Espresso Machine and Grinder Cleaning Checklist
- Who checks
- Closing-shift barista; the weekly tasks are checked by the head barista
- When
- Daily after the last drink; the “Weekly” section once a week on schedule
- Time
- ~40 min · 28 items
| Location | Date and time | Inspector | Signature |
Coffee oils and milk protein build up out of sight, but after a week without proper cleaning espresso turns bitter and the steam wands start to smell. A poorly maintained machine also breaks down more often: clogged shower screens and hardened gaskets are among the most common reasons for a service call. This checklist separates the mandatory daily minimum from the weekly deep clean.
Follow your espresso machine and grinder manufacturer’s instructions for chemicals, flush cycles and disassembly — models differ and there is no universal dosage. For example, backflushing with a blind basket only applies to machines with a three-way solenoid valve. Attach photos wherever the result is visible: shower screens, steam tips, hopper.
Preparation
-
1
The cleaning product is approved by the espresso machine manufacturer Product is in its original packaging and dosed per the instructions, not by eye.☐ Yes☐ No
-
2
The barista wears gloves when handling the cleaning solution Gloves are on when soaking portafilters and cleaning group heads; the solution is hot and alkaline.☐ Yes☐ No
Group heads and portafilters — daily
-
3
Every group head has been backflushed with detergent Blind basket, detergent and number of cycles per the manufacturer’s instructions; all groups flushed, including rarely used ones.☐ Yes☐ No
-
4
Clean-water rinse cycles were run after the detergent At least as many cycles as the manual requires; water from the group has no foam or detergent smell.☐ Yes☐ No
-
5
The group gasket and rim have been brushed free of grounds Run a group brush around the gasket while the group is flushing; no coffee particles under your finger.☐ Yes☐ No
-
6
Shower screens show no visible coffee residue Shine a flashlight from below: holes are open, no dark spots or stuck-on grounds.☐ Yes☐ No
-
7
Baskets and metal portafilter parts have been soaked in detergent solution Time and concentration per the product label; plastic and wooden handles are not submerged.☐ Yes☐ No
-
8
Portafilter spouts are clean inside Look into the spouts: no dark oily film that makes espresso taste bitter.☐ Yes☐ No
-
9
The first shot after cleaning was pulled and discarded Before the first drink in the morning or after cleaning, a shot is pulled and dumped to remove any detergent residue.☐ Yes☐ No
Steam wands and body — daily
-
10
Steam tip holes are clean and unclogged Steam comes evenly from every hole; cleared with the manufacturer’s pin tool if needed.☐ Yes☐ No
-
11
No dried milk on the steam wands Wands wiped clean on the outside; if there is buildup, the tip is soaked in milk-system cleaner per instructions.☐ Yes☐ No
-
12
The hot water spout is clean, with no limescale on the tip Spout wiped, stream is even with no spraying.☐ Yes☐ No
-
13
Drip tray and grate washed, drain flushed with hot water No grounds on the grate, no sludge in the tray, water drains immediately.☐ Yes☐ No
-
14
Machine body and control panel wiped without abrasives Soft cloth only; no sticky film on buttons or display, no sponge scratches on the body.☐ Yes☐ No
Grinder — daily
-
15
The grinder chute and dispensing area have been brushed clean No caked grounds under the chute, the chute is not clogged.☐ Yes☐ No
-
16
Grinder body, portafilter fork and tray wiped free of coffee dust Dry cloth or brush; no greasy film on surfaces.☐ Yes☐ No
-
17
No moisture or caked grounds in the chute and burr chamber Check the chute with a brush. Grinders are cleaned dry only — brush, vacuum or cleaning tablets; water and damp cloths cause clumping and burr corrosion.☐ Yes☐ No
Weekly
-
18
Shower screens and dispersion plates removed and washed Screens removed per the manual, soaked in solution, screws and seats cleaned of grounds.☐ Yes☐ No
-
19
Group gaskets are flexible, with no cracks or hardening The portafilter locks in with normal force and does not swing past six o’clock; if the gasket is hard or leaks, request a replacement.☐ Yes☐ No
-
20
The grinder hopper removed, washed and fully dried No oily film on the walls; the hopper is refitted only when dry.☐ Yes☐ No
-
21
Burrs cleaned with grinder-cleaning tablets or by disassembly per the manufacturer Method as specified by the grinder manufacturer; tablets are made for coffee grinders, not a random substitute.☐ Yes☐ No
-
22
After burr cleaning, purge doses were discarded and the grind recalibrated Tablet residue purged per instructions, grind setting checked with a test shot and recorded.☐ Yes☐ No
-
23
Milk pitchers, tamper and distributor washed with detergent No milk stone inside the pitchers, no caked grounds on the tamper.☐ Yes☐ No
Water, service and records
-
24
Date of the last water filter cartridge change Record the date from the filter label or the log.
-
25
The filter cartridge was replaced on time by the manufacturer’s volume or date limit Compare the water meter reading or date with the cartridge capacity; if exceeded, request a replacement.☐ Yes☐ No
-
26
Scheduled service by a technician is not overdue The last visit date in the log or on the sticker is within the interval set by the service contract or the manufacturer.☐ Yes☐ No
-
27
The cleaning log has a date, time and name for every day No gaps in the last 7 days; entries made on the day of cleaning, not backfilled.☐ Yes☐ No
-
28
Cleaning chemicals are stored away from coffee, milk and cups Chemicals on a separate shelf or cabinet, below food, in original labeled containers.☐ Yes☐ No
This template is a starting point. Check the limits and wording against your local regulations, your company standards and the equipment manufacturers' instructions.
jeCheck · https://jecheck.io/en/templates/coffee-machine-cleaning
Common violations
- Backflushing with water only, no detergent, “because the tablets are expensive.” Water doesn’t dissolve coffee oils in the group, and within a few days espresso tastes bitter and rancid.
- Using a blind basket and detergent on a machine without a three-way valve. The pressure has nowhere to release and the solution goes where it shouldn’t — you can damage the machine, so always check the cleaning method against the manual.
- Washing the grinder hopper and putting it straight back while still wet. Grounds clump, the dose drifts and the hopper starts to smell musty.
- Changing the water filter “whenever someone remembers.” Scale and hard water are a common cause of boiler and heating element repairs, and the taste of the coffee changes long before anything breaks.
Frequently asked questions
Most manufacturers recommend a detergent backflush daily at the end of the day, with short clean-water flushes during service. The exact routine and product depend on your machine’s manual.
Usually not: scale is prevented with a water filter, and descaling is done by a service technician. Pouring acid descalers into the boiler yourself can damage the machine and void the warranty.
Keep the cleaning log for at least as long as your internal policy or local health regulations require, and no less than the interval between scheduled inspections. Electronic records with photos are easier: they don’t get lost and can’t be filled in after the fact.
Similar templates
Run this inspection on your phone
Move the checklist into jeCheck: photos on every item, tasks for each issue with an owner and a deadline, and location comparison by results.