How to Backflush an Espresso Machine
If your espresso has started to taste bitter or a bit stale, the first place we look is the group head. Coffee oils build up behind the shower screen and in the valve, and over time they spoil the flavour of an otherwise good shot. A quick backflush clears those oils out and helps keep the machine running well.
Can your machine be backflushed?
Not every espresso machine can be backflushed. Many traditional machines with a three-way valve can. Some domestic machines, thermoblock models and machines that run a cleaning cycle with tablets cannot, or they use a different process. If you are not sure about yours, check the manual or give us a call on 1300 357 575 before you start.
How often to backflush
For most home users, this is plenty:
- Backflush with plain water at the end of each day you use the machine.
- Backflush with espresso machine cleaner every two to three weeks. There is no need to do a chemical clean more often than that at home.
Cafés and busy offices will need to clean more often. If you only use the machine a couple of times a week, still do a water backflush after each session, and keep the chemical clean on that two-to-three-week rhythm. Cafetto's directions also allow two scoops of cleaner if it has been longer between cleans.
What you need
- A blind filter that fits your portafilter. We stock a 58mm blind filter basket for machines that take that size. If yours is different, use the one made for it.
- Cafetto Espresso Clean, to dissolve the coffee oils that build up in the group and around the solenoid or lever components.
- A group head brush. The Rhinoware brush we sell has an angled head that fits under the group, and a scoop on the back for the cleaning powder.
- Cleaning cloths for wiping the group, portafilter and bench. Our Barista Progear cloth set includes a clip cloth, a general cleaning cloth and steam wand cloths.
How to backflush with water (daily)
- Knock out the puck and rinse the portafilter.
- Swap the regular filter basket for the blind filter and lock the portafilter into the group as usual.
- Start the pump for about five seconds, then stop for about five seconds. Repeat this 10 times. You are pushing clean water back through the group head and the valve, then releasing it.
- Remove the portafilter, empty the blind filter, and rinse it.
- Brush around the group head and shower screen, then wipe the group and portafilter with a clean cloth.
- Put the regular basket back in, and you are done.
A water backflush only takes a minute, and it keeps oils from building up between chemical cleans.
How to backflush with espresso cleaner (every 2 to 3 weeks)
Use a cleaner made for espresso machines, such as Cafetto Espresso Clean. These steps follow Cafetto's own directions.
- Remove the coffee filter from the group handle and replace it with the blind filter.
- Add half a scoop of Espresso Clean to the group handle and insert it as if you were brewing.
- Start the cycle and let it run for five seconds, so the cleaner dissolves.
- Stop the cycle and let it sit for five seconds.
- Start and stop the cycle ten more times, running for five seconds and stopping for five seconds each time.
- Remove the group handle and rinse the blind filter well under the stream of water from the group. Then turn the water off.
- Put the handle back in with the blind filter, and start and stop the cycle ten more times (again, five seconds on, five seconds off) so the group is thoroughly rinsed.
- Remove the blind filter and put the regular filter back in.
- Brew and discard a single espresso to re-season the machine.
While you have the cleaner out, soak the group handles and filters in 500ml of hot water with a 1/4 scoop of Espresso Clean for ten minutes, then rinse them thoroughly in running hot water. The rinse matters as much as the clean, so no detergent is left in the group.
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Common mistakes
Backflushing a machine that cannot be backflushed. If your machine uses cleaning tablets, a built-in clean cycle, or has no three-way valve, do not use a blind filter and cleaner in the group unless the manufacturer says you can.
Using cleaner every day at home. A daily water backflush is enough. For most home users, a chemical clean every two to three weeks is plenty.
Skipping the rinse. If you stop after the cleaner cycles and do not flush with clean water, or forget to brew and discard a shot, the next coffee can taste of cleaner.
Not brushing the group. Backflushing cleans behind the shower screen and through the valve. It does not replace a brush around the group gasket, where grounds collect.
Using the wrong cleaner, or guessing the dose. Use an espresso machine cleaner and follow the scoop directions on the tub. Ordinary washing-up liquid or a descaler is not a substitute. Descaling is a different job, for scale in the boiler and water circuit, and we will cover that separately.
Leaving the blind filter in. Put the regular basket back before the next coffee. It sounds obvious, and it is still easy to forget.
A little care goes a long way
Keep up the water backflush, do a proper clean with Cafetto Espresso Clean every couple of weeks, and use the brush and cloths as you go. Your coffee will taste fresher, and the group will be easier to look after at service time.
You can shop our coffee machine cleaning products, including Cafetto Espresso Clean, the group head brush and our cleaning cloths. If you would rather have the machine cleaned and checked for you, call us on 1300 357 575 or visit the showroom at 1/48 Shandan Circuit, Albion Park Rail.
