How to Maintain Your Commercial Espresso Machine

Running a café or coffee business means relying on your espresso machine every single day. It is the core of your operation, producing shot after shot of delicious espresso that keeps your customers loyal. 

Because it is used so frequently, your machine needs proper care and attention. Without regular maintenance, even the most expensive and high-end espresso machine will start to underperform. Learning how to maintain your commercial espresso machine not only protects your investment but also ensures the quality of every drink you serve.

The number one most important part of maintaining your machine is developing a daily cleaning routine. Coffee oils, milk residue, and mineral build-up from water are the biggest culprits that can affect both taste and performance. A thorough clean at the end of every day should be treated as part of closing down the site. Flushing the group heads with water, scrubbing away coffee grounds with a group head brush, and wiping down steam wands immediately after every use prevents residue from baking on.

Using a designated espresso machine cleaner to backflush the machine helps remove oils that are invisible to the eye but can turn rancid quickly, spoiling the flavour of your coffee. 

Alongside daily care, it is crucial to carry out deeper weekly maintenance. This usually means soaking portafilters and baskets in cleaning solution to remove built-up coffee oils and making sure shower screens and gaskets are inspected for wear. Even simple steps such as checking the water filter are essential, as hard water can quickly lead to limescale deposits that clog the internal components. Staying on top of these tasks keeps the machine running efficiently and avoids those unexpected breakdowns that cause costly downtime.

Steam wands deserve special attention. Because they come into contact with milk, which is prone to spoiling, they can easily harbour bacteria if they are not kept spotless. Purging the wand before and after steaming, wiping it with a clean cloth, and using specialised cleaning powder for a more intensive soak once a week ensures milk build-up doesn’t harden or affect the quality of your drinks. It also prevents the unpleasant sour smell that can occur when milk proteins are left behind.

On a monthly or quarterly basis, depending on the volume of drinks you serve, it is wise to book in professional servicing. A qualified technician can open the machine, inspect the boiler, replace worn seals, and check the pressure and temperature settings. Even the most diligent barista cannot see inside the machine, and professional servicing ensures that small issues are caught before they escalate. Keeping records of when your machine was last serviced helps build a reliable schedule and gives you peace of mind that your equipment is safe and compliant.

Ultimately, maintaining your commercial espresso machine is about consistency and respect for the equipment. When you invest in regular cleaning and servicing, you are protecting the heart of your business. A well-maintained machine produces better-tasting coffee, lasts longer, and saves you from the stress and expense of emergency repairs. For your team, it sets a standard of care and professionalism that translates directly into the customer experience. 

A café or site's reputation often rests on the quality of its coffee, and that quality depends on the performance of the espresso machine. By making maintenance a non-negotiable part of your routine, you ensure that every cup served reflects the very best your business has to offer.