Quick answer: Use a simple color-coded system: one color for steam wands only, one for portafilters and the espresso machine, one for counters and surfaces, and one for dishes or front-of-house. Keep several of each per station, swap them when soiled, store wet cloths in properly mixed sanitizer between uses where your code requires it, and launder daily.
Key takeaways
- Steam wand towels are for steam wands only. Milk residue spreads fast.
- Color-coding makes the right towel the obvious towel.
- Store wet cloths in sanitizer at the right concentration.
- Plan for lots of towels and daily laundering.
A simple color system
| Color (example) | Use | Why |
|---|---|---|
| White | Steam wands only | Keeps milk residue off other surfaces; dairy and plant-milk cross-contact control |
| Blue | Portafilters, group heads, machine exterior | Coffee oils and grounds stay in one place |
| Green | Counters, bar surfaces, condiment station | General surface wiping |
| Red or striped | Dishes, front-of-house tables | Keeps customer areas separate |
Pick colors that make sense to your team and post the key at each station.
Why separation matters
Milk residue on a steam wand towel can transfer to portafilters, counters and cups. Milk, soy and tree nuts are all among the FDA's nine major food allergens, so wiping an oat-milk wand with a towel that just cleaned a dairy wand defeats the purpose of separate pitchers. Dedicated towels make good habits easy.
Sanitizer storage
Many health codes, based on the FDA Food Code, require wet wiping cloths to be held in sanitizer between uses. Chlorine, for example, has concentration and temperature requirements; one NEHA summary notes that chlorine at 50–99 ppm needs warmer water than 100 ppm to be effective. Practical steps:
- Mix sanitizer per the label and check it with test strips several times a shift.
- Change the solution when it's dirty or tests weak.
- Keep sanitizer buckets off the floor and away from food.
Towel type
- Microfiber for machine exteriors and glass: lint-free and absorbent.
- Cotton bar towels for general wiping and steam wands: durable and launderable.
- Avoid shedding towels near cups and portafilters.
How many towels?
A busy two-station bar can easily use several towels per station per hour at peak. Stock enough for a full day plus a complete set in the laundry, and replace stained or frayed towels regularly.
Laundering
Wash daily on hot, separate from heavily soiled kitchen rags if possible, and dry completely before reuse. Damp towels in a bin overnight breed odors and bacteria.
For the full bar routine, see our espresso machine cleaning checklist and latte art pitcher guide.
Keep the bar stocked
Affogato Bean supplies the branded cups, lids, sleeves and napkins on your bar, delivered on a schedule. See products.
Follow your local health code for wiping cloth and sanitizer requirements.
Frequently asked questions
Why color-code bar towels?
Color-coding keeps towels used for milk, coffee and surfaces separate, which reduces cross-contamination and allergen cross-contact and makes it easy for everyone to grab the right towel.
How many bar towels does a coffee shop need?
Plan for several towels per station per shift, swapped whenever soiled, plus a full second set in the laundry. Busy bars often go through dozens of towels a day.
How should wiping cloths be stored?
Many health codes require wet wiping cloths to be kept in a sanitizer solution at the proper concentration between uses, and dry cloths to be clean and used only for wiping spills. Check your local code.
Sources
- National Environmental Health Association, “Sanitization for Food Safety: Using Sanitizer Test Strips.”
- U.S. Food and Drug Administration, “FDA Food Code 2022.”
- U.S. Food and Drug Administration, “FASTER Act: Sesame Is the Ninth Major Food Allergen.”
Sources checked October 2026. Statistics are reported as published by each source.