Hi, I’m Paolo from “Le Piantagioni del Caffè” and in this video, I’m going to show you the benefits of proper grinding calibration and proper equipment maintenance.

I’ll give you an example: a single dose of espresso is 8 g of coffee. By not regularly calibrating or adjusting our grind, imagine your espresso shot becomes 8.5 g instead of 8 g of coffee. If your café uses 3 kg of coffee per day, that is 150 g of coffee per day that you “gift” to your customers. Multiplied by 30 days, it’s around 4.5/5 kg of coffee per month. So, over a year of business, that’s almost 50 kg of coffee that you “gift” to your customers for which you don’t get paid.

Another benefit of having a correct grind calibration is that you respect the organoleptic characteristics of the espresso. If a coffee is brewed perfectly there is a much greater chance that the customer will be more satisfied and may have the chance to become a loyal customer because they appreciate your work.

Another benefit of keeping your equipment clean is that of saving on any assistance that, in the event of incorrect maintenance and cleaning of your equipment, could occur during the course of the year, forcing you to spend money that you could otherwise devote to and invest in other products and equipment required to develop your business.

Keeping your steam wand clean is very important for two reasons. A technical reason: if the steam wand is not purged and cleaned every day, the nozzles at the bottom of your wand will tend to clog up and so the steam released will no longer be a dry steam but will be more humid and wet, compromising the quality of the milk foam. What’s more, from a bacteriological contamination perspective, if we don’t remove the milk with a cloth every time we froth the milk for a cappuccino or milk-based drink, bacteriological loads could build up on the steam wand causing health problems.