DAILY CLEANING – ESPRESSO MACHINE

• Backflush each group head with clean water at least once per shift
• At end of day, backflush with espresso machine cleaner (as per dosage)
• Remove and rinse portafilters, baskets, and shower screens
• Wipe group heads and gaskets with a clean cloth
• Purge and wipe steam wands after every use, then deep clean at close
• Soak steam tips overnight (remove first)
• Empty and rinse drip tray and drain area

Note: Milk left on steam wands hardens fast. Stay on top of it. Every time.

DAILY CLEANING – GRINDER

• Brush out loose coffee from the chute and dosing area
• Wipe down hopper and exterior
• Purge a small amount of coffee at the start of each shift

Keep it dry. No water near the grinder.

WEEKLY CLEANING – ESPRESSO MACHINE

• Remove and soak portafilters and baskets in cleaning solution
• Remove shower screens and soak, then scrub clean
• Clean underneath group heads where buildup forms
• Check gaskets for wear or cracking

If shots start spraying or handles don’t lock in properly, gaskets are likely due.

WEEKLY CLEANING – GRINDER

• Empty hopper completely
• Run grinder cleaner (or grind a small amount of dry rice if approved)
• Brush burrs and internal chamber
• Refill with fresh beans

Old coffee oils = stale flavour. This step matters more than people think.

STEAM WAND CARE

• Always purge before and after use
• Wipe immediately after steaming milk
• Never leave milk residue to sit
• Check steam tips for blockages

Blocked tip = poor texture and pressure issues.

BACKFLUSHING – QUICK GUIDE

1. Insert blind filter into portafilter
2. Add cleaning powder (for end-of-day clean)
3. Run pump for 10 seconds, stop for 10 seconds
4. Repeat 4–5 times
5. Rinse thoroughly with clean water cycles

You should never taste detergent in the next shot. If you do, rinse again.

GRINDER DIAL-IN & MAINTENANCE

• Adjust grind daily based on flow and taste
• Small movements only
• Keep burrs clean to maintain consistency
• Replace burrs as per usage (typically every 300–600kg depending on grinder)

If shots are inconsistent and you’re chasing your tail… check the burrs.

END OF DAY SHUTDOWN

• Full machine clean and backflush with detergent
• Wipe down all surfaces
• Empty grinder hopper if required (depending on volume)
• Leave machine clean, dry, and ready for next shift

Last shot of the day matters just as much as the first tomorrow.

WATER FILTRATION – ESPRESSO MACHINE

Water quality isn’t optional. It affects taste, machine performance, and lifespan. Get this wrong and everything else falls apart.

WHY IT MATTERS

• Prevents scale buildup inside boilers and pipes
• Protects valves, probes, and heating elements
• Keeps flavour clean and consistent
• Reduces breakdowns and service costs

Hard water = scale.

Soft/empty water = flat, dull coffee.

You want balance.

DAILY CHECKS

• Make sure filter system is turned on and not bypassed
• Check for any leaks around the filter head or hoses
• Taste the water. If it’s off, coffee will be too

WEEKLY CHECKS

• Inspect filter cartridge for age and condition
• Check pressure on the system (if gauge fitted)
• Confirm flow is steady, no restriction
  

FILTER CHANGES

• Replace cartridges based on litres used or time
• High-volume sites may need more frequent changes
• Always flush new filters before use

Don’t wait for scale to show up. By then it’s already inside the machine.