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To guarantee reliable performance and superior coffee output, daily care of a commercial espresso machine in a bustling café is non-negotiable

With high usage throughout the day, these machines are subjected to intense heat, pressure, and mineral buildup, making regular care not just beneficial but necessary

The first step in proper maintenance is daily cleaning

At the end of every service, use a damp, lint-free cloth to clean the group heads, portafilters, and steam wands, eliminating built-up coffee oils and dairy residue

Backflushing with a blind basket and commercial-grade espresso cleaner is a vital step in preventing clogs

This process helps dislodge coffee grounds and oils trapped in the brew group, preventing clogs and flavor contamination

Backflushing should be done for 10 to 15 seconds at a time, repeating the cycle three to five times

Always follow up with a water-only flush to rinse away any cleaning residue

Each week, perform an intensive steam wand cleaning

Immediately after steaming milk, release a short burst of steam to flush out leftover condensation and dairy buildup

At the end of the week, soak the steam wand tip in warm water with a milk residue cleaner to dissolve hardened milk proteins

When feasible, remove the steam wand assembly and clean all internal passages with a specialized cleaning brush

Also, inspect and clean the water filters located in the machine’s reservoir or plumbing line

These components block impurities and chlorine, and must be cleaned or swapped out weekly or biweekly based on local water conditions

Once a month, descale the machine to combat scale accumulation caused by hard water

Water softeners help, but mineral deposits still form gradually, lowering thermal efficiency and threatening internal parts

Use a commercial descaling solution approved for espresso machines and follow the manufacturer’s instructions carefully

This typically involves running the solution through the brew and steam circuits, allowing it to sit for the recommended time, then flushing with clean water multiple times to remove all traces of the descaler

Never use vinegar or household cleaners, as they can damage seals and leave behind unpleasant odors

Regular visual and functional inspections are critical to catching early signs of failure

Examine the group head seals for brittleness, splits, or loss of elasticity—they’re key to pressure integrity

Gaskets should be replaced every quarter or twice a year, depending on daily volume

Track the boiler’s performance and pressurestat readings for deviations from normal operating ranges

And keep a log of shot times and water temperature to detect gradual changes that may signal underlying issues

Inspect all wiring, plugs, partakstore and terminals for fraying, exposed copper, or loose fittings

Training your team in proper machine handling is as critical as the cleaning schedule

All baristas must be trained in daily cleaning steps and recognize signs of malfunction

Encourage team members to report any unusual noises, slow brewing, or inconsistent steam output immediately

Rotate cleaning responsibilities among staff to guarantee fairness and reliability

Book a professional maintenance check-up every 12 months without fail

Hire a certified professional to calibrate, inspect critical components, and conduct preventive servicing to maximize longevity and reliability

When daily, weekly, and monthly upkeep is prioritized—and staff are trained and engaged—a café can maintain uninterrupted service, consistent flavor, and continuous revenue flow