Healthy Living - WORLD OF COFFEE Where Hygiene Matters
MILAN – Join us at the World of Coffee: courses on machine cleaning, new products, and many ideas for the operators. Asachimici focuses on safety and efficacy to pass the World Coffee Event quality test with pulyCAFF Plus for the third time.
At the World of Coffee of Rimini Asachimici awaits the operators in the horeca world, with many ideas and innovations. The protagonist is the cleaning of coffee-related equipment that has attracted increasing interest, also because of the recent episode of Report on the world of coffee that has highlighted the importance of periodic cleaning of espresso machines and grinders to ensure the quality of the product in the cup. A dirty machine actually produces poor espresso that “ruins” even the best mix.
This is because of the fats that make up for the 20% of coffee beans, which are deposited on the components of the equipment and oxidize in contact with the air. The coffee beans and powder that come in contact with these parts “absorb” the definitely bad aroma, transferring it into the cup.
Persuading evidence We look forward to see you at stand A 161 to see for yourself the difference between an espresso dispensed from a machine serviced properly and one coming from a dirty machine, to understand how the cleaning of the equipment is crucial for the success of the final product.
There will be an espresso machine with three units; two units will be cleaned every day (with the steam spout) as well as the grinder, while the third unit (and another grinder) will not be cleaned for a few days. Comparing the result in the cup will prove the actual benefits that daily cleaning of the equipment provides to those who love good espresso and want to offer it without decreasing the quality of excellent raw materials.
Healthy practice Every morning, from 10 to 11, Asachimici welcomes anyone who is interested, to an ideal “opening of the stand”, through a practical demonstration of the techniques for cleaning espresso machines and grinders, just as it should be done on a daily basis in every premise. From the bell to the blades and the doser, from the units to the filters, filter holders, and steam spout: are all the steps will be taken to get a clean machine easily and fast, while answering every question, to understand when and how to clean the coffee equipment, which products to use, and in what quantities; there will also be the chance to practice everything.
The good practice for maintaining the espresso machine Asachimici proposes a “poker” of products to obtain a perfect cleaning of the equipment, quickly and effectively. Plus pulyCAFF, the flagship product of Asachimici, removes fat residues and coffee deposits from the brewing unit, filters, filter holders, solenoid valve, and all water hoses, neutralizing any odor.
Cleaning the steam spout requires pulyMILK: it quickly removes the milk proteins and fats that encrust the spout both inside and outside. Puly Basteryl cleans and sanitizes the hopper, the doser, the body of the espresso machine and grinder, as well as all the surfaces of the bar, quickly and with a simple wipe.
The single-dose sachets of pulyGRIND, small crystals based on food starches, gluten-free and very highly absorbent, remove residues from the coffee grinder blades, for uniform grinding.
Source:http://www.comunicaffe.com/2014/06/04/world-coffee-hygiene-matters/
