How often should you clean a commercial coffee machine

So, you’ve finally achieved your dream coffee setup and you want it to run smoothly for years to come. A well-maintained machine not only performs better for you but also holds its value if you ever decide to sell it.

Most coffee equipment manufacturers provide detailed cleaning instructions in their manuals to help keep your setup in top shape. Among all your gear, the espresso machine is likely the most expensive and crucial investment even more than your grinders and brewers.

A commercial espresso machine is the heart of your coffee business. But behind the shiny exterior, coffee oils, milk residue, and hard water minerals are constantly building up. If ignored, they can lead to bitter or sour tasting espresso and machine breakdowns.

So, cleaning isn’t optional, it’s essential for flavour, customer satisfaction, and machine longevity.

Daily Cleaning

If your machine runs daily, you need to clean it daily. No exceptions.

• Backflush the group heads with water to remove coffee oils
• Use espresso cleaning powder to backflush each group head (especially with traditional machines like La Marzocco, Rocket, etc.)
• Soak portafilters and baskets in hot water with cleaning powder
• Wipe down the steam wand after every use and purge it (yes, even mid-rush!)
• Clean the drip tray, water tank, and waste drawer
• Wipe exterior surfaces with a damp cloth (no harsh chemicals)

Use an eco-friendly, barista-approved cleaner such as Pazazz for daily cleaning. 

Weekly Cleaning

• Full backflush with detergent: Not just water. This clears deeper coffee residue.
• Remove and clean shower screens and group gaskets.
• Clean bean hoppers: Especially in high-humidity UK kitchens.
• Descale filter coffee machines: If not already on a descaling routine.
• Deep-clean milk frothing systems: Use milk cleaner to clear built-up proteins.

Monthly Cleaning

• Water filter check: Replace every 3-6 months or as per manufacturer’s advice. UK water is hard in many regions — limescale builds fast.
• Descaling: If your machine isn’t plumbed with a softener, you’ll need to descale often.
• Check internal parts: Get a technician or barista trainer to inspect valves, pumps, and gaskets.
• Clean grinder burrs and internals: Coffee oils can clog things up over time.
  
  For those living in London, Essex, Kent and other hard water areas, you may need more frequent descaling or a water softener installed.

Kettles get limescale too, especially in hard water areas. Citric acid powder is cheap, safe, and fun to use, just dissolve it in some water, watch it fizz, and rinse when clean.Or simply use a commercial-grade cleaner like Pazazz, which costs half as much as other commercial cleaners but works just as well.

Moka pots and travel cups need regular cleaning too, don't let grime build up. And those little rubber rings (gaskets) inside moka pots? They wear out. If they feel stiff or you get leaks, it’s time to replace them, it's easy and cheap.

In short a bit of regular cleaning keeps everything tasting better and lasting longer and it doesn't have to be a chore.