Kiss the Hippo Coffee Training

Equipment

Mahlkönig - E80S

Introduction

The Mahlkönig E80S is designed for high-volume cafés, offering very fast grinding with real-time Grind-by-Weight technology and an innovative Disc Distance Detection system. The automatic portafilter detection allows grind settings to remain consistent even during rush hours in high-volume cafés.

Dialling In

Turn on the grinder by pressing the switch.

The grinder automatically weighs the coffee, so there is no need to use scales when dialling in.

Insert a clean portafilter into the grinder and release it. The machine will automatically grind the correct amount of coffee into the basket.

When grinding is complete, a green light will flash. Remove the portafilter, even out the coffee bed, tamp, and pull the shot.

The target extraction time is 28 seconds (+/- 2 seconds).

If the shot runs too slowly or too quickly, adjust the grind size.

For espresso to run longer, the coffee should be ground finer.
For espresso to run shorter, the coffee should be ground coarser.
Note: Imagine stones and sand—water flows quickly through large stones due to the gaps between them, whereas sand has smaller gaps, causing water to pass through more slowly.

Adjust the grind size by turning the dial collar.

Move it to a smaller number for a finer grind.
Move it to a larger number for a coarser grind.

* Adjust by one line at a time, then recheck the shot.

Clear one shot of coffee after adjusting the grind size to remove any residual grounds from the previous setting.

Pull a shot and check the extraction time. If the result is satisfactory, pull another test shot to confirm it is all good. If further adjustments are needed, repeat the previous steps.

Note: This brew guide is just a guideline/brew starting point. Please refer to your head barista for a specific brew recipe for different coffees.

Calibration

How to Clean

Close the hopper.

Purge any remaining coffee beans from in between the burrs, by pressing the button extra grind.

Remove the hopper from the grinder by twisting it to the left.

Temporarily transfer the coffee beans from the hopper into a container.

Grab a damp cloth and wipe the hopper thoroughly.

Loosen the screws on the top plate, then twist it counter-clockwise.

Lift the grinder cover plate up.

Remove the flapper and the metal clump crusher.

Clean both components thoroughly with a dry cloth.

Pull out the shoot, clean it with a damp cloth, and dry it.

Put the flapper back in and move it in and out a few times to release any stuck coffee grounds.

Remove the flapper again and give it another clean.

Reinsert the flapper and the metal clump crusher. Ensure the metal part faces the back of the grinder.

Put the plate back on, twist it clockwise, and then tighten the screws.

Reinsert the clean shoot.

Put the coffee beans back in.

Open the hopper.

Dial back in.

Note: This has to be done at least 3 times a week, and once a day on super busy places (like Fitzrovia).

Kees Van Der Westen - Spirit

Introduction

The Kees Van Der Westen Spirit is a Netherlands-made espresso machine, built to order with a focus on innovation, quality, and usability. Unlike most coffee machines, which are manufactured in Italy, the Spirit is produced in the Netherlands. The current design was introduced in 2012.

Dialling In

Begin by taking off the handle from the group head.

Place the handle on the grinder and let it grind the coffee.

Distribute the ground coffee to make the surface even.

Use the distribution tool to level it out.

Make sure there's a cup underneath, then lock the handle back into the group head.

Press the button to start the machine and let it run.

You're aiming for a shot that takes 28 seconds.

If you get a shorter time, like 23 seconds, it means the grind is too coarse and needs to be finer.

After changing the grind size, throw away the first shot to get rid of the old grind size and to ensure the new grind size takes place.

Adjust the grinder by moving the dial towards the smaller number (adjust by one line at a time) and test again.

Once the shot is done, always discard the old coffee, so that your portafilter would be ready for the next coffee shot.

Grind, distribute, and pull another shot to check if the adjustment worked.

See if the timing is now correct to confirm your dial-in is successful.

Setting Volumetrics

How to set volumetrics on Spirit

How to Clean

First, remove and clean any old coffee left in the baskets.

Remove the basket from the portafilter.

Place a blind basket on. (Repeat this with all 3 groupheads.)

Put ⅓ of a scoop of cleaning powder into the blind baskets, then insert the handles into the groupheads.

Start the cleaning mode.

While the groupheads are backflushing, clean the panel and the drip tray.

After the groupheads have been backflushed, grab a large container, add 3 spoons of cleaning powder, and fill it to the top with hot water.

Begin cleaning the first grouphead.

Use the group extractor tool to remove the shower screen and the seal from the grouphead.

Insert the pointed edge into the grouphead and slowly loosen it from left to right until it falls off.
Note: Be careful, as this may be very hot.

Put the handle, the basket, and the shower screen into the large container with the cleaning powder. (Leave for at least 10 minutes.)

After 10 minutes, pour out the dirty cleaning solution and rinse the handles, baskets, and shower screens thoroughly.

Use hot water only to rinse them.
Note: Do not use soapy sponges or any sharp materials, as this will damage the equipment.

Once everything is clean, put it back together.

Put the basket into the portafilter, place the shower screen on top, and position the rubber seal on top of that.

Ensure the more rounded side is facing up.

Insert the assembled parts back into the grouphead and twist tightly.

Victoria Arduino - Mythos One

Introduction

Mythos One is precise, fast and reliable. With the clump crusher system, the dose is dropped into the centre of the portafilter with less than a gram of grounds retained between doses. The micrometric grinds adjustments allow for infinite and step less control of grind coarseness. The barista mode of Mythos One enables dose adjustments of all free individual dose buttons, without having to enter the programming mode. Designed for high production, Mythos One grinds over 18 kilograms of coffee per hour, while the integrated portafilter hook enables hands-free grinding, improving efficiency behind the bar.

Dialling In

Turn on the grinder by pressing this switch.

The dose is 18g, and the target extraction time is 28 seconds (+/- 2 seconds).

Pull a few test shots to check the current extraction time.

Place the portafilter on the scales and tare it down.

Grind the coffee by inserting the portafilter into the grinder.

Wait for the grinder to finish, then weigh the portafilter with the coffee.

If the weight is incorrect, adjust the dose:

If it shows 17.5g instead of 18g, grind a little more for a shorter time.
If it shows 18.5g, remove the extra coffee using a teaspoon.

Pull the shot and check the extraction time.

If the shot runs for 24 seconds instead of 28 seconds, the grind size needs adjusting.

Adjust the grind size:

To make the espresso run longer, grind the coffee finer.
To make the espresso run shorter, grind the coffee coarser.

Modify the grind size by turning the dial:

Turn it to a smaller number for a finer grind.
Turn it towards a larger number for a coarser grind.

Adjust the grind size by only one line at a time, then purge two shots.

This step is essential because coffee grounds remain between the burrs, and the first two shots after an adjustment will not reflect the correct extraction time.

Pull a shot and check the extraction time.

If the result is satisfactory, pull another test shot to confirm consistency.
If not, repeat the adjustment process until the desired extraction time is achieved.

Tip: For the best results, keep the hopper two-thirds full at all times.

*The dose is controlled via the electronic screen. Adjust the dose by changing the seconds on the screen.

*Note: This brew guide is just a guideline/brew starting point. Please refer to your head barista for a specific brew recipe for different coffees.

How to Clean

Close the hopper.

Grind out any coffee that is sitting in the burrs.

Remove the hopper.

Temporarily transfer the coffee beans into a tupperwear.

Clean the hopper with a damp cloth.

Unplug the burr element.

Unscrew the four screws next to the burrs.

After removing each screw, place it in a small cup to avoid losing it.

Once all the screws have been removed, lift the top burr and clean it thoroughly with a brush.

Do not use sharp objects to clean the burrs, as this may cause damage.

Clean the bottom burr with the brush as well.

Once both burrs are clean, reassemble them and screw the screws back in.

When tightening the screws, ensure they are all secured with the same strength.

Plug the burr element back in.

Reattach the hopper, fill it with beans, and open it.

Lastly, dial in.

Acaia - Oreon Bean Doser

Introduction

The Orion Bean Doser is a precision machine designed for accurate and consistent coffee dosing. It offers both manual and automatic modes, allowing users to set specific weights or dispense continuously. With an intuitive dial, it also functions as a weighing scale.

Built for efficiency, it ensures smooth and reliable dosing, making it ideal for high-volume use. The machine adapts over time to improve accuracy and supports ongoing firmware updates.

How to Use

Use the machine by pressing this button and releasing it. It will dispense the exact amount needed.

Adjust the dose settings by turning the wheel.

How to Clean

Turn off and unplug the machine before cleaning.

Empty the hopper and dosing chamber of any leftover beans.

Wipe exterior with a dry or lightly damp microfibre cloth — no harsh chemicals.

Use a soft brush or compressed air to remove any residual grounds.

If possible, remove dosing components weekly for a deeper clean with warm soapy water; dry thoroughly.

Avoid moisture near electronic parts.

Recalibrate if needed after deep cleaning.

Do not use abrasive materials or spray liquids directly on the machine.

Puqpress

Introduction

The Puqpress is an automated tamper designed to ensure consistent and precise tamping. It eliminates variations in pressure, reduces physical strain, and enhances workflow efficiency. This tool is ideal for maintaining speed and uniformity in high-volume environments.

Recommended Settings

How to use: Recommended Setting on the Puqpress

Start by holding the “set” button for five seconds.

“PO” will appear on the display.

Scroll through the tamping profiles using the + and - buttons.

Choose the P1 tamping profile and confirm by pressing the “set” button.

Note: P1: Precision – designed to optimise extraction.

How to Clean

Daily Cleaning & Tamp Settings

Note: You’ll need a brush and a dry cloth for this task.

Press the “set” button.

The tamper will lower, and “CL” will appear on the display.

Clean the tamper base with the dry brush.

Press the “set” button again.

The tamper base will rise.

Clean the sensor with the dry brush and wipe down the lower clamp and ground basket.

Deep Cleaning

Note: Should be done every few days.

Note: For this task, you’ll need: an Allen key, a brush, a dry cloth, and a wet cloth.

Start by pressing the “set” button. The tamper base will lower, and “CL” will appear on the screen.

Remove the top cover.

Loosen the tamper base Allen screw and remove it.

Loosen the tamper base from the thread by hand, turning clockwise.

Clean the tamper base and thread with a brush or cloth.

Clean the thread and cavity of the upper clamp with the brush.

Fasten the tamper base by hand, turning counter-clockwise.

Reinsert and tighten the tamper base Allen screw.

Put the top back on.

Press the “set” button once.

The tamper base will rise.

Clean the sensor with the brush and wipe down the lower clamp and ground basket.

Clean the housing of the Puqpress with a damp cloth.

La Marzocco - KB90

Introduction

The La Marzocco KB90 is our go-to machine for high-footfall cafés with limited space, offering enhanced automation and efficiency. Designed for speed, consistency, and ease of use, it’s also the top choice we recommend to our wholesale partners.

How to use: To insert the portafilters, simply push them straight in and lift up. To remove, press the silver button down and take the portafilter straight out. As you’ll notice, the machine purges automatically.

Tip: When removing the handle, avoid leaving it hanging with old coffee, as the machine will purge water regardless of whether the handle is inside. It’s best to remove it immediately.

The KB90 features built-in scales under each group head, located on the drip tray. This allows the machine to automatically stop the shot once the pre-set weight is reached. When making espresso, always place a cup under the portafilter before pressing the shot button. The scales will tare within two seconds of activation. Additionally, do not remove the cup before the shot finishes, as the espresso will continue running until the target weight is reached.

Dialing In

Begin by taking the portafilter out of the group head. To do this, press the button so it drops down, then slide it out.

Use a dry microfibre cloth to dry the portafilter before adding coffee.

Insert the portafilter into the E80 grinder to dose the coffee.

The E80 is set to an 18-gram dose. Make sure the coffee weight is accurate.

If needed, adjust the dose by pressing the button and turning the wheel—left to decrease, right to increase—then press the button again to confirm.

Once the coffee is in, tap the portafilter lightly to help distribute it evenly.

You can also use a distributor tool to assist with levelling the grounds.

Place the portafilter into the puqpress for a consistent tamp or use a manual tamper to tamp the coffee.

Carefully insert the portafilter back into the group head without disturbing the puck.

Click it upward and push it in fully.

Take a glass, place it on the scale, and press the middle button to start the shot.

If the shot runs for 31 seconds and the goal is 28 seconds, that means an adjustment is needed.

To fix it, make the grind a little coarser by sliding the dial towards the right (or the bigger number), adjust by one line at a time.

Knock the used coffee into the knock box and clean the portafilter.

Place the portafilter back into the grinder and let it grind again.

After adjusting the grind size, it’s important to waste a shot, as leftover grounds can affect the next brew.

Waste one shot to be safe.

For the next one, tap again to settle the coffee.

Use the distributor, tamp with the puqpress or a manual tamper, then return it to the machine.

Grab another glass, place it on the scale, press the middle button.

If the result is a 28-second shot, your dial-in is complete and ready to serve.

End of Day Cleaning

First, start by removing and cleaning any old coffee left in the baskets.

Grab a big container and add a teaspoon of cleaning powder, then fill it to the top with hot water.

Begin by cleaning the first grouphead.

Remove the shower screen by unscrewing the screw. Place the screw in a small cup and place the shower screen into the container with the water and cleaning powder.

Remove the regular basket from the portafilter and replace it with the blind one. Place the regular basket into the cleaning solution.

Add ⅓ of a teaspoon of cleaning powder onto the blind basket.

Insert the portafilter into the grouphead.

Turn on the cleaning mode by pressing the first and third buttons simultaneously.

You can stop the cleaning mode at any time by pressing any button on the grouphead.

Repeat the cleaning mode once more with the solution, then twice without the solution (in total: 2x with the solution and 2x without).

Once cleaned, remove the blind basket and place the portafilter into the solution as well. (Leave the portafilters, baskets, and shower screens in the solution for at least 10 minutes.)

Repeat the process with the other groupheads.

Marco - BruF60M

Introduction

The Marco Bru F60M is an energy-efficient manual pour-and-serve filter coffee machine with a 2.2L capacity. It is designed for simplicity and reliability, making it easy to use without requiring prior coffee-making experience. The filter thermal flasks hold 10–12 cups and keep coffee warm for approximately 3 to 4 hours. This machine operates quickly and is suitable for efficient brewing in various settings.

How to Use

How To Make A Batch Brew Using Marco Bru F60M

Note: This brew guide is just a guideline/brew starting point. Please refer to your head barista for a specific brew recipe for different coffees.

Fill the machine with water:

This filter machine requires a manual fill. Open the top lid.

Use the provided jug, filled with 2.2L of filtered cold water, and pour it all into the top.

Once filled, close the top lid.

Prepare the filter basket:

Then, we want to put the coffee to the machine.

Take the basket and grab a filter paper.

Place one filter paper inside and wet it to remove any paper taste.

Note: If you already have the ground coffee, skip the next step.

Grind the coffee:

Grab a tare and tare it on the scales.

Weigh out 134g of coffee (slightly more to account for retention).

Grind to a medium-coarse setting or as per your filter recipe.

Measure and add ground coffee:

Now, we can put our ground coffee in the basket.

Weigh the filter basket and tare it.

Add 132g of ground coffee into the basket.

Place the basket back into the filter machine at the top.

Prepare the thermal flask:

Pinch the sides at the top of the flask to open it.

Remove the insert. (This step is essential, as brewed coffee will not go in otherwise.)

Start brewing:

Place the open flask underneath the filter basket.

Locate the switch button on the right-hand side of the machine. Switch it to brewing mode.

Monitor the brewing process:

The green light will turn on, indicating that brewing has started.

Once the brewing is complete, the green light will turn off.

Kalita - Wave Dripper

Introduction

The Kalita Wave Dripper is a pour-over coffee brewer designed for consistency and controlled extraction. Its flat-bottom design creates a larger surface area for the coffee bed, reducing clogging and ensuring even contact between water and coffee for a balanced brewing flow. The Kalita Wave Papers have rippled ridges that create space between the coffee and the brewer’s walls. This allows air to circulate, aiding brew speed and reducing heat transfer from the coffee to the brewer.

Brewing

Hot Pour Over

Note: This brew guide is just a guideline/brew starting point. Please refer to your head barista for a specific brew recipe for different coffees.

Equipment Needed:

Single-origin filter coffee

Filtered water

Scales

Grinder

Gooseneck kettle

Kalita filter papers

Kalita brewer

Server

Brewing Steps:

Heat the water:

Fill the kettle with filtered water and begin heating it.

The target temperature is 93°C hot water, as this considered as a universal temperature for a good starting point.

Weigh and grind the coffee:

We want 20g of coffee in our brew, so let’s weigh out 22g of coffee to account for retention.

Grind it medium-coarse.

Once our coffee is ground, we can move on to the next step.

Set up the brewing station:

Place the Kalita brewer on the server.

Take a Kalita filter paper and place it in the brewer.

Pre-wet the filter and heat the brewer:

Once the water is heated, let’s wet the paper and heat up the brewer and the server simultaneously.

Pour any excess water out from the server.

Prepare for brewing:

Place the brewer with the server on the scales and tare it down.

Weigh out 20g of ground coffee.

Tare the scales again before starting the brewing process.

Start brewing:

Begin the timer at the same time as brewing.

Perform a 60g bloom for 30 seconds.

Slowly pour water in circular motions up to 300g.

Swirl the brewer around the 2:00 mark.

Final step:

Continue pouring as needed and complete the brew.

Ice Pour Over

Equipment Needed:

Kalita brewer

Acaia scales

Hot water (around 94°C)

Kalita Wave filters

Gooseneck kettle

Freshly ground coffee (20g)

140g of Ice

Brewing Steps:

Heat the water:

Fill the kettle with filtered water and begin heating it.

The target temperature is 93°C hot water, as this considered as a universal temperature for a good starting point.

Weigh and grind the coffee:

We want 20g of coffee in our brew, so let’s weigh out 22g of coffee to account for retention.

Grind it slightly finer than a hot pour over.

Once our coffee is ground, we can move on to the next step.

Set up the brewing station:

Place the Kalita brewer on the side (Note: do not put the brewer on the side as we don’t want to heat the breawer up)

Take a Kalita filter paper and place it in the brewer.

Pre-wet the filter:

Once the water is heated, let’s wet the paper and heat up the brewer.

Prepare for brewing:

Place the server on the scales, tare it down and add 140g of ice to the server. Then, place the brewer on top, tare again and add 20g of ground coffee.

Tare the scales again before starting the brewing process.

Start brewing:

Begin the timer at the same time as brewing.

Perform a 60g bloom for 30 seconds.

Slowly pour water in circular motions up to 180g.

Mahlkönig - EK43S

Introduction

The Mahlkönig EK43S is a high-performance coffee grinder designed for reliability and precision. The grinder delivers premium grinding results and provides the most even extraction of the coffee’s valuable aroma. It is recognised in the specialty coffee industry for its high performance, reliability, and ability to enhance flavour clarity. The EK43S is widely used in professional coffee settings and is known as a trusted choice for achieving uniform grinding at scale.

Calibration of Mahlkönig EK43S

How to Clean

Cleaning Procedure

Regular cleaning is essential for maintaining coffee quality and taste. These tasks should be performed every 2 hours or during quiet periods throughout the day. Consistent cleaning also helps streamline end-of-day tasks.

Portafilters

Remove the basket and clean the inside of the portafilter with hot water and a cloth. Clean the basket separately using the same method. Repeat for all portafilters. This will make the coffee taste cleaner.

Groupheads

Kees: Take the grouphead brush and insert it in the grouphead. Then, brush around to clean the grouphead while running hot water from the group for 5–10 seconds.

KB90: Press the button behind the grouphead to drop it. (Caution: The grouphead is hot—use a cloth while handling it.) Then, gently wipe around the shower screen and jaws with a cloth. To put it back up, press down the portafilter release button and lift the jaws back into place.

Milk Jugs

Wash thoroughly inside and out using a sponge and running water. Rinse well to remove any residual steamed milk, as warm environments encourage bacterial growth.

All of these tasks take a maximum of 5 minutes and help maintain coffee quality and taste while preventing bacterial build-up.