Hospitality - Cafe Skills
Prepare and Serve Espresso Coffee
The Clean Up
You've finally made your last coffee, but the day's not over yet! There is still that all important cleaning and packing up to do.
It is important to keep all the equipment you use clean and sanitised (treated with a germ-killing substance). This will make sure:
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 no customers get sick from contamination of the equipment or coffee
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 the café doesn’t get insects or vermin attracted to the heat and food scraps
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 the equipment stays in good working order.
Cleaning schedule
Some tasks are done through the day, as each cup of coffee is made. Other tasks are done each day or each week. Here is a typical cleaning schedule for an espresso machine. When to clean What to clean
Each time you steam milk 
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Wipe the steam wand.
During the day
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 Back flush machine using a blind filter - 4 times a day in a very busy café.
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 Wipe down surfaces regularly so the machine and surrounds stays clean.
Daily at end of shift
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 Clean drip tray and panels of the espresso machine.
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 Clean the group head, group handle baskets and filters, and steam wand.
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 Wipe down the whole machine.
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 Back flush the machine using a blind filter.
Weekly
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 Do a chemical clean of all removable parts of the machine.
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 Remove shower screens and wash with warm water, a detergent and a nylon brush