Cleaning versus descaling
Coffee machines need two kinds of care. Cleaning removes coffee oils, grounds and milk residue from the parts you can see and the brewing system. Descaling removes limescale – the mineral deposits hard water leaves in the heating element, pipes and pump.
Both matter. Oils go rancid and make coffee taste bitter; milk residue harbours bacteria; limescale slows the flow, stops the water reaching the right temperature and eventually breaks the machine. Much of England – including London, the South East, East Anglia and parts of the Midlands – has hard or very hard water, so descaling needs to be more frequent there than in Scotland, Wales or the North West.
Daily and weekly cleaning (all machines)
A few quick habits keep most machines in good shape:
- Empty the drip tray and used grounds or pods daily, and rinse them
- Refill the water tank with fresh water rather than topping up old water
- Wipe the outside, nozzles and spout with a damp cloth
- Wash the water tank, drip tray and removable parts in warm soapy water weekly
- Leave the tank lid and grounds drawer open occasionally to dry out
Bean-to-cup machines
Bean-to-cup machines grind, brew and often froth milk automatically. Most have a removable brew unit: take it out weekly, rinse it under lukewarm running water (no washing-up liquid unless the manual allows it) and let it air dry before refitting. Many also run a cleaning cycle with a degreasing tablet every few hundred cups – the machine usually prompts you.
The milk system needs the most attention. Run the rinse programme after each milk drink, and take apart and wash the milk tubes, frother and jug or carafe daily if you use milk regularly. Many manufacturers sell a milk system cleaner for weekly use.
Pod and capsule machines
Pod machines have fewer parts but still scale up. Empty the capsule container and drip tray regularly, wipe the capsule holder where coffee splashes, and run a water-only cycle (no pod) every few days to flush the needle and spout.
Descale every few months, or when the machine's descale light comes on, using the manufacturer's descaling solution or a compatible one. Run the descale cycle as instructed, then rinse with two or three full tanks of fresh water so no taste is left behind.
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Filter coffee machines and espresso machines
For drip filter machines, wash the jug and filter basket after each use. To descale, fill the tank with a descaling solution (or a 50/50 mix of white vinegar and water, if the manufacturer allows vinegar), run half a cycle, switch off for 30 minutes, then complete the cycle. Run at least two full cycles of clean water afterwards.
Manual espresso machines need the group head brushed and backflushed with a blind basket (if the machine has a three-way valve), the portafilter and basket washed daily, and the steam wand wiped and purged after every use. Descale with a product approved by the manufacturer – some espresso machines can be damaged by vinegar or citric acid.
How often to descale
As a rough guide, descale every one to two months in very hard water areas, every two to three months in moderately hard water, and every three to six months in soft water. Many machines measure water hardness with a test strip during setup and calculate a schedule for you. If coffee comes out slowly, the machine sounds louder than usual or the coffee is lukewarm, it's probably overdue.
Never mix descaler with other cleaning products, and keep it away from stone worktops, which acids can etch.
Coffee machines in offices
Office bean-to-cup machines are used dozens of times a day and quickly become unhygienic without a clear owner. Daily drip tray and milk system cleaning is a sensible item to include in an office cleaning specification, while descaling and servicing is normally the job of the machine supplier. Our guide to what is included in office cleaning covers kitchen and tea-point tasks.
