Roastery cleaning that keeps chaff and coffee oils under control

Chaff drifts off the roaster and settles on every ledge, fixture, and floor seam — and because it is combustible dust, your fire inspector notices it before you do.

Coffee oils leave a sticky film on packing tables, shelving, and back-bar surfaces that an ordinary all-purpose cleaner just smears around.

Your cafe is the showroom for your roast: customers judge the whole operation by the condiment bar, the tables, and the restroom.

Cupping demands neutral air and residue-free counters — one perfumed cleaner can throw off an entire tasting session.

Cleaning has to land between roast days and after cafe close — a mop bucket next to open bags of green coffee is not an option.

The list, not a promise

The report shows the status of the tasks you approved in your scope of work — the same ones, visit after visit.

Customer-safe photos

Images of the work, not of people or paperwork: you can forward the report to a board or a tenant without editing anything.

A clear way to fix it

If something misses the standard, you point at that visit’s photo and we make it right — nobody has to rely on memory.

Free walkthrough

Message us on WhatsApp, call, or text. We walk the space with you — square footage, layout, restrooms, floors, access rules, and the hours that work for your team.

Written quote in one business day

You get a scope of work and a price in writing — the task list, the frequency of each task, and what it costs. Nothing starts until you approve it, and the price you approve is the price you pay.

Recurring service with photo reports

We hold the schedule set in your walkthrough. After eligible completed visits you get a CleanCheck report: that visit’s checklist status, customer-safe photos, and the team’s notes.

Billed after each visit

You are invoiced after each completed visit, not for a prepaid term. That is why there is no long-term lock-in here — we earn the contract every visit.

Do you clean inside the roaster or the chaff collector?

No — the roaster drum, chaff cyclone, ducting, and afterburner are production equipment, and their cleaning stays with your roasting team or equipment technician. We handle the facility around them: the chaff that settles on floors, ledges, and fixtures, and the oil film that builds on nearby surfaces. That boundary protects your equipment warranty and your roast schedule.

Will your cleaning products affect how our coffee tastes?

Around production and the cupping bar we use fragrance-free, food-safe chemistry, and we agree the product list with you at the walkthrough. Sanitation of food-contact production surfaces — hoppers, grinders, brew equipment — stays with your team under your own food-safety routine; we keep the facility around it clean without adding aromas your cuppers would catch.

How is a roastery with a cafe quoted?

By a short walkthrough — production square footage, cafe seating, cupping area, restrooms, and cadence set the price. You get the quote in writing, a COI within 2 business hours of asking, and no payment at booking.