Cleaning & hygiene for portafilter machines - Daily care
To ensure a good espresso retains its rich and varied aroma, the barista's most important tool is cleaning! During training, baristas learn that at least two cloths should be placed next to the machine: a clean, damp cloth for the milk spouts and a microfiber cloth for cleaning the rest of the machine's surfaces. A dry cloth should also be placed next to the knock-off box to wipe away coffee grounds residue from the portafilter.
Isn't it enough to clean the machine at the end of the day?
Anyone who slips into the role of a customer will quickly realize what they don't want: to pay (too) much money for a mediocre or even bad product.
A clean machine is the calling card of every café and barista. When good coffee is used and the craft is mastered, customers are left with an enjoyable drink that they'll be happy to order again. A clean and well-maintained machine is worth its weight in gold for a low level of labor.
Care after each use
Before and after each brewing, flush the brewing group without the portafilter to remove all old coffee ground residue from the sieve. Use the flush water to rinse the tapped sieves in the portafilter and then wipe them dry to avoid diluting the next espresso.
After frothing the milk, immediately wipe the steam wand and use a short burst of steam to remove any milk residue from the lance. Now quickly wipe away any coffee residue from the surfaces and screw the rinsed portafilters back into the brewing group so they return to the brewing group's operating temperature. Watch good baristas—it's all part of the show and benefits the drawn espresso...
Cleaning the sieve and brewing head at the end of the day
In the evening, the same ritual is repeated as after a brew, only this time, instead of making an espresso, we insert a blind sieve into the portafilter and use a little cleaning powder, such as Puly Caff, to clean the brewing head of any oils and coffee residue. Rinse everything thoroughly and wipe dry. We use a brewing head brush to remove any remaining coffee grounds from the brewing head, and we use a damp cloth to wipe the sieve and the inside of the brewing head. Only if the machine is switched off overnight do we place the portafilter on the shelf. If the machine is left on overnight (standby), we put the clean portafilter back in. The machine is then ready for use more quickly in the morning.
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Weekly surface care of the espresso machine
At least once a week, however, the barista pays a little more attention to his portafilter machine, polishing it to a shine with suitable cleaners. The result not only puts the customer in a good mood...
Milk residues and residues - How to clean the steam wand properly
One of the most important tools on a portafilter machine is the steam wand for frothing milk. After each use, we simply wipe the wand with a clean, damp cloth and then briefly blow out any milk residue with a burst of steam. Once a week, we also unscrew the wand head and nozzles and place them in a light cleaning solution with a little milk foam cleaner. Then rinse the nozzle thoroughly, screw it back on, and blow through it with a longer burst of steam. If milk residue sticks to the wand itself or the external thread, place the wand in a tall container with a light cleaning solution and soak the steam wand in it for a few minutes.
Caution: If you forget the glass of cleaner, there's a risk that cleaner and milk residue will get into the kettle! As the coffee machine cools down, the water volume in the kettle decreases, and the resulting vacuum may draw liquid out of the glass in which the steam wand is soaking. Therefore, only soak the steam wand in the cleaning solution when the machine is "hot" or has already completely cooled down, and please do not leave it overnight. With regular maintenance, a short soak is completely sufficient.
Backflushing - The brewing group & portafilter
Insert the impermeable blind sieve into the portafilter and fill it with a maximum of one teaspoon of coffee oil remover. Insert the portafilter and draw an espresso. This serves to backflush the brewing group. Gently moving the portafilter back and forth distributes the cleaner even more effectively throughout the brewing group. Be careful when removing the portafilter; the system is under high pressure because the blind sieve is impermeable. Wait until the pressure dissipates via the brewing head vent, then thoroughly clean the brewing group again with the group brush and rinse with clean water. Flush the brewing head thoroughly several times. Briefly soak the portafilter head and the used brewing filter inserts in a diluted coffee oil remover emulsion. When doing this, ensure that the plastic handle of the portafilter does not come into contact with the aggressive cleaner. Then rinse all parts thoroughly under running water and wipe them dry. Thoroughly clean the cup holder, drip tray and domestic water connection with plenty of warm soapy water and dry.
Finally, wipe all surfaces with a fresh, slightly damp microfiber cloth, making sure to thoroughly wipe under the cup holder and don't forget the levers and control panels.
Conclusion:
If you sell just one more espresso per day because the quality is right and the customer is impressed, you've generated approximately €600 in additional revenue per year. Based on the machine's service life of approximately 10 years, this is the net purchase price of a high-quality Astoria or Sanremo multi-boiler portafilter espresso machine.
It takes some time to thoroughly clean the machine after every use, and also in the evening! Reliable operation and delicious coffee ensure that customers double the investment and are happy to drink another coffee. It's worth the effort!