Epicentre Church - Coffee Machine How To
Set up
1. Turn on Coffee Machine (black switch RHS of bar).
a. All lights should be on, takes approx. 15-20mins to heat up.
2. Place beans in hopper – Grinder.
a. Ensure silver tab is pulled out.
b. Place tea towel under grinder (for wiping out baskets).
3. Pull out; teaspoons, choc powder shaker, two damp clothes (one for steam wand only, one for bench), sugar canister, tea canister.
4. When coffee machine is ready (pressure gauges approx. 1/3 way around), push continuous pour button ‘*’ to let water run through for 3 mins to flush out old water.
5. Season machine; run a shot of coffee through each grouphead (not for consumption).
Pack up & cleaning
Grinder:
1. Push silver tab on grinder all the way in, grind out all left-over beans.
2. Empty beans out of hopper into airtight container, wipe out hopper with dry cloth.
3. Empty grind chamber, use soft brush to clean grind chamber, & recheck to remove left over grind.
4. Use dry cloth/brushes to clean down grinder & surrounds.
Coffee machine:
1. Group heads:
a. Brush the seal & inside the group head with brush.
b. Put ½ tsp of espresso cleaning powder into blind filter basket lock it into group head, push the continuous pour button on for 10sec/off for 5sec, repeat 4 times.
c. Using a cloth to hold group handle, run water through group head whilst lifting the handle up and down to remove all chemical residue.
d. Complete steps A-C with all group heads.
2. Group handles:
a. Remove baskets from porterfilters, wipe cloth in small amount of Gumption paste and use to thoroughly clean each porter filter to silver standard, rinse well.
b. Wipe over baskets until clean to silver standard.
3. Steamwands;
a. Wrap a wet cloth around the steam wand, turn the steam wand on for 5sec & leave for a few minutes until cool, wipe clean & repeat if needed. Unscrew nozzles to clean around rim and scrape clean end of nozzle if needed.
4. Catch tray:
a. Take out the water catch tray out of the espresso machine, thoroughly clean inside & out.
5. Turn off coffee machine.
Other:
1. Wash all teaspoons/cups/trays etc used for the day. Ensure sink is left clean & tidy.
2. Wipe over the benches, espresso machine & grinder.
3. Fill cups ready for next Sunday 😊.
How to make coffee
Preparing a shot of coffee:
1. Turn on grinder for 1min to grind coffee beans.
2. Remove porterfilter (group handle) from coffee machine.
3. Run small amount of water through group head to flush away old coffee.
4. Wipe out ‘basket’ in porterfilter ready for use.
5. Fill ‘basket’ with coffee grind until level full (not overflowing).
6. Place portafilter on edge of bench to Tamp the coffee, press down until fully compressed.
7. Place porterfilter in the coffee machine (insert handle to the left, pull to the right, ensure tight).
8. Press 2x30ml button (two shots of coffee):
a. One shot for small (one side)
b. Two shots for med/large (both sides)
9. Empty coffee ‘biscuit’ in basket in the porterfilter after each coffee.
Preparing milk:
1. Fill milk jug to the bottom of the spout contour in the jug (smidge over half full).
2. To steam milk:
a. CAUTION steam wand is HOT.
b. Purge (let a little steam out) steam want to let any water being held out before use.
c. Place steam wand to one side of milk jug & just under the edge of milk.
d. Steamwand ON is turning nob to the left, OFF is turning nob to the right.
e. Turn on steam (three big turns to the left).
f. Lower hand slightly to ‘stretch’ the milk (slight ‘bubbling sound’) for 4sec.
g. Raise hand slightly so wand is just under the edge, creating swirling within the milk jug.
h. Turn off steam wand when temp raises to 55-60degC. Temperature will rise 5degC on its own!
i. Purge (let a little steam out) steam want after use.
j. Wipe down steam wand immediately after use.
Pouring milk:
1. Start pouring close to the cup.
2. From half way:
a. For more ‘milk’ raise hand & slow pour.
b. For more ‘foam’, lower hand & pour more quickly - tip hand ‘over’ the cup to push more foam into the cup.
Notes:
· Rinse jugs after use – be sure not to cross contaminate different milk types.
· Hot water can be obtained under nozzle in middle of machine, turn nob above to the left for on & right for off.
· Clean as you go 😊.
Coffee descriptions
Cappuccino
Coffee shot with creamy foamy milk, domed finish & chocolate sprinkled on top.
Latte
Coffee shot (1 for small, 2 for large) with creamy milk, aiming for a finger width of foam at the top – finishing level.
Flat white
Coffee shot (1 for small, 2 for large) with creamy milk aiming for 2-5mm crema finishing ½ cm under the rim.
Long Black (black coffee)
Water & espresso of coffee (fill cup ¾ with hot water, two shots of coffee).
Short Black
(aka single espresso) single shot of coffee. Double espresso = two shots of coffee.
Hot Chocolate
Small – two heaped teaspoons of drinking chocolate in cup, dash of hot water to stir, fill with creamy foamy milk, domed finish & chocolate sprinkle on top.
Chai Latte
Small – two heaped teaspoons of Chai powder in cup, dash of hot water to stir, fill with creamy milk as per latte with finger width of foam, finishing level.