Espresso machine full clean-down (every part)

Applies to: the end-of-day deep clean of the whole espresso machine — groups, portafilters, baskets, screens, gaskets, wands, drip tray, drain, and body. Backflush (SOP) and steam-wand deep-clean (SOP) are sub-steps of this.

1. Groups — water backflush each group to clear grounds, then detergent backflush per the backflush SOP, then water backflush until the runoff is clear.
2. Cleaning powder ~3–5 g in the blind basket; runoff must end completely foam-free.
3. Portafilters & baskets — pop the baskets out and soak both, plus the spouts, in a hot cleaning solution, then scrub and rinse.
4. Soak long enough to lift coffee oils (per label); rinse until no detergent taste remains.
5. Shower screens & dispersion blocks — remove where accessible, soak and brush off built-up oils, and wipe the group gaskets.
6. A cracked or hardened group gasket that leaks or drips is tagged for replacement.
7. Steam wands — purge, then deep-soak the tips in milk-cleaner solution per the steam-wand SOP, and clear every steam hole.
8. Milk cleaner ~30 ml per 500 ml warm water; purge clear before the machine rests.
9. Drip tray & grate — remove, empty, wash and sanitize, then flush the drain line with hot water to clear sludge and odour.
10. Hot-water tap & steam levers — flush the hot-water outlet briefly and wipe the levers/knobs.
11. Body — wipe all stainless surfaces, the group housings, and the cup rail with food-safe sanitizer and buff dry.
12. Reassemble everything and pull one throwaway shot per group before the machine is called clean.