Coffee brushes are an essential ingredient in any coffee environment. Cleaning the coffee group, removes spent coffee grounds from the group gasket. This is done typically before the backflushing of the coffee group. This is important as neglecting this, causes a build-up of coffee grounds in the group gasket which allows coffee to escape during extraction, reducing the much-coveted espresso cream. Group cleaning brushes are best replaced every 2-3 months as they will lose their effectiveness - they become wilted and bent. Cleaning up the spent grinds after grinding removes the chaos and restores the Zen. A clean coffee area is the hallmark of a skilled craftsman. Coffee grinds tend to attach to the grinder by static and build up around the base Cleaning daily in a commercial environment is an important ritual that will all add up to consistent coffee excellence.
Proper Coffee Machine Descaling: Regular descaling of your valuable coffee machine will keep the machine working at optimum and prevent long-term damage.
BlueStarCoffee.eu sell mainly concentrated citric acid from Urnex and Pulycaff, which is food safe and won't harm the coffee machine. It is not corrosive in any way and won't damage the rubber seals inside the machine. Descaling in liquid format from Urnex, Pulycaff and Gaggia is very convenient. You don't have to worry about the correct mix to water ratio, and it is quicker, as you don't have to wait until it dissolves.
How to Use Dry Descaling Powder? Pulycaff, Urnex, and Gaggia descaler are very economical and easy to use; just pop a sachet into the water tank and add warm water. Warm water will help the powder to dissolve better. Turn on the machine and remove a cup of water and discard. Wait 10 min for the concentrated citric acid to do its work and remove the boiler chamber scale. Then run the remaining liquid from the water tank until empty. Fill with fresh water, rinse the tank thoroughly, and remove 2-3 cups at east to remove remaining descale liquid.
Barista cloths are an essential tool in a professional environment and for the home. Wiping the filter basket after each espresso extraction ensures that you will get the best out of the next shot, spent grounds are omitted and wont effect the shot in a negative way. Wiping the steam wand each time after use ensures there is no milk contamination or burnt milk particles in the cup. Keeping the coffee area free from coffee and milk spills is the hallmark of a skilled craftsman.
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