Espresso Machines can be found in doughnut shops, coffee-centric chains, high-end restaurants, and even some cocktail bars.

• The machine’s steam wand is used to froth/heat the milk. After each use, staffers should blow an extra few puffs of steam out to clear out the wand and keep milk from drying on the inside.
• Moisture in the bean hopper can impact the unit’s ability to grind beans. When filling up the hopper, use a paper towel or clean, dry cloth to wipe away and moisture.
• A portafilter is the small basket on a wand that holds coffee grounds, after each use it is emptied by hitting it against a bang tray. Make sure the rubber bar on the tray is intact. The portafilter can break if hit against damaged or missing rubber.
• Follow guidelines for cleaning, including the use of cleaning pods to flush extra grounds out of the unit. Similarly, change the water filter as directed.