Investing in a high-quality espresso machine is a commitment to the craft of coffee. Whether you own a compact home unit or a commercial-grade Faema, your equipment is a precision instrument designed to deliver excellence in every cup.
While general "life hacks" often suggest reaching for white vinegar to descale appliances, doing so can be a costly mistake for high-end espresso equipment. At Feama Montreal we’ve seen the damage first-hand. Here is how to properly deep-clean your machine like a pro while avoiding the DIY traps that could void your warranty.
The Problem with the "Vinegar Myth" Espresso Machines Cleaning
It’s a common tip found in household blogs, but for a high-quality espresso machine, vinegar is a triple threat:
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Lingering Aftertaste: Vinegar is porous. Its pungent acetic acid can soak into the seals and internal components, tainting your coffee with a sour taste for weeks.
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Corrosion: Vinegar is too aggressive for the delicate rubber gaskets and brass components inside premium machines. Over time, it can cause leaks and internal degradation.
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Inefficiency: Vinegar isn't actually powerful enough to remove heavy limescale (calcium) buildup, which is a major issue across many North American regions with hard water.
How to Clean Like a Pro (The Right Way)
To protect your machine and your coffee's flavour, you need to move away from pantry staples and toward professional-grade maintenance. By following a structured routine, you ensure that every cup is "comme au café" while extending the lifespan of your investment.
Here is your four-step professional deep-clean guide:
Step 1: The Daily "Golden Habit"
The secret to a machine that lasts 20 years isn't a single deep clean; it’s the daily ritual.
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The Purge: Before and after every shot, run a "blank" shot (water only) to clear coffee oils from the group head.
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The Steam Wand: Never let milk dry on the wand. Wipe it with a damp cloth and purge the steam immediately after frothing. For automatic systems, use a dedicated Jura Milk System Cleaner to safely remove milk fats and proteins.
Step 2: Backflushing with Professional Chemistry
Once a week (or daily for heavy users), you must perform a backflush. This clears the internal valves of rancid coffee oils that make your espresso taste bitter.
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Use Professional Powder: Products like Puly Caff Powder, available in our online store, are designed specifically for this. They are food-safe, rinse away completely, and won’t damage your machine’s internals.
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The Method:Use a blind filter, add half a teaspoon of Puly Caff, and run the brew cycle for 10 seconds. Repeat until the water comes out clear.
Step 3: Proper Descaling (Fighting Hard Water)
Limescale is your machine's silent killer, especially in areas with high mineral content in the water.
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Dedicated Descaler:Use a manufacturer-approved descaler (like this one from Miele). These are formulated to break down minerals without harming the metal.
Step 4: Soaking the Removable Parts
Your portafilters, baskets, and shower screens accumulate a "varnish" of old coffee oils over time.
Why Maintenance Matters
A clean machine is more efficient, uses less energy to heat up, and ensures that every bean you buy is fully expressed. At Faema Montreal, we believe: "A high-quality machine provides the pressure, but a clean machine provides the perfection."
Need the right cleaning supplies for your espresso machine? We ship professional cleaning kits and maintenance products all over North America. Shop the full collection at faemacanada.com.
