How To Keep Your Espresso Equipment In Tip Top Condition

Martyn Herriott - Thursday, October 26, 2017

Over time, coffee oils accumulate inside the group head of the espresso machines – forming a rancid residue which, if allowed to develop, will eventually clog the filters and tubes and cause it to malfunction.

Well before signs of neglect are noticeable, the stale residue lining the inside of the machine will begin to affect the taste of the fresh coffee.

Preventing loss of customers, standards and reputation can be remedied by a simple cleaning process at the end of each business day.

Daily cleaning 

Backflush group heads

  • Choose a filter holder, remove the filter with a teaspoon and insert the blank filter into the handle.
  • Using the continuous pour button let hot water circulate in the brewing head for 8-10 seconds. Push the continuous pour again to stop the pump. Repeat this process up to 5 times. Remove the handle and check if the water is running clear - if not, repeat the process.
  • Take the espresso machine handles to a sink, remove the brewing filters and clean with a non-abrasive pad and warm water - no liquid soap. Soak the handles overnight in warm water.
  • If the build-up is still there, clean more regularly.

Clean steam wands

Using a small jug, fill 1/2 full of very hot water, add a measure of milk system cleaner, submerge the tip of the steam wand into the hot water and turn on the steam to achieve a slow rolling motion.

  • Let this slowly bubble away way for a few seconds. Stop the steam valve, remove the jug and clean away any milk residue with a lint-free cloth.
  • Repeat with fresh water only to ensure the cleaner is rinsed away fully.

Weekly cleaning

  • At least once a week, backflush with a proprietary group cleaning powder.
  • Using the same process as the daily cleaning method, add the cleaning liquor/powder into the blank instead of just using water.
  • Then repeat with water only to remove all remaining grounds and cleaner solution.
  • Also place the filter baskets and handles in a warm solution of water and group cleaner liquid/powder and soak overnight, taking care not to immerse the handle in the solution.
  • Remove the two-part metal drip tray, milk foaming jugs and other barista accessories and wash them.
  • Be aware of blocked drains. Pour two or three small milk foaming jugs of very hot water down the round, black drain box. This ensures any loose grounds will be forced down the mains and flushed away
  • Wipe down all stainless-steel surfaces on the espresso machine. Pay attention to the areas around the brewing heads and the steam wands.

Doing the above will transform your equipment from grimy to glistening!

Thank you to Peter Atmore, Head of Global Sales & Marketing of Francino who are Britain's only UK manufacturer of Espresso equipment. You can see their range at If you want more information on Fracino equipment please use our Contact page.

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