When you think about cleaning espresso machine parts, pieces, and accessories—the ones that keep your shop going—do you have a routine schedule?
As we were sorting through Dilworth’s metaphorical mailbag recently, we stumbled on an important question:
“I hear maintenance is critical to maintaining my coffee equipment and drink quality. What needs to be done, and how should I do it?”
As the owner or manager of a coffee shop that’s always brimming with business, your commercial espresso machine is probably working overtime so you can serve up top-tier drinks with the perfect sweet sensation or heavy body. One of the most important steps? Regular espresso machine maintenance.
To ensure that your espresso-based drinks are consistently captivating to your customers, you need a regular cleaning and maintenance schedule. We’re here to help keep your commercial coffee machine at its brewing best with the need-to-know tips for when and what to clean.
Why Cleaning Espresso Machine Parts Is So Important
Cleaning your shop’s commercial coffee machine may take a few minutes or more each day, but the payoff is substantial. Not only will your most discerning customers savor satisfying sips, but it can even extend the lifespan of your essential equipment.
There are three main reasons why espresso machine maintenance is so important:
- Removing debris like splatters, oils, and resins ensures your espresso machine is sparkling clean. This puts your customers at ease; knowing your shop values cleanliness. A commercial espresso machine and coffee grinder that look shiny and new sets the tone for the rest of your shop.
- If resins and oils from coffee beans and grounds build up on different parts and components of your machine, they can interfere with the flavor of your espresso-based drinks and even lower their overall quality. If these resins are left to build up on your machine’s filter baskets or shower screens within the group heads, it can cause subsequent drinks made with even the best beans to taste bitter. And too much build-up can even obstruct future extractions. In just a matter of days, the quality of your drinks will go noticeably downhill if your equipment isn’t kept clean.
- Even if your shop uses a water softener, you need to descale the internal components of your commercial espresso machine to prevent mineral scale buildup. This kind of scaling can greatly impact the pressure of your machine’s pump and the quality of the drinks created with it, but can also wreak havoc on your espresso machine. Mineral scale and buildup are the top causes of espresso machine breakdowns, which can force you to slow down your shop until parts can be repaired or replaced.