Short answer: backflush and clean the milk system daily, deep clean the grinder and shower screens weekly, check the water filter monthly, and descale on a schedule set by water hardness and litres used rather than by date.
Short answer: clean the milk system and backflush the group daily, deep clean the grinder and shower screens weekly, check water filter status monthly, and descale according to water hardness and litres passed rather than a fixed calendar date. In hard water areas the filter, not the descale, is what protects the machine.
Daily matters most. Old milk residue and stale coffee oils are the two biggest causes of bad tasting coffee in a well specified setup, and both are fixed with five minutes at close. Purge and wipe the steam wand after every drink, not at the end of the shift.
Weekly is where the grinder gets forgotten. Coffee oils build up in the burr chamber and go rancid, which puts a dull, ashy note on every drink no matter how good the beans are. Brush it out and, on high volume sites, strip and clean the burrs monthly.
If coffee suddenly tastes flat across a whole site and nothing else changed, cleaning is the first thing to check, ahead of the beans and ahead of the machine.
It depends on water hardness and litres through the machine. With correct filtration, descaling is occasional and handled at service. Without filtration, scale can build in months.
In most of the UK, yes. Filtration protects the boiler, keeps extraction consistent and is usually cheaper than the repairs it prevents.
Check cleaning first. Rancid oils in the grinder and a dirty shower screen dull every drink. If cleaning does not fix it, check the bag roast date next.
Your team. Service contracts cover preventative maintenance and breakdowns, not daily hygiene, and neglect is usually excluded.
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