Brewing 10 min read

Espresso Machine Care: Cleaning, Backflushing, and Descaling

A simple schedule that keeps shots tasting great. Daily and weekly cleaning, when to descale, and how water choice reduces scale.

Published on 8/3/2025

Clean machines pull sweeter shots. The trick is doing a little often—and descaling only when needed.

Daily (2–5 minutes)

  • Purge and wipe steam wand after every use.
  • Flush group before and after shots.
  • Rinse baskets and portafilter; dry thoroughly.

Weekly

  • Backflush with water (every few days) and with detergent (weekly) per manufacturer.
  • Soak baskets, shower screen, and portafilter spouts in espresso cleaner; rinse well.
  • Brush group gasket and screen.

Descaling—Not Always Weekly

  • If your water is in spec (60–90 ppm hardness), descale infrequently.
  • Signs you might need it: temperature swings, slow heating, or visible scale in boiler-less systems.
  • Always follow your machine’s manual—some prosumer boilers should be serviced rather than home-descaled.

Water Matters Most

  • Blend or remineralize to target hardness and alkalinity; see Coffee Water Quality.
  • Filtered water reduces scale and improves taste.

Grinder Care

  • Brush burr chamber; vacuum fines.
  • Clean and calibrate monthly or when flavor drifts.

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