How should group heads be cleaned during daily maintenance?

The recommended method for cleaning group heads during daily maintenance is to flush them with water and use a brush. This approach is effective because it helps eliminate coffee oils, grounds, and residues that can build up over time, affecting the quality of the espresso and the performance of the machine.

Flushing is essential as it removes any loose particles and oils, while the brush provides a more thorough cleaning, helping to reach corners and crevices that may be missed with a simple cloth wipe. This combination ensures that the group heads remain free from contaminants, which is crucial for maintaining flavor integrity and machine hygiene.

Other methods, such as using only warm water or soaking in vinegar, may not effectively remove all residues or may not be practical for daily cleaning. Wiping with a cloth alone does not provide the level of cleaning necessary to maintain optimal espresso extraction and brew quality, as it may not fully remove built-up oils and debris. Thus, the flushing and brushing method is the most effective practice for daily maintenance of group heads in a coffee setting.