Customers expect friendly service, a welcoming environment, and exceptional coffee when they visit a cafe. Customers should expect that the cafe will maintain a regular cleaning schedule. Unclean machines can not only impact the longevity and functionality of the equipment but also negatively impact the flavor profile of your coffee.

Experts agree that baristas must realize that cleaning is not a lengthy process.

Cleanliness should be as important as the coffee that you serve to your customers. Baristas should clean their coffee quickly and accurately, just like a race car that pits for fuel in a matter of seconds and then changes its tyres in a matter of seconds.

To ensure that staff gets the best cup of coffee, professionals share the following cleaning guidelines. It should be part of the induction training for new employees and a daily priority for managers. It could also be made at home using your coffee machine. Contact Coffee Machine Suppliers and get one of your own.

Prepare for it. You need the right tools. A dark cloth and a brush are the most important requirements.

Each morning,

Make sure your water filter is clean by taking one liter of cold water out of the system.

The filter should be cleaned of any sediment that was left over from the previous day. You can use the water to hydrate nearby plants by using a container to collect it.

Next, place the same container under each group head with the handles in locked position. Each group head should be extracted with 500 millimetres hot water. This activates the entire system and flushes away any stale coffee particles.

This hot water can be used to rinse/wash cups before putting them in your dishwasher.

Take one shot from the group head, and then discard it. This is done to season the machine, and remove any chemicals from the day before. Now dial-in. It is also important to clean keep the surroundings and cafe umbrellas clean.

During the Day

Your equipment should be cleaned at least once a day. You can set a timer, but not on your phone, so that you don't get distracted and forget. You don't have to do a thorough clean. Here's what to do when the timer goes off:

Each handle should be prepared with a basket and one portafilter. When you take a break, swap out the clean, well-oiled portafilters with blind filters. All group heads can be washed with hot water (no need to use any chemical products). There is no need to get out of reach of the espresso machine. You can just use the water from its group heads.

Three rounds of back flushing each at 10 seconds each are required. To remove any coffee residue from the shower screens or group heads, we leave the handles/blind pans in the machine. Use a group cleaning brush to clean the area around the group heads after the third round.

To clean out your portafilter's baskets and handles, use a dedicated cleaning cloth. They should not be washed in hot water as it heats the system. Use your cloth to ensure that the temperature doesn't drop.

Next, take a cup of coffee and taste it every hour to make sure it is clean and sweet.

End of the day 

Run hot water from the group head over the handles once service is complete. Switch them with portafilters that have blind filters. To add some heat, turn the handle under the group head and place it in the hot water. This will allow the product to dissolve in two minutes. You need to ensure that the tablet or powder is completely broken down before you put it in the group head. Otherwise, tiny clumps could get stuck in the flow meters or restrictors. Simply dissolve the powder in the group head. Then, you can start the cleaning cycle or backflush on your machine. You can use a powder descaler to remove hard water limescale and calcium buildup from the espresso machine boilers, tanks, and coffee brewers. Follow the packet instructions and dilute 25 grams of powder per litre. An eco-friendly powder descaler, which uses pH-sensitive dyes, visually shows whether the descaling process was successful.

To clean and sanitize your steam wand, soak it in water. To flush out any chemical residue, purge properly.

For a thorough clean, soak your milk jugs and milk jug rinsers in warm water for 30 minutes. To drain the solution slowly, a coin can be placed over the hole of your milk jug rinser. Once dry, rinse with fresh water.

Grinder Care

Grinders are as busy as your espresso machine and require the same attention. Your grinder should be cleaned at the end each shift. The entire process should take between seven and ten minutes. Turn off the power and turn off the hopper to do this safely. To minimize waste, you should pour as many coffee beans out as possible. To remove any grits, use a tool pick. This will make sure the blades turn easily.

Next, attach the hopper again and turn on the power. Add one cup of grinder to the hopper to remove any oils or residue. Clean out the grinder dosing chamber. Use a grinder brush to remove any dust. Your grinder can be thought of as an orange juicer. Every day, you must clean out your grinder of all coffee particles. It is possible to have more problems if you allow it to build up. It's all about efficiency, minimising water consumption and looking professional. Your coffee equipment and customers will appreciate your confidence in your actions.