Does anyone have any current, successful protocols for maintaining equipment cleanliness and proper operation in their coffee cupping lab that you're willing to share? We just moved offices and I have a brand-new big lovely lab. I want to review and possibly improve protocols to do the best job possible in maintaining our equipment. I do many things now, of course! :-), but I'm curious to check in on what other folks are doing--i.e. if I'm missing anything important.

Specifically, for the following, equipment, but I welcome any gen. lab protocols as well

Bunn G3 Grinder (light usage for daily cupping)
Roaster 5 barrel Jabez Burns (100 years old!)
Moisture meter

thanks for sharing.