Espresso Machine
The espresso machine is the heart of our coffee drink menu. This page covers what it does, its main parts, and the daily maintenance that keeps it running well.
Looking for Step-by-Step Instructions?
See How to Use the Espresso Machine for the full drink-making guide.
What It Makes
The espresso machine pulls concentrated espresso shots that are the base for:
| Drink | Description |
|---|---|
| Espresso | Straight shot(s), served as-is |
| Americano | Espresso + hot water |
| Latte | Espresso + steamed milk (light foam) |
| Cappuccino | Espresso + steamed milk (heavy foam) |
| Macchiato | Espresso "marked" with a dollop of foam |
| Mocha | Espresso + cocoa + steamed milk |
| Iced latte | Espresso + cold milk over ice |
Main Parts
Get familiar with these parts so you can communicate clearly if something goes wrong.
| Part | What It Does |
|---|---|
| Portafilter | The handled basket you fill with ground coffee and lock into the machine. We use a double-shot portafilter (holds 18-20g). |
| Group head | The part of the machine where the portafilter locks in. Hot water flows through here under pressure. |
| Steam wand | The metal arm on the side used to steam and froth milk. Gets very hot. |
| Drip tray | The grated tray below the group head that catches drips and overflow. Has a removable container underneath. |
| Water reservoir / line | The machine's water supply. Ours is connected to the water filtration system. |
| Grinder | Separate from the machine but used together. Grinds whole beans to espresso fineness. |
The Steam Wand Gets Extremely Hot
Never touch the metal part of the steam wand with bare hands. Always use a damp cloth when wiping it. Burns from the steam wand are the most common kitchen injury.
Daily Maintenance
These tasks keep the machine in good shape and the coffee tasting right.
Every Use
- Wipe the steam wand immediately after steaming milk. Use the dedicated damp cloth. Purge a short blast of steam to clear the inside.
- Knock out used grounds from the portafilter into the knock box. Rinse the portafilter basket.
Opening
- Turn on the machine (if not left on overnight). Allow 15-20 minutes to fully heat up.
- Pull a test shot to confirm flow and flavor before serving customers. Discard this shot.
- Check the drip tray and empty if needed.
Closing
- Backflush the machine. Insert the blind (solid) basket into the portafilter. Run the machine for 10 seconds, stop, repeat 3 times. This cleans coffee oils from the group head.
- Wipe down the steam wand thoroughly. Soak the tip in hot water if milk residue has built up.
- Empty and rinse the drip tray.
- Wipe down the exterior of the machine with a damp cloth.
- Empty the knock box and rinse it.
Backflushing Matters
Skipping the backflush causes coffee oils to build up in the group head. Over time, this makes every shot taste bitter and rancid. It takes 2 minutes -- do it every night.
When to Call the Manager
Contact the manager if you notice any of these:
- Machine is not building pressure (shots dribble out slowly or not at all)
- Strange noises during operation
- Water leaking from anywhere other than the drip tray
- Steam wand not producing steam
- Error lights or error messages on the display
For quick fixes you can try yourself, see Troubleshooting.
Last updated: March 2026