Great coffee does not just come from good beans and a solid recipe. Clean equipment plays a bigger role than most people realise. Old coffee oils, damp grounds and milk residue all build up quickly, and they directly affect flavour, consistency and the lifespan of your equipment.
The good news is that staying on top of cleaning does not need to be time-consuming. A simple daily routine, done properly, prevents most problems before they start.
This guide covers what really matters, what you should do every day, and what is worth doing less often.
Why Daily Cleaning Matters
Coffee oils go rancid fast. Once they do, every shot pulled through dirty equipment carries those flavours with it. Even a well-dialled espresso will taste bitter, dull or harsh if it passes through unclean parts.
Regular cleaning also protects seals, valves and moving components. Skipping it leads to blocked shower screens, inconsistent extractions and unnecessary wear.
Five minutes a day saves hours of deep cleaning later.
The Non-Negotiables (Do These Every Day)
Group Head and Shower Screen
After your last coffee of the day:
-
Flush the group head with water for a few seconds
-
Wipe the shower screen and gasket with a clean, damp cloth
This removes coffee residue before it dries and hardens.
Helpful items:
These brushes help dislodge coffee residue without damaging components.
Portafilter and Basket
-
Knock out the puck straight after brewing
-
Rinse the basket under hot water
-
Wipe dry before leaving it out or locking it back into the machine
Do not leave used pucks sitting in the portafilter. Old grounds taint the metal quickly.
Useful item:
Steam Wand
Milk residue is one of the fastest ways to ruin flavour and hygiene.
-
Purge steam before and after use
-
Wipe immediately with a damp cloth
-
If milk has dried on, use hot water straight away
If it feels sticky, it is already too late.
Helpful items:
Grinder Chute and Dosing Area
-
Brush away loose grounds from the chute and burr exit
-
Wipe the dosing fork or cup
Old grounds sitting in warm grinders are a major source of stale flavours.
Helpful items:
The Important Extras (Worth Doing Most Days)
Drip Tray and Knock Box
-
Empty and rinse daily
-
Let them dry rather than leaving water sitting overnight
These areas grow mould and odours faster than people expect.
Work Surface and Tools
-
Wipe scales, tampers and benches
-
Remove stray grounds and moisture
Clean surroundings make consistency easier and prevent cross-contamination.
Helpful items:
Weekly Jobs That Make a Difference
Once a week, spend a little extra time on:
-
Backflushing with water, and with cleaner if recommended for your machine
-
Soaking portafilter baskets in cleaning solution
-
A deeper brush of the grinder burr area if accessible
This keeps performance stable and avoids sudden drops in quality.
Helpful items:
Occasional Deep Cleaning and Descaling
Some cleaning tasks don’t need to be done daily or weekly, but are important for long-term performance.
Soak Portafilters and Baskets
Every few weeks you can soak removable parts in hot water with a bit of cleaning powder mixed in. This dissolves old oils and keeps metal surfaces bright.
Descale Where Necessary
If you live in a hard water area, mineral deposits can build up over time. A descaler solution removes these deposits and protects internal boiler components.
Helpful items:
These help keep boilers and water paths free of scale.
Make Cleaning Part of Your Routine
Cleaning is not glamorous, but it is one of the easiest ways to improve coffee at home. Most flavour problems blamed on beans or grind size come down to residue and neglect.
Build these habits into your routine and they become automatic. Five minutes at the end of the day keeps your coffee tasting the way it should, and your equipment running properly for years.
