Had some discussion about the need to wipe the basket in the portafilter, or flushing with hot water. All respectable barista knew that you need to wipe clean and dry the basket before dosing.
Different practices:
1. Wiping only. Totally sufficient. No flushing with hot water is necessary.
2. Wiping and occasionally flushing with hot water when deemed necessary.
Beginning. Starts with everything clean and dry.
Before the 1st shot
Pulling a ristretto
After 1st shot
This is after 2nd shots
Different view after 2nd shot
Stains… or to some, coffee oil coating the portafilter and basket.
After wiping, the basket it clean and dry.
How the underside of the basket looks like. Some barista like to have the basket coated with coffee oil.
After flushing with hot water.
How the spout looks like after flushing with hot water.
I guess it depends whether one consider those left over as undesirable stains or taste enhancing coffee oil.
Coffee where passion is tempered with reality 
Hey kfchan, where can I get good coffee equipment cleaners in Malaysia? I’m mainly using the French Press method of brewing at home. I read somewhere that you shouldn’t use dish cleaners to clean the french press as it may affect the taste.
Hi there kfchan. It’s great to find discussions on coffee from a Malaysian perspective here on the Internet. I’m moving to KL in the next few months to take up a new job and will be bringing my Izzo Alex Duetto 2 and Macap M4D with me. I also have a Behmor 1600 roaster and was wondering where I can buy green beans in KL?
For the record, I wipe the basket after each shot and flush only when wiping won’t remove the oils. I clean the baskets and portafilter at the same time I perform my monthly machine chemical flush, just to ensure that the oils don’t build up too much. Works for me!