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.
Keep Learning
- Shot quality: Espresso Basics
- Puck consistency: WDT & Tamping
- Milk system hygiene: Milk Texturing