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How do I clean my espresso maker?

I've heard that vinegar is not the best cleaner to use when descaling your espressomaker. I also just read that citric acid is a good substance to use. What about commercially available descalers? How about plain, old dish soap? What's best? Can these other substances hurt my espresso maker?

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Permalink Reply by Edward Harris on February 9, 2009 at 2:31pm

That is correct Michael.
The most common cause of malfunction in espresso machines is accumulation of Calcium sediment. Calcium salts separate when water is heated. The accumulation is what causes blocked passage of water. Imagine difficulty is breathing with blocked nose or the consequence of clocked arteries.

Vinegar can do the job but it has proved to be harsh for the O-rings and gaskets. Almost all Operating manuals for home models include the notice for not using Vinegar.
Citric acid is a milder acid if used in correct dilutions. One tablespoonful of Citric acid in 4 cups (8-oz) of water makes an ideal strength. Descaling should be done regularly, every 8 weeks. If one cycle is missed, then the descaling should be done with two cycles to dissolve and clean up extra Calcium deposit that collected inside. What I mean is that descaling is not a formality. It has a purpose to clean the passage for water. It may take one two or even three cycles if necessary.

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