Do you like dirty coffee? We never do.

For some strange reason, we live in a country of clean and neat bars where the coffee machine is dirty. In the most extreme cases, the dirt is even all around it but it is usually invisible even though, we know it: that machine has not been properly cleaned.

Like all machines used to prepare food or beverages, the coffee machine must be cleaned frequently to avoid the transmission of flavors between possible coffee residues and the beverage that we want to prepare at that moment, as well as for sanitary reasons.

You may notice if a machine has not been cleaned in the taste of the coffee, which will be worse than on other days, or even by the lack of cleanliness of the operator, as well as by the appearance of the machine itself.

In NOMAD Coffee's coffee shops, and also in the trainings we offer to our customers, the machine is purged every time a coffee is prepared, dropping water under vacuum for 3 seconds. In addition, the filter holder, that is, where the coffee that the machine will extract with pressurized water rests, is cleaned each and every time before pouring new ground coffee into it for the next coffee.

But our cleaning protocol does not end here, as during the day we also do two cleaning cycles, at 12 noon and 3 pm. This consists of the following steps:

We remove the showers that provide the water needed to brew the coffee and clean them.

2. Clean the surface of the machine with a special brush.

3. We make the cleaning cycle that all the machines have preinstalled and, in the case of not having it, we make 3 consecutive cycles of 10 seconds each.

4. Remove the blind ladle from the filter holder (the one that has no outlet) and let the water fall.

In addition, every day we repeat this operation for the third time, at the end, with a variant: in point 3, we will put 0.2 grams of a powder detergent specific for cleaning espresso machines in the blind ladle of the filter holder, always making sure that the water does not touch the handle of the filter holder. Finally, clean the entire machine and reassemble it.

How can we be sure that the machines in our coffee shop are well cleaned? Simple: if they clean it well, you will notice that the person behind the counter is a professional who is passionate about doing his job well and about coffee. Someone who believes in specialty coffee and in preparing it properly will never want to spoil a coffee that has been so carefully cultivated and roasted to offer all its goodness.