Pro tip: Check your local coffee shop's espresso machine maintenance schedule before you go

I popped into that new spot in Austin last week, Brew & Grind, and watched the barista pull shot after shot that looked like rusty water. Turns out their machine hadn't been backflushed in three weeks. Owner was all defensive saying it's fine, but I could taste the burnt oil in my $5 latte. Anyone else run into a place that clearly skipped their backflush routine?

3 comments

3 Comments

susan_adams1mo ago

Wow, did you catch that burnt oil taste right away or only after a few sips?

emery2901mo ago

Noticed it right away... that first sip hit me like licking the bottom of a burnt pan. Amy's right about the gasket though, I had one get so crusty it was actually dripping old coffee down the sides into the drip tray. Did you pull your grouphead apart and check if the gasket is still springy or if it's gone hard and flat?

amy_west1mo ago

oh i totally caught it right away, that first sip was like licking a dirty exhaust pipe. i actually had this exact problem with a new espresso machine a few months back and it drove me crazy until i figured out the trick. you gotta descale the machine way more often than you think, like every 2-3 months if you use hard water. also check the grouphead gasket because mine was all crusted up and letting old coffee oils burn onto the basket. and honestly just ditch the preground stuff and grind fresh if you can, that stale dust burns way faster.