is there any natural descaling i can do on my expresso machine that is readily available ? i saw a bottle of something at gelsons supermarket but i would like a non-toxic,non chemical that is easily obtainable locally not mail order. my repair guy said not to descale. thanks
Citric acid is the best and cheapest descaler (vinegar is cheaper but smelly). You can buy it as "sour salt" in the spice section, or more cheaply at home brewer's and soapmaker's supply places (including the internet)
Citric acid is the best and cheapest descaler (vinegar is cheaper but smelly). You can buy it as "sour salt" in the spice section, or more cheaply at home brewer's and soapmaker's supply places (including the internet)
I purchased a good size bag of it for a couple dollars at my local health food store. It is over by the spices and is used in canning and for other purpses.
It's super cheap and, as Jim said, it works great and is non-toxic.
rbh1515 Senior Member Joined: 15 Feb 2003 Posts: 1,155 Location: Milwaukee Expertise: I love coffee
Espresso: LM GS3 Grinder: Mazzer Vac Pot: have one Drip: no Roaster: never use it
Posted Wed Oct 1, 2003, 9:02am Subject: Re: descaling
I agree, citric acid is best. But I think a better solution may be to use softened water. The city water I have has about 7 grains of hardness. I have a softener specifically for the espresso machine that gets rid of the hardness, so I never have to worry about descaling. Rob
GLENNZ Senior Member Joined: 27 Aug 2002 Posts: 73 Expertise: Intermediate
Espresso: la pavoni europiccola Grinder: bodum antiqua modified Drip: krups moka
Posted Fri Oct 3, 2003, 4:55pm Subject: Re: descaling
again thanks to all on the info on descaling but on another note, i now have come upscale with my new la pavoni lever machine and i am pulling some good shots and ristretto shots and also found a local roaster for beans. i drink straight shots with nothing added and what do you recommend if i want to slightly "sweeten" a shot that's still healthy and maintains the "integrity" of the shot ? GlennZ
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Fri Oct 3, 2003, 5:47pm Subject: Re: descaling
GLENNZ Said:
again thanks to all on the info on descaling but on another note, i now have come upscale with my new la pavoni lever machine and i am pulling some good shots and ristretto shots and also found a local roaster for beans. i drink straight shots with nothing added and what do you recommend if i want to slightly "sweeten" a shot that's still healthy and maintains the "integrity" of the shot ? GlennZ
I'm not sure what you mean by "healthy," but at espresso sweetening quantities, I doubt sugar (brown or demerera, if you prefer) could be too bad. It's neat to float teaspoon on the crema and see if it dissolves before it sinks.
GLENNZ Senior Member Joined: 27 Aug 2002 Posts: 73 Expertise: Intermediate
Espresso: la pavoni europiccola Grinder: bodum antiqua modified Drip: krups moka
Posted Sat Oct 4, 2003, 11:30am Subject: Re: descaling
thanks Jim ! i just meant the whole american white sugar thing. by the way do you know what they do in italy or cafe vivace here ? i have been served sugar on a "stick" in some restuarants and i just wondered what is considered the "top of the top" for this purpose but i will check out what you have mentioned here.
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Sat Oct 4, 2003, 3:45pm Subject: Re: descaling
GLENNZ Said:
thanks Jim ! i just meant the whole american white sugar thing. by the way do you know what they do in italy or cafe vivace here ? i have been served sugar on a "stick" in some restuarants and i just wondered what is considered the "top of the top" for this purpose but i will check out what you have mentioned here.
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