In specialty coffee shops, the espresso machine is the heart of the process. The buildup of coffee oils, milk residue, and limescale (mineral deposits) directly affects the coffee's flavor, reduces extraction efficiency, and can cause blockages or premature machine failure. Regular cleaning maintains consistent temperature, crema quality, and machine longevity, while also ensuring compliance with Saudi Food and Drug Authority (SFDA) standards.
Cleaning should be based on the Clean → Rinse → Sanitize principle, using specialized grease removers and limescale solutions for mineral deposits. This article provides a detailed daily, weekly, monthly, and periodic cleaning schedule , along with practical steps and tips for cafes.
The importance of regular cleaning of the espresso machine
- Preserving the flavor : Prevents bitterness resulting from old oils.
- Consistent performance : Maintains ideal pressure and temperature.
- Hygiene and safety : Reduces the growth of bacteria and milk residue.
- Cost savings : It extends the lifespan of parts such as washing machines (Gaskets) and screens (Shower Screens).
- Compliance : Helps avoid fines during SFDA inspections.
Daily Cleaning Schedule – 10-15 minutes
This schedule is essential and must be implemented after every milk drink and at the end of each shift.
- After each use :
- Steam wand : Blow steam for 5-10 seconds before and after each use to remove milk residue, then wipe immediately with a clean, damp cloth. At the end of the day, remove the tip and soak it in a cleaning solution.
- Group Head : Rinse with hot water (Purge) before and after each shot.
- Portafilter & Baskets : Remove the Puck, rinse under hot water, and clean the basket with a brush.
- End of Day :
- Backflush with water only : Place a blind filter (Blind Basket), run the cycle for 10 seconds then stop for 10 seconds, repeat 5-10 times.
- Wipe the outside, the drip tray, and the knock box.
- Clean the shower screen with a special brush set.
- Other than rags and towels.
Tip : Do not use regular soap or bleach on metal parts.
Weekly Cleaning Schedule
- Place half a teaspoon (about 3 grams) of Cafiza into the blind filter.
- Run the cycle for 10 seconds – pause for 10 seconds, repeat 5 times.
- Rinse thoroughly with Backflush using clean water 5-6 times until any detergent odor is gone.
- Soak the portafilter, baskets, and screens in a hot Cafiza solution for 20-30 minutes or overnight.
- Clean the group head washer (Group Gasket) and lubricate it with a little food-grade oil.
- Wipe all external surfaces with a non-abrasive microfiber cloth.
Monthly Deep Cleaning Schedule
- Descaling : Use a specialized descaling solution according to the manufacturer's instructions (such as Urnex Dezcal). Repeat every 1-3 months depending on the water hardness in your area (in Saudi Arabia, usually every 1-2 months).
- Disassemble and deep clean: Remove screens, washers, and soak them in a cleaning solution.
- Clean the water tank and water lines.
- Inspect and clean the associated mill, if any.
- Preventive maintenance: checking for leaks, tightening connections, and replacing any damaged parts.
The periodic table (every 3-6 months or annually)
- Professional maintenance by a certified technician: complete internal cleaning, replacement of washers and valves, pressure and temperature check.
- Clean the steam boiler tank if possible.
- Check and replace water filters.
Important tips for implementation in cafes
- Train all baristas on the procedures and document them in a daily log (for inspection).
- Use only food-grade materials (such as Cafiza, Cafetto).
- Monitor water quality: Use filters to reduce limescale.
- Avoid common mistakes: not rinsing thoroughly after using detergent (affects flavor), or ignoring the steam tube (milk protein buildup).
- In hot regions such as Saudi Arabia, increase the frequency of daily cleaning due to the rapid drying of milk residue.
Frequently Asked Questions (FAQ)
How often should a backflush be done with a cleaner?
Weekly in busy cafes, or once every two weeks depending on the volume of use.
Can vinegar be used to remove limescale?
It is preferable to use specialized solutions to avoid damaging the rubber parts or leaving odors.
What are the SFDA requirements regarding machine cleaning?
All food contact surfaces must be cleaned and disinfected regularly, with processes documented, and safe and effective materials used.
How do I know if the cleaning was successful?
The coffee has a clean flavor, the crema is stable, and the water coming out of the Group Head is clear with no sediment.
Does the machine need professional cleaning?
Yes, at least every 3-6 months for a deep internal cleaning.
Coffee Luxury: Your first destination for specialty coffee lovers
Coffee Luxury is the premier destination for specialty coffee lovers and those looking to supply their cafes in Saudi Arabia. We provide the finest specialty coffee beans, professional espresso machines, barista equipment, and specialized cleaning supplies such as Cafiza and descaling solutions, in addition to consultations and training to keep your equipment performing at its best.