Andreja Premium Espresso Machine
13
Maintenance
Backflushing
is a vital maintenance procedure you must follow to help keep your
machine running flawlessly for years to come. There are two types of backflushing; one
with plain water, and the other with espresso machine cleaner.
Plain water backflushing
should be done at least once a week, however if you are so
inclined, feel free to backflush with plain water as often as you like. It won't harm the
machine and keeps the shower screen clean.
To backflush, you use the portafilter‟s backflush disc. To remove your single or double
portafilter basket, use the blank portafilter insert. Turn it upside down and use its edge to
pry the basket out of one of your portafilters. (If you always make double espressos, you
may choose to keep the blank portafilter insert in your other portafilter so you always have
one ready.) Next, place the blank insert into the portafilter and slap it hard with the palm of
your hand to secure it into the portafilter.
To perform a plain water backflush, place the portafilter into the group head. Then raise the
brew lever all the way up for 15 seconds, and then lower it. Water will forcefully discharge
out of the bottom of the group into the drip tray; this is normal. Repeat three to five times.
Backflushing with espresso machine cleaner
is the same procedure as above
with a few minor differences. The first difference is backflushing with espresso machine
cleaner only needs to be done approximately once a month or every 35-50 espressos. I
don't recommend backflushing with cleaner more often than once every three weeks since
overuse will remove oils that lubricate the brew lever and valves.
To begin, place 1/4 of a teaspoon of espresso machine cleaner into the backflush disc in
the portafilter and then lock the portafilter into the grouphead. Now follow the same
procedure as above until the cleaner is dissolved and the water runs clear (about 5-10
flushes). Remove the portafilter from the group and rinse thoroughly. Then take a damp
cloth and wipe the underside of the group. After you have finished this procedure, I
recommend you pull a shot of espresso and dispose of it to cure the group. You're finished
and ready for another month of espresso.
