One of the most common questions we’re asked is how to properly clean an espresso machine. Since the maintenance needs of commercial and domestic machines differ significantly, the cleaning schedule and requirements are quite different as well.
Commercial Espresso Machines
In a commercial environment, it is important to maintain a regular cleaning and maintenance schedule for both your machine and grinder. This involves allocating time during and after service - weekly, quarterly, and annually.
During Service - Daily
Rinsing the group head after every shot.
Purging and wiping the steam wand thoroughly, immediately after every use.
Clean portafilters/baskets and backflush group heads with hot water every 2 hours or after every 3kg of coffee.
After Service - Daily
Remove shower screens/screws and soak in hot water and espresso machine cleaner.
Soak portafilters and baskets in hot water and espresso machine cleaner.
Back-flush group heads using a blind filter with espresso machine cleaner - 5 seconds on/5 seconds off, 5 times. Most modern commercial espresso machines will have a cleaning function you can activate to do this.
Rinse off coffee machine cleaner from the group head and blinds, then back flush again with hot water to rinse - 5 seconds on/5 seconds off, 5 times.
Soak steam wand tip in hot water.
Weekly
Soak steam wand tip in hot water and milk frother cleaner.
3-6 Months
General service by a coffee machine technician.
Replacing the rubber gaskets in the group head should be done regularly as they become brittle and start to leak. It is fairly simple to replace with the right tools, however this is often done as part of a service by a coffee machine technician. Often water filters are replaced and other replaceable parts like shower screens and diffusion screws are checked and replaced if necessary.
6-12 Months
Major Service by a coffee machine technician.
Often the same issues are addressed in the general service but potentially steam wands and arms are rebuilt and flow meters and restrictors are cleaned out.
Like a car, service intervals on an espresso machine depend on how much it is used and when it was last serviced.
Domestic Espresso Machines
Daily
Rinsing the group head after every shot.
Purging and wiping the steam wand thoroughly, immediately after every use.
Clean portafilters/baskets with soap and a sponge, back flush group heads with hot water.
Weekly
Back-flush group heads using a blind filter with espresso machine cleaner - 5 seconds on/5 seconds off, 5 times. Most modern commercial espresso machines will have a cleaning function you can activate to do this.
Remove shower screens/screws and soak in hot water and espresso machine cleaner.
Rinse off coffee machine cleaner from the group head and blinds, then back flush again with hot water to rinse - 5 seconds on/5 seconds off, 5 times.
Soak steam wand tip in hot water
12 Months
Replacing the rubber gaskets in the group head should be done at least once a year as they become brittle and start to leak. It is fairly simple to replace with the right tools, however this is often done as part of a service by a coffee machine technician.
Descaling Machines
If you are using soft filtered water, the requirement for descaling machines is fairly minimal. However if there is notable buildup of limescale, eg. the flow of water coming out of the group head is noticeably slower, then using a descaling solution and following manufacturer instructions will ensure the smooth operation of the espresso machine.
Coffee Grinders
Grinders typically require significantly less cleaning compared to espresso machines. However there are regular cleaning procedures we recommend to keep your grinders running smoothly.
The part of the grinder that needs the most attention is the exit chute. Cleaning out the chute with a brush or an air blower weekly will prevent the buildup of ground coffee and blockages.
If your grinder has a hopper, the hopper should be cleaned regularly to prevent build up of coffee oils which can turn rancid over time, resulting in a strong negative impact on the flavour of your coffee.
Cleaning the internals of the grinder does not need to happen too often and depends on how much coffee is going through the grinder. In typical home usage, this can be done every 6 months or yearly.
In a commercial cafe, this can be done as frequently as weekly, monthly or quarterly depending on volume and the type of grinder.
Grinder designs vary, however most will involve exposing the burrs and using a vacuum cleaner or brush to clear out any coffee inside the chamber. Food-safe grinder cleaner can also be used to clean the internals without needing to disassemble the grinder, as long as some fresh coffee is used to flush out any remaining cleaner afterwards.
Burrs are often rated for a specific amount of coffee before needing replacement. High quality commercial burrs are often rated for around 1500 - 2000kg. Home grinder burrs can vary wildly but a tell tale sign that burrs need to replaced is flat tasting coffee and slow grinding times.
Burr replacements are more commonplace in busy high-volume cafes, and will often be done as part of a major service by a good coffee machine technician.
