Cleaning & Maintenance

For best results, you should flush the group head after each use and do a more thorough cleaning with reverse flushing and detergent about once a week - depending on how often the machine is used. A deep cleansing with descaling should be done every 4-8 weeks to extend the life and preserve the taste.

Back flush is a process where, with the help of a blind filter and detergent, oil residues and coffee residue from the brewing group are cleared. This is crucial to maintaining the performance of the machine, avoiding the taste and preventing valves from being replaced.

Take apart the mill according to the manufacturer's instructions and brush away coffee residues from grinding boards or cones. Use a special brush. Avoid water About It is not explicitly stated that it is okay - it can damage the metal and mechanism. A toring cleaning with cleaning pellets is a smooth alternative.

Yes, lime deposits affect both function and taste. Use a descaling agent adapted for your equipment - preferably a food -safe, acid -based alternative. Enter regularly depending on the hardness of the water where you live. Our recommendation is once a month in a hard water area.

Use customized cleaning products for each part: e.g. espresso machine cleaning for the brew group, descaling agent for kettles, and fat -solving powder or milk system tablets. Avoid ordinary household products that may be too strong or damage the equipment.

Milk jugs should be rinsed immediately after use and was carefully washed daily to avoid milk residue and bacterial growth. Tamper And other wood accessories should be carefully cleaned with a damp cloth and never soaked. For stainless steel, handset works excellent.