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MAINTENANCE
DAILY MAINTENANCE
Proper and regularly scheduled cleaning and maintenance procedures are CRITICAL for trouble-free
and optimum quality performance from your espresso machine.
Back-Flushing
This process forces water through the inlet tube and drain system. This should be performed on
EACH brew group daily. On the current generation of Synesso™ machines, back-flushing can
be automated. See page 18.
To back-flush manually:
1. Replace the filter basket with the ‘blind’ basket, which has no filter holes.
2. Engage the portafilter, turn the head to the BREW position for 10 seconds. Then turn the group
off again for 3 seconds. Repeat several times.
3. When using an approved espresso industry detergent during back-flushing, follow the
manufacturer’s instructions. It is extremely important to thoroughly rinse the blind filter basket
and repeat back flushing several times with clean water to clear the system of any detergent
residue. Failure to rinse can cause valve problems and bad flavor.
NOTE: NEVER remove the screen and screw when backflushing. Remove and clean them after
backflushing is complete. Do not forget to reinstall.
General machine cleaning
1. Clean the surface of the machine using a soft damp cloth. Avoid using abrasive cleaners or
cleansing pads. Take extra care on the mirror finish stainless steel surfaces. A “micro-
fiber” towel is recommended to avoid scratches.
2. Make sure the steam wands and tips are free of milk build-up. It is always best to clean the
steam wand and tip after each use. Approved espresso industry cleaners can be used to
dissolve milk build-up. Tips can be removed to soak.
3. The drip tray, drip tray grates, and portafilters should be removed and cleaned every day. If you
clean the portafilters in the dishwasher, first remove the filter baskets and springs before
washing.
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