Even though you feel certain you’ve done everything right, your quest to brew the perfect pot of coffee still manages to evade you. Your morning cup of your favorite brew just doesn’t taste like it should for some reason.
You even stopped buying super market pre-ground coffee and searched out your own supplier of fresh coffee beans. You roasted them to golden-brown perfection in your own home made roaster, ground them with meticulous care to the perfect consistency, and turned the coffee machine button to “brew”.
However, you made one simple but devastating mistake that dashed your dream of reaching coffee Nirvana. You failed to realize the importance of having a coffee machine that sparkles inside and out.
If that great cup of coffee first thing in the morning is a matter of life and death to you, then you should take a long, hard look at your coffee-maker. All your hard work in preparing those green coffee beans for the final step could well be wasted if the flavor and aroma of your “perfect” brew is altered because your coffee maker is filthy.
It’s important to realize that simply cleaning the pot and the visible surfaces of a coffee maker only does a small part of the job. Leftover coffee oil and mineral deposits will start to accumulate inside your machine within just a few days of regular use. Normally the “scales” that develop over time are mineral or lime deposits and both will have a negative affect on the flavor of your coffee.
These deposits will eventually inhibit proper water flow and at the same time can reduce the efficiency of the heating unit in the machine.
Both of these issues often combine to have a negative impact on the flavor of every single pot of coffee you brew. So much for being the “King of coffee.” All your preparation and hard work is basically wasted if you ignore this most basic rule of brewing that perfect cup of coffee.
Clean the machine. Polish the perk. Beautify the brewer.
Call it whatever you want, but clean that coffee-maker.
First of all, you can take steps to reduce the amount of “scale” deposits by using a higher quality of water in the brewing process. If you have any doubts about your tap-water at all, bottled water is a great alternative. This will cut down on the mineral deposits, but the build-up of coffee oils will continue.
Lots of experts will suggest cleaning your coffee-machine at least once a month. Personally, for all the time it takes, I would clean it every two weeks.
The best cleaning methods are pretty simple. Use a mixture of half vinegar(just plain, not red or cider)and half water and put it through the brew cycle. After that, run plain water through two or three times to remove the vinegar and any mineral or oil residue that has been loosened by the cleaning cycle.
Here’s another great trick you may not have heard of. Drop a couple of glass marbles into the water chamber. Mineral deposits that normally form on the inner workings of your coffee maker will form on the marbles instead. Every few days, remove the marbles, clean them off, and put them back in.
If you clean your coffee-maker regularly with a vinegar/water solution, ensure that your water is of the best quality, and employ the marble method, you will indeed become the King of coffee and will be well on your way to coffee heaven.