Daily: backflush the groups, rinse portafilters and baskets and wipe the steam wand straight after every use.
Weekly: deep-clean baskets and portafilters with a dedicated cleaner and check the group gaskets. Use only products made for coffee machines.
Daily: step by step
- Backflush the groups after closing.
- Rinse portafilters and baskets.
- Wipe the steam wand straight after every use.
Weekly: step by step
- Deep-clean baskets and portafilters with a dedicated cleaner.
- Check the group gaskets.
- Check for leaks and scale.
Why cleaning matters
Coffee oils build up in the groups, baskets and portafilters and turn rancid, giving a bitter taste. Regular cleaning also protects the parts. Use only products made for coffee machines, for example from our machine cleaning products.
Common problems caused by dirt
- Bitter or rancid taste: built-up oils in the groups and baskets.
- Slow flow: blocked baskets.
- Steam wand not frothing: blocked holes or milk residue.
What to avoid
- Kitchen detergents and household cleaners: they leave residue and taste.
- Soaking parts that are not made for soaking: follow the manufacturer instructions.
- Skipping the rinse after the cleaner: residue ends up in the coffee.
Keep a cleaning log
Note the date of every deep clean so the routine does not slip, especially in venues with several staff. See our printable PDF checklists.
When cleaning is not enough
Internal scale, worn gaskets or leaks need service and replacement parts. See also descaling and backflush.