One of the most crucial yet overlooked factors in extracting great espresso is the role of clean equipment. Using well-maintained machines only helps better express the complex, delicate flavours of coffee that could easily be overpowered by oil build-ups or stale grounds.
For baristas and coffee shop owners, this means developing daily and weekly cleaning schedules that keep equipment in excellent working order. Moreover, carrying out regular cleaning practices minimises the growth of harmful bacteria and mould, keeping customers and staff safe.
Although some less experienced baristas may perceive rigorous cleaning schedules as overly meticulous, their role is indispensable. Proper cleaning and maintenance is an investment in equipment – often expensive and central to keeping operations going – and, therefore, a coffee business itself.
But thorough cleaning practices alone aren’t sufficient. Cafés also need to supply their baristas with specialist cleaning products that increase the longevity and performance of their machines.
To learn more, I spoke to Jason Bond, the International Business Manager at Cafetto.
You may also like our article on why serving excellent espresso means using clean equipment.
Unclean coffee equipment is an expensive mistake
Throughout the course of the day, as baristas use equipment, the build-up of coffee oils and residue is inevitable. Scale from the minerals in the water starts to form on the heating elements in espresso machines, reducing their efficiency and potentially slowing down the speed of service if baristas don’t consistently adhere to cleaning schedules.
With the constant use of hot water and steam, espresso machines also provide an ideal environment for microbial growth, impacting not just coffee quality but also food safety. Recent research found that coffee machines can be breeding grounds for harmful bacteria. This can quickly escalate to endangering consumers’ health if baristas fail to clean them properly.
Considering how much of a critical investment equipment is for coffee shops, neglecting to carry out regular cleaning practices can quickly become an expensive mistake.
An unclean grinder is one of the primary reasons for a multitude of problems during the extraction process. Cross-contamination from stale grounds and oils can overpower coffee’s nuanced flavours and accelerate the wear-and-tear of the burrs, inhibit performance, and increase the risk of motor burnout.
Coffee shops have a reputation to uphold
Beyond the impact on machine and grinder longevity, unclean coffee equipment also shows baristas in a bad light. Customers will be able to taste the influence of old residue and oils in the cup, delivering a subpar coffee experience. Once served low-quality drinks, customers are unlikely to return – damaging a café’s reputation and consumer retention in the long term.
“Think about what happens after you leave a café or restaurant; your mind instinctively ranks the experience based on two key factors: the quality of the final product and the level of service,” says Jason Bond, the International Business Manager at Cafetto, a specialist coffee equipment cleaning product brand.
“If you’re serving underwhelming coffee due to a lack of machine upkeep, you’re risking more than just a poor review – you’re edging closer to eroding customer trust,” he adds. “Over time, even loyal patrons will start to notice when quality dips and that’s when they begin to look elsewhere.
“A well-maintained machine ensures that every cup is as good as the last, reinforcing the trust and satisfaction that keep customers coming back.”
Why investing in equipment cleaning matters
Cleaning sounds relatively simple, but the impact it has on coffee quality and equipment longevity is enormous.
“Recently, we teamed up with the Hemro Group, global leaders in coffee grinder technology, to conduct a case study exploring the impact of consistency in cleaning practices,” Jason tells me.
“The results clearly showed that grinding at lower temperatures and with more consistent dosing enhances the release of delicate aromas, which comes as a result of cleaning your grinder,” he adds. “The coffee also had a cleaner flavour profile due to a lack of residue and cross-contamination from stale grounds.
“There was also a reduced cost in repairs and maintenance, as the equipment lasts longer, especially the burrs.”
Undoubtedly, there is a direct correlation between consistent cleaning and optimal grinder performance. Regular machine and equipment cleaning is not just a good habit, but it’s also essential for running a successful café. Skipping cleaning schedules, even for one day, can have far-reaching consequences.
“What starts as a harmless ‘I skipped cleaning my machine one time’ can trigger a chain reaction with lasting repercussions,” Jason adds. “Considering the nature of cafés, staff experience may vary from junior baristas to seasoned professionals.
“So, what are the main takeaway points from all this? Equipment longevity means reduced downtime and better product quality and consistency.”
The need for specialist cleaning solutions
Specialty coffee shops spend extensive time curating exceptional offerings, training baristas to high standards, and developing an efficient workflow to streamline service. They also invest in high-performing, premium espresso machines and grinders that assist staff in their job roles, extracting coffee so that its best qualities shine through in every drink.
To keep equipment in good working order, most cafés design thorough daily and weekly cleaning schedules and carry out preventative maintenance on their machines. However, without specialist cleaning solutions designed to remove oil and residue build-up, these efforts can be in vain.
“Products like Cafetto complement the espresso machine’s unique complexities and work in unison with its distinct features to ensure equipment performs at its best,” Jason tells me. “A great example of this is our tablets, which vary in dose, thickness, and hardness. Instead of a one-size-fits-all approach, they’re specially formulated to dissolve within the machine’s specific cleaning cycle.”
Commercial coffee equipment, including integrated technology and software features, has become more advanced and complex than ever. Without investing in premium cleaning solutions, these highly sensitive components can quickly lose their functioning, inhibiting extraction and speed of service.
Food safety is another concern
Specialist cleaning products also need to be food-safe and safe for staff to handle. The solutions must eliminate harmful bacteria and microbes while also minimising the risk of injury when used.
“Looking at health and safety standards specifically, a great indicator of a business’ commitment is by referring to its global certifications,” Jason says. “These mean the business’ practices are being held accountable by an external party on a regular basis.
“Cafetto is certified with a range of global certifications from quality assurance to food safety to environmental management systems, including Australian Certified Organic. These not only ensure that we meet high international standards but also give cafés and customers peace of mind that they’re partnering with a brand that takes its responsibilities seriously.”
Cleaning means investing in the future of a coffee business
Like all operations in a café, cleaning schedules need to be carefully planned and executed. According to a recent Perfect Daily Grind poll, over 65% of coffee professionals believe cafés should deep clean their espresso machines and grinders once a day, with 18% stating this practice should be carried out more than once per day.
No matter their approach, café must clean espresso machines at the end of each day to maximise their performance and longevity. With premium products, the process can be straightforward and efficient.
“The importance of picking the right cleaning products also can’t be emphasised enough. An ordinary product can’t deliver extraordinary results,” Jason tells me. “Cafetto’s solutions not only specialise in breaking down oils, residues, and build-ups in the equipment, but they also maintain the machine’s integrity, helping bring out optimal performance.
“All our products come with instructions on the labels, taking the guesswork out of proper usage,” he adds.
This is essential, as staff members must be trained to carry out all steps of cleaning schedules to achieve optimal results.
“Taking a hands-on approach helps baristas internalise the process and builds muscle memory so that they can carry out it efficiently and correctly on their own,” Jason adds.
Developing a schedule
Coffee shops need to create daily and weekly schedules that work best for their needs, setting high standards for cleanliness and beverage quality.
“Ensuring each barista is practising the correct machine cleaning and hygiene procedures goes hand in hand with creating consistency,” Jason says. “Regularly scheduled maintenance also guarantees that all machines stay in peak working condition, which in turn maintains the quality of your coffee.
“By maintaining a schedule, you make cleanliness a daily priority, eliminating any lapses that could result in machine failure or mediocre coffee.”
Equipment is a valuable asset for any coffee shop, so baristas need to do all they can to prolong the lifespan of their machines. Investing in premium cleaning products then becomes essential.
In turn, coffee shops can showcase their commitment to exceptional standards, reassuring customers that they are safe and capable hands.
Enjoyed this? Then read our article on the future for espresso machine technology.
Photo credits: Cafetto
Perfect Daily Grind
Please note: Cafetto is a sponsor of Perfect Daily Grind.
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