Process to Clean Coffee Machine

Once you have installed your commercial coffee machine, you are well on your way to pumping out some great brews – especially if you have treated your customers to the best beans from Segafredo Zanetti grown plant to cup in our dedicated plantations worldwide.

Proper care of your coffee machine will ensure that your customers receive the best service possible. Learning how to carry out this specialist process will keep hygiene levels high and enable you to get the most from your beans for every single cup.

There are few things more disappointing than walking away from the counter with a substandard coffee in your hand; New Zealand coffee drinkers are among the most discerning in the world, so to protect your brand and your reputation and to build and maintain a regular customer base, you must keep quality front of mind.

Tips For Cleaning Coffee Machines

While each coffee machine will have specific needs, most commercial machines have the same process, which should be followed to ensure that each cup you produce hits the quality mark. Read on as we run you through the general process for cleaning coffee machines at your cafe or restaurant.

 

Daily Processes For Cleaning Coffee Machine

If you are making hundreds of coffees every day, you will need to clean your machine multiple times throughout the workday. You should have a dedicated portafilter brush that you can use to clean the group head frequently as you rinse it between pulling shots. You will also need a blind basket insert so that you can backflush your machine. Across the course of a busy day, you should backflush your machine every 50 or so coffees, maybe more if your beans are particularly oily.

Backflushing During Service

Backflushing is essential to the coffee’s flavour and machine hygiene. It is designed for units with three-way solenoid valves.

1.  Take your blind insert and pop it into your portafilter basket space.
2.  During heavy service, you can flush using water and run the machine as if pulling a shot with the blind in place. Run the water three times for around ten seconds, letting the machine flush without building pressure.
3.  Remove the group and run the water, using your brush to clean out any grinds that have been flushed out. 
4. Run a shot and discard to ensure all the grime has been flushed out. Now you are good to go again.

Cleaning Coffee Machine at EOD

At the end of the day, you need to thoroughly clean your machine with an espresso machine cleaner.

1. Follow the same process above, but add a tablet or a scoop of cleaner designed specifically for commercial machines with three-way solenoid valves.
2. Carefully flush the machine with the cleaner, then loosen the portafilter handle a little and carefully wriggle it back and forth while running the water – this will help the solution to really get up inside the group head and flush out the grinds
3.  Repeat the process with just water, then remove the handle and use your brush to reach the nooks and crannies of the head. Leave the clean portafilter handle in place overnight and run 1-2 shots through in the morning to discard, ensuring all chemicals have been flushed from the machine.

 

Cleaning the Steam Wand

Cleaning the steam wand is very important as milk harbours bacteria if it is left to build up inside or on the exterior of your steam wand. Cleaning the wand will also ensure that any blockages are removed so your steam comes through at a good pressure. A dirty wand will make it more difficult to achieve that velvety consistency we all know and love.

1. To clean the wand, add 50ml of the Cafetto MFC Blue to one litre of water in a tall container. Then, insert the wand into the container and switch it on. Let it run for about 10 seconds, then leave it to soak for 5 minutes. Discard the chemical, then repeat with hot water.
2. Remove the wand from the water and remove the tip of the wand and pop it into a cup half full of boiling water; soak it for 5 minutes.
3. Once you have softened all the residue, take your steam tip cleaning wand from your brush set to push through any remaining grime, then pop it back in the cup with hot water and about 5ml of Cafetto MFC Blue to soak again, then rinse it well.
4. Use your brushes to remove any remaining residue, and use a hot cloth to wipe down the wand. Once you are done, run some steam through the wand in a milk jug of water to clear any remaining chemicals, then purge it and wipe it down again.

Cleaning the Casing

If you take care of your unit with the coffee machine cleaning techniques here, you will be sure to protect it from premature wear and tear. Don’t forget to clean the casing as well. Keep it looking its best with a chamois cloth. If you are storing cups or anything else on top of the machine, make sure you clear them off, lift the grills, and clean underneath them a couple of times a week as well. 

 

Get in Touch

For more pro tips or to order specialised cleaning equipment, beans or parts, get in touch with the experts at Segafredo Zanetti. 

 

Customers in Wellington, Auckland, and Christchurch can access our technician call-out service, and we are happy to train you and your team on proper care when you purchase a machine for your cafe or restaurant.