In order for your espresso machine to take
care of your espresso, it is important for you
to take care of your machine.
There are two critical components involved
in extending the life of your espresso machine.
1. Dedicating
at least 3 minutes a day to the cleaning of
the machine's parts.
The cleanliness of your machine will affect
the taste of your espresso. If you want to be
in control of the brewing process, and enjoy
the best espresso ever, cleaning your machine
should be on your priority list.
Just 3 minutes of maintenance per day will
extend the life of your espresso machine for
many years to come. After a little simple cleaning,
you'll be able to concentrate on your barista
skills and apply all your creative energies
to the art of espresso.
You won't believe the difference. Compare the
taste of the espresso before and after cleaning.
Afterwards, you will appreciate the importance
of this quick and easy routine.
Maintaining your machine will become an automatic
task after just a few days - no more difficult
than putting your dishes in the sink after a
meal.
2. Watching
and preserving water quality for your machine.
Water is a crucial ingredient in brewing a
cup of espresso. It deserves special attention.
The hardness of the water you use varies depending
on where you live. Hardness is caused by compounds
of calcium and magnesium, as well as a variety
of other metals. If calcium and magnesium carbonates
in the water exceed 8 gpg (grains per gallon),
then the water is considered hard. Otherwise,
it is soft.
Hard water requires more soap and synthetic
detergents for laundry and washing at home,
and contributes to scaling in boilers and industrial
equipment.
Boiling hard water precipitates "water dirt,"
which affects the heating elements, pipes, heat
exchanger surfaces, and boiler walls. These
unwanted scaling elements restrict water flow,
which detracts from the quality of your espresso.
Furthermore, the boiler scaling elements act
as an insulating layer, which prevents proper
water heating. This leads to a higher use of
energy by the espresso machine, which negatively
impacts our environment. As these deposits build
over time, they may also eventually clog and
corrode the interior of espresso machine, causing
your equipment to break down.
The first thing that you must do in order to
ensure that your water is appropriate for brewing
espresso is check the hardness of your water.
You may refer to the Water Hardness
Map of the US (below) or call your
local water department and ask for water quality
reports.
You may also test
water quality at home with the water hardness
strips.
If your water has more than 8 gpg (Grains per
Gallon), you should consider a filtration system
to soften the water.
The easiest and the cheapest way to ensure
softer water is to buy bottled spring water
from a credible source. Otherwise, use a filtration
system.
Do not use distilled water, since most of the
minerals and salt elements that contribute to
the great taste of espresso have already been
removed.
High-quality soft water has a fresh aroma with
a slightly "sweet" taste because it lacks distortion
to its mineral composition.
How frequently you descale your machine will
vary according to water hardness in your area.
Please descale your machine as soon as it begins
to work more slowly or irregularly, or when
the quality of the foam ("crema") diminishes.
You may refer to the chart below for your descaling
schedule.
|
Water Hardness
|
gpg (Grains
per Gallon)
|
Descaling Interval
|
| Soft
Water |
0 - 3 GPG
|
6 months
|
| Moderately
Hard Water |
3 - 7 GPG
|
3 Months
|
| Hard
Water |
7 - 15 GPG
|
2 Months
|
| Very
Hard Water |
15 + GPG
|
1 Month
|
