Coffee Equipment Upkeep

Regular cleaning reduces wear and prevents that build up of deposits that lead to more serious issues. Identify the cleaning tasks required for each product and add these to your daily, weekly and monthly task schedules.

Typical tasks include cleaning steam wands and group heads, and removing fines from burrs.

Most coffee equipment requires front-end servicing several times per year. These tasks include things like the replacement of group head seals, burrs and water filters.  

These tasks can either be performed in house or by an engineer during a service visit. It is important to plan who and when is going to perform these tasks so that there is no confusion.

There are two types of service: front end service (in situ on premises) or a full service (undertaken in the engineer’s workshop).

Many businesses choose to alternate front end and full services, so a machine benefitting from bi-annual servicing would typically have one front end service and one workshop service each year.

Espresso machines require annual certification to comply with the Pressure Systems Safety Regulations (PSSR). Checks and certification can now be performed by engineers who have undergone training to become a ‘component person’. Many businesses now coincide boiler inspections with a service.

When a machine is poorly maintained and breaks down, a call-out is required. Emergency call-outs can and do happen; but they are a sign that something went wrong long ago. It's an indicator that routine maintenance hasn't been performed.

During an emergency call-out, not much can be done other than a temporary fix to get the machine back up and running until a full service can be scheduled. It’s best practice for baristas and businesses to actively plan to carry out regular cleaning, maintenance and servicing to prevent breakdown, loss of revenue, and further lift the quality of the coffee they serve their customers.

Older and vintage machines can often be returned to working condition. Restoration is more challenging if parts are no longer available or if the bodywork or chassis require significant work. There are some spectacular classic espresso machines in circulation, if you are lucky enough to get your hands on one!