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An espresso machine is not just a device; it is a precision instrument. Old coffee oils, milk residues, and – worst of all – limescale, are the biggest enemies of both the flavor experience and the machine's lifespan. A dirty machine stifles the coffee's nuances and results in a flat, bitter cup.
Here is BloomVik's authoritative guide to keeping your setup in top condition, from the daily ritual to the annual maintenance.
80–90% of all repairs are caused by limescale. In Denmark, tap water is generally too hard for espresso machines. Limescale blocks valves, damages sensors, and reduces the efficiency of the heating element.
Rule of thumb: Never use untreated Danish tap water. Period.
The three optimal water solutions:
Reverse Osmosis (RO): Water filtered of everything and remineralized. The ultimate long-term solution for connoisseurs.
Selected Spring Water: Bottled water with a total hardness of 15–40 mg/l. Easy and convenient (always check the label).
BWT / Filter Pitchers: Reduces limescale but rarely removes it completely. Better than tap water but requires frequent replacement.
These steps should be as natural as the brewing itself. They ensure that every single cup tastes like freshly roasted coffee – not yesterday’s leftovers.
Flush & Backflush (Water): Run short brew cycles with a blind filter after use to rinse the group.
Chemical Backflush (Cafiza/Puly Caff): Make it a habit every 2 days. Dissolve coffee oils before they oxidize and become rancid.
Steam Wand: Purge before and after use. Wipe immediately with a dedicated cloth. Dried milk is a bacteria hotspot and clogs the fine holes.
Cleaning the Portafilter: Remove the basket and rinse both parts under hot water. Wipe dry – no coffee residue should bake on overnight.
At the end of the week, the machine deserves extra attention to reset the flavor profile.
Gentle with chemistry: Soak your baskets and portafilters (not the handles!) in warm water with detergent for 20 minutes.
Shower Screen: Unscrew the shower screen. You’ll be surprised how much coffee residue hides behind the metal. Clean it, and check if your group gasket is still soft and flexible.
Steam Wand Cleaning: Use a dedicated milk cleaner or soak the tip to remove milk scale inside the tube.
If you treat your machine with care, it can last for decades. Here’s what to watch out for:
Every 6 months: Replace your group gasket and shower screen. It costs a little but ensures a perfect seal and even water flow.
Every year: Check the vacuum valve and O-rings on the hot water tap. Rubber deteriorates over time due to heat.
Lubrication (E61 groups): Use a food-grade silicone grease (e.g., Molykote 111) on the moving parts of the handle after chemical cleaning.
If you follow our advice on RO water or proper spring water, descaling becomes virtually unnecessary. Aggressive descaling can actually damage the machine by loosening flakes that get stuck in the thin pipes.
With proper water: Never descale (or only every 5 years as a preventive check).
With soft tap water: Descale every 12 months using a gentle product like Dezcal.
At BloomVik, you’ll find everything for professional maintenance – from BWT solutions to the best cleaning products on the market. Take care of your machine, and it will take care of your coffee.
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