Espresso machine cleaning

Backflushing an espresso machine is one of the most important maintenance tasks for keeping it clean, consistent, and long-lasting. Here’s why it matters:

1. Keeps flavor clean and consistent

• Every shot leaves behind coffee oils and tiny grounds in the group head and valves.

• Without backflushing, these oils go rancid and cause bitterness or “off” flavors in espresso.

• Regular cleaning ensures each espresso tastes as intended.

2. Protects machine performance

• Coffee residue builds up in the solenoid valve and passageways, which can restrict water flow and pressure.

• This leads to uneven extractions, weak shots, or even blockages.

• Backflushing helps keep the internal pathways clear.

3. Extends equipment life

• Coffee oils are corrosive over time. If not cleaned out, they damage seals, gaskets, and valves.

• Routine backflushing reduces wear and tear, lowering repair costs and extending the machine’s lifespan.

How often?

• Daily: Use an espresso machine cleaning powder/detergent to fully remove oils and residue.

  • This is generally considered a closing tasks once coffee service has ended for the day.

• Volume may dictate frequency as well.

  • Cafes that are brewing high volumes of espresso should consider backflushing twice a day.

Don’t take it from just us! For an even deeper dive into the importance of backflushing, check out this article from our friends over at La Marzocco!

Keep it clean, keep it tasty! Cheers!