Markibar cleaning set for the IZAGA – brush and tool

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Regular price CHF 62.95
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    Selected by Anke and Yalcin

    4.9Google · 301 reviews · Bern5.0Tripadvisor · 11 reviews · Bern

    Markibar cleaning set for the IZAGA – brush and tool

    A few quick steps, and the dosing tube and grinding chamber are clear again: the cleaning set contains the brush and tool that Markibar specifies for the IZAGA.

    The IZAGA operating manual describes cleaning the dosing tube and grinding chamber with a rod and a tool for the grinding chamber. The original cleaning set from Markibar contains a brush and tools for this (see illustration) and fits IZAGA W, TFT and KEY. Coffee Coaching Club is the official Swiss importer of Markibar.

    How to clean the IZAGA

    Close the bean hopper slide, grind the remaining coffee out of the grinding chamber into a portafilter and unplug the power cable at the back. Remove the rubber cap above the dosing tube, insert the rod and move it up and down several times; then pull it out at the bottom and put the cap back on.

    For the grinding chamber, remove the bean hopper, release the stop and unscrew the lever. Use the tool to push coffee residue from the grinding chamber into the dosing tube, and remove the rest with a brush or vacuum cleaner. Put the lever back in without using force until the thread engages. The details, with illustrations, are in the operating manual.

    At a glance

    Contents Brush and cleaning tools (see illustration)
    Suitable for Markibar IZAGA W, IZAGA TFT, IZAGA KEY
    Use Dosing tube and grinding chamber
    Manufacturer Markibar Innovación S.L., Esquíroz (Navarra), Spain

    Who the set is for

    For anyone who operates an IZAGA and wants to do the cleaning with the intended tools. Old coffee residue in the grinding chamber can affect the taste of freshly ground coffee; regular cleaning keeps it clear. Our opinion is one of many. You’ll find the grinders in the Markibar collection.

    What goes with it

    You will find grinder cleaner and brushes under machine and grinder cleaning and Barista Equipment. To check the dose after cleaning: for anyone who wants a scale that is affordable and precise, Normcore; for those who want an app and a flow rate display, Acaia.

    Frequently asked questions

    Does the set fit the ORHI?

    The set is intended for the IZAGA family. For the ORHI, the operating manual describes cleaning the bean hopper and housing.

    Do I need cleaning agents?

    Not for the housing: Markibar recommends a damp cloth without cleaning agents, abrasives or solvents. You clean the bean hopper with soap and a damp cloth and dry it carefully.

    Does the grinder have to be unplugged for this?

    Yes. Unplug the power cable at the back of the grinder before every cleaning.

    Can I see the product before buying?

    We are happy to tell you in advance whether the cleaning set is currently in stock in Bern (Gerberngasse 44) or Zurich Oerlikon (Hagenholzstrasse 50b). Write to us at [email protected].

    Tip from the roastery: After cleaning, the first shot is often the clearest of the day. We notice it most clearly with Cozy Chocolate and Nutty Delight, when chocolate and nut emerge cleanly again; Very Nutty brings maximum body without acidity, Wild Peach a fruity side. That is our recommendation, one of many.

    Order online. Personally supported.

    You order directly through our online shop. If you have questions, we're happy to help — online or in person — with experience from our roastery, cafés and showrooms.

    Reach us directly · [email protected]

    Who is behind the selection

    Anke Wolf

    Anke Wolf

    Founder and owner, coaching, team and processes

    Swiss federal certificate as adult educator, CAS Coaching in Organisations (FHNW), over 10 years in adult education and coaching. With us she is the host in our cafés, leads and coaches the team, coordinates our processes and looks after our partnerships with foundations.

    Yalcin Akpinar

    Yalcin Akpinar

    Co-founder, equipment and sensory

    Graduate food chemist from the University of Hamburg, over 15 years in the international flavour industry, patents in flavour technology. With us he is responsible for roast profiles, bean selection and the choice of machines and grinders.

    More about us ›

    What our guests say

    “While the coffee is stellar, the plethora of equipment and hospitality of Anke and Yalcin take it to another level.”
    Joel D. · Tripadvisor · 09/2024
    „Toller Show-Room! Danke Kati für das supernette Gespräch und die gute Beratung!“
    Bianka O. · Google
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