Cleaning between shots
How cleaning practices between espresso shots maintain flavor clarity, machine performance, and puck consistency.
- Coffee Basics Nerds
- 1 min read
Why Cleaning Between Shots Matters
- Coffee oils and fines build up quickly, leading to rancid flavors.
- Old grounds left in the portafilter or shower screen can contaminate new shots.
- Consistent cleaning ensures balanced, defect-free espresso.
Key Cleaning Tasks
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Portafilter:
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Knock out spent puck immediately after extraction.
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Rinse basket under hot water to remove fines and oils.
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Wipe basket dry before re-dosing.
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Shower Screen / Grouphead:
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Flush hot water for 2–3 seconds before locking in the next shot.
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Removes old grounds, stabilizes temperature.
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Gasket Area:
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Wipe or brush away loose grounds to prevent seal leaks.
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WDT Tools, Tampers, and Puck Screens:
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Rinse or wipe quickly to avoid fines buildup.
Practical Workflow
- Knock out puck.
- Rinse portafilter and basket.
- Flush grouphead.
- Dry basket, redose, and prepare next puck.
Benefits
- Prevents off-flavors (stale, ashy, bitter).
- Maintains even flow by avoiding clogged basket holes.
- Improves longevity of gaskets and screens.
- Enhances customer confidence in cleanliness and professionalism.
Summary
Cleaning between shots is a simple but essential habit. Rinsing, flushing, and wiping ensure each espresso is brewed on a clean surface, preserving flavor clarity and equipment performance while preventing defects.