Descaling removes calcium and magnesium deposits that build up inside your espresso machine’s boiler and water lines. Untreated, this scale reduces water flow, slows heat-up, and eventually destroys the machine’s internal components.
How often to descale
It depends on your water hardness. With soft water (under 50 mg/L hardness), every 6 months is enough. With hard water (over 200 mg/L), every 4-6 weeks. Most home machines benefit from descaling every 2-3 months in average conditions.
The simplest signal: descale when your machine starts taking noticeably longer to heat up, or when shots come out at lower pressure than usual.
What to use
Use a descaler designed for coffee equipment. Brands like Cafiza, Urnex Dezcal, and Durgol Swiss Espresso are reliable. Mix according to package instructions, usually 1 part descaler to several parts water.
Avoid white vinegar. It works chemically but leaves residual taste in the machine that takes many flush cycles to remove. Citric acid (sold as a pure powder) is a cheaper alternative to commercial descalers and works well.
Basic descaling procedure
1. Empty the water reservoir. Fill with descaler solution.
2. Run several cups worth of water through the brew head, letting the solution sit in the boiler for 15-30 minutes between cycles. Some machines have a dedicated descale mode that automates this.
3. Open the steam wand to let solution flow through the steam circuit too.
4. Empty the reservoir. Refill with fresh water and rinse thoroughly. Run several full reservoirs of clean water through the machine, including the steam wand, to flush all descaler residue.
5. Pull a few shots and discard them. The next clean shot should taste normal.
Prevention
The best descaling is the descaling you do not need. Use filtered water (a Brita pitcher is sufficient) or third-wave water (a pre-mixed water for coffee). This dramatically reduces scale buildup and stretches descaling intervals.
Some machines have built-in water filtration that you replace periodically. Others (especially commercial-grade prosumer machines) are sensitive enough that water quality is the difference between a long-lived machine and an expensive paperweight in three years.