CB CB Equipment Maintenance and Sanitation

Question 1

How often should a portafilter basket be backflushed with a cleaning tablet on a commercial espresso machine?

Accepted Answer

At the end of each shift or daily

Answer

Commercial espresso machines should be backflushed with a cleaning tablet (such as Cafiza) at the end of each shift or daily to remove coffee oil buildup and prevent rancidity.

Question 2

What is the correct procedure for cleaning a steam wand after each use?

Accepted Answer

Purge steam briefly, then wipe with a damp cloth

Answer

After each use, the steam wand should be purged with a brief burst of steam to clear milk from the tip, then immediately wiped down with a dedicated damp cloth to prevent milk from hardening.

Question 3

What chemical is most commonly used for espresso machine group head backflushing?

Accepted Answer

Espresso machine cleaner tablets (e.g., Cafiza/Puly Caff)

Answer

Food-safe espresso machine cleaners like Cafiza or Puly Caff are specifically formulated to dissolve coffee oils and residues during backflushing without damaging machine components.

Question 4

How frequently should the grinder burrs be inspected or replaced in a high-volume café?

Accepted Answer

Every 500–1,000 lbs (225–450 kg) of coffee ground

Answer

Grinder burrs typically need replacement every 500–1,000 lbs of coffee ground, as dull burrs produce inconsistent particle size, leading to uneven extraction and poor espresso quality.

Question 5

Which part of the espresso machine must be descaled regularly in areas with hard water?

Accepted Answer

The boiler and internal water passages

Answer

Mineral scale from hard water accumulates in the boiler and water passages over time, reducing heating efficiency and potentially damaging the machine if not descaled regularly.

(CB) Certified Barista Practice Test

(CB) Certified Barista Practice Test

CB CB Equipment Maintenance and Sanitation