Group Head Cleaning

Keep Your Espresso Machine in Good Working Order

As the main profit centre within many a business, the espresso machine represents a significant investment and a vital component for the smooth operation of that business. A few basic procedures will not only ensure you serve an agreeable product but also reduce downtime and the cost of servicing. Spending a short amount of time each day ensuring the machine is clean and working properly will save you time and money in future service costs.

Quality Water Supply

Before an espresso machine can produce a quality drink, it must have a constant supply of quality water. A consistent clean water supply is more important to the taste of your coffee than the type of beans you choose. We highly recommend a regularly serviced water filtration system for your espresso machine. Regular maintenance is important as many filters reduce water flow over time, leading to potential damage or insufficient water pressure. Additionally, a water softener/scale inhibitor should be in place, and it must be regularly regenerated to remain effective.

Grouphead Maintenance

One of the most important and often overlooked areas of an espresso machine is the grouphead. It requires special attention as it is where the coffee comes in contact with the machine. Back-flushing is a simple and essential part of your maintenance routine. Brewed espresso leaves a substantial residue on all brewing surfaces, which can lead to a bitter, stale flavour and damage to your equipment. Back-flushing helps remove coffee grounds and oils. It should be done daily with water alone and at least once a week with a cleaner such as Puly Caff. Regular cleaning with a proprietary cleaner is essential to prevent poor-tasting coffee. Additionally, clean the group gaskets daily to maintain a positive seal between the group head and the portafilter using a specially designed group head cleaning brush and hot water.

Steam Wand and Drip Tray

Your daily maintenance routine should include purging and cleaning the steam wands with warm soapy water and a non-abrasive cloth to remove milk residue. Remove the drip tray and pour a jug of hot water into the drainage cup to rinse accumulated coffee grounds out of the cup and down through the drain hose.

Shower Screens and Periodic Maintenance

Even with regular back-flushing, the group head shower screens must be periodically replaced as coffee oils can build up and clog the screen, affecting the quality of espresso shots. If you notice a less-than-perfect taste or water spraying out unevenly, it's time to replace the screens. This can be done easily.

Professional Inspections and Repairs

Performing regular maintenance will ensure a quality that you and your customers can taste while helping to avoid costly repair bills. Although periodic inspections by a factory-trained engineer are recommended, there are many minor adjustments and simple repairs that owners/operators can perform with a small quantity of tools, saving valuable time and money. Understanding the requirements will make it easier to communicate problems to your engineer, ultimately reducing diagnosis and repair costs.

If you would like our service department to repair or service your machines, or if you want to buy or lease a commercial cappuccino espresso coffee machine within the UK, you can contact The Espresso Shop.