http://www.articledashboard.com/Article/Decalcify-your-Espresso-Machine—Locating-the-Best-Decalcifying-Agent/2350886
By: John Littner
If you own an espresso maker, it is imperative that you know how to decalcify espresso machines. Decalcifying your espresso machine is a crucial element of regular maintenance and if overlooked can lead to poor tasting espresso and irreversible damage to your machine. Keep reading to learn more regarding how to decalcify your espresso machine and which decalcifying agents you should use.
Why Decalcification is Imperative
As time goes on, the tap water that you use to brew your espresso can create calcium, magnesium, and other minerals to mass together on the interior of you machine. These minerals continue to build up as more and more tap water moves through the machine. They can disrupt water flow and affect the general taste of your espresso.
However, if you don’t decalcify your espresso machine frequently, this buildup can get to the point where it impedes your machine’s lines. Once this happens, the interior of your machine can begin to corrode, thus causing enduring damage. Many machines have been rendered entirely useless due to calcium buildup and corrosion. This is why it is especially crucial to decalcify your espresso machine at least every few months.
How Espresso Machine Decalcification Works
Fortunately there are numerous products out there which have been created especially to decalcify your espresso machine. Decalcifying agents frequently come as a liquid, and are discharged into the water basin and pass through a decalcification cycle. Numerous espresso makers have a decalcification cycle built in while others just treat the decalcification process as an aspect of the brewing cycle. In the end, instructions are usually presented in your machine’s instruction guide or with your container of decalcifying agent.
Vinegar and Citric Acid as Decalcifying Agents
There has been much misinformation spread recently regarding utilizing vinegar or citric acid to decalcify your espresso machine. While they both have decalcifying aspects they can create other problems with your machine. Most notably, vinegar has a pervasive smell which can be absorbed into your machine’s components, thus causing a poor taste in your espresso. It can take a long time to get the smell of vinegar out of your machine. Citric Acid on the other hand can form a residue that blocks the lines and valves of your machine, sealing in lime deposits further.
Therefore, it is imperative to properly decalcify your espresso machine by using a decalcifying agent that was produced especially for espresso makers.
With all these considerations to make, it is crucial to make an informed decision prior purchasing an espresso machine decalcifier.