7 Critical Mistakes YOU Want to Avoid With Your Espresso Machine

8/8/2019 7 Critical Mistakes YOU Want to Avoid With Your Espresso Machine

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7 Critical Mistakes YOUWant to Avoid with Your

Espresso Machine

By The Coffee Couple

FREEAUDIO

TRANSCRIPT



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7 Critical Mistakes YOU Want to Avoid with Your Es resso Machine

Andréanne: Hi I’m Andréanne!

Luc: Hi, I’m Luc, and we are the Coffee Couple!

Andréanne: Are you unsure how to brew espresso at home?

Do you feel confused by all the contradictory advice that you can find on theweb?

Would you like to get the real deal and find out what’s a myth and what’snot?

Luc: We are about to share with you the…

7 critical mistakes YOU want to avoid from the

moment you shop for an espresso machine until

AFTER pulling each espresso shot!

Andréanne: We have a nice big collection of mistakes from which we hand-picked theones in which coffee ended up down the drain, and they come from our ownexperience, our friends and family, and from some of you guys who haveshared stories with us in search of help. So our…

I’ll tell you a story about my friend Sophie. We were together in elementaryschool, and she’s the kind of girl who acts before thinking.

For example, she once washed her lunchbox in the washer, and she hung itoutside at -20 to have it dry. It ended up like an ice cube! That’s just to tellyou what kind of person she is.

Well, a while ago, she used to come over to my place for coffee after supper,about once a week, and we enjoyed it all the time. And at some point, she

called me and asked me to go to her place after supper, so I asked:

“Well, are we gonna have tea then?”

“No! No! No! I just bought an espresso machine!”

Critical Mistake # 1:

Buying the wrong kind of espresso machine for your needs.



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So she had acquired a nice DeLonghi semi-automatic espresso machine, andshe ended up not using it after all because she couldn’t be botheredcleaning up after she made her own espresso.

She really enjoyed it when she came to my place and I did the cleaning upand the brewing. But in her own home, she couldn’t care less.

So because it was time consuming and energy consuming, she just put it in

her closet and never used it anymore.

In her case, she should have had taken time to asses her needs. In her case, she needed a super automatic espresso machine.

Yeah, they’re more expensive, but she would be using all the time todaystill, instead of wasting $300 down the drain!

Luc: I remember my first moment with espresso…

I was on a tour, discovering new restaurants everyday, and my friends keptordering coffee in tiny cups.

I couldn’t understand why they were dinking in such small cups, butthanks to peer pressure, I eventually tried it, and

BAM!

It hit me hard, and then I knew:

I needed an espresso machine.

But at that time, I didn’t know anything about espresso machines, so I chosemine by comparing its price with my 30-bucks 12-cup drip coffee maker.

I thought 60-bucks must be a good price to pay.

That was my first mistake.

Don’t compare drip coffee makers with espresso machine. That’s comparingapples and oranges!

Do you think I was happy with my new espresso machine?

No!



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On top of getting the impression I had been scammed for my 60 bucks,

the coffee it made didn’t look nor taste anything like the restaurant’s

espresso!

So, I decided to learn a bit more about what made a good espresso. I foundout I needed a pump-driven espresso machine.I gave my steam machine to my brother, and set out to buy the biggest pumpmachine I could find.

I asked the salesman:

“Give me the espresso machine that has the biggest pump”.

That was my second mistake.

You see, the pump is used to generate enough pressure for a quick extraction. It said on the box that it could get as much as 15 bars of pressure…

Andréanne: A “bar” is a unit of pressure. It corresponds to about 1 atmosphere, so it’sone time the atmospheric pressure.

So a pump that has a capacity of 15 bars is a pump that can drive as much as15 times the atmospheric pressure.

Luc: …So be careful, because many companies like to display on the box and product details that they can go as high as 19 bars of pressure.

Actually, brewing an espresso at 19 bars would result in an extraction that istoo quick and would leave much of the flavors in the coffee grounds and lessin the cup. A good extraction should occur at around 9 bars.

Don’t make the same mistake I made!

Make sure the machine YOU choose – if it’s a pump-driven machine– iscapable of giving a constant 9 bars of pressure.

The important factor here, is keeping the pressure constant during theextraction process.

That will result in a rich thick crema.

Otherwise, your espresso will either be over or under extracted, yielding a bitter or dull and watery espresso.



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Andréanne: Crema is a layer of foam that forms in a liquid at high pressure thanks to thedispersion of air inside it. Espresso contains emulsified oils, and these oilsgive the crema its golden brown color.

So in the case of a stovetop espresso maker, there is no pump, so the pressure can never reach 8 or 9 bars. That’s why it’s impossible to dispersethe gases in stovetop espresso, hence the absence of crema…

So I would strongly suggest that you look for a pump-driven machine toreally get the most out of your beans. Because the crema contains a lot of aromatics, not only for you palate, but also for your sense of smell, and your taste will be influenced by both senses. And crema has its own uniquetexture that adds to the overall shot experience.

But on the other hand, if you want to brew espresso on camping trips where there are no utilities, then you’ll need a burner and a stovetop maker,and you really have to compromise on crema.

So know where you want to use your machine before you buy one.

And if you need any guidance, you’re welcome to visitTheCoffeeCouple.com again and contact us if you’re unsure of anything.

The story I have to share with you is about my mother. She’s a real spongewhen it comes to drinking water, and she only swears by distilled water.

A few years ago, my father inherited a DeLonghi semi-automatic from hisown father. He was all excited when went to visit with them: he wanted tomake us some espresso.

But here’s the thing.

You know, coffee, when you drink it, it’s 98% water, and only 2% actual

coffee maters.

So the water that you use when you prepare your coffee, is EXTREMELY important.

But here’s what happened.

He used distilled water.

Critical Mistake # 2:Using the wrong kind of water to brew your espresso.



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Distilled water is pure. There is absolutely no mineral inside it, and it tastes

nothing! It’s just water…

So you think my espresso was pure?

Yeah, it was, and it was kind of dull, because the minerals you find naturallyin you tap water, they add quite a personality to your espresso.

So don’t use distilled water!

Luc: That’s right. You want to use filtered water. Because tap water might be alittle hard on your machine, building up lime scale, and tap water tastesdifferent from one home to another.

To eliminate the excess minerals from tap water, here’s what you can do:

The first option is to filter your water yourself and use it to fill your water tank. You can use a Brita filter for example.

Second option is to buy a machine with a built-in filter, like theJura-Capresso Impressa. They have a CLEARYL Water Care Systemthat removes lead, chlorine, aluminum, copper, and any other sediment you wouldn’t want in your coffee from your tap water.

So using filtered water is the best way to have good-tasting water withouthaving it flat.

Another mistake I saw was committed by my own brother Pierre. He owns adual machine. You know, on one side you have a drip coffee maker, and onthe other side a semi-automatic espresso machine?

Pierre has a tendency to be impatient. When he wants his coffee, he wants it NOW!

I remember going to his place. It was freezing cold outside, so I quicklyaccepted the espresso he offered me.

Here is the funny part:

I was standing right next to him in the kitchen, so I had a good vantage pointon what he was doing.

So when I saw him take a kettle, fill it with water, and plug it, I said tohim:

“Hey, what are you doing? A tea or an espresso?!?”



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He looks at me with a “what-do-you-mean, I-know-what-I’m-doing, I-

always-make-my-espresso-like-this” kind of face, and says:

“An espresso!”

I look at him with a blank stare, and ask him:

“What do you need the kettle for?!?”

His answer flabbergasted me. He said:

“It takes too long for the water to heat in the machine, so I give it a

boost, bring it to a boil, and pour the hot water in the machine.That way, I pull my espresso right away, and it’s all nice and hot!”

I knew he was really pumped and proud of his discovery. But I had to bitmy lips not to laugh out loud!

WELL, Pierre doesn’t take critique very well, so let me tell you, his shottasted like burnt coffee, but it warmed me up just all right…

Andréanne: That’s really funny!

Actually, that’s really important because water boils at 100 degrees Celsius, but the ideal brewing temperature for coffee, for espresso in particular, is

between 92 and 96 Celsius and it has to be stable.

So if the water was already boiling when he put it in his machine and he brewed the shot right away… then it’s not a surprise that it burnt the coffee!

Luc: Yeah exactly!

Andréanne: You should always use cold water in your tank. It has better oxygencontent. It will give you the optimal taste and freshness in your espresso.

Luc: So please, please, please!

Don’t boil your water BEFORE you put it in your espresso machine!



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Andréanne:

Obviously, you still want to pay attention to the 2% of your cup that isgoing to be coffee!

You should know that there are two kinds of coffee bushes.

The easiest to grow is the Robusta. As its name suggests, it’s more

resistant to weather, and disease. Its beans have greater caffeine content than the other kind of coffee which are the Arabica beans.

Arabica beans are more delicate, grown in higher altitudes, and they givemore aroma in your cup.

Now if you’re looking for an acceptable espresso, don’t even go to the Robusta side. That should be kept for drip coffee.

That’s because the espresso extraction process is best used to extract thesubtle aroma of Arabica beans.

So either choose a single origin Arabica coffee or a coffee blend with atleast 80% Arabica in it. And I’m saying this because some blends that have alittle bit of Robusta can add some oomph to the overall espresso.

But now I have a story to tell you.

My mother-in-law, that’s Luc’s mother, she has 6 grandchildren and they’reall in either elementary school or high school. They all sell coffee as afundraiser.

She’s so generous and kind! She always purchases coffee to encourage them, but she never gets around brewing the full loot.

Every time we go to her place, her coffee has been roasted at least a coupleof months, or even years earlier. And it’s pre-ground so… Beans, they losttheir freshness a really long time ago. It makes a very boring cup of coffee.

So every time we go to his place…

Luc: Don’t tell my mother…

Andréanne: …we go and by coffee to the store just before we arrive.


Brewing from stale coffee beans.



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Luc: So that’s a lesson: when you go to my mother’s home, bring your own coffeeor you’ll be, let’s say, disappointed!

No… The real lesson is brew your coffee from freshly roasted beans.

If you buy in large quantities, you could always freeze the freshly roasted

whole beans in a sealed container with as less air as possible inside thecontainer, for up to two months, to reduce oxidation.

Do you know people who freeze their ground coffee?

If yes, let’s call this Critical Mistake 3½!

Never ever freeze coffee that’s already ground! And there’s a scientificreason for this…

Andréanne: Yup! And actually, it’s a geometry reason. The smaller a particle, the greater is the ratio between its surface versus its volume.

And oxidation happens on the surface that’s in contact with air. Imagineone coffee bean. It has a certain surface. If you grind that bean, it has thesame volume, but a much greater surface.

So that’s the ratio that changes. It becomes much larger, surface tovolume. Hence, there’s greater oxidation that occurs.

So 2 months later, if your coffee is pre-ground, it’s gonna be indecently

stale when you unfreeze it and brew it!

Luc: OK, OK! For those of you, like me maybe, who didn’t understand half of what she just said, here’s a recap:

• Just don’t freeze ground coffee; that is simple!

• But you can freeze whole beans for up to two months.

• If you do that, keep the beans you’ll need for one week at a time atroom temperature in an airtight container, far from light and

heat.

Andréanne: Oh yeah, and you just added Critical Mistake # 3½, well I’m gonna add#3¾…

It’s storing your beans in your refrigerator.



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Don’t commit this crime!

Coffee is porous! Do you ever open your fridge and smell a bit of everythingyou ate this week?

Luc: Oh yeah! Especially when your box of soda powder celebrates its 3rd year inthe fridge…!

Andréanne: …If your soda is not absorbing the odors, well coffee WILL absorb the

odors AND flavors.

While it’s great to taste the sweet notes of the coffee cherry, it’s somethingelse when you brew your morning onion-shrimp cappuccino!

It’s a big big no-no!

This is probably the most important mistake people make that gives poor espresso!

Listen up because I’m about to tell you a well-kept secret. Here it goes.

It’s as important to buy a good burr grinder as it is to buy a

good espresso machine.

And here’s why:

Remember how I talked about the surface-to-volume ratio that increaseswhen the bean is ground?

It takes only 15 minutes from the moment the beans are ground for them tonoticeably stale.

So if it’s at all possible for you to use a home coffee grinder, grind only the

amount you need to make your next espresso and brew it right away.

Well, nobody’s gonna die if you buy pre-ground beans, but know that you’remissing on something…

The first mistake I ever made myself , way back when I was new to coffee,was using an old blade coffee grinder to grind beans for our semi-automatic espresso machine.


Using the wrong grind – or grinder.



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Dear, dear! That was a catastrophe!

It was impossible for me to grind my beans to a uniform size. It’s good togrind nuts and stuff like that, but coffee? I don’t know…

When I tried to brew from those coffee grounds, it gave me:

a really unbalanced coffee no crema at all lots of bitterness watery coffee with a bit of a burnt taste.

I had no clue at the time that blades, UNlike burrs, tend to heat the coffee

grounds and scorch them, passing on the burnt taste in my cup.

And, because the grounds aren’t uniform in size, there just isn’t any

consistency in the extraction.

This doesn’t happen with a burr grinder because it doesn’t “chop” the beans; it is based on the oldest known grinding principle of the mantel andthe pestle.

Luc: So be careful when you grind your coffee to make sure you don’t have oldcoffee in your grinder ‘cause these grounds will be stale and you don’t want

to mix old coffee with new coffee. That would give you an irregular taste.

Andréanne: Alright, so, let’s say you have freshly roasted whole coffee beans, a goodespresso machine and a good burr grinder. Well, you could still mess it up!

Take our friend John for example! He owns a Breville semi-automaticmachine…

Luc: A beautiful machine by the way!

Andreanne: Right! Exactly!

For Christmas he got the Breville burr grinder to go with it. But it took him afew weeks to find out what were the right settings for the optimal grind.

At first is getting too coarse a grind and he tried adjusting his tamping but itwas really his beans being ground too coarsely and it caused the water to pass through the coffee too quickly and easily during the extraction process.

So his cup was thin bodied and weak.



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He adjusted the settings on his burr grinder and was a little bit enthusiasticabout it. He ended up with a grind that was now too fine.

And again he tried tamping with a bit less pressure, but now the water was

stalling in the coffee grounds during the extraction. It actually over extractedthe espresso and some of the coffee grounds ended up at the bottom of his

cup and it had a bitter taste.

Eventually, he found the exact right settings and now he is as happy as can be, and Luc is happy as well ‘cause he was his guinea pig !

You have to be a little patient but you’re in for a treat soon enough!

Luc: Last thing about grinding. If you do keep whole beans in your freezer, wait

for the beans to thaw before you grind them or you could end up with amoisture problem. And that’s it for the grinding mistakes…

Andréanne:

That doesn’t happen with a super automatic espresso machine but it oftendoes with semi-automatic ones.

Well, now you that know I’m from a scientific background and whenever Iwas doing experiment and tried to get reliable results, I absolutely had tocontrol all the variables, and…

Luc: Oh! Yes she likes controlling… ☺☺☺☺

Andreanne: Har Har…!

And change just one at a time, to measure it effects on the experiment.

It’s the same thing with brewing an espresso.

If you’re looking for perfection, at some point, you must measure the impact

of water temperature, pressure, the quantity of water and coffee and all thesevariables separately and keep the others steady while you’re tweaking only just one variable.

The variable that everybody has to pay attention to but doesn’t is the

tamping pressure.


Lacking consistency from one shot to the next.



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That’s one thing you should keep the exact same throughout your experiments.

We ourselves had taken that for granted until one day we lost the tamper that

came with the semi-automatic machine that we had…

Luc: I threw it in the garbage!

Andreanne: Yes, by mistake…

So I strolled out to buy a new one.

I went to the top notch kitchen accessories store and choose a beautifultamper with a wooden handle and a metal base.

Well!

When I got back home and decided whip up a nice espresso as a reward for buying the new tamper, I found out that it was too small for my basket!

Luc: Make SURE the tamper you buy fits your filter basket!

Because if your tamper is too small, when you tamp in the middle of the basket, coffee grounds rise on the sides. Then you tamp on the sides and theyrise everywhere else.

The point is, although it’s not useless, it will cause what is called“channeling”.

Andréanne: “Channeling” is when the density of the packed coffee grounds is not the

same everywhere.

So it’s more tightly packed in one spot and less tight in other spots creating“channels” for the water to flow through and that reduces the amount of

coffee that actually undergoes extraction.

And that is the cause # 1 of inconsistent coffee shots.

But Ok!

Let’s say you have the right tamper. You still have to apply the same pressure each time you prepare an espresso.

And that should be around 30 pounds. If you’re really intense you can practice your pressure using your tamper and a scale… you know, it’s notunheard of!



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The surface of your tamped coffee should be very flat because, remember,the goal is to have a very uniformly distributed coffee in your filter basket.

There are actually videos online for the very enthusiastic espresso lover, that

show the special “ pinky move” to use to evenly distribute the grounds inthe basket before even start tamping.

Just do a Google search for the word “espresso tamping ” and you’ll findsome examples.

Luc: On a side note, if you don’t own a grinder, you have to buy pre-groundcoffee for espresso. Then tamping pressure could become a variable to tweak from one coffee to another to get good results.

Andréanne: I also want to mention that, there are exist pressurize portafilters and pressurize filters, which negate the need to tamp at all.

These are sometimes called crema systems and their job is to guarantee thick crema every time.

Purist will call that cheating , but, you know, what the heck !

I sometime use a crema system myself! It’s an easy shot and helps a lotwith consistency when you don’t want rack your brains!

Luc: Hey, do you remember when we moved in together?

Andreanne: Yes…

Luc: I showed you how to use my espresso machine, and the first time you did,you forgot to pre-heat the group head, the portafilter and the cup!

You just brewed directly in the cold cup, through the cold metal! It was alukewarm coffee!

Andréanne: Yeah! I remember… Many people do that without knowing that the water

gets cool down at a temperature that is too low to properly extract thatcoffee aroma.

I’m still sorry I made you drink that by the way!

Luc: Oh, it’s ok, after all these years I guess I can tell you now:

I secretly chucked it in the sink…

Andréanne: Aaah!



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Luc: So don’t worry! Sleep well!

Andréanne: But it wasn’t even as bad as what Sophie had her husband Alex drink!

When I was troubleshooting her over the phone, I found out what her problem was.

I had to put the phone down and switch rooms to laugh!

It wasn’t her fault, she didn’t know it at the time but she had made anespresso for herself, which was fine up ‘til then, and she had made one for Alex without changing the coffee grounds in the filter basket…

So she was repeatedly serving him some hot brown water that tastednothing like coffee she was enjoying for her own cup!

Anyway! Maybe he never told her and chucked it in the washroom sink too, pretending to go to the bathroom…. Who knows?

Luc: We have to ask him next time we see him…

Andreanne: Another source of inconsistency is the amount of coffee that’s put in thefilter basket.

Now listening close because I’m about to reveal a myth!

Here it goes!

It’s WRONG to put less coffee in your basket in order to get a

milder coffee.

That’s something my hair stylist was happy to learn. He has an espressomachine in his salon and he is often asked for a mild coffee.

The right way to do it is to respect the ratio of 7 grams of coffee for 30

milliliters of water. Afterwards, add some hot water to dilute the espressoand turn it into a milder drink.

Here’s why!

It’s because although, 30% of the weight of a coffee bean can be

extracted, you don’t want to extract everything in there and you should justlimit yourself to 18% to 22%. That’s when you have a top espresso.

What are left behind are the unfavorable qualities that produce a bitter cup.



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So what happens when you use less coffee and more water to brew your espresso?

You’re screwing these percentages up and you are either over extracting

or under extracting your beans.

Luc: Either way, it’s bad! So always use that ratio!

By the way, grinders usually come equipped with a doser that measures the 7grams for you, so you don’t have to.

And if you really can’t be bothered, get a super automatic machine that

does it ALL for you!

Andréanne:

After every use of a stove top or semi-automatic machine you have to emptyand rinse all the mobile parts.

That’s just kitchen basics: Always work with clean tools.

Every now and then there’s an easy little extra bit more needs to be done tokeep your espresso machine in top notch condition.

For example, our friends Gen and Steph, they have a Saeco machine and theseal in the group head has been dry for a long time, and it’s losing bits and pieces every now and then.

They fail to have their seal replaced. So they put up with a slower

extraction than they should and water coming out of their group head, notthrough it, you know, just over it, overflowing.

Because the seal doesn’t do its job as well as it used to, the pressure cannot

build up to the optimal pressure so the water doesn’t go through the coffeegrounds quickly enough to extract all that it should in 25 seconds. And thatis considered the ideal extraction time.

Because it takes more time for the water to go through, Gen and Steph endup with their coffee tasting slightly more burnt that it should.

If they would just have their seal replaced – and a seal is really cheap

compare to a new espresso machine – they would easily fix their problem!


Neglecting to appropriately maintain your machine.



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Luc: That’s right. Replacing used parts is kind of obvious, but decalcification is a

universal need for all pump espresso machines and it’s not always clear when it should be done.

When you’re starting to notice your machine takes more time to heat up thewater, then that’s a good sign to decalcify.

Generally speaking, if you brew 2 espressos a day, then you should decalcifyyour machine every 6 months, but it really depends on how hard your water is.

You’ll see it will preserve the youth of your espresso machine for a verylong time.

Andréanne: The decalcification process as easy as brewing an espresso, really!

I remember the first time I ever had to decalcify my pump espressomachine…

I thought it was going to be hard labor and time consuming, and I was

afraid of doing all wrong and screwing up my beloved machine.

Boy! Was I scared for nothing!

I just bought a bottle of decalcifying liquid and followed the instructions.

Make sure you follow the instructions on whatever cleaning product you buy.

I just had to pour the liquid in the water tank with water, wait a bit, pull afew shots without any coffee, rinse the machine by pulling a few shots with just water.

Did a shot with coffee and threw the first one away. That’s what you have todo too – It’s like rinsing a wine decanter with the wine you are about to pour in it.

And I enjoyed my next shot of espresso, as if my machine was brand new!

Really what a difference it made for such little effort!



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These secrets are for cappuccino and latte lovers.

Mastering the separate science of milk frothing will get lots of people a greatreputation among friends and family.

And really, anybody can learn how to froth milk, but I guarantee it gets

easier when you know these few secrets I’m about to share with you.

Luc: Just to make sure, I tell you that each machine has its particular manner tofroth the milk, so you have to adjust your technique with the kind of steamwand you have on your machine.

Andréanne: I have friends that have complained in the past that they never succeeded at

frothing their milk , no matter how high or how low they held their pitcher or how cold their milk was before they started.

Luc and I got to the bottom of their problem when we found out they wereusing 3.25% milk.

The more fat in the milk, the less likely it is to froth easily.

When our friends finally put all chances on your side by using skim milk,they had no challenge at all creating amazing cappuccinos!

That was Secret # 1:

Use skim milk.

Luc: Secret # 2:

Your milk must be at about 4 degrees Celsius before frothing.

That’s normally your fridge temperature.

Let’s talk about frothing.

For anyone without an automatic milk frother, you’ll have to froth your milk yourself using the steam wand.

Critical Mistake # 7:Doing it all wrong with the milk for your cappuccino or latte.



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Usually, you will find the steam wand on the right side of your machine. It’sa little tube, a metal tube, on the right side of your machine.

These few tips will help you make sure you froth like a king – or a

queen.

Once your steam is ready, quickly open and close the valve to make sure

nothing is stuck inside the pipe. Then, put the steam wand in your milk and begin frothing.

Andréanne: We’ll do a little experiment here. We have our espresso machine right nextto us.

(Machine does a “Shhhhhh” sound)

Andréanne: That was just to make sure there was nothing inside the pipe.

Luc: Nothing is inside the pipe!

Andréanne: Here you go.

Holding the pitcher too low will only allow too much air inside the milk,creating big bubbles… It’s gonna sound like that.

(Machine does a “Whhwhwhhwhw” sound)

Andréanne: And it’s not going to give you that foamy texture. It will look like a bubble bath and that’s how it sounds.

But holding the pitcher too high with the steam wand too deep beneath themilk’s surface, will just warm up your milk, steam it in no time, and won’t

allow any air inside the milk to create the froth.

And that’s how it sounds.

(Machine does a “Whiwhiwhwihwih” sound)

So, it’s a balancing act!

Just like you have to make sure your valve is closed when you put your steam wand in your milk, you also have to make sure that it’s closed and no

steam is coming out when you pull the wand out of it, once your milk itfrothed.

Because if you don’t do that, and your steam wand is on, you’re gonna get a

big mess!



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Luc: You will know when you’ve found the sweet spot for your pitcher and your steam wand. It will sound something like this.

(Machine does a “Whiwhiwhwihwih” sound)

Now it’s too high…

(Machine does a “Whhwhwhhwhw” sound)

Too low…

(Machine does a “Fffffffft ffffffffft” sound)

Just in the middle!

Andréanne: There you go! That’s the perfect sound! That’s the sound we like!

And you get a whirlpool in your pitcher. You have to keep that whirlpool

active.

Luc: Oh Yeah! If you could just see it, it’s wonderful! I think I will take thecappuccino myself!

Andréanne: Hey! I want it!

Luc: Oh, and one last mistake I made. I thought I broke my steam wand, I justforgot to clean the pipe inside the steam wand after I made a cappuccino.

It jammed my steam wand for a few days until I figured out what wasgoing on. I just took a pin and poked inside the hole.

So now I just let a quick jet of steam out after, so that dry milk won’t clog

the pipe again.

Andréanne: And obviously, to keep the outside as clean as the inside, we wipe the steam

wand with a damp cloth when we’re done, and, it sparkles until the next capor latte.




Luc: So these were the…

7 critical mistakes to avoid with YOUR espresso machine!

And learning from other people’s mistakes is always the least expensive way

to learn!

Have fun with your espresso machine, impress your guests, and create

your own famous recipe!

Andréanne: If you have any questions, we’d be happy to help out! Go to our website,TheCoffeeCouple.com, and click on the Contact us link at the top to send usan email!

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And while you’re there, take a look around the website and make sure towatch The Coffee Couple videos!

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Bye for now!

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Date post:	10-Apr-2018
Category:	Documents
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7 Critical Mistakes YOU Want to Avoid With Your Espresso Machine

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