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

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

A machine damaged by limescale heats less quickly, produces a splash of coffee and produces an acrid taste, and above all its boiler may become clogged or leak.

The use of white vinegar should be avoided, the dosage is then random and the acetic acid it contains could damage certain parts of the machine and will leave an undelicate taste in your machine even after several rinses. To do this, use a descaler specially adapted for automatic espresso machines such as those on www.mapalga.fr