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HomeCoffee TalksCleaning and descaling: two different jobs
Coffee Talks
Everyday care2 min read

Cleaning and descaling: two different jobs

Coffee oils, milk residue and mineral deposits need different attention. Understand the difference before building your care routine.

By LYBETY Editorial

Equipment assembly at the LYBETY factory
Equipment assembly at the LYBETY factory

Cleaning removes oils and residue

Brewing leaves grounds, coffee oils and milk residue. Clean baskets, portafilters and the drip tray after use. Wipe the steam wand after steaming and purge as directed by the model’s instructions. Caring for these contact surfaces is a useful daily routine; the workload affects the cleaning schedule.

Descaling deals with mineral deposits

Minerals in water can accumulate inside equipment. Descaling addresses these deposits, rather than coffee oils. The procedures and chemicals are not interchangeable. Whether users can descale a machine themselves, suitable products and the procedure must be confirmed in its manual. Consult service before treating commercial boilers.

Start with the water supply

Drinking water is not automatically suitable for every espresso machine. Understand local water quality and match treatment to the model’s requirements. Basic filtration may not reduce hardness. Confirm compatibility before using distilled or unremineralised reverse-osmosis water. Keep a record of filter use and maintenance dates.

Record problems before assuming a cause

Weak steam or unusual flow can have several causes. Note when it occurs, the water supply and recent maintenance, then perform only external checks allowed by the manual. Contact support if the problem continues. Do not assume every issue is scale or dismantle internal components yourself.

Sources & further reading

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FAQ

Which espresso machine suits my needs?

Choose for peak demand, milk drinks and staffing, then check space, power, water and drainage. Two groups allow parallel brewing; capacity also depends on the grinder and workflow.

Do I need a separate grinder?

Yes, for whole beans if the machine has no built-in grinder. Use an espresso-capable grinder and grind just before brewing. Pre-ground coffee compatibility depends on the basket and model.

How long should the machine warm up?

Wait until the machine is ready and the group and portafilter are warm. Warm-up time varies by model; follow its manual.

What water should I use?

Use drinking water that meets the model’s specifications and treat hard water appropriately. Check compatibility before using distilled or unremineralised reverse-osmosis water.

How do I adjust flow and flavour?

Keep dose and yield consistent. Try a finer grind for fast flow or a coarser grind for slow flow, changing one variable at a time. Beans and brew ratio also affect sourness and bitterness.

Why is the foam coarse or steam weak?

Check steam readiness, water supply and tip blockage. Use cold milk and adjust the tip position. Wipe and purge as directed after use; contact service if steam stays weak.

How often should I clean or descale?

Cleaning removes oils and milk residue; descaling removes mineral deposits. Clean baskets, portafilters and the tray after use, and the wand after every milk drink. Follow the model’s descaling instructions; consult service for commercial boilers.