I bought an aftermarket bottomless portafilter and just leave the backflush blind in it. After bending the lip on a couple blinds, I decided it was worth $95 to just have a dedicated flushing filter that I can also use for a static (no pressure) flush for group cleaning or when you have one of those not so aha moments that leaves coffee in the group.
Thanks, I had an idea how to do it, because I was a batista at my school's coffee shop and my job coach had us backslash the espresso machine, this video was very helpful. Thanks
I've been backflushing, with several different machines, for many years but I learned several things in this short, to-the-point video; two significant ones for me. (1) I had never realized you could use the lip of an espresso basket to pry up the one that's in place - so I don't have to use the backside of my expensive kitchen knife to do so. (2) never heard the 50 shots/cleaning guideline. I think that's a good rule-of-thumb; I've heard guidelines before such as 'never backflush' to 'backflush once a month,' and 'backflush once every three months' - all over the map, and no rationale for any that I've heard until this one. Over a period of years, I learned the hard way that letting the crud build up in your machine is not a good idea, and takes multiple cycles of backflushing to get things back to internally clean. So, for me, it devolved to biweekly, which is still a little longer than the 50 shots rule, but at least close. The 50-shot guideline is good, though I came at that from a different direction. I find it best to remove the screen and any parts behind (in my case)and soak them in backflush detergent once a month or so while I'm backflushing. Perhaps not all machines allow this, but mine does. The screen can collect crud, particularly along it's rim, and this dissolves that (a few hours of soaking). Ditto the brass water distribution disc that sits behind the screen - simple backflushing does not get the crud out of nooks and crannies in it. So, this, once a month. Lindsay did an excellent job explaining in important process clearly and succinctly. Not often an easy thing to do, but she made it look easy.
Some good tips. Yes, the back flushing requirements of a commercial machine will differ to a domestic one used for 2-4 shots a day. I do mine every 2 weeks, which on average is around 30 shots. When it comes to machine cleaning, no two instructors say the same thing, so I watched a bunch of these videos and picked the best parts from each.
What is better the rubber disc or the metal blind disk. Because the rubber disk allows some water to get trough and the metal blind disc does not. ( sage barista express)
@@wSultan I ordered what is supposed to be a 58mm metal disk but it is just a little too big to fit. Is there a smaller disk? I'm on Amazon and all I can find in metal are 58mm disks. They are priced less than a 5th of what the original manufacturer of my Pasquini Livietta T2 is asking.
i like u so pretty heeeee no no i'm just kidding thanks FYI but i tought there's a lot of kind of espresso machine that has an automatic back flush system....it might be need to explain ....for us as a beginner....thanks
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I bought an aftermarket bottomless portafilter and just leave the backflush blind in it. After bending the lip on a couple blinds, I decided it was worth $95 to just have a dedicated flushing filter that I can also use for a static (no pressure) flush for group cleaning or when you have one of those not so aha moments that leaves coffee in the group.
Great video ! Thanks used your steps and the Elektra Sixties is back in order!
Thanks, I had an idea how to do it, because I was a batista at my school's coffee shop and my job coach had us backslash the espresso machine, this video was very helpful.
Thanks
Thank you for this as it helped me a lot at work.👍
I've been backflushing, with several different machines, for many years but I learned several things in this short, to-the-point video; two significant ones for me.
(1) I had never realized you could use the lip of an espresso basket to pry up the one that's in place - so I don't have to use the backside of my expensive kitchen knife to do so.
(2) never heard the 50 shots/cleaning guideline. I think that's a good rule-of-thumb; I've heard guidelines before such as 'never backflush' to 'backflush once a month,' and 'backflush once every three months' - all over the map, and no rationale for any that I've heard until this one. Over a period of years, I learned the hard way that letting the crud build up in your machine is not a good idea, and takes multiple cycles of backflushing to get things back to internally clean. So, for me, it devolved to biweekly, which is still a little longer than the 50 shots rule, but at least close. The 50-shot guideline is good, though I came at that from a different direction.
I find it best to remove the screen and any parts behind (in my case)and soak them in backflush detergent once a month or so while I'm backflushing. Perhaps not all machines allow this, but mine does. The screen can collect crud, particularly along it's rim, and this dissolves that (a few hours of soaking). Ditto the brass water distribution disc that sits behind the screen - simple backflushing does not get the crud out of nooks and crannies in it. So, this, once a month.
Lindsay did an excellent job explaining in important process clearly and succinctly. Not often an easy thing to do, but she made it look easy.
Thanks for the video - Quick and to the point!
Great explanation! Thank you very much!
very insightful and to the point. thank you
Nice content and nice teacher. I would certainly drink an espresso a day at your coffee shop :)
Great video, and a very engaging host. :)
Is this the same procedure you would do on the Bianca?
Thank yuo for the knowledge
Some good tips. Yes, the back flushing requirements of a commercial machine will differ to a domestic one used for 2-4 shots a day. I do mine every 2 weeks, which on average is around 30 shots. When it comes to machine cleaning, no two instructors say the same thing, so I watched a bunch of these videos and picked the best parts from each.
Have you ever used a black rubber blind insert instaead of a metal one? I have one and want to try it. Not exactly sure how to put it in.
You put the rubber blind in the 2-cup basket and run water through it just like the metal one.
Hi do you ever get a tiny bit of coffee grinds into your coffee? I am getting some.
In love with Lindsay 😍
video very helpful, keep rocking
Glad you found it helpful! :)
I came here to watch and I fell in love at first sight😁 😍🥰.
What is better the rubber disc or the metal blind disk. Because the rubber disk allows some water to get trough and the metal blind disc does not. ( sage barista express)
Are those discs all pretty standard?
@@PharmerJohn1 nope the rubber disk allows some water trough as the metal blind disk does not
@@wSultan I ordered what is supposed to be a 58mm metal disk but it is just a little too big to fit. Is there a smaller disk? I'm on Amazon and all I can find in metal are 58mm disks. They are priced less than a 5th of what the original manufacturer of my Pasquini Livietta T2 is asking.
how to backflush a La Cimbali M29 Selectron ?
oh wow this girl 10/10
笑起來真甜
Keep your arms and hands steady😱😱😱😂😂😂
This backflushing routine has too little end flushing to my liking :/
Everyone's routine may vary, but the most important thing is that your machine is being maintained! Cheers
i like u so pretty heeeee no no i'm just kidding thanks FYI but i tought there's a lot of kind of espresso machine that has an automatic back flush system....it might be need to explain ....for us as a beginner....thanks
So much american banter to say very little...