%20(1).png)
Learn how to keep ice machines clean in coffee shops. Prevent biofilm, improve hygiene, and make better-tasting ice for every iced drink.
If your café serves iced lattes, cold brews or anything that arrives with that satisfying clink of ice, then your ice machine is quietly doing some of the heaviest lifting in the whole shop.
But here’s the funny thing: most coffee shops treat their espresso machines like royalty and treat their ice machines like … well, distant relatives nobody really cares about.
If you’ve ever tasted an iced drink that felt “off”, there’s a good chance the ice was the culprit. Which is why ice machines need regular love too, or else they develop slime, smells and other surprises no one wants anywhere near their cold brew.
The good news? Keeping an ice machine clean, safe and slime-free isn’t complicated. With a few simple habits and a friendly roadmap, you can keep your ice fresh, your drinks delicious, and your customers very, very happy.
Before we get into the “how”, let’s talk about the “why”, because this part surprises a lot of people.
Ice is legally considered food.
The FDA Food Code 2022 sets the rules for food safety in the US, and it classifies ice as a food item – meaning it needs to be handled, stored and cleaned with the same care as everything else you serve.
And here’s the thing: ice machines create the perfect playground for germs. They combine:
A growing body of research shows that ice machines can harbor a surprising range of unwanted guests if they aren’t cleaned properly. A global 10-year review found that food ice often contains bacteria such as E. coli, coliforms, Pseudomonas spp., and Staphylococcus aureus – and in some cases even fungi and viruses like norovirus (Microorganisms, 2024). Almost all studies in the review also linked contamination directly to poor hygiene and maintenance of ice machines, not just the water source.
Need more convincing? Keep reading – the “bad ice” stories get wild.
And we haven’t even talked about taste yet. When ice isn’t clean, it can make drinks taste:
Seriously, no one wants ice that tastes like they’ve been sitting next to last week’s leftovers in the freezer, right? (Eeeeww!)
Clean ice makes clean coffee. End of story.
Okay, let’s meet the villain of this whole story: biofilm.
Biofilm is a slimy layer of microorganisms – bacteria, yeast, or mold – that stick to surfaces and protect themselves with a gooey coating. Think of it like a tiny microbial neighborhood wrapped in bubble wrap. Gross, but accurate.
Biofilm shows up in ice machines as:
That pink gunk you sometimes see? It’s often caused by Serratia marcescens, a moisture-loving bacteria that grows in damp, low-light environments (CDC).
.png)
Biofilm matters because:
In short: if you see slime, it’s cleaning time.
If an ice machine isn’t cleaned regularly, it can quietly turn into a microbiology experiment.
Research has found ice machines contaminated with:
That’s why many health departments flag ice machines as high-risk equipment when hygiene slips.
Still breathing? Good. Now let’s talk about taste – because even if the germs don’t scare you, the flavor will.
Even if your espresso is dialed in perfectly, dirty ice can ruin the whole experience.
Dirty ice can taste:
And ice doesn’t just sit in the drink – it melts. Meaning the quality of your iced drinks is directly tied to the cleanliness of your ice.
Since coffee is about 98% water, the water in your ice matters (SCA Water Quality Handbook).
If your ice tastes off, melts too fast, or carries weird smells, your iced lattes and cold brews will taste off too. Customers won’t always know why – they’ll just say: “Their iced drinks taste weird.”
And that’s not a review you want on Google Maps.
Most ice machines should be cleaned and sanitized every 3–6 months, according to food safety guidance and manufacturer recommendations (EPA/CDC).
BUT …
Coffee shops typically need to clean ice machines more often because:
Restaurants, cafés, and bars often clean ice machines every 1–3 months.
If you see slime – clean immediately.
If the ice smells weird – clean immediately.
If production slows down – clean immediately.
Ice machines are like pets: ignore them for a week and they get weird.
Here’s what baristas should watch out for:
Often a sign of mineral buildup or contamination.
Metallic, moldy, stale, or chemical = bad.
Biofilm is sending you a postcard.
Slime, scale, or sensor issues are slowing things down.
If your ice bin smells like a damp basement? Cleaning time.
Pay attention to these little signs. They’re not subtle – your machine is basically waving a red flag.
Let’s keep this simple and non-intimidating.
Always check the manufacturer’s manual first, but here’s the general process:
Throw it away. Please. Don’t argue with me.
Use warm water and a soft brush.
Use a manufacturer-approved descaler.
Leftover chemicals = bad-tasting ice.
Use a food-contact-safe sanitizer, such as quaternary ammonium or chlorine (EPA Food Sanitizers).
Think of it like flushing the machine.
It’s not hard – it’s just a routine you need to stick to.
Biofilm loves ice machines because they’re wet and dark. But you can kick it out of your café with consistent habits.
Biofilm forms when cleaning falls behind – so the best prevention is consistency.
Water doesn’t just matter for espresso – it matters for ice too.
Filtered water leads to:
The World Health Organization (WHO) defines water above 120 mg/L of calcium carbonate as “hard”.
Hard water = more scale.
More scale = more headaches.
Filtration helps a lot.
Here’s a simple schedule that won’t overwhelm your team.
This isn’t about perfection – it’s about not letting the machine get gross.
Make cleaning easy and repeatable:
The simpler the system, the better people follow it.
.png)
Here’s where Moqa swoops in like the responsible adult in the room.
Moqa lets you:
Basically, Moqa keeps your shop from saying “we forgot again".
Keeping your ice machine clean isn’t glamorous, but it’s one of the easiest ways to improve your coffee program. Clean ice protects your customers, your drinks, your equipment, and your reputation.
And with a system that helps you stay on track – like Moqa – it becomes simple, predictable, and just part of running a great café.
Want to see Moqa in action? Book a free demo today, or contact us to know more!
Clean ice. Better drinks. Less stress. That’s a win-win-win.
Every 1–3 months, or sooner if you see slime or smell anything weird.
Yes. The FDA Food Code 2022 classifies ice as food.
Often Serratia marcescens, a moisture-loving bacteria.
Usually contamination, poor water quality, or biofilm buildup.
If unmanaged – yes. Ice machines can harbor pathogens (CDC & NIH studies).
A manufacturer-approved food-safe detergent and sanitizer.
No. Vinegar is not an EPA-approved sanitizer and won’t kill biofilm.
Absolutely. Better taste + less scale + fewer repairs.
Staff should do regular cleaning; techs handle deep internal service.
Automated reminders + standard checklists + issue tracking = reliable hygiene.
