Cleaning & Hygiene for Portafilter Machines - Daily Care
To ensure that a good espresso retains its varied and diverse aroma, the barista's most important tool is cleaning! In training, baristas generally learn that at least two cloths should be placed next to the machine. A clean, damp cloth for the milk lances and a microfiber cloth for the rest of the machine to clean the surfaces. A dry cloth next to the knock box to wipe the 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. If good coffee is used and the craft is mastered, the customer is left with an enjoyable drink that they will be happy to order again. A clean and well-maintained machine is worth money for a low level of work.
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 out 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 all milk residue from the lance. Now quickly wipe the coffee residue from the surfaces and screw the rinsed portafilter back into the brewing group so that it returns to the brewing group's operating temperature. Watch good baristas - it's all part of the "show" and benefits the espresso you're brewing...
sieve and brewing head cleaning at the end of the day
In the evening, the same ritual is repeated as after a brew, only now, instead of making an espresso, we put a blind sieve in the portafilter and use a little cleaning powder, such as Puly Caff, to remove oil and coffee residue from the brewing head. Rinse everything thoroughly and wipe dry. We use a brewing head brush to remove any coffee grounds from the brewing head and use a damp cloth to wipe the sieve and the inside of the brewing head. We only put the portafilter on the shelf if the machine is switched off overnight - 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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The weekly surface care of the espresso machine
At least once a week, however, the barista pays a little more attention to his portafilter machine and gives it a high shine using suitable cleaners. The result not only puts the customer in a good mood...
Milk residues and residues - The correct cleaning of the steam lance
One of the most important tools on the portafilter machine is the steam wand for frothing milk. After each use, we simply wipe the lance with a clean, damp cloth and then use a quick burst of steam to blow out the milk residue. Once a week, we also unscrew the lance head with the nozzles and place them in a light cleaning bath with a little milk foam cleaner. Then rinse the nozzle thoroughly, screw it back in and blow through it with a longer burst of steam. If there is milk residue on the lance itself or on the outside thread, put the lance in a tall container with a light cleaning solution and soak the steam wand in it for a few minutes.
Attention: If you forget the glass with the cleaner, there is a risk that cleaner and milk residue will get into the kettle! When the coffee machine cools down, the volume of water in the kettle decreases and the resulting negative pressure may draw liquid out of the glass in which the steam wand is soaking. Therefore, only place the steam wand in the cleaning solution when the machine is "hot" or has already completely cooled down, and please do not leave it in overnight. If you maintain it regularly, 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 make an "espresso". This is used to backwash the brewing group. By gently moving the portafilter back and forth, the cleaner is distributed even better in the brewing group. Be careful when removing the portafilter, the system is under high pressure, as the blind sieve is not permeable. Wait until the pressure is released via the brewing head vent and then clean the brewing group thoroughly again with the group brush and rinse with clean water - flush the brewing head thoroughly several times. Briefly place the portafilter head and the brewing sieve inserts used in a diluted coffee oil remover emulsion. Make sure 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 service water connection with plenty of warm soapy water and dry them.
Finally, wipe down all surfaces with a fresh, slightly damp microfiber cloth, making sure to wipe thoroughly underneath the cup holder and don't forget the levers and control panels.
Conclusion:
Anyone who sells just one more espresso per day because the quality is right and the customer is impressed has made around €600 extra in sales per year. Based on the machine's lifespan of around 10 years, this is the net purchase price of a high-quality Astoria or Sanremo multiboiler portafilter espresso machine.
It takes some time to clean the machine thoroughly after each use and also in the evening! Reliable function and delicious coffee ensure that customers pay back twice the investment and are happy to drink another coffee. Work that is worth it!
