Espresso machines and grinders need cleaning all day, not only at closing. Coffee oils and milk build up fast, so you purge and wipe after every drink, backflush the groups and keep the steam wand spotless.
Why it matters
Old coffee oils make shots bitter, and dried milk on the wand grows bacteria. A well-kept machine also breaks down less.
Key ideas
Clean as you go
Purge and wipe the group after every shot, and the steam wand after every jug. This prevents most build-up.
Backflushing
You fit a blind basket, add machine cleaner and run the pump in short bursts. Follow the maker's instructions, as some machines cannot be backflushed.
Grinder care
Oils and old grounds build up in the hopper and burrs. Clean them on your café's schedule.
Step by step
- 1
Backflush each group with cleaner, then with water only.
- 2
Soak baskets in cleaner, following the label.
- 3
Scrub the group seal and screen with a group brush.
- 4
Wipe and purge the wand and check its holes are clear.
- 5
Empty and wash the drip tray and knock box.
Do
- Wear gloves and follow the label when using cleaner.
- Rinse well so no cleaner ends up in a drink.
- Report leaks, weak steam or slow groups.
Common mistakes
- Don't soak portafilter handles unless the maker allows it.
- Don't use scouring pads on polished surfaces.
- Don't open up or repair the machine yourself.
The situation
At closing, a tired colleague suggests skipping the backflush because the machine looks clean.
What a professional does
You explain that oils build up inside the group even when it looks clean, making tomorrow's shots bitter. You backflush; it takes only minutes.
Useful phrases
“I'll backflush the groups if you do the grinder.”
“The left steam wand feels weak. Can we log it for a technician?”
Pro tip
Keep one damp cloth just for the steam wand, and change it often.
Quick check
Why backflush if the machine looks clean?
Think about it, then show the answer
Coffee oils build up inside the group head, out of sight, and make espresso taste bitter and stale.