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The Effects of a Dirty Machine and the Opportunities Ahead
The essence of
the coffee that we enjoy is a natural oil extracted for its
flavor and aroma. Just as we enjoy the elegant sophistication
of this natural oil, if it is left to accumulate on your espresso
machine, coffee oil can have a negative impact on the flavor and
taste of the beverages you serve...
You might start
your coffee preparation with the most exotic green beans, roast them
to perfection, grind precisely, and brew according to every
technique and standard of quality. However,
if you are using an improperly maintained machine, you and your
customer may never have a chance to appreciate all of this hard work.
Coffee is by
nature a very oily substance. Over time, coffee oils accumulate
inside of your machine to form a rancid residue. This residue is
responsible for the acrid smell you may recognize coming from a
poorly maintained machine. Unfortunately, this residue causes more
than just bad odor. If allowed to develop, residue
inside of your machine will eventually clog its filters and tubes
and cause it to malfunction. Well before your machine clogs or
you even notice the signs of neglect, the stale
residue lining the inside of your machine will begin to affect the
taste of the fresh coffee you prepare.
The effects of an
improperly maintained machine can affect your business on multiple
levels:
Customer:
This is the most important person in the coffee business. They
will notice the impact on beverage quality and might never return to
let you know. Coffee from a dirty machine will make the experience
in your store unpleasant, and could cause them to seek out other
establishments that serve better tasting coffee.
Barista:
The barista labors to achieve the perfect shot, yet
all might be lost. When you think of the time and effort
that goes into selecting the beans, setting the grind, and honing shot making skills,
it doesn't make sense to use a dirty machine. It would be
a shame to ruin a lovingly created drink by tainting it with a
subtle undertone caused by the presence of stale or rancid coffee oil residue.
Roaster:
The roaster spends time, money, and passion paying careful
attention to the bean from green to the bag. All that effort might
never be appreciated if your retailer or barista fails to properly
maintain the brewing equipment.
All of these
problems are really opportunities to remind ourselves of what is a
very easy solution. Simply cleaning your machine at the end
of each business day makes all of your other efforts go that much
further towards the success of your business. The cleaning process
takes just a few minutes but will help you move forward on a
positive path for a long future of serving great coffee.
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