In any professional setting, cleaning an espresso machine is more than just routine maintenance – it’s essential for preserving beverage quality, machine longevity, and operational reliability. Whether you manage a bustling café, a hotel breakfast service, or a self-service corner, knowing how to clean your espresso machine properly makes a significant difference in the final cup and in reducing costly downtime.
This guide provides step-by-step espresso machine cleaning instructions, tailored for commercial environments, and includes best practices for daily care, and the use of correct cleaning tools.
Why Regular Cleaning Matters
Over time, coffee oils, fine grounds, milk residue, and limescale accumulate inside even the best espresso machines. Left unaddressed, these buildups affect:
- Flavor: oils and residues alter the aroma and taste of espresso, dulling its character.
- Performance: blockages in group heads, valves, or milk systems can impact pressure, temperature, and flow rate.
- Hygiene: especially in milk systems, poor cleaning can lead to bacterial growth and health risks.
- Lifespan: regular cleaning prevents corrosion and scaling, reducing the need for early component replacement.
Routine cleaning isn’t just about aesthetics – it’s about protecting your equipment and consistently serving top-quality coffee.
Daily, Weekly, and Monthly Cleaning Tasks
To maintain high performance and hygiene, cleaning must be structured across daily, weekly, and monthly intervals.
Daily Cleaning Tasks
These are non-negotiable for any commercial setup.
- Group Heads: backflush with a blind filter and espresso machine cleaner to remove oils. Scrub the shower screens with a group brush.
- Portafilters and Baskets: soak in hot water and cleaner, then rinse thoroughly.
- Steam Wands: wipe after each use. Purge before and after frothing. Remove and soak the tip at the end of the day.
- Drip Tray: empty, rinse, and clean to avoid buildup or mold.
- Final Rinse: run a water-only cycle through the group to prepare the machine for the next day.
- Exterior Wipe-Down: clean surfaces, handles, and buttons using food-safe cleaning products.
Weekly to Monthly Maintenance Tasks
- Grinder Maintenance: empty the hopper, brush the burrs, and wipe all surfaces. Avoid letting oils go rancid.
- Inspect Gaskets and Seals: look for cracks or wear around portafilters and group heads. Replace if needed.
- Clean the Shower Screens and Spray Head: remove, soak in cleaning solution, and scrub to ensure even water dispersion.
Milk system maintenance for super automatic machines
Super automatic coffee machines follow a dedicated milk cleaning process, usually managed through integrated automatic cleaning programs. These cycles flush and clean the milk circuit internally, ensuring hygiene and consistency while reducing manual intervention. Removable milk containers and external components should still be cleaned separately according to the manufacturer’s instructions.
Cleaning Super Automatic Coffee Machines
Super automatic coffee machines are equipped with integrated cleaning and rinsing programs designed to simplify daily maintenance and ensure hygiene consistency.
- Automatic rinsing programs: regular rinsing cycles flush internal circuits to maintain cleanliness between service periods.
- Automatic cleaning programs: dedicated cleaning cycles manage internal components, including brewing and milk systems when installed, reducing the need for manual intervention.
Cleaning Tools and Solutions to Use
Using the right espresso machine cleaning tools ensures effective maintenance without damaging components.
Recommended Cleaning Equipment:
- Blind Filter Basket: for backflushing group heads
- Group Head Brush: nylon-bristled, ergonomic design
- Steam Wand Brush or Pin: for clearing milk clogs
- Food-Safe Detergents: espresso machine cleaner and milk system cleaner (non-abrasive)
- Microfiber Cloths: for wiping external parts without scratching
Avoid:
- Scouring pads
- Generic all-purpose cleaners
- Vinegar, citric acid or lemon juice
Final Tip: Schedule Professional Maintenance
Even with diligent cleaning, schedule a professional inspection. We recommend a maintenance inspection every 3 months for the TANGO XP machine. Technicians can:
- Recalibrate temperature/pressure settings.
- Replace worn parts.
- Perform a deep internal clean not accessible through routine maintenance.
A Clean Machine Delivers Better Coffee
Taking care of your espresso machine isn’t just good practice – it’s part of your product. With consistent cleaning, and use of the right tools, your equipment stays in optimal condition and your coffee maintains its excellence.
For businesses relying on commercial espresso machines, this kind of care isn’t optional – it’s part of your competitive edge. UNIC machines are engineered for durability, but like all precision tools, they perform best when maintained with expertise and consistency.