How to back flush

How to Back flush an espresso machine.

For a commercial espresso machine place half the contents of one cleaning sachet HD0031, or one heaped tablespoon of powder HD0032 into your blank back flushing disk (one with no holes in) which should be fitted into one of your filter handles, for a domestic machine (make sure it has a 3 way valve before proceeding) use a level teaspoon.

Put the filter holder handle into the coffee machine as though you were going to make coffee and press the button to make one cup of coffee, count to ten and then depress the button to stop the water going through, the pressure has now taken the powder back up into the machine and the powder will have turned into a foam.

Wait for two minutes, during this time the pressure will work the expanded powder through the machine and you should see it move slowly out of the exhaust tube (this is the outlet pipe which feeds into the drip tray at the bottom of the machine at the front).

In some machines this part is internal and you will not see the froth, but this is nothing to worry about as you will still see it arriving in the drip or waste water tray.

Repeat this process three times, you should see white froth coming from the bottom of the group head via the exhaust tube after each flush, this will often be more brown than white, that is a good thing because the foam is stained with the tannin which it has broken down on the journey.

Remove the filter holder and run the back flushing disk or basket under the cold tap to clean. Now you can back flush without the use of any powder, this helps to flush any of the foam left in the system and furthermore cleans the internals at the same time. What you are looking to see is clear water running from the exhaust pipe when flushing with just water. You may have to flush a few times to achieve this, be patient; it is well worth the time invested.

After this remove the filter holder handle and clean the group seal with a group head cleaning brush by gently moving the brush in a complete circle round the group seal. What this does is clear any used coffee grounds from the seal, this is useful because is the grounds are left to dry then they harden, when you put the Portafiltas in the group head to make a coffee as the Portafilta rises, it can push the hardened grounds onto the group seal and work like a paste, destroying your group seal in the process

Repeat whole process for each group head, this sounds like a lot of work but once you have done this a couple of times, it's a doddle, it's also essential if you want your machine to last and keep out of trouble making great drinks and getting the most from your coffee.

It is a good idea to back flush your machine every day with just normal water before making your first shot, this not only helps to keep the machine clean but also helps to heat the internals, this will result in you getting a better first shot, after that run 7 -12oz of water through the group head with the Portafilta in place to heat the basket and the surrounding metal. No matter what you do you will always get a better second shot, but you can get close by following this procedure.

Further information on espresso machine cleaning.

If you have an espresso or coffee machine the cleaning and well being of your machine should never be overlooked.

Puly Caff special detergent for espresso coffee machines ensures perfect cleaning and hygiene of the delivery group (spout, filter and filter holder) thus preventing the clogging of filters.

If your espresso machine is not clean, your coffee will not taste nice and the life of your machine will be much shorter. Puly Caff can help you preserve the perfect functionality of your coffee machine thus giving you the ability of serving the best espresso possible. The periodic use of this constantly maintains the best conditions for making good coffee.

It is completely soluble in water, it leaves no traces or unpleasant smells, it does not attack metals. It is not toxic. There is no better specialist product on earth.

It can help solve a number of problems often due to dirt and contaminations in your espresso machine:

When you find deposits on the bottom of the cup, the cause is very likely to be a dirty filter and/or a dirty filter holder.

These parts can easily clean these parts, thus restoring the full machine functionality.

A too light a cream can be caused by the high-pressure when your filters and other machine devices are not clean.

A too dark a cream is often due to dirty filter baskets.

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