This is a question that has hit our inbox quite a few times. At Espressor, we understand that various factors contribute to crafting the perfect espresso, both in-store and at home. It is essential to understand the role of cleaning your machine and how it contributes to producing exceptional quality coffee.

Cleaning a coffee machine is just as important as buying high quality beans. If your coffee maker is not cleaned regularly, you will not only end up with bad tasting coffee, but you will also shorten the lifespan of your machine.

You will only need a few items for cleaning:

Espresso machine cleaner

Blind filter for group backflushing

Cloth

Group Head Brush

Steam wand brush

To get started:

1. Insert the blind filter into the portafilter, then add a teaspoon of espresso machine cleaner onto the blind filter.

2. Lock the portafilter into the coffee machine and start the rinse cycle. Most espresso machine cleaners recommend four start/stop intervals of 15 seconds each. However, check the instructions on your specific cleaner as this may vary.

3. After rinsing the cleaner from the group, remove the portafilter and let the water run for 10 seconds. Rinse the blind filter to remove any undissolved cleaner.

4. Lock the portafilter back into the machine and repeat the process without cleaner. It is recommended to rinse for the same number of cycles as the cleaning phase.

After removing all excess detergent from the blind filter, the next step is to brush the group head and seal.

We recommend the Cafetto Group Head Brush, as it features water deflector fins to prevent water from splashing onto your hands, along with durable, heat resistant bristles that can also be replaced.

1. Now it is time to let water run from the group and start scrubbing the shower screen and around the gasket with the Group Head Brush. This is the best moment to use the Group Head Brush, as hot running water helps remove residue, rancid coffee oils, off flavors, and odors. The benefit of using the Group Head Brush is clear at this stage, as your hands stay cool and dry.

2. Use a microfiber cloth to wipe down the group head and polish it.

3. Remove the steam wand tip and use a steam wand brush to clean inside the wand. Steam pressure can be compromised if blocked by dried milk buildup or other deposits such as scale or hard water residues.

Wipe down the exterior of the espresso machine to remove surface grime and reassemble.

Keep in mind that it is always a good idea to pull and discard three shots of coffee on each group head the following morning to season them.

You can also follow these daily best practices:

Flush water through the group head after each use to clear out old grounds left on the screen from the previous shot (simply run water for 3 seconds).

Wipe the portafilters dry with a clean towel before each shot.

Use the blind filter to backflush the group head periodically throughout the day.

Use the Group Head Brush anytime during the day to keep your group head clean and your coffee tasting great.

Purge steam wands before and after texturing milk.

Use a microfiber cloth to wipe down the steam wand immediately after every use.