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Although of fundamental importance for a good end product in the cup, regular cleaning of the coffee machine is one of the most underestimated aspects when it comes to coffee quality. A few important basic rules are essential.
Although it is not necessary to descale a professional coffee machine with a suitable filter system - this is best done in a professional shop - daily cleaning should definitely include the so-called brew group, which is responsible for the brewing process. Firstly, backflushing is carried out using the blind filter insert, if necessary with special cleaning powder. The portafilter is cleaned by removing the filter insert, inserting the blind filter insert and clamping it into the machine. The brewing group is then repeatedly activated and pressurised. After backflushing several times, the portafilter is opened slightly and the brew group is activated again. The water runs over the portafilter and rinses away the coffee powder residue on the group seal - this process can alternatively be carried out with a small special brush. The inside of the portafilter itself should also be cleaned gently, taking care not to damage the alloy. Finally, clean the drip tray, rinse the drain with hot water and clean the steam tap. A blocked or damaged steam tap means that you can no longer heat milk or make milk foam. The coffee machine is now ready to start working again!
