SEASONING the GROUP HEAD on ESPRESSO MACHINES

[@ArtistiCoffeeRoasters]

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[@brandonn2799]

I'm really enjoying your videos!

[@ArtistiCoffeeRoasters]

Thanks so much Brandon that's great to hear :)

[@richardnaughton3479]

Such a surprisingly simple, but important process, well explained. I have not seen that process before.. still learning :)...Simple, yet effective. Many thanks Joel !

[@ArtistiCoffeeRoasters]

So happy to hear that you enjoyed the video and got something out of it! Thanks for watching :)

[@rottiejakeluke]

The equipment you have is just what I’m dreaming off: AR Mythos II, PuqPress, LaMarzocco machine (but I only need the GS3 single group). Thanks I really enjoy your videos.

[@ArtistiCoffeeRoasters]

It’s wonderful gear for sure, and a pleasure to use.. seek out cafes that use great gear and you will learn more about coffee! 🤜🏻

[@Conservator.]

0:07 haha, 4000 subscribers. It’s well over 100k now! 🎉

[@Sjsicbwks]

Learning a lot from you ! Always thanks a lot

[@ArtistiCoffeeRoasters]

Great to hear your enjoying our videos and you're welcome : )

[@john4058]

Hi, I Run a cafe outside of London and learning new things through your videos I haven't encountered before. Thanks! Similar to Brad’s comments about cleanliness, wouldn't this process suck coffee back up Past the group head and into the piping and boiler? Sorry if that is a naive question as I don't know machine mechanics that well.

[@ArtistiCoffeeRoasters]

It’s only goes up into the solenoid and out the exhaust was tube the same as the coffee chemical. As the chemical eats coffee solids, the coffee the. Overrides any left over chemical in the shower screen and heads. It won’t go Into the boiler.

[@bradkerr8746]

Been enjoying your guys’ videos for a while now. Thanks for your content you’re so eager to share. This video’s theme, though is something I haven’t come across before, and seems to be contrary to themes close to the heart of coffee brewing. I’ve always thought the cleaner the machine the better. ‘Seasoning’ the brew group would start an accumulation of oils, wouldn’t it? Is that not what we try to avoid?

[@ArtistiCoffeeRoasters]

HI Brad, Yes you definitely want to make coffee with a clean machine, seasoning heads is to get rid of any chemical residue from cleaning. The last thing you want is a chemical after taste in your coffee! :)

[@jadoei13]

You get rid of old oil that doesn't taste good anymore, but some new oil is fine. If you don't do this you'd anyway have the same result after making a couple of shots, this just gets rid of the chemicals.

[@samirsifeddine5086]

why is it that you use a bed of coffee? Wouldn‘t it be more simple to just use the cleaned blind sieve?

[@coffeeryokou1940]

He actually says why in the video...

[@jadoei13]

For people at home, would it be enough to use a blind basket and a little less coffee, say 5-10g?

[@ArtistiCoffeeRoasters]

No, you don’t want the grind to go back though the machine. You want coffee liquid.

[@jadoei13]

@@ArtistiCoffeeRoasters Thanks for your response! I see what you mean, but how would that be different when using a blind basket vs a thicker puck of coffee? The air that is otherwise stuck in the brew chamber that pushes extra water/grounds back up? Apart from that it would seem to me like there is a very similar pressure difference, it is just created by something else. Edit: I meant using something like 9g instead of 18g or so

[@Oliver-bg6xf]

should we do this for all the group head? or does doing it on one flush coffee through the entire machine

[@fkrtna]

I’m not a barista but wondering how many times you guys do this? Once a week?

[@storiedcoffee2738]

Most likely every day, since coffee machines must be cleaned at least once per day.

[@gh8066]

2:23 y'all know whats up