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Descaling the espresso machine
Descaling the espresso machine
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Over time, (hard) water will deposit lime scale in dierent parts and components of the espresso
machine and aect its performance as it impairs the water flow and brewing temperature, among
others. It is therefore very important to regularly descale your machine. If you live in an area with very hard
water, you will need to descale more often than in an area with softer water.
The hardness of the mains water can be tested with the test strip included in the scope of supply or it can be
requested from the local water management authority.
To use the test strip: Hold the test strip under the flowing water of your faucet for approx. 1 second. Let test
strip dry for 15 seconds, then check the color on the test strip against the back of the test strip packet to find
out whether your water is soft, hard or very hard.
You should descale your machine at the following intervals.
- soft water: every 6 months;
- hard water: every 3 months;
- very hard water: every month.
If the machine has run 1000 cycles without having been descaled, the buttons will flash red twice with a
pause in between.
The machine must then be descaled before further use. Use a commercially available descaling product on
the basis of citric acid, or the descaling granules contained in the scope of delivery (citric acid). Please follow
the instructions on the descaling product carefully.
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