Vetrano Espresso Machine
7
Brewing Espresso, Continued
Cooling Flushes
Before pulling a shot it may be necessary to perform a cooling flush. A cooling flush is
done to bring the water temperature down to a more suitable level for brewing espresso
so that it does not make the shot too hot and bitter tasting.
The water for brewing espresso passes through a tube in the boiler called a heat
exchange. The water on the outside of the heat exchange heats the brew water
indirectly. The longer the machine sits the hotter the water in the heat exchange gets so
it becomes necessary to do a cooling flush.
To perform a cooling flush with no portafilter in place raise the brew lever and observe
the flow of water. If the water is too hot it will be spitting and sputtering. Continue the
cooling flush until the water stops spitting and sputtering and flows normally. If you are
doing back to back shots then you should not need to do a cooling flush.
The length of your cooling flush will determine your brew temperature. You can
experiment with different flushing times to bring out different taste characteristics in the
coffee.
A digital thermometer is available which helps take the guess work out of the cooling
flush and helps you achieve the same brew temperature each time to reproduce those
great shots time and time again. It can be found at the link below.
http://www.chriscoffee.com/products/home/espressoaccs/thermometerkit
Cleaning Tip:
Get into the habit of disposing of the spent grounds immediately after
brewing espresso. After disposing of the grounds, return the portafilter to the group head
and raise the brew lever for a few seconds to rinse away excess oils and loose grounds. By
regularly following this procedure, you will greatly reduce the tar-like buildup on the shower
screen that occurs if you allow coffee oils to dry and bake on the hot group. A cleaning
brush has also been included to clean the group screen and gasket.
