Description
Coffee beans contain oils and fats that are transported to its surface during roasting. They are the main components of espresso crema, but they oxidise rapidly and become rancid, depositing on the inner walls of the dispensing group (showerhead, filter, and portafilter) where, due to the high temperature, they tend to carbonise. These residues impart an unpleasant and persistent bitter taste to the beverage, compounded by the rancidity caused by oil oxidation, which occurs within 12-18 hours. Used daily, pulyCAFF® Verde ensures the complete removal of coffee residues and prevents unpleasant odors.
Step by step
Brewing group – daily cleaning
- pour 3-5 gr of pulyCAFF® Verde in the blind filter
- start the brew cycle for 10 seconds and stop it for 10 seconds, repeat 5 times
- remove the portafilter and rinse the portafilter with the boiling water from the grouphead
- insert the clean portafilter, start the brew cycle for 10 seconds and stop it for 10 seconds, repeat 5 times
Soak cleaning of filters and portafilters – daily procedure
- pour 1 liter of hot water in the washing basin
- soak the filters and portafilters and pour 10 gr of pulyCAFF® Verde
- let the equipment soak for 15 minutes
- rinse with hot water
