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Find out how to descale commercial espresso machines safely, when to skip descaling, and how to stop scale buildup.
If you own or manage a cafe(s), listen up. Your espresso machine is basically the beating heart of the whole operation. But even the strongest heart needs a little TLC – and nothing causes more chaos inside an espresso machine than limescale.
Scale is sneaky. It builds slowly, silently, and usually at the worst possible time … like Saturday morning when everyone wants a caramel latte.
The good news? You can descale your machine safely.
The even better news? Sometimes you shouldn’t, and knowing the difference can save you thousands.
Let’s walk through it – without the jargon, the stress, or the boiling-hot panic.
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Before we start dumping chemicals into anything, let’s understand why scale is such a bully.
Scale forms when hard water (water with a lot of minerals like calcium and magnesium) gets heated. Those minerals turn into white, chalky deposits that cling to boilers, pipes, heating elements, valves – basically every part of your machine that matters.
According to the Specialty Coffee Association, up to 70% of café equipment breakdowns are linked to water issues – mostly scale (SCA Water Quality Handbook). De’Longhi echoes the same warning – hard water doesn’t just damage machines; it affects your coffee flavor too.
So yes, this stuff is a big deal.
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Here’s the straightforward answer: You need to descale when your machine starts acting “tired".
Look for these signs:
If your café uses hard water, assume scale is forming even if everything seems okay.
Good news: descaling doesn’t require a toolbelt or an engineering degree.
Here’s all you usually need:
Vinegar.
It damages seals, corrodes metal, and voids warranties. And yes – it makes everything smell like pickles. (yikes!)
Don’t worry – this process is easier than it looks. The key is going slowly and rinsing thoroughly.
Different machines = different processes.
If you’re unsure, pause here and read your manual. (Boring, I know. Worth it, yes.)
Safety first – always.
Follow dilution instructions exactly.
Too strong? You damage metal.
Too weak? You do nothing.
Depending on your model:
Cycle the solution through:
Let it move through the pipes so it can dissolve internal scale.
This “dwell time” helps break down minerals. Usually 10–20 minutes.
Run clean water through the entire system several times – until any chemical smell disappears.
If your espresso tastes like a science experiment afterwards, keep flushing.
Everything should feel:
Especially for cafés with hard water.
And that’s it. Step-by-step descaling, without the panic.
This depends heavily on your water hardness and your café’s volume.
Here are simple guidelines:
Every 3–6 months
Every 6–10 weeks
Every 3–4 weeks
(Or switch to filtration ASAP)
Err on the “more often” side.
According to the World Health Organization, water above 120 mg/L of calcium carbonate is classified as “hard” (WHO).
If you live in one of these regions … descaling will be part of your personality.
This is the part cafés often get wrong – and where damage happens.
⏵ Your machine has a built-in water softener – replace the softener instead
⏵ Your machine is plumbed to a filtration system – descale only as directed
⏵ You’re using a super-automatic – internal descaling can break sensors
⏵ Your manual specifically forbids internal descaling
⏵ The boiler is severely scaled – large flakes can clog valves
Internal descaling on the wrong machine is like giving someone a haircut with kitchen scissors – possible, but a terrible idea.
Short answer: yes – if done incorrectly.
Here’s when damage usually happens:
Safe descaling = right chemicals + right method + proper rinsing.
People mix these up all the time – but they’re very different.
Think of descaling as brushing your teeth … and backflushing as flossing.
Both are important – but for different reasons.
If descaling is the cure, water care is the prevention.
Here’s how to slow scale dramatically:
Your machine will run smoother – and last much longer.
Steam pressure dropped because scale choked the boiler.
Solution: Descale + install filtration.
Machine shut down due to scale blocking a temperature sensor.
Solution: Technician cleaned boiler; café learned to descale sooner.
Barista descaled internally against the manual …
Milk sensors failed.
Solution: Expensive repairs and some sad faces.
Simply by installing proper filtration.
Descaling went from monthly to twice a year.
Moqa makes descaling routines … well, routine.
Instead of guessing when to descale, Moqa tells you – and your whole team – exactly when and how.
Descaling isn’t glamorous, but it’s absolutely essential.
When done safely, it improves flavor, protects your machine, saves energy, and prevents expensive breakdowns.
And with Moqa reminding your team when to descale – and when not to – you never have to guess, stress, or decode mysterious machine behavior again.
Keen to see how Moqa could help your operations? Book a free demo today, or contact us to learn more.
A clean machine is a healthy machine. And a healthy machine makes better coffee.
Use a commercial descaler, run it through the system, let it sit, then flush thoroughly.
If your machine forbids it, uses a softener, or has severe scale.
No – it damages seals and metal.
It reduces it, but doesn’t eliminate it.
20–45 minutes depending on machine type.
Weak steam, low temps, blockages, higher energy use, breakdowns.
If not rinsed well – yes.
Often yes, but not for super-automatics.
Sometimes – check the manual.
Moqa can help by automating schedules, reminders, and tracking - across multiple locations. Book a free demo, or contact us to learn more.
