Buying Coffee Tip
When you are buying coffee it is important to ask when it was roasted. There are many common misunderstandings when it comes to determining the freshness and optimal time to experience roasted coffee at its best. Coffee generally peaks a day or two after roasting, if it is kept in an air tight container. Flavour should not diminish significantly until a week later. Older coffee beans can appear oily and may have little or no aroma. They may also take on an unpleasant smell.

Grinding Tip
It is imperative to never grind more coffee than you will use for immediate brewing. Once you have ground the beans, their oils are exposed to the damaging air. Then as the oils dissipate, so will the flavour of your coffee.

Storing Your Coffee Tip
Don’t store your coffee in the refrigerator or freezer. If coffee is stored in the refrigerator it will begin to absorb flavours and aromas of other food products. Coffee should be stored in a clean, dry, airtight container, in a cool, dark place.

Espresso Machine Maintenance Tips
By following regular maintenance routines, you'll extend the life of your espresso machine and produce a better-tasting beverage. Happy Cleaning!

1. We recommend that you frequently wipe down all surfaces of your Espresso machine. Be sure to clear the steam wands and wipe them down after each use. Rinse the portafilters of spent grounds after each use.
   
2. It is important to backflush your Espresso machine with hot water at the end of each day and with Espresso machine cleaner once a week. To Backflush, simply remove the portafilter insert and replace it with a blind filter (an insert without holes). Insert the portafilter into each group head and run the machine like you're pulling a shot of espresso. When you backflush with cleaner run the machine at 15 second intervals several times, then pull a few regular espresso shots to re-season the group heads. Do not backflush piston-operated machines.
   
3. Soak the portafilter inserts and group screens in a solution of hot water and 1 tea-spoon of espresso machine cleaner. Clean the inserts and screens thoroughly with a brush and rinse clean.
   
4. At the end of each day, remove the drain tray and pour a full pitcher of hot water down the drain box. This will keep the refuse drain clean. After wiping down the machine a final time, soak the steam wand in hot water overnight.
   
5. Schedule a maintenance visit every six months to replace portafilter gaskets and group screens and to lubricate valves. Have the technician check the electronic functions of the machine.

Commercial espresso machines

1. Commercial espresso machines require regular cleaning to ensure coffee quality is not affected by residues of stale coffee oils. Backflushing is carried out by inserting the blank filter basket containing a half teaspoon or less of espresso cleaning powder into the group head.
   
2. Turn on and off the extraction control [this varies depending on the brand of machine] for 5 to 10 seconds, and repeat 5to 10 times, until all powder has been washed thorough the group head.
   
3. The waste water will be washed into the drip tray. Further details can be accessed by checking your user manual.