Opening the coffee bar means getting the espresso machine hot, clean and ready before the first guest. You heat the machine and portafilters, check the gauges, flush the group heads and lay out your tools.
Why it matters
A machine that is not fully heated makes sour, weak coffee. A good set-up means the first drink is as good as the hundredth.
Key ideas
Warm-up time
Many machines need 20–30 minutes to heat fully. Keep the portafilters locked in so they heat too.
Pressure gauges
Brew pressure often reads around 9 bar during a shot. Learn what is normal for your machine and report anything odd.
Dialling in
You pull test shots and adjust the grind until the espresso tastes right. Repeat it daily, because coffee changes.
Step by step
- 1
Switch on the machine and lock in every portafilter.
- 2
Check the water supply, drip tray and gauges.
- 3
Flush each group head for a few seconds.
- 4
Lay out scales, tamper, clean jugs and a wand cloth.
- 5
Pull and taste test shots, then adjust the grind.
Do
- Follow the opening checklist in the same order daily.
- Fill the hopper with only the beans you need.
- Stack cups on the cup warmer so drinks stay hot.
Common mistakes
- Don't serve guests before the machine is fully warm.
- Don't leave portafilters out to go cold.
- Don't ignore leaks, strange noises or odd gauge readings.
The situation
You open late and a regular is waiting. The machine has only been on for five minutes.
What a professional does
You greet them, explain the machine is still warming up and offer tea if they are in a hurry. You do not serve a sour shot.
Useful phrases
“Morning! The machine's just warming up, so it'll be a few minutes.”
“Can I get you a tea while you wait?”
Pro tip
If your café keeps a dial-in sheet, note the day's grind setting there.
Quick check
Why keep portafilters locked in during warm-up?
Think about it, then show the answer
So they heat with the machine. A cold portafilter cools the coffee and makes the shot sour.