Cleaning

Answer 1

When working in a cafe, cleaning and sanitising all work areas is mandatory. This will help prevent the spread of food-borne illnesses (food poisoning).

Under our food standards, cafes need to keep their premises, fixtures, fittings and equipment clean and sanitary. This means:

beverage ingredients, food scraps, garbage, dirt, grease should not be left to accumulate
utensils and surfaces that come in contact with food and drink should be clean and sanitary

Answer 2

Daily backwashing of espresso machines is recommended
1
1
Step 1. Place half teaspoon of espresso machine cleaning powder into group handle with a blind filter inserted
2
2
Step 2. Activate manual pour button and leave on for 3-5 seconds before switching off
3
3
Step 3. Repeat 10 times, leaving 5 seconds between cycles
4
4
Step 4. Repeat for each group head to be cleaned with fresh powder in blind filter
5
5
Repeat Step 2 – 4 without espresso machine cleaning powder to flush away any remaining oil, calcium or cleaning powder left in the system

Answer 3

Cleaning vs sanitising

Cleaning is removing general dirt, grease and food/beverage waste. Sanitising destroys microorganisms.

At CBD College, we sanitise

espresso machines and parts via backwashing and soaking items in very hot water
bench tops using a commercial sanitiser
cups, saucers and glasses using the dishwasher on a long, hot setting

Answer 4

More cleaning of the espresso machine
Filter baskets and shower screens should be cleaned daily.

They should be scrubbed and then soaked in a solution of hot water/cleaning powder (2 tsp) overnight.

The drip tray should be cleaned daily.

Clean and purge steam wands after each use.

Wipe down and polish the whole espresso machine.

Remove and clean the drip tray

Remove old caked-on milk

Take pride in your espresso machine

Answer 5

Other cleaning every day

Use dishwashers with hot water and detergent to wash dishes, cups and glasses

Clean the grinder as required during and after service – this includes

emptying and brushing out coffee grinds from the doser chamber
emptying beans from the hopper
wash and dry the hopper to remove coffee oils
wiping and polishing the outside of the grinder

Wash and dry hopper to remove coffee oils.

Clean out the rancid oils from the hopper or they will build up

Buff the grinder

After using cleaning products…..

wash your hands!