centre of the milk jug and just below the surface of the milk. Then the faucet is turned on fully.
This is when air begins to be drawn into the milk and small bubbles form. During this drawing phase, the pot should be pulled back again and again.
Once the milk has increased in volume by 50 percent, you should start rolling the milk can. You should dip the steam lance into the milk until no more bubbles form.
This step is the crucial part that leads to a perfect milk froth and ends once the milk has been heated to 65 degrees Celsius.
To achieve a finer consistency, tap the jug lightly on the table or pour the milk into a new jug. In this way, the upper part of the foam blends with the lower part and refines it.
The milk froth should then be poured in with a swirling flow so that it gets under the cream of the espresso and forms the beautiful art in the cup.
