A Clean Machine Is a Happy Machine
A clean espresso machine is not a personality trait. It is a business decision. Backflushing daily with detergent keeps shots sweet, keeps repairs rare, and keeps your machine from tasting like last week. We set a timer because the end of a shift is when good intentions go to die.
Steam wand hygiene is non-negotiable. Purge, wipe, purge again. Milk crust is the fastest way to ruin texture and earn yourself the kind of smell that makes customers quietly leave. We soak tips weekly and replace parts before they become dramatic. I am a barista, not an archaeologist. I do not want to excavate dried milk.
Gaskets, shower screens, and water filters matter. If your machine is leaking or your shots suddenly taste rough, it is usually maintenance, not “bad beans.” Keep a small parts kit on hand and schedule a real deep clean. Future you will be smug about it, and smug is a delicious feeling.
The reward is consistency. A clean machine trains new people faster, makes good espresso easier, and helps service feel calm. Also, polishing chrome at close is secretly soothing. It is like resetting your brain for tomorrow.