IT DOESN’T TAKE MUCH FOR A DAY TO TURN FROM SMOOTH TO TURBULENT WHEN YOU’RE WORKING IN A CAFÉ. I GUESS IT IS JUST PART OF THE ROLLERCOASTER RIDE THAT DEFINES THE HOSPITALITY LIFESTYLE! ONE OF THE THINGS THAT CAN START THE SLIPPERY SLOPE TOWARDS ANXIETY IS A COFFEE POUR THAT JUST DOESN’T ADD UP — OR A QUESTION POSED BY A CUSTOMER THAT YOU JUST CAN’T EXPLAIN.
Here we’ll take a look at some typical espresso-related problems that can be easily solved by a bit of basic troubleshooting.
As you can see, most of these problems can be easily avoided with fresh coffee, proper storage, and adequate technique. The use of a temperature stable, multi-boiler machine is also important, for a single boiler heat exchange machine will naturally fluctuate in temperature and result in an inconsistent flavour. Multi-boiler machines are more stable and consistent with the water temperature they deliver.
If all else fails, give us (or your local technician) a call. When the problem goes beyond general troubleshooting, your technician will be able to make a more detailed assessment of things such as your pressure gauge and grinder burrs. It’s all in the pursuit of great coffee.