Quick answer: Every coffee shop should stock an espresso machine cleaner, a milk system or steam wand cleaner, a descaler (per your machine's manual), a food-contact sanitizer with matching test strips, dish detergent, an all-purpose cleaner or degreaser, glass cleaner and floor cleaner. Keep safety data sheets accessible, label every container, store chemicals away from food and train staff before they use them.
Key takeaways
- Equipment-specific cleaners protect flavor and machines.
- Sanitizer + test strips keep you inspection-ready.
- SDS, labels and training are OSHA basics.
- Store chemicals below and away from food and cups.
The checklist
Coffee equipment
- ☐ Espresso machine cleaner for backflushing and soaking parts (follow your machine's manual)
- ☐ Milk system / steam wand cleaner
- ☐ Descaler if your manufacturer specifies one for your water and machine
- ☐ Grinder cleaning tablets if your grinder manufacturer allows them
- ☐ Coffee equipment cleaner for brewers, servers and airpots
Food safety
- ☐ Food-contact sanitizer (quaternary ammonium or chlorine, per local code)
- ☐ Test strips matched to your sanitizer
- ☐ Hand soap at every handwashing sink
- ☐ Dish detergent for the three-compartment sink or dish machine
Facility
- ☐ All-purpose cleaner or degreaser
- ☐ Glass cleaner for pastry cases and windows
- ☐ Floor cleaner compatible with your flooring
- ☐ Restroom cleaner and disinfectant
Tools
- ☐ Group head brushes and blind baskets
- ☐ Color-coded towels (bar, steam wand, sanitizer, floors)
- ☐ Sanitizer buckets with labels
- ☐ Bottle brushes for servers and pitchers
- ☐ Gloves and eye protection for strong chemicals
Espresso cleaner basics
Espresso cleaners like Urnex Cafiza are used for daily backflushing on machines with a three-way valve. The manufacturer's instructions call for about 3 g per group in a blind basket, cycling 10 seconds on and off several times, then rinsing. See our espresso machine cleaning guide and backflushing guide.
Sanitizer strength
Mix sanitizer exactly as labeled and test it. The National Environmental Health Association notes that chlorine's effectiveness depends on concentration, water temperature and pH, and quaternary ammonium sanitizers should be used per the manufacturer label. Change buckets when they test weak or look dirty.
OSHA basics
OSHA's Hazard Communication Standard (29 CFR 1910.1200) requires employers to:
- Keep a written program and a list of hazardous chemicals
- Maintain safety data sheets (SDS) readily accessible during every shift
- Make sure containers are labeled, including spray bottles you fill
- Train staff before they work with hazardous chemicals and when new ones are introduced
Storage rules
- Store chemicals below and away from food, cups and lids.
- Keep chemicals in original or properly labeled containers.
- Never mix chemicals (for example, chlorine and ammonia products).
- Keep a spill kit and know where the eyewash or sink is.
Reorder rhythm
Add chemicals to your weekly inventory count with par levels. Running out of sanitizer or espresso cleaner mid-week usually means corners get cut. See our reorder schedule guide.
Keep the counter stocked too
Affogato Bean doesn't sell cleaning chemicals, but we keep branded cups, lids, sleeves and napkins on a recurring schedule with Affogato Reserve. Talk to us.
General information. Follow product labels, manufacturer instructions, OSHA rules and your local health code.
Frequently asked questions
What cleaning chemicals does a coffee shop need?
Typically an espresso machine cleaner, a milk system cleaner, a descaler (if your manual calls for it), a food-contact sanitizer with test strips, dish detergent, a degreaser or all-purpose cleaner, glass cleaner, and floor cleaner.
Do coffee shops need safety data sheets for cleaning chemicals?
Yes. OSHA's Hazard Communication Standard requires employers to keep safety data sheets for hazardous chemicals readily accessible to workers, label containers and train staff.
How do I know my sanitizer is the right strength?
Use the test strips for your sanitizer type and follow the label's concentration, temperature and contact time. Replace solution when it tests weak or becomes dirty.
Sources
- OSHA, “Hazard Communication Standard: Safety Data Sheets / Small Entity Compliance Guide.”
- National Environmental Health Association, “Sanitization for Food Safety: Using Sanitizer Test Strips.”
- Crema (retailer listing), “Urnex Cafiza Cleaning Powder — instructions for traditional espresso machines.”
Sources checked October 2026. Statistics are reported as published by each source.