How To Clean Your Coffee Machine
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Keeping a commercial coffee machine clean isn’t just about hygiene – it protects your equipment, improves workflow, and ensures every cup tastes as good as it should.
With regular care and the right routine, you’ll reduce breakdowns, avoid bitter flavours caused by residue build-up and keep service running smoothly.
Here’s a practical, end-of-shift cleaning process you can follow.
1) Start by Cleaning Your Tools
Never clean the inside of the machine using dirty tools. First, knock out the used coffee from the portafilters and wipe away any remaining grounds or oils. Prepare a jug of hot water with Puly Caff cleaning powder and gather:
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a group-head cleaning brush
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rubber (or metal) blanking caps
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a teaspoon for removing baskets
Remove the filter basket from the portafilter and place it into the Puly Caff bath to soak. Steam wand tips – and the black cap on automatic steam wands – can also be soaked. Place the portafilter body into the solution and let everything sit while you complete other closing tasks.
2) Clean the Group Heads
Using the brush, scrub the group head while running water through it. Continue until the water runs clear – this removes trapped grounds and coffee oils that affect taste and extraction quality.
3) Rinse and Reassemble the Tools
Once soaked, rinse the portafilter, baskets, and steam wand components with warm water and reassemble them. At this stage, your tools and group heads are clean – now you’re ready to clean the interior of the machine.
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4) Backflush the Machine (Internal Cleaning)
Insert a rubber blanking cap into the basket and add a small amount of Puly Caff powder. Lock the portafilter into the group head.
If your machine has a built-in cleaning cycle, run it.
If not, use the 7-7-7 method:
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Run the group for 7 seconds
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Rest for 7 seconds
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Repeat 7 times
This allows detergent to activate, break down residue inside the pipework, and then rinse it away.
When finished, remove the portafilter, empty the residue, and run one final rinse.
5) Remove Milk Residue from Steam Wands
For light build-up, wrap a damp steam cloth around the wand and apply steam briefly. For heavier deposits, use a brush dipped in Puly Caff solution.
Important: never soak steam wands in water or chemicals.
Their valve system can draw liquid back into the boiler and cause serious damage.
6) Finish with External Cleaning and Jug Care
Wipe down machine surfaces and cup warmers to prevent dust and residue build-up. Milk jugs should be hand-washed only – dishwashers leave deposits that affect milk texture. If residue develops, a long Puly Caff soak will restore the interior finish.
Why This Routine Matters
Consistent daily cleaning:
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Protects your machine and reduces servicing issues
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Keeps extraction quality stable
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Prevents sour, burnt or bitter flavours
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Improves workflow and reliability in service
Follow this routine and your machine will stay in top condition – and your coffee will taste great from the first shot of the day to the last.
