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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

Due to constant operation, espresso machines endure extreme temperatures, high pressure, and mineral deposits—making routine maintenance indispensable

Daily upkeep begins with a thorough cleaning routine

Always clean the group heads, portafilters, and steam wands after service using a soft, damp microfiber cloth to clear away stubborn coffee and milk films

Never skip backflushing—use a blind filter and a professional espresso machine detergent to clear internal residue

By backflushing, you eliminate residual grounds and oils that can clog mechanisms and taint subsequent brews

Run the backflush sequence in 10- to 15-second bursts, completing three to five full repetitions

Finish every backflush with a pure water rinse to eliminate all traces of detergent

Each week, perform an intensive steam wand cleaning

After each use during the day, purge the steam wand briefly to release condensation and milk residue

Dissolve hardened milk proteins by soaking the wand tip overnight or for several hours in a dedicated milk residue cleaner

If your model allows, take apart the steam wand and scrub its inner components with a brush

Check and clean the water filtration system—whether in the tank or the supply line

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

Monthly descaling is crucial to prevent mineral deposits from impairing performance

Even with a water softener, scale can accumulate over time, reducing heating efficiency and potentially damaging internal components

Always use a professional-grade descaler labeled safe for espresso equipment and adhere strictly to directions

Run the descaling solution through the brew group and steam wand, let it dwell as instructed, and rinse with water at least three to five times

Do not substitute commercial descalers with vinegar or kitchen cleaners; they corrode seals and contaminate the machine’s taste profile

In addition to cleaning, inspect the machine regularly for signs of wear

Check the group head gaskets for cracks or hardening, as these can cause leaks or poor pressure retention

Replace gaskets every three to six months depending on usage

Monitor the pressurestat and boiler for temperature fluctuations or inconsistent brewing pressure

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

Ensure all electrical cords and connections are intact and free from damage

Equally important is consistent staff education on machine care

Each team member needs to know routine cleaning tasks and how to identify unusual machine behavior

Promptly alert staff to report odd sounds, sluggish extraction, or weak steam as soon as they occur

Implement a schedule that rotates cleaning tasks so no one is overburdened and standards remain high

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

A qualified technician will fine-tune pressure settings, examine the pump, solenoids, پارتاک استور and heating elements, and carry out preventative tasks to prolong machine life

By committing to a strict daily, weekly, and monthly maintenance routine, and by fostering a culture of responsibility among staff, a busy café can keep its espresso machine running smoothly, deliver exceptional coffee consistently, and avoid unexpected downtime that can disrupt service and revenue