Daily Espresso Machine Cleaning Procedure
Purpose
The purpose of this SOP is to ensure proper cleaning and maintenance of the espresso machine, guaranteeing optimal coffee quality, machine longevity, and food safety compliance.
Scope
This SOP applies to all baristas responsible for operating and maintaining espresso machines during daily operations. It covers all necessary cleaning procedures to be performed at the end of each business day.
Responsibilities
| Role | Responsibility |
|---|---|
| Barista | Perform the daily cleaning procedure as outlined in this SOP at the end of each shift |
| Shift Supervisor | Ensure the cleaning procedure is completed correctly and verify machine cleanliness |
| Café Manager | Train staff on proper cleaning techniques and maintain inventory of cleaning supplies |
Tools & Materials
- Espresso machine cleaning detergent (café-approved brand)
- Blind filter basket
- Clean microfiber cloths
- Group head brush
- Steam wand cleaning tool
- Small brush for portafilter basket cleaning
- Non-abrasive scouring pad
- Clean towels
- Drip tray cleaner
- Container for soaking portafilter baskets
- Timer or clock
- Heat-resistant gloves
Procedure Steps
1. Preparation
Turn off the espresso machine and allow it to cool for 5-10 minutes. Gather all necessary cleaning supplies. Put on heat-resistant gloves if machine components are still warm.
Risks:
- Burns from hot components if not allowed to cool sufficiently
- Electrical hazards if water contacts electrical components while machine is on
2. Remove and Clean Portafilters
Remove all portafilters from the group heads. Separate the filter baskets from handles. Rinse with hot water to remove coffee residue. Soak baskets in a solution of hot water and espresso machine cleaner for 15-20 minutes.
Risks:
- Chemical exposure if cleaning solution contacts skin
- Surface damage if improper cleaning tools are used
3. Clean Group Heads
Use the group head brush to clean the shower screen and group head gasket. Remove any visible coffee grounds. Install the blind filter into a clean portafilter.
Risks:
- Incomplete cleaning if grounds are not fully removed
- Damage to gaskets if using excessive force
4. Backflush with Detergent
Add 1/2 teaspoon of espresso machine cleaner to the blind filter. Lock the portafilter into the group head. Run the brew cycle for 10 seconds, then stop. Repeat this process 5 times, allowing the pressure to build and release each time.
Risks:
- Improper dilution of cleaning chemicals
- Pressure buildup if blind filter is not properly secured
5. Rinse Backflush
Remove the portafilter and rinse thoroughly. Reinsert the blind filter (now without detergent) and repeat the backflushing process 5-7 times with clean water until no cleaning solution remains.
Risks:
- Chemical residue if not rinsed thoroughly
- Contamination of future coffee if cleaning solution remains
6. Clean Steam Wand
Remove the outer steam wand tip if possible. Soak in cleaning solution for 10-15 minutes. Use the steam wand cleaning tool to clear any milk residue from the wand's hole. Wipe the exterior with a damp cloth.
Risks:
- Burns if steam wand was recently used
- Clogging if milk residue is not completely removed
7. Clean Drip Tray and Exterior
Remove and empty the drip tray. Wash with hot water and mild detergent. Wipe down the exterior of the machine with a damp microfiber cloth. Pay special attention to areas with coffee splatter or milk residue.
Risks:
- Water damage to electrical components if excessive moisture is used
- Growth of bacteria if drip tray is not thoroughly cleaned
8. Reassemble Components
Once all parts are clean and dry, reassemble the portafilters with clean filter baskets. Reattach the steam wand tip. Replace the clean drip tray.
Risks:
- Improper functioning if components are not correctly reassembled
- Cross-contamination if components are not completely dry
9. Final Check
Visually inspect all cleaned areas. Run a brief water purge through each group head and steam wand to verify proper flow. Wipe any water splashes from the machine exterior.
Risks:
- Missed cleaning areas if inspection is not thorough
- Water waste if purging is excessive
Quality Control
| Metric | Method |
|---|---|
| Visual inspection | Check that all parts are free from coffee oils, milk residue, and debris |
| Water flow check | Ensure water flows freely through group heads after cleaning |
| Steam quality | Verify steam wand produces consistent, clean steam with no sputtering |
| Odor check | Ensure no chemical smell remains after rinsing |
| Taste test (next morning) | The first shot pulled the following day should taste clean without chemical or rancid notes |
Safety Considerations
General Guidelines
- Always allow machine to cool before cleaning
- Use only café-approved cleaning chemicals
- Wear heat-resistant gloves when handling recently used components
- Avoid excessive water around electrical components
- Keep cleaning chemicals away from food preparation areas
- Do not submerge electrical parts in water
Emergency Procedures
- For chemical exposure to eyes: Flush with water for 15 minutes and seek medical attention
- For burns: Run affected area under cool water and apply burn treatment as per first aid kit instructions
- For electrical issues: Turn off main power supply immediately and notify manager
- For major leaks: Turn off water supply to machine and notify manager
Constraints
This cleaning procedure should be performed daily at closing. A more comprehensive deep clean should be scheduled weekly according to the weekly cleaning SOP. This procedure does not replace manufacturer-recommended maintenance which should be performed by certified technicians.