Copresso — depressurise, remove chamber and filter (send to sink), wipe exterior and seal
Weekly Fully disassemble Copresso, soak rubber seal in warm water 20 min, rinse and dry
Phase 5 — Other Equipment
Ice machine — empty remaining ice, wipe exterior
Ice scoop — sanitise and store correctly outside ice compartment
Hot water machine — clean spout, empty and wipe drip tray, wipe exterior
Digital scales — wipe down
Weekly Wed Ice machine interior wiped down
Monthly 2nd Wed Ice machine descaled
Phase 6 — Worktop & Bar Surfaces
Clear worktop — packaging, straws and cups returned to storage
Worktop cleaned with cleaning spray and wiped
Sanitising spray applied, contact time observed, wiped dry
Bar front wiped down
Wall splash zones wiped
Monthly Worktop edges and joints degreased
Phase 7 — Fridge
Door handle wiped with sanitising spray
Exterior wiped down
Interior checked — expired and unlabelled items removed
All containers confirmed date-labelled and sealed
Temperature confirmed below 5°C
Weekly Thu Full interior clean — shelves washed, walls and base wiped with sanitiser, items replaced in correct order
Weekly Thu Door seal wiped and checked for mould
Phase 8 — Sink & Drain
Sink basin and tap sanitised with sanitising spray
Splash area around sink wiped
Drain cleared of debris and rinsed
Weekly Drain flushed with hot water and sanitising solution
Phase 9 — Floor
Sweep full station floor including under equipment and in corners
Collect debris in dustpan and dispose
Mop back to front with floor cleaner
Phase 10 — Bin & Final Check
Bin bag removed, tied and disposed correctly
Fresh bin liner fitted
All equipment switched off
Final walk-through — all surfaces clear, nothing left out
Manager signs off
The sink is the bottleneck. Person A owns all equipment and machines. Person B owns washing, surfaces and close-out. Start Phase 1 together, then split.
Person A — Equipment & Machines
Espresso machine — both steam wands, group heads, drip tray, exterior
Grinders 1 & 2
Copresso — depressurise, send parts to B, wipe exterior
Ice machine, hot water machine, scales
Fridge check
Person B — Washing, Surfaces & Close-out
All sink washing in order (jugs → strainers → tools → appliance parts → portafilters → Copresso parts from A)
Worktop — clear, clean, sanitise
Bar front and splash zones
Sink and drain
Floor, bin, final check
Start together
Empty tea brewing containers and rinse
Empty coffee grounds box into bin
Collect bar towels and microfibre cloths for laundry
Main block
Both steam wands — purge and wipe
Both group heads — flush, scrub, wipe gasket, flush again
Drip tray — empty, wipe, replace
Machine exterior wiped
Grinder 1 & 2 — brush, empty, wipe
Copresso — depressurise, send parts to B, wipe exterior
Ice machine, hot water machine, scales
Fridge — handle, exterior, interior check, temp
Jugs → strainers → shakers & tools
Juicer parts → blender → whipper
Syrup bottles → portafilters
Copresso parts (from A)
Worktop — clear, clean, sanitise
Bar front and splash zones
Sink and drain sanitise
Finish together
B sweeps and mops floor — back to front
A helps if finished early
Remove bin bag, reline
Final walk-through and sign off
Split three ways for a faster close (~20–25 min). Person A owns the espresso machine and grinders. Person B owns all sink washing. Person C owns clearing, other equipment, surfaces, fridge and close-out.
Person A — Espresso Machine & Grinders
Both steam wands — purge and wipe
Both group heads — flush, scrub, wipe, flush again
Drip tray, machine exterior
Grinders 1 & 2 — brush, empty, wipe
Weekly: backflush both group heads
Person B — All Sink Washing
All sink washing in order
Receive Copresso parts from C
Sanitise sink and drain last
Person C — Equipment, Surfaces & Close-out
Phase 1 clearing
Copresso, ice machine, hot water machine, scales
Fridge check
Worktop and surfaces
Floor, bin, final check
Start together
Empty tea brewing containers and rinse
Empty coffee grounds box into bin
Collect bar towels for laundry
Done in 2–3 min — split immediately after
Main block
Left & right steam wands — purge and wipe
Left group head — flush, scrub, wipe gasket, flush again
Right group head — same
Drip tray and machine exterior
Grinders 1 & 2
Weekly: backflush both with Cafiza
Jugs → strainers → shakers & tools
Juicer → blender → whipper
Syrup bottles → portafilters
Copresso parts (from C)
Sink and drain last
Copresso — depressurise, send parts to B, wipe exterior
Ice machine — empty ice, wipe, sanitise scoop
Hot water machine and scales
Fridge — handle, exterior, interior check, temp
Worktop — clear, clean, sanitise
Bar front and splash zones
Finish together
C sweeps and mops floor — back to front
A and B do final walk-through
Remove bin bag, reline
All equipment switched off
Sign off once floor is dry
With 3 people the close should run significantly faster. If one person finishes their block early, they help whoever is furthest behind.