Aww too kind! Thank you for watching !

Aww thank you 😊 glad you enjoyed it!

Great point! I'd personally love to get bottomless, but the cafe I'm at has always been hesitant to put certain things in place that could create inconsistencies between new and experienced baristas. I guess their theory would be that bottomless is too hard for new baristas to do well each time? But honestly, that's what would be great about bottomless! It could be a training tool for new baristas to ensure they are tamping and distributing evenly. Makes sense to me

We will usually do it each night! It's pretty easy and if you run a busy cafe, it's probably best practice.

Hi Hamam! Thank you for watching and saying such kind words :D Cleaning a cafe before closing is really all about getting as much done as possible right before the doors close. You should definitely be closing some of the groupheads and getting them fully cleaned before the close time. Leave one open until the last minute. We soak the steam wands in some of the chemical solution! wipe off any milk stuck on, and make sure to blast some air through to clean it out and maybe soak it in regular water too. There's also some special tape we use and apply to the threads where the tip attaches. Helps keep the air from escaping. It has to be replaced every day. The espresso question is a good one! Might be too much to answer there though.. I'd love to do a video on it though. Short answer: keep all your variables consistent, and just adjust grind size. Go for 18g or so of dry coffee, aim for double the weight coming out, so about 34g. See how many seconds the shot comes out at, and as a general range, 25s-35s is average for espresso. If you're in that range, now you just need to taste it and go from there! Wish you luck! cheers!

@@CoffeeTimeJR thanks very much for your insightful reply mate😀 I'm always waiting for your upcoming videos👍😎

@@hamam4732 I really appreciate that!!

It’s actual manually brewed so is it possible to backflush?

Good question... I'm not entirely sure about that machine. But in order to back flush you will typically need a special valve called a 3 way solenoid valve that allows for excess pressure and water to be discarded when doing the back flush sequence. Without that, your water has nowhere to properly travel when you block the grouphead.

@@CoffeeTimeJR thank you!!

Yes! We clean every day at the end of the shift. We also do cleaning cycles with just water throughout the day to keep the espresso nice and clean. No dirty oils from the last shots :P

Sort of differs between machines, but for most of them you press 2 buttons at the same time and hold, and it begins back flushing. You'll typically need a blank puck as seen in my video with a bit of espresso cleaner

Hey! You can absolutely start closing 1 group head while making coffee on the others! They work independently, no problem there.

@@CoffeeTimeJR cheers much appreciated. I'm not the lazy guy at work.... I'm efficient

@@graytoby1 100% I always train our baristas to do it this way. I close a group head about 1.5 hours before end of the day, close a second 30 minutes before, and finally close the last one after we lock the doors

Explain to me why these concepts don't apply to a home machine

😂 sorry about that. It's a natural habit I have

If you're a home barista sure. But it's not "lazy" when you work in a real coffee shop. There are rushes of customers around certain times and a million other things to do on the job. Setting a goal to rinse the portafilters every hour or two is reasonable. Regardless though, even if you were rinsing it every time, its still best practice to use the chemicals for a deeper clean at the end of the day