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Episode 4 of the Caffenu Barista Series takes you behind the bar at Rosetta Roastery, one of Cape Town’s most celebrated specialty coffee roasters and a benchmark name in South Africa’s third-wave coffee scene. This is not a polished product showcase. It is an unfiltered look at what happens before the first cup is poured and long after the last customer leaves.
Every great espresso shot starts long before the machine is switched on. The Caffenu Barista Series documents the quiet, repeated rituals that define professional coffee craft: the early-morning set-up, the dialling in of grind and dose, the obsessive attention to extraction. These are the habits that separate a good café from a truly exceptional one, and they are exactly the kind of detail the series was built to capture.
At Rosetta Roastery, those habits run deep. The people you meet in Episode 4 talk about coffee as something alive, and after a few minutes in their company, you start to believe it too. You see it in the way a shot is pulled, a portafilter is cleaned, a batch of beans is handled with the same precision every single time.
The Caffenu Barista Series exists because we believe the story of great coffee does not end with the bean. It continues through every piece of equipment trusted to deliver it, and how that equipment is looked after, day after day.
A clean, well-maintained espresso machine is not a background detail. It is a direct variable in cup quality, extraction consistency, and the long-term performance of equipment that professional baristas depend on. The care that goes into a world-class roastery extends to every surface, every group head, every steam wand. That is the part of the craft that sits closest to what Caffenu does.
It is also the quietest ritual in the room, and one of the most important.
We will not give the rest away. Their stories are better heard first-hand. Watch Episode 4 now and explore the full Caffenu Barista Series to go deeper into the craft, the culture, and the people who define specialty coffee in South Africa and beyond.
As part of our ongoing commitment to supporting excellence in the coffee industry, Caffenu is proud to announce our partnership with Stevo Kühn, South African Barista Champion 2023 + 2025 and AFCA Barista Champ 2025, as an official Caffenu Brand Ambassador. Stevo’s approach to coffee combines technical precision, sensory understanding, and a strong focus on education, making him a natural fit for the Caffenu brand.
Why This Partnership Matters
At first glance, competition coffee and machine cleaning might seem like separate worlds. But in reality, they are deeply connected.
As Stevo puts it, “consistency is everything“. And consistency starts with the condition of your equipment. Even the best beans and the most refined techniques can fall short if a machine is not properly maintained. Residue build-up, oils, and scale can all impact flavour, extraction, and overall performance. For professionals working at the highest level, there is no room for compromise.
We sat down with Stevo to talk about his journey, his approach to coffee, and what drives him to keep pushing boundaries in the industry.
Can you tell us a bit about your journey into coffee and how it all started for you?
Stevo: For me it all started by brewing with a R30 beehive brewer where I used French Vanilla pre-ground coffee to make pour-overs…(I can feel the judgement rolling in)
Before coffee, you were a qualified teacher. How has that influenced the way you approach coffee and sharing knowledge?
Stevo: Teaching was always part of what I did, whether through my career as a teacher or my passion as a musician. This approach, together with a major in Psych and a fair amount of extroversion, has taught me to be adaptable and engage any student or learning environment with empathy and EQ. This is a huge part of my teaching style today. When students are in front of me, it is a game on how to connect with them as quickly as possible and find the most suitable way that they will grasp the concepts that we are dealing with in training. It’s like building a pathway to the student to help create trust and confidence.
What drew you so deeply into specialty coffee as a career and passion?
Stevo: I have a pretty obsessive personality, so when I start something I want to push it as far as I can. I love the fact that coffee has so many techniques and that science plays a big role in it, but the further I go, the more people keep me going and pursuing more avenues of using coffee as a means to create positive impact beyond myself.
Winning the national title is no small feat. What do you think set your performance apart?
Stevo: I think my love for people makes my sets unique so when I speak about things that move me, it is evident that it is real for me and not just a nice story I heard somewhere. My sets always has elements of sensory science involved as well and this makes it fun for me, but also the judges.
You’ve competed on global stages as well. How does competing internationally differ from competing locally?
Stevo: Wow, it is really worlds apart. Locally you need to have a great coffee with good tasting notes, but at a world level you communicate to a global judging panel and that makes it really challenging. This makes me want to travel to certain parts of the world more so that I can entrench myself in other cultures for the sake of learning and growing.
What was your most memorable moment from your championship journey?
Stevo: Definitely being able build some really valuable relationships. In my last WBC set, I could share the story of my first farm visit in Kenya and my coach and friend, Sasa Sestic being heavily involved not only in the fermentation process of that coffee I used, but also in my set. That was a highlight for me.
What advice would you give to aspiring baristas who want to compete at a high level?
Stevo: It doesn’t happen overnight! Start somewhere and push hard in the same direction for a fair amount of time.
What, in your opinion, separates a good cup of coffee from a truly exceptional one?
Stevo: For me exceptional coffee should not only be balanced and sweet, but also be understated in the quality and clarity of its flavour. On top of that exceptional coffee is also linked to the surroundings, the cup you drink from and lastly, the people you get to share it with.
How important is consistency in coffee, and how do you maintain it as a home barista?
Stevo: This is the very thing that intrigued me about my French vanilla pour-overs…when I added more water, the coffee changed. So, I realised it’s less about the coffee and more about my own ability to be consistent. The tool most valuable in any baristas pursuit of consistency is a scale. Less guessing and more knowing!
What trends are you currently seeing in the coffee industry that excite you
Stevo: There is a big movement to automation, efficiency and hospitality. I really love this, because it all boils down to value. Value in the experience and efficiency for guests and for cafes
From your experience, how much does machine cleanliness impact the taste of coffee?
Stevo: Heavily!!! By ommiting to clean frequently you will get grittiness in the aftertaste and even high and unpleasant bitterness that does not stem from extraction or roast level.
What are some common cleaning mistakes you see baristas or cafés making?
Stevo: Baristas would maybe backwash, but not use never remove showerscreens. The build up there is intense and will just prevent water from running through the coffee puck evenly that results in channeling.
What role do cleaning products play versus just using water or basic maintenance?
Stevo: Water might look effective, but water does not dissolve the oil build-up, and this is where Caffenu products come in.
As a professional barista, what does your ideal daily and weekly cleaning routine look like?
Stevo: Daily – Removing the beans from the hopper and grind a few grinding tablets though the grinder. Removing the baskets and soaking this with the portafilters in cleaning solution. Weekly – Remove the showerscreens and soak them with cleaning solution.
What excites you most about partnering with Caffenu as a brand ambassador?
Stevo: This is really exciting for me – cleaning is one of the easiest ways to improve coffee quality and also to increase the longevity of the financial investment of coffee gear. To share this with people is an exciting task.
What message would you like to share with baristas and coffee professionals about caring for their equipment?
Stevo: A little goes a long way! It doesn’t cost you that much, but it will save you so much and the benefit of it is always tasty coffee. Clean equipment produces clean coffees!
Looking Ahead
This is just the beginning of what we believe will be a meaningful and impactful partnership. From industry insights to behind-the-scenes content and collaborative projects, we’re excited to share this journey with Stevo and the broader coffee community. Keep up with Stevo on his Instagram profile here: https://www.instagram.com/stevobrewscoffee/
Together, we’ll continue to push one simple idea: Clean machine. Better coffee.
There’s a side of coffee that rarely gets attention: the inside of the machine.
In Episode 1 of the Caffenu Technician Series, we partner with Brewfix to explore the role technicians play in maintaining performance, consistency, and long-term machine health.
From installation to after-sales support, their work goes beyond repairs. It’s about keeping machines operating as they should over years of daily use. When maintained correctly, coffee machines can last decades, but that longevity depends entirely on consistent care.
Inside the machine, small issues build over time. Coffee oils, residue, and scale don’t just affect hygiene they directly impact flow, temperature, and extraction. The result? Changes in taste, crema, and overall coffee quality.
One of the most common issues technicians encounter is temperature loss. Often mistaken for mechanical failure, it’s typically caused by scale build-up, something that can be resolved through proper descaling and routine maintenance.
The same applies to brewing performance. A neglected brew unit, worn grinder blades, or incorrect grind size can shift extraction dramatically, leading to weak, bitter, or inconsistent coffee.
These aren’t isolated problems. They’re connected.
And more often than not, they’re preventable.
This is where technicians step in, not just to fix machines, but to extend their lifespan and protect the quality of every cup.
For many businesses in the coffee, and coffee machine industry, offering cleaning and maintenance products alongside their core products can create significant value. One of the most effective ways to do this is through a private label cleaning range. The same holds true for distributors looking to expand their product offering.
Rather than selling a third-party brand, private label products allow you to offer high-quality cleaning solutions under your own brand name. This strengthens brand recognition and keeps your customers buying directly from you instead of turning to other brands for maintenance products.
A private label cleaning product range also helps businesses increase revenue by creating a new product category that complements their existing offering. For example, companies that sell coffee machines can provide machine cleaning tablets, descalers, and maintenance solutions designed specifically for their customers’ needs.
Another key advantage is customer loyalty. When customers purchase cleaning products with your branding, they associate the maintenance and care of their equipment with your company. This creates repeat purchases and keeps your brand present long after the initial product sale.
Working with an experienced manufacturer also means you can launch a private label cleaning range quickly and efficiently. The formulations, production processes, and quality standards are already established, allowing you to bring professional-grade products to market without the complexity of developing them from scratch.
For businesses looking to expand their offering, private label cleaning products provide a powerful opportunity to build brand value, increase recurring sales, and deliver a complete solution to customers.
What makes a cup taste balanced and sweet, the kind you keep thinking about long after the last sip? Shewaan shows us it’s never one big dramatic thing. It’s the small, consistent moves most of us never see, the temperature of the milk, the way the grinder is set before the doors open, the gentle routines at the end of the day that keep everything clean and calm inside the machine.
He doesn’t give away every secret on camera. He simply lets you feel how those little habits protect the coffee you love, so it can taste the way it’s meant to, every single time.
What stayed with me most while editing this one was watching Shewaan light up when one of his team is surrounded by customers, explaining why this bean shines the way it does. That moment of connection, of passing on real care… that’s his Ikigai. And it’s the same feeling we want for every coffee lover who finds Caffenu.
We exist to protect those coffee moments you care about, the ones that start your day, the ones you look forward to, the ones that just feel good. Because great coffee doesn’t only depend on the beans. It depends on what the coffee runs through.
Whether you’re a barista behind the counter, a proud home brewer, or just someone who wants their morning ritual to taste better tomorrow than it did today, this episode quietly shows you the difference a few caring habits can make.
The full video is right here. Watch it when your next cup is brewing. You might catch yourself smiling and thinking… “That’s exactly what I’ve been missing.”
Now tell me, what’s one small thing you do (or want to start doing) to look after your machine and keep your coffee tasting its best? Drop it below. We read every single one, and we’re still learning right alongside you.
We sometimes see reviews that say: “My machine is clean, but my coffee tastes a bit off.”
And honestly? That’s totally fair, and totally fixable.
After a deep clean OR descale, small amounts of cleaning/ descaling solution or loosened mineral residue can remain inside the internal coffee maker parts. Even if your Keurig looks spotless, your first few cups can still carry an aftertaste.
The good news? This has nothing to do with faulty machines, pods, or water quality.
It simply means your brewer needs a proper flush.
After descaling or cleaning your Keurig (or any Keurig-compatible pod machine), run a few extra plain-water brew cycles before making coffee.
Here’s how
That’s it. No tools. No disassembly. No frustration.
One additional rinse makes a bigger difference than most people realise.
✔ Flushes out leftover cleaning/ descaling solution
✔ Removes loosened limescale/ dirt particles
✔ Prevents chemical or metallic aftertaste
✔ Restores proper water flow
✔ Brings coffee flavour back to normal
In short: your coffee tastes exactly how it should again.
The simple answer. No.
If your Keurig:
Then the issue is almost always residual residue, not a mechanical problem.
Running extra rinse cycles is standard best practice for pod machines, capsule brewers, and single-serve coffee systems, it’s just rarely explained clearly.
For best results:
The CLEANING routine helps prevent:
The DESCALING routine helps prevent:
Overall, these 2 steps significantly extends the life of your machine.
At Caffenu, we don’t believe in hiding behind fine print or gatekeeping simple fixes. Here we believe that making a good coffee isn’t a mystery, great cup comes from:
If your Keurig coffee doesn’t taste right after cleaning, now you know exactly what to do.
No secrets. No nonsense. Just better tasting coffee.
Watch how:
Valentine’s Day is here, and there’s no doubt you are showering those closest to you with love and appreciation! But what about your coffee machine? If you love your coffee machine, you need to show it. But how can you do that? It’s not like it would enjoy a hug.
The answer is simple: maintenance through regular cleaning & descaling!
Cleaning your coffee machine and equipment is essential for keeping your machine in top performance, as well as the taste of the coffee.
Cleaning your coffee machine with a Caffenu Cleaning Capsule will help with:
Descaling your coffee machine every 3 – 6 months with the Caffenu liquid descaler will help with removing limescale, calcium, and rust build-up from your coffee machine’s heating element & pipes, which will not only improve your coffee’s taste & temperature but will also enhance its performance as well as extend its lifespan!
Check out our reseller page to see where you can find Caffenu products in your area! And remember, love your machine, and it will love you back! ❤
Coffee machines are essential pieces of equipment in households and the hospitality industry around the world. Coffee machines, both domestic and commercial, are quite durable, offering years of service. However, the durability and lifespan of a coffee machine is dependant on how you maintain it. That’s why it is important to take care of these essential machines.
It is easy to forget to maintain and take care of a coffee machine, especially in today’s fast-paced life. However, you want to remember to give it a clean at least every now and then! Even if you don’t use your machine often, each time you brew a coffee, residue still builds up in parts of the machine. These build-ups can quickly lead to blockage, and eventually machine malfunction.
Whether you use a capsule coffee machine, or an espresso machine, you need to give it a good clean to ensure the machine not only lasts, but also brews quality coffee. If you have a specific machine, but don’t know what you need to clean it, then read this blog to find out what cleaning products your coffee machine needs.
When you should clean your coffee machine is often dependant on the machine you have, and how often you use it. If you are unsure of how or when to clean your coffee machine, then here is a guide on the most popular coffee machines and how to clean them.
When it comes to capsule coffee machines, it is important to frequently give your machine a clean if you are a fan of brewing hot chocolate, or flavoured coffee, and tea capsules. These capsules tend to leave stubborn residues behind, and also the flavour. What’s great, though, is that many capsule coffee machines, have a cleaning capsule to easily remove the stubborn residues and build-up!
Moreover, another thing to consider with capsule machines, and other coffee machines alike, is the need to clean them when left unused for a while. This is because any coffee residue and oil that was left behind after the last use has had time to settle and likely become a breeding ground for bacteria. Any water left behind in the tank or pipes will also likely be old.
So, no matter what coffee machine you have, or how often you use it; you should always remember to clean your coffee machine!
Proper descaling and maintenance of your coffee machine is vital for its lifespan and the quality of coffee it brews. All coffee machines with water reservoirs build up limescale and calcium deposits in their heating components, like the element, thermoblock and piping. The question that remains is: What should I use for proper descaling? And can I use Vinegar to descale my Coffee Machine?
To answer this question, it is important to understand what descaling means and which build-ups you are trying to remove from your coffee machine when descaling. One such build-up is limescale.
Limescale comes from calcium and mineral deposits present in water, especially municipal water. This build-up forms on your coffee machine’s internal parts, causing weak machine performance. Colder, poorer-tasting coffee comes with that poor performance.
There is ways to minimize the amount of limescale that builds up inside your coffee machine. For example, you can consider using fresh filtered water in your machine, as it keeps the build-up to a minimum, learn more here. However, the best and only solution to preventing and especially for removing limescale, is through proper and also regular descaling.
Descaling is the act of removing the above-mentioned deposits from your coffee machine, to remove limescale and rust from the internal elements and heating elements. But what you use to descale can make a big difference. We have all heard of a few ways to “descale” a coffee machine, and vinegar seems to come up a lot as a recommendation.
Some articles likely mention using common household vinegar to descale, which unfortunately does not turn out to be very effective. Vinegar is very weak and mild acid which is not effective to remove limescale or rust. Plus, you run the risk of leaving a vinegar taste in your machine. Vinegar has a potent smell which can take ages to get out of the pipes of your machine. And coffee and vinegar taste is not a good combination for your next cup.
A premium and food safe way to ensure the proper descaling of your coffee machine is using a lactic acid based descaling solution. Lactic acid is used in many detergents and soaps due to its natural antibacterial properties. Lactic acid effectively removes limescale build-up from a coffee machine’s internals, while leaving little to no residue behind. It is also very effective in the removal of rust.
We recommend looking for a lactic acid based solution (not to be confused with citric acid, as it is less effective) that is good to the environment as well. Our Caffenu® Eco Liquid Descaler is an eco-friendly, phosphate-free solution that uses a food safe, high-grade lactic acid from Europe which effectively removes any build-up that may hinder the performance of your coffee machine, be it a household or commercial machine. Additional additives have been added to assist in the breakdown of the deposits. It has naturally antibacterial properties for a hygienic rinse and provides a sanitising action for all your machine’s internal components. Most importantly it has no smell and leaves zero taint or stains ensuring you get the best coffee out of your coffee machine.
Product placement in a supermarket, or any retail store for that matter, is often the most crucial part behind a product being noticed and successfully making it to the till point. Thanks to our partners in Israel, Caffenu® products have secured a great spot in Rami Levy, Israel’s second-biggest supermarket chain. Many would think a product that cleans should end up in the household cleaning aisle of a supermarket. However, for Caffenu it makes more sense to be in the coffee aisle, to place Caffenu Coffee Machine Cleaning Capsules next to coffee capsule products.
A cleaning capsule looks and works just like a coffee capsule, but it cleans your machine!
A great number of people enjoy a good cup of coffee or two on a daily basis brewed conveniently in a coffee capsule machine. But please be aware, every time you make a coffee, the machine builds up residue, bacteria, oil and old coffee that eventually leads to misfunction of the machine and poor-tasting or poor-flowing coffee.
So when you purchase your favourite coffee capsules for your Nespresso® or other machines, you should also strongly consider purchasing coffee machine cleaning capsules to give your machine a thorough cleaning, as cleaning the machine prolongs its life span, and also provides a better-tasting coffee free of any health hazards.
Please do not confuse cleaning with using a descaler (another cleaning procedure you might consider). Descaling and using a cleaning capsule are two very different things for your machine. The cleaning capsule cleans the front part of your machine and removes old coffee oils out of the brewing chamber of your machine. The descaler, on the other hand, works only on the back part, removing limescale and calcium deposits from your machine’s internal components. You can learn more about the two right here.
Find more information about our Caffenu® products like the cleaning capsule for Nespresso® or Lavazza A Modo Mio® as well as the Multipod for Caffitaly® and K-fee® here.
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