Why Cleaning Commercial Coffee Equipment Matters

Every day, your machines handle coffee oils, milk proteins, sugars and limescale. Left unchecked, these build-ups don’t just look unprofessional – they damage components, slow service and dull the flavour of every drink you serve.

Key risks of poor cleaning

• Clogged coffee paths: Coffee oils and fine particles can block group heads, shower screens and brew units, leading to uneven extraction and bitter-tasting drinks.
• Milk residue in steam paths: Dried milk inside steam wands or automatic frothing circuits can harbour bacteria and cause unpleasant flavours in milk-based drinks.
• Limescale in boilers and pipes: Hard water deposits reduce heat transfer, slow warm-up times and put extra strain on pumps, solenoids and heating elements.
• Unexpected breakdowns: Neglected cleaning often shows up later as service calls, replacement parts and downtime during busy trading hours.

High-performing equipment such as the Eureka Atom Specialty 65 Coffee Grinder, the Douwe Egberts Cafitesse range or even a premium Summit decaf bean will only perform at their best if the equipment around them is maintained properly.

If you’d like tailored advice for your venue layout or equipment mix, you can always reach out to the team via the ADS Coffee Supplies contact page.

Types of Cleaning Products for Commercial Coffee Equipment

Most sites need a combination of specialist cleaning products to cover espresso machines, bean-to-cup systems, bulk brewers, hot chocolate machines and milk systems. Rather than relying on generic detergents, use purpose-designed cleaners that match the materials and brewing technologies in your setup.

1. Daily cleaners for espresso machines & brewers

Daily cleaners are designed to remove coffee oils and residue from the brew path. These powders or liquids are typically used for backflushing espresso machines or cleaning brew baskets, shower screens and filter funnels in bulk brewers.

• Use a dedicated espresso machine cleaner for backflushing group heads at the end of the day.
• Rinse portafilters, baskets and filter cones thoroughly after soaking to avoid detergent taste.
• Follow your manufacturer’s guidance so you don’t overuse chemicals or risk damaging seals.

2. Cleaning powders for large brewers & bulk systems

Where you have urns, bulk brew machines or high-volume systems, cleaning powders make it easy to treat larger volumes in one go. They dissolve in hot water and are flushed through tanks, brew baskets and dispensing taps to strip away coffee oils and staining.

3. Cleaning tablets for espresso & bean-to-cup machines

Cleaning tablets are pre-dosed and ideal for espresso and bean-to-cup systems that have automatic cleaning programs. They dissolve in the brew unit, helping to break down oils and residues without guesswork on dose.

To keep group heads in top condition between full cleans, a specialist tool like the Barista Buddy Group Head Steam Cleaning Brush can blast away residues quickly, reducing downtime and protecting water dispersion screens.

If you serve hot chocolate from a dedicated machine, pairing the right cleaning regime with a system like the Galaxy Hot Chocolate Machine helps keep internal whisks, mixing bowls and dispensing nozzles clear while ensuring every portion tastes as indulgent as the first.

4. Milk cleaners & milk system hygiene

Automatic milk systems need products specifically designed to tackle milk fats, proteins and sugars. These cleaners are usually pulled through the frothing circuit on a daily or sessional basis, followed by a thorough rinse.

Alongside liquid cleaners, it’s worth matching your ingredients to your equipment. For soluble and vending systems, a high-quality granulated option like Summit Gold 100% Granulated Skimmed Milk Powder helps create stable microfoam and consistent white drinks without overloading internals with excess fats.

When you extend your menu with frappes and signature serves, ingredients such as Sweetbird Sticky Toffee Frappe Powder, Simply Caramel Topping Sauce and toppings like Shmoo Pink & White Micro Marshmallows should be paired with robust cleaning of jugs, blenders and nozzles to avoid sticky build-up.

5. Descaling solutions & water treatment

Limescale is one of the main reasons commercial coffee equipment fails early. Descaling solutions are formulated to dissolve mineral deposits in boilers, kettles, heat exchangers and pipework. These should always be compatible with your machine’s materials and used at the intervals recommended for your water hardness.

Combining chemical descaling with filtration or softening helps extend the life of machines such as the Eureka Mignon Libra 65 AP Coffee Grinder and your espresso machine by reducing the rate at which scale forms.

6. External & food-contact surface cleaners

Finally, don’t overlook the outside surfaces your customers see. Food-safe surface cleaners, stainless-steel polishes and sanitising sprays keep body panels, drip trays and counters looking professional without leaving residues that could migrate into drinks.

Pairing Cleaning Products with Your Drinks Menu

The best cleaning plan is one that supports the drinks you actually serve. Different menu styles put different demands on equipment, so it makes sense to align cleaners, ingredients and machines as a complete system.

Espresso-led menus

For venues built around espresso-based drinks, focus on cleaners that protect your espresso machine, grinder and milk system. High-spec machines such as the Eureka Pura Espresso Machine benefit from precise backflushing routines, regular group head cleaning and grinder burr care.

Pair your cleaning schedule with quality beans such as Summit Mocha Brazil Coffee Beans or decaf options like Summit Mocha Brazil Decaffeinated Coffee Beans so that every dial-in session rewards the work you put into maintenance.

Hot chocolate & vending systems

Where hot chocolate plays a key role, you’ll likely rely on a dedicated drinks or vending machine. In addition to machine cleaners, ingredients such as Summit Classic Premium Cappuccino Topping support consistent foam and presentation. For high-volume hot chocolate service, a system like the Galaxy Hot Chocolate Machine range can be combined with a clear cleaning protocol to keep whisks, bowls and nozzles free from chocolate build-up.

Tea, milkshakes and cold drinks

If you also serve tea and milkshakes, align your cleaning routine with storage jars, whisks, pitchers and blenders. Popular tea options such as Teapigs Everyday Brew Tea Temples, Teapigs Chamomile Flowers Tea Temples, PG Tips Enveloped Tea Bags and Teapigs Super Fruit Tea Temples all benefit from clean urns, teapots and serving ware.

On the milkshake side, a robust cleaning routine for cups, jugs and blending equipment pairs naturally with ingredients like Shmoo Milkshake and topping ranges such as Shmoo toppings & milkshake add-ons.

Building a Practical Cleaning Schedule

A good cleaning schedule is realistic, repeatable and easy for staff to follow during busy shifts. Rather than treating cleaning as a once-a-week task, break it down into daily, weekly and monthly jobs.

Daily tasks

• Backflush espresso machines with detergent where recommended by the manufacturer.
• Clean group heads, portafilters and baskets to remove coffee oils and spent grounds.
• Purge and wipe steam wands after every use, then soak tips at the end of the day.
• Empty and clean knock boxes, drip trays and waste containers.
• Wipe down external panels, counters and customer-facing areas.

Weekly tasks

• Run deeper cleaning cycles on bean-to-cup machines, bulk brewers and hot chocolate systems.
• Soak filters, baskets and removable parts in approved cleaning solutions.
• Inspect seals, gaskets and group head screens; replace any that are worn or damaged.
• Check water filters and replace or regenerate where needed.

Monthly or periodic tasks

• Schedule descaling cycles according to your water hardness and manufacturer guidance.
• Review grinder performance and dosing accuracy, especially on grinders like the Eureka grinder range.
• Audit your cleaning products to ensure you have enough stock and everything is still in date.

Training Staff & Choosing Reliable Suppliers

Even the best cleaning products only work if they’re used correctly. Clear training and reliable supply make the difference between a one-off deep clean and a consistent standard across every shift.

Staff training essentials

• Show new starters how to run cleaning cycles on each machine, not just how to make drinks.
• Explain why specific products are used for certain jobs (for example, why you don’t use generic bleach on stainless steel or group heads).
• Keep dilution ratios and instructions visible next to sinks, chemical stations and machines.
• Build cleaning into opening and closing procedures so it becomes part of the normal workflow.

Working with the right supplier

Partnering with a specialist supplier means you can source cleaning products, coffee, tea, hot chocolate, milk powders and accessories all from one place. This simplifies ordering and helps ensure compatibility between your cleaners and your machines.

ADS Coffee Supplies can support everything from grinder selection to consumables. Explore the full range of coffee, tea and cleaning accessories in the online shop, or contact the team directly for tailored recommendations.