Regular descaling is key to ensuring the longevity and performance of your machine.

The frequency depends on the use or adjustment of hardness made (depending on models). In any event, at least twice per year.

A machine taken by limestone heats up slower, diffuses a coffee splashing and provides an acre taste, and especially its boiler can plug or flee.

The use of white vinegar is to be avoided, the dosage is then random and the acetic acid it contains could damage certain parts of the machine and will leave an indelicate taste in your machine even after several rinsing. Use a descaler specially adapted to automatic espresso machines like those present on www.mapalga.fr