Guide to Cleaning and Maintenance of Espresso Machines


Old coffee residues, limescale, and oil from the beans ruin the crema, give bitter notes, and can in the worst case damage your machine. Here you get a complete, practical guide suitable for both beginners and experienced baristas.

THE MOST IMPORTANT THING: USE ONLY SOFT WATER

80–90% of all repairs on espresso machines are due to limescale.

Limescale damages valves, boilers, sensors, pumps, and seals within a few years.

The rule is simple: Never use ordinary Danish tap water directly in the machine (with a few exceptions in North Jutland and on Bornholm).

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Recommended water solutions for espresso machines in Denmark

Reverse osmosis (RO) + remineralization: The absolutely best and most cost-effective solution in the long run.

Spring water from Rema, Lidl, Netto, Aldi, or Føtex Always check the label! Many of their own-brand spring waters have 15–40 mg/l (total hardness).

Start with spring water today. When you get tired of carrying bottles, buy an RO system. It is the last water solution you will ever need to invest in. Your machine (and your coffee) will thank you.

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Daily cleaning – do it every single day you have brewed espresso


(It takes 5–10 minutes and is what keeps your machine healthy and the coffee tasting great)

Backflush with clean water: Insert the blind filter (the one without holes) into the portafilter → lock it into the group → run 5–8 short brew cycles of 5–10 seconds each. This rinses coffee residues out of the shower head and the 3-way valve.

Backflush with cleaning agent: Every day (or every 2nd day if you only make 1–2 shots): Put ½ tsp of Cafiza or Puly Caff powder into the blind filter → 5–8 backflushes → let it sit 10–20 seconds between each → then rinse with at least 10–15 clean backflushes with clean water. This removes coffee oils that otherwise become rancid and give a bitter taste.

Portafilter and baskets: Remove the basket → rinse portafilter and basket under hot water → quickly brush with a small dish brush or portafilter brush. Dry with a towel.

Shower head (group): Wipe the shower head with a damp cloth or use the small round group brush once around. This removes coffee grounds before they bake on.

Steam wand: Right after frothing milk → steam through for 2–3 seconds to rinse out milk → immediately wipe with a damp cloth (preferably a dedicated steam cloth) → Do this right away – dried milk is almost impossible to remove afterwards.

Drip tray and grate: Empty the tray of water and grounds. Quickly rinse tray and grate under the tap. Replace.

Exterior wiping: A quick wipe with a dry or slightly damp microfiber cloth on the machine – especially where you touch (handles, buttons, sides).

Extra for E61 machines: Pull the group handle 2–3 times for 15–20 seconds each time during the day (even if you’re not brewing). This rinses the valves inside the group and keeps the gaskets moist.

Make the above a fixed routine every evening (or morning if you prefer).
In 14 days you can taste the difference – and your machine will thank you for many years to come. ☕

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Weekly cleaning (15–30 min)


Soaking portafilter and baskets: Soak them in warm water with Puly Caff/Cafiza for 15–30 minutes. Brush thoroughly and rinse.

Removing the shower screen: Unscrew the shower screen (often a single screw in the center). Soak it along with the screw in cleaning solution, gently brush with a soft brush. Also check the gasket – if it is hard or cracked, replace it.

Deep cleaning the steam wand: After each milk frothing: Rinse with steam and wipe with a damp cloth. Weekly: Soak the tip in a jug with warm water and a little cleaning solution and “steam” for 10–20 seconds. Rinse thoroughly afterwards.

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Monthly & annual maintenance – the few minutes that save you thousands of kroner

Every month (5 minutes):

✧ Lubricate the E61 group cam and sponge with a small dab of Molykote 111 (if you have an E61 machine).

✧ Check the group gasket (the large rubber ring in the shower screen). If it is hard, flat, or cracked, replace it immediately – a new one costs 80–150 DKK and takes 10 minutes to install.

✧ Check the steam wand tip and hot water tap gasket – if they drip, it is almost always a 5-krone o-ring.

Once a year (or every 2 years with soft water):

✧ Routinely replace the group gasket and shower screen – even if they look fine. After 2,000–3,000 shots, rubber and metal get worn out.

✧ Replace the vacuum valve (the small plastic valve on top of the boiler) – it costs 50 DKK and prevents the boiler from collapsing.

✧ Check all visible o-rings and hoses – replace if in doubt.

✧ Give the entire machine a deep cleaning: remove the sides (if possible), vacuum inside, and wipe off condensation.

If you do this, your espresso machine typically lasts 20–30 years without major repairs. Most “dead” machines on dba are due to lack of gasket replacement and limescale – not age.

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Descaling – with the right water, it becomes almost unnecessary

If you use spring water, other bottled water under 50 mg/l, or properly treated RO water with added minerals, you should practically never need to descale again. Scale simply does not exist in significant amounts, and the machine keeps itself clean internally.

RO + minerals or spring water under 50 mg/l → never descale (maybe a symbolic check every 4–5 years if you want to be 100% sure).

  • Soft tap water (under 7 dH – very rare in Denmark) → descale every 12–24 months.
  • Medium-hard or hard tap water → you must not use it. Change the water immediately.

If, contrary to expectations, you need to descale (because the machine has previously been run on incorrect water), follow your machine’s manual exactly.

How to descale correctly (most single-boiler, heat exchanger, and dual boiler machines)

  1. Remove any water softener bags or filters from the water tank.
  2. Dissolve the descaling agent according to the instructions (Dezcal: 1 packet per 1 liter of warm water).
  3. Fill the tank with the solution.
  4. Run about half through the brew group and half through the steam and hot water tap.
  5. Let it work for 15–20 minutes – turn the heat on and off a couple of times during this period to help the agent work better.
  6. Empty the tank completely.
  7. Rinse the tank thoroughly and fill with fresh water – repeat 3–4 times.
  8. Run at least two full tanks of clean water through the group, steam, and hot water until there is no smell or taste of descaling agent.

Bonus: 3 signs that your machine MUST be cleaned NOW

✧ Slow flow (9 bar pressure, but it takes 40+ seconds for 36 g out).

✧ Thin, pale crema or strange taste (sour, bitter, metallic).

✧ The steam wand “spits” or produces little steam.

Make cleaning a habit – it only takes a few minutes daily, and your coffee (and your machine) will thank you for years.

Happy brewing ☕

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