Backflushing.....

askthecoffeeguy

I must admit i reinsert my empty handle after each coffee and then run some hot water through it, while jiggling the handle back and forth, to dislodge any grinds built up around the seal, and to flush out any 'dirty water' from the last extraction - as well as flushing out some of the coffee oils in the group handle / basket - from the coffee Ive just made and I only ever end up putting cleaning solution through the group head very occasionally - say every three months or so just had my rancilio epoca services and was told that it was 'clean as a whistle' inside - so must be doing something right! P

Cuir Beluga

That jiggling the handle sounds like good practice coffeeguy. This was only the second time in around 3 months I have used cleaner but the machine is only around 3 months old  :o. I'll back off a bit.

Dry_bean.

I keep my spare portafilter with blind basket in place alongside the machine, at the end of each session, twice a day, I do the PF jiggle with the blind basket. I do a chemical back flush once a month. As Pat says, keeps things spotless.

Cuir Beluga

I do generally keep things clean. The work area is a different matter  :angel:.

GeekKopi

I spend more time cleaning than making coffee. My espresso bar is an art piece so gotta keep the dust off it. It's also only handled wearing microfibre white gloves.[emoji6][emoji41][emoji108][emoji477]️[emoji38]

Cuir Beluga

I bet you do Geek, handle it with kid gloves. I must be a messy pup, my 16 year old boy child even complains  :P.

BP

Hi there all Time to own-up! I have never back flushed my La Pavoni.  Hmmmm....  Do I have a hygiene issue, I have used a chemical de scaler on occasions in the boiler tank. But I usually I use a 50/50 mix of vinegar in the boiler and flush it through. I repeat that process once or twice. I regularly clean up under where the shower screen? sits and giggle the portafilla in position while flushing to remove any old grinds.  I also use a stiff brush to pry out any stubborn hard to get to grinds.  The process is messy but seems to work ok.  Coffee does taste better after my process is completed. -So how do I back flush my La Pavoni lever?  -Can this be done with a lever machine? Cheers BP

Brett H

Not reall needed for a lever machine.  Flush to clean and occaisionally drop the screen for a good clean but that's out all.  Machines with a 3-way solenoid valve need regular cleaning or the valves can become stuck with crud.

Cuir Beluga

on 1457415608:

Hi there all Time to own-up! I have never back flushed my La Pavoni.  Hmmmm....  Do I have a hygiene issue, I have used a chemical de scaler on occasions in the boiler tank. But I usually I use a 50/50 mix of vinegar in the boiler and flush it through. I repeat that process once or twice. I regularly clean up under where the shower screen? sits and giggle the portafilla in position while flushing to remove any old grinds.  I also use a stiff brush to pry out any stubborn hard to get to grinds.  The process is messy but seems to work ok.  Coffee does taste better after my process is completed. -So how do I back flush my La Pavoni lever?  -Can this be done with a lever machine? Cheers BP

How do you find the La Pav BP? I am in the market for one at the moment so I am super hungry for any info I can get on it  :coffee2:.

Brett H

The boiler is exposed so just unscrew the lid/stopper and fill with suitable water (not too hard).  Just watch the vinegar BP that the scale doesn't get lodged in the presurestat located in the base.  This will cause the the boiler to over-pressurise if there is a issue that prevents the pressurestat from clicking off.  They're easier to replace than clean out but even easier to prevent scale issues altogether by using water that isn't heavy in lime, calcium or hardness.

BP

Hi there and thanks for the feedback, I'm flushed! Good to hear, my La Pavoni is 20 years old and I've had it serviced twice in that time, new seal and thermostat replaced.  It has worked every day, some days many times.  It's now in Vietnam with me and making 6-8 cups a day. And for Cuir Beluga... I am a happy La Pavoni user.  It took me some time, (many shots early-on to experiment) to get the hang of.  La Pavoni is a delight to use.  It is a challenge in some ways, but this is the fun of it all.  I said in an earlier post that it really responds to my mood.  If I pay little attention, it'll deliver a so, so shot.  If I give it my attention, it never fails my tastes.  Like any relationship really.....  This is a not a 'set and forget' like some, more like set-up and enjoy your work with every shot.  Yes lever machines beckon a romance. You'd get the impression i am very happy, yes....  I would always opt for using a lever machine.  I am looking at buying a 2 group Bosco.  This would be partly for a coffee shop we are opening here in Vietnam and for my pleasure.  My La Pavoni will still be used in another part of the house, not at the bar.  So the romance will continue.  While I can't give you stats I can provide a colourful description. :-) Cheers BP

Cuir Beluga

Thanks for that BP, I am looking forward to fiddling when the time comes and am also looking forward to the quicker heating time .

Supreme espresso services

Hi there all I am an owner of an espresso service business on the north beaches and have owned cafe previous to this.... Back flushing your machine is so so important as the coffee grounds go hard and start tearing away at your group seals in a result to this you start to lose pressure from your group head. This will lead to weak and fall tasting coffee because the water from your machine will pass threw the old coffee before it reaches the fresh coffee in your group handle.. I recommend back flushing every hour with just water if your a very busy cafe or get very busy rushes i would even suggest every half hour.. Back flushing with descale solution is a must every night if you want that fresh tasting coffee... Hope this information is helpful 

Brett H

Hi mate and welcome.  Good advice there for a busy cafe.  Lever owners of course follow a different modus operandi!