Running a successful specialty coffee business is no simple task. A multitude of factors and details must be considered as a whole to produce a beverage that will keep your customers coming back for more. Fresh ingredients, well-trained baristas, consistent quality and uncompromising customer service are all keys to this success. Ironically though, many owners and operators overlook the maintenance and upkeep of the most important and central component of their coffee operation: the espresso machine.

The modern espresso machine is a well designed and well built piece of equipment capable of producing consistently extracted espresso again and again. The machines are not cheap however, and usually elicit much consideration and careful shopping by new business owners. In fact, second to the location itself, the espresso machine is usually the most expensive piece of equipment in your coffee bar. The up side is that your espresso machine has the ability to create much, if not all, of the revenue for your business. That is of course, if it is diligently and correctly maintained.

It's easy to take your espresso machine for granted. You come in to your shop in the morning, run a few test shots through, make your self an espresso and get to work. During the morning rush you have barely enough time to wipe the steam arm down and hand your customer a drink before you start the next one. All the while your machine works along with you, extracting perfect shots and steaming pitcher after pitcher of milk-two teammates executing well practiced moves. At the end of the day you might clean the machine and do the dishes, but often that is where espresso machine maintenance stops: before it ever got started.

Thorough maintenance requires much more than rinsing out the porta-filters and wiping off the steam arm. There are steps that need to be taken on a daily and weekly basis, to ensure that your machine will give you years of quality service.

A great place to begin talking about maintenance is well... at the beginning. Before an espresso machine can produce a quality drink, it must have a constant supply of quality water. A water filtration system should be in place for the espresso machine and it must be regularly serviced. Many filters diminish their water flow as they deteriorate and this can cause costly damage to your machine. In addition, if a water softener is in place, it must be regenerated on a regular basis. Your service tech or a local water conditioning company should be able to help you determine the process and interval to service your particular filtration system.

One of the most important and most often overlooked areas of an espresso machine is the group head. This area requires special attention because it is where the coffee actually comes in contact with the machine. Think of your ingredients, (coffee and milk) as software, and your machine as hardware. Any place that the hardware and the software integrate, you must pay careful attention to cleaning and maintenance.

A simple and essential part of your maintenance routine must include backflushing. Backflushing consists of removing one of the filter baskets from a porta-filter, replacing it with a blind filter (one without holes) placing it into each group head, and then dispensing water from the group as if pulling a shot. Run the machine in this manner for about 15 seconds and then stop. The blind filter will cause the water to pressurize, and when you stop extracting, it will flush back through the group screen and group solenoid (hence the name) and help to clean out any accumulations of coffee grounds and oils that may have formed. Because this process creates a great deal of pressure, it is a good idea to keep hold of the porta-filter handle during backflushing to prevent it from being forced back out of the group head. This technique can be done periodically with water alone, but at least once a week you should backflush with an NSF approved detergent such as Purocaf. To use the detergent, simply place a teaspoon on top of the blind filter before backflushing. Run the group in 15 second intervals several times. After backflushing with Purocaf, it is important to remove the porta-filter and run the group again to rinse out all remaining detergent. At this point it is a good idea to backflush several more times with water only, to ensure that no detergent remains within the solenoid discharge valve. In addition to rinsing, one or two shots of espresso should be extracted through each group to "re-season" the machine. One important exception to note is in regards to piston operated machines. Do not backflush piston machines ! Instead, just replace the screens and gaskets on a regular basis.

After backflushing, porta-filters and screens can be soaked in detergent diluted at a ratio of 1-2 teaspoons per quart of very hot water. Be sure however to rinse the portafilters well before re-using.

This process will greatly reduce the amount of coffee oil accumulation within the group head and solenoid and help to ensure great tasting espresso. In addition to backflushing, the group gaskets should be cleaned every day to help maintain a positive seal between the group head and the porta-filter. This is best accomplished using a specially designed group cleaning brush and hot water to vigorously scrub around the sealing surface.

Other daily maintenance should include, purging and cleaning of the steam wands with warm soapy water and a non-abrasive cloth to remove all milk residue. This is a good time to carefully examine the steam wand for damage such as cracks or signs of the chrome plating flaking off. Either condition would require immediate replacement of the wand. As a final daily routine, the drain tray should be removed and a pitcher of hot water should be carefully poured into the drain cup to help rinse accumulated coffee grounds out of the cup and down through the drain hose.

Even with regular backflushing, the group head shower screens must be periodically replaced, as coffee oils will eventually build up and clog the screen. You may notice your espresso shots tasting less than perfect as a result. Another sure sign of screen buildup is water spraying out in all directions rather than an even and constant flow while running the group with the porta-filter removed. Either of these should prompt you to replace the screens, which can be done quite easily.

There are two common types of screen designs on espresso machines. One type uses one or more screws to attach the screen to the group head. To change simply remove the screw and drop the screen out. Depending on machine type, there may be a diffuser plate or nut immediately above the screen in the group head. You should take notice if there is and remember which direction it comes out. It is important to install it correctly with the new screen.

A few machines have screens that clamp themselves onto a groove within the group head. This is especially true with piston style machines (Which again, you should not backflush). To remove these screens, simply press up on the center of the screen to release tension on the edges, and remove.

Other espresso machines use the group gasket to hold the screen in place. These can be a little tricky to remove, especially if the machine hasn't been serviced in some time. The best way to remove screens of this type is to push a small screwdriver or ice pick up into the rubber group gasket and pry it out. If the gasket is particularly old, it may break out in several pieces. Be careful, be thorough and be patient. It is important to remove all of the old gasket and clean the gasket groove out to ensure that the new one fits. After removing the old gasket, take note of any paper residue or visible gasket shims that may have been used. You can also compare the thickness of the old gasket to the new one. If necessary, a paper shim may be installed with the new gasket to ensure proper alignment of the porta-filter. To install the new gasket, press it up evenly into the its groove. You may be able to remove the porta-filter basket and then use the (now shorter) porta-filter to evenly place the gasket into its final position.

(Note: a few espresso machines have a retaining ring on the group head that must be removed to access the gaskets. Consult your manufacturer for specific info.)

Performing regular maintenance will not only ensure quality that you and your customers can taste, but will help alleviate costly repair bills. Although you should have your equipment periodically inspected by a factory-trained technician, there are many minor adjustments and simple repairs that any owner/operator could perform with a handful of tools. Many of these tasks can be performed in minutes, often times without shutting down your machine, thereby saving you valuable time and money. In the next few months we will demystify the workings of the espresso machine and offer instruction on repairs that most anyone can perform to keep their equipment in top shape. Even if you choose not to perform any repairs yourself, the information presented will make it much easier for you to communicate problems to your technician and in turn, save you money on diagnosis and repair.