Espresso machine and portafilter cleaned by Canterbury Coffee cleaning supplies

Espresso Maintenance and Cleaning

Espresso portafilter being cleaned

After Each Use

  • Open the steam wand to blow out residual milk.
  • Wipe the steam wand with a damp cloth.
  • Wipe or flush residual grinds from the brew head (screen).
  • Rinse the brew handle and reinsert into the brew head to keep it warm.
Coffee utensils being cleaned in a sink

Every Night

  • Backwash all brewing groups with a blind filter and  espresso cleaner.
  • Brew and discard a single espresso to re-season the machine.
  • Remove drip tray and grid and clean both thoroughly.
  • Remove metal filters from the portafilter handles, and clean filter handles and filters thoroughly. Rinse well.
  • Wipe all grounds from metal diffuser screens inside the brewing group.
  • Wipe all surfaces clean, including work areas.
  • If a build up of milk is present on the steam wands at the end of the day, soak them in a mixture of milk cleaner and  hot water until the build up can be wiped off.
  • Vent the hot water spout to help prevent calcium build-up.
  • Wash steaming pitchers, stainless steel spoons, brew  handles and brew filters with cleaner, according to  instructions on the label.
  • Wipe down the grinder with a bar towel and a soft brush.
  • Hand wash the tamper daily, removing any espresso  grinds.
  • Empty and rinse out the used grounds in the knockbox.
  • Wipe down the coffee machine, remove the spray head  area and clean it with a damp cloth.
  • Wash out the brew baskets in warm soapy water and rinse well.
  • Clean the inside of satellite shuttles with a scrub  pad/brush and baking soda. The outside can be wiped  down with a soft cloth. NOTE: Do not use cleaning  products such as fantastik®, Comet®, etc.
Coffee grinder filled with Canterbury Coffee coffee beans

Weekly Cleaning Procedures

  • To clean the espresso machine, place espresso cleaner  into the portafilter and backflush with hot water. Use  cleaner on the dispersion screens, valves, brewing  passages and jets. Backflushing should take 30 seconds. Repeat five times until the water becomes clear. This  should be done twice a week.
  • Unscrew the brew head screens from each brewing group  and let them soak in a solution of espresso cleaner and  water, according to the instructions on the label. Rinse  well and screw back on very securely.
  • Check dates on water filters and softeners regularly, and  change every six months.
  • Clean the hopper and lids of the grinder with a soft brush  by hand. These can be wiped out weekly with a damp  cloth.
  • Soak the inside of the satellite shuttles with urn cleaner.
  • Wash brew baskets, remove inserts, and clean the interior.