A clean barista workstation featuring an espresso machine, grinder, milk pitchers, portafilter, tamper, cleaning brush, and other tools on a wooden counter.

Welcome to Episode 12 of our Barista Terminology series on QahwaWorld.com — your guide to mastering the essentials of specialty coffee. In this episode, we dive into the critical world of brewing equipment maintenance and hygiene. Behind every great cup of coffee is clean, well-maintained gear — from espresso machines to grinders and milk pitchers. Discover the daily, weekly, and monthly routines every barista should follow to ensure consistent quality, equipment longevity, and a safe working environment.

Clean tools make clean coffee. A barista’s skill isn’t just seen in how they pour a shot or steam milk—it’s also in how they care for their equipment. Regular cleaning and maintenance ensure optimal taste, safety, and longevity of machines. Neglecting hygiene can lead to off-flavors, equipment failure, and even health code violations.

  1. Daily Cleaning Checklist
  • Backflush espresso machines with water or detergent
  • Wipe steam wands before and after every use
  • Portafiltreleri, sepetleri ve duş perdelerini ıslatın
  • Rinse and clean group heads
  • Clean grinder hoppers and dosing chambers
  • Sanitize all milk pitchers, tampers, and tools
  • Wipe down counters and prep areas with food-safe cleaners
  1. Weekly Deep Cleaning
  • Espresso makinelerini deterjanla geri yıkama
  • Remove and soak group heads, portafilters, and baskets
  • Scrub steam wand tips and replace gaskets if needed
  • Clean inside grinder burrs using brush or grind-cleaner pellets
  • Run cleaning cycles for batch brewers and drip systems
  1. Monthly & Preventive Maintenance
  • Descale espresso machines and kettles to remove mineral buildup
  • Inspect rubber seals and gaskets for wear
  • Lubricate mechanical parts if applicable
  • Replace worn burrs, filters, or shower screens
  • Check water filter systems for replacement
  1. Grinder Hygiene
  • Use brushes to remove fine coffee dust daily
  • Avoid leaving beans overnight in the hopper
  • Calibrate grinder regularly to prevent flavor inconsistency
  • Çapakları su kullanmadan iyice temizleyin
  1. Water Quality Matters
  • Always use filtered water to prevent scale
  • Sert su makinenin ömrünü kısaltır ve tadını etkiler
  • Test water hardness monthly; maintain recommended TDS
  1. Tools Every Barista Should Use
  • Group head brush
  • Gıdaya uygun bezler (süt ve kahve için renk kodlu)
  • Backflush detergent
  • Descaler
  • Öğütücü temizleme peletleri
  • Milk thermometer sanitizer
  • Teraziler ve öğütücüler için kalibrasyon ağırlıkları
  1. Hygiene in Workflow
  • Wash hands regularly
  • Avoid cross-contamination (e.g., milk pitchers for dairy and non-dairy)
  • Bezleri dezenfekte etmeden asla tekrar kullanmayın
  • Discard old milk and used coffee grounds promptly

Related Stories:

Barista Terminology | Episode 11: Milk-Based Coffee Drinks

Barista Terminology | Episode 10: Advanced Concepts

Barista Terminology | Episode 9: Sensory Evaluation

Barista Terminology | Episode 8: Customer Service Language in the Café

Barista Terminology | Episode 7: Water & Temperature Control

Barista Terminology | Episode 6: Grind & Extraction Variables

Barista Terminology | Episode 5: Milk Texturing & Latte Art

Barista Terminology | Episode 4: Brew Methods Explained

Barista Terminology | Episode 1: The Coffee Bean – From Seed to Roast

Barista Terminolojisi | Bölüm 2: Barista Araçları ve Ekipmanları

Barista Terminology | Episode 3: Espresso Basics

The post Barista Terminology | Episode 12: Brewing Equipment Maintenance & Hygiene appeared first on Qahwa World.