Coffee residue builds quickly
Grounds, oils and milk residue affect taste and hygiene. Daily cleaning focuses on exposed parts; deeper procedures depend on the machine design.
Daily routine
- Knock out the puck and rinse the basket.
- Wipe the group area and purge only as directed.
- Wipe and purge the steam wand immediately after use.
- Empty and rinse the drip tray.
- Wash milk pitchers and removable food-contact parts.
Periodic cleaning
Some machines support detergent backflushing with a blind basket; others do not. Superautomatic brew groups may be removable or may require cleaning tablets. Capsule machines have their own procedures.
| Task | Follow |
|---|---|
| Backflush | Machine manual and approved detergent |
| Brew-group cleaning | Manufacturer interval |
| Grinder cleaning | Grinder manual; unplug before access |
| Reservoir cleaning | Food-safe washing and thorough rinsing |
Cleaning and descaling are different. Detergent removes coffee oils; descaler addresses mineral deposits.
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