There are many different commercial coffee machines out there, but they all do the same basic thing. Don’t be alarmed, you just need to find the your way around.
steam tap
Usually a dial or switch where you control the release of steam through the nozzle.
Hot water dial or switch
mainly used for teas, warming up glasses melting choc for hot choc , rinsing off teaspoons etc
Group handlesThe group handle is where the coffee is packed into. Then loaded and locked in the machine’s group head. The group handle must always be kept clean and dry whilst not in use. keep locked in the machine’s group head between making coffee.
the group head also contains the basket or screen where the coffee is packed into & extracted and must be always clean and dry before use.
Manual brewing button
a button or switch you can operate and control manually . always use the manual when you want to control the coffee extraction time yourself for example: for shorter shots (for a Ristretto) or to rinse the group handle and screen before making coffee.
Automatic brewing buttons
most automatic buttons will be set to 30ml a single shot and 60 ml for double. (some cafes set them for different extraction settings which is wrong.)
Pressure dial - showing the pressure before and while making coffee, ideal is 3 while resting and 8.7 – 8.9 while brewing.
to be continued
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