Back-flushing

Backflushing is the proces where you insert a blank/blind porta filter (filter without holes) into the group handle. You then flush water through the group head to clean it. After about 10 seconds you dispose of the water by stopping the flow of water. The barista then repeats these steps for 5 times or until the water that comes out is clear.

Backflushing should be done every night with water. Depending on the amount of coffees that a machine makes every day you should backflush it with a chemical a few times a week. Always make sure that you rinse the group head with clean water afterwards when you have used a chemical. There are special backflushing chemicals on the market such as Puly Caff.