Welcome to Episode 12 of our Barista Terminology series on QahwaWorld.com — your guide to mastering the essentials of specialty coffee. In this episode, we dive into the critical world of brewing equipment maintenance and hygiene. Behind every great cup of coffee is clean, well-maintained gear — from espresso machines to grinders and milk pitchers. Discover the daily, weekly, and monthly routines every barista should follow to ensure consistent quality, equipment longevity, and a safe working environment.
Clean tools make clean coffee. A barista’s skill isn’t just seen in how they pour a shot or steam milk—it’s also in how they care for their equipment. Regular cleaning and maintenance ensure optimal taste, safety, and longevity of machines. Neglecting hygiene can lead to off-flavors, equipment failure, and even health code violations.
- Daily Cleaning Checklist
- Backflush espresso machines with water or detergent
- Wipe steam wands before and after every use
- Soak portafilters, baskets, and shower screens
- Rinse and clean group heads
- Clean grinder hoppers and dosing chambers
- Sanitize all milk pitchers, tampers, and tools
- Wipe down counters and prep areas with food-safe cleaners
- Weekly Deep Cleaning
- Backflush espresso machines with detergent
- Remove and soak group heads, portafilters, and baskets
- Scrub steam wand tips and replace gaskets if needed
- Clean inside grinder burrs using brush or grind-cleaner pellets
- Run cleaning cycles for batch brewers and drip systems
- Monthly & Preventive Maintenance
- Descale espresso machines and kettles to remove mineral buildup
- Inspect rubber seals and gaskets for wear
- Lubricate mechanical parts if applicable
- Replace worn burrs, filters, or shower screens
- Check water filter systems for replacement
- Grinder Hygiene
- Use brushes to remove fine coffee dust daily
- Avoid leaving beans overnight in the hopper
- Calibrate grinder regularly to prevent flavor inconsistency
- Clean burrs thoroughly without using water
- Water Quality Matters
- Always use filtered water to prevent scale
- Hard water shortens machine lifespan and affects taste
- Test water hardness monthly; maintain recommended TDS
- Tools Every Barista Should Use
- Group head brush
- Food-safe cloths (color-coded for milk and coffee)
- Backflush detergent
- Descaler
- Grinder cleaning pellets
- Milk thermometer sanitizer
- Calibration weights for scales and grinders
- Hygiene in Workflow
- Wash hands regularly
- Avoid cross-contamination (e.g., milk pitchers for dairy and non-dairy)
- Never reuse cloths without sanitizing
- Discard old milk and used coffee grounds promptly
