Who should complete the coffee shop closing checklist?

The closing barista or shift lead completes this checklist. A manager signs off before staff leave. On solo closes, the barista still completes every required item and leaves a note for the opener if equipment needs service.

Should batch brew be discarded at closing?

Yes. Never leave batch brew overnight. Discard all remaining coffee and clean the brewer before shutting down. Holding overnight coffee creates quality and food-safety issues the morning team cannot fix with a pour-over.

How do I clean the espresso machine at closing?

Backflush with espresso machine cleaner, wipe group heads and steam wands, empty the drip tray, and leave the machine off until opening. Follow your manufacturer schedule for deeper descaling so daily closes stay consistent.

How long does coffee shop closing take?

Most coffee shops complete this closing SOP in about 20 minutes with one barista. Busy dual-bar shops may need a second person for floors and trash while the lead focuses on espresso equipment.

Do I need to count cash if we are card-only?

Close the POS and run the Z-report even if you are card-only. Skip the cash count step or mark it N/A via SOP Chef customization, but keep the sales closeout and lockup steps required.

Coffee Shop Closing Checklist

Daily coffee shop closing SOP to clean espresso equipment, discard batch brew, sanitize the bar, and lock up.

Estimated time: 20 min
Frequency: daily
Business type: coffee shop
Category: closing
Role: manager
Role: barista
Role: shift lead

Purpose

Close the coffee shop safely and protect equipment for the next morning.

Run this coffee shop closing SOP after the last drink is served. Backflush the espresso machine, discard stale batch brew, clean the bar, and secure the shop.

End of Day

Confirm service has ended.

Last drinks served and shop stopped
Seating area cleared
Open sign turned off

Equipment Shutdown

Clean and power down all brewing equipment.

Espresso machine backflushed and cleaned
Remaining batch brew discarded, brewer cleaned
Grinders wiped and hoppers cleaned
Equipment notes or maintenance flags (optional)

Note

Cleaning

Sanitize the shop before locking up.

Bar counter and steam station sanitized
Floors swept and spot-mopped
Trash removed to dumpster

Close Out

Finalize sales and secure the shop.

POS closed and Z-report run

Pass / Fail
Shop locked and alarm set

Frequently Asked Questions

Who should complete the coffee shop closing checklist?: The closing barista or shift lead completes this checklist. A manager signs off before staff leave. On solo closes, the barista still completes every required item and leaves a note for the opener if equipment needs service.
Should batch brew be discarded at closing?: Yes. Never leave batch brew overnight. Discard all remaining coffee and clean the brewer before shutting down. Holding overnight coffee creates quality and food-safety issues the morning team cannot fix with a pour-over.
How do I clean the espresso machine at closing?: Backflush with espresso machine cleaner, wipe group heads and steam wands, empty the drip tray, and leave the machine off until opening. Follow your manufacturer schedule for deeper descaling so daily closes stay consistent.
How long does coffee shop closing take?: Most coffee shops complete this closing SOP in about 20 minutes with one barista. Busy dual-bar shops may need a second person for floors and trash while the lead focuses on espresso equipment.
Do I need to count cash if we are card-only?: Close the POS and run the Z-report even if you are card-only. Skip the cash count step or mark it N/A via SOP Chef customization, but keep the sales closeout and lockup steps required.