Decalcifying an espresso machine using acetic acid is a common practice for removing mineral buildup that can affect the machine’s performance and the flavor of the espresso. This process involves using a vinegar solution to dissolve and flush out calcium and other mineral deposits that accumulate from hard water.
Regular descaling is essential for maintaining optimal espresso quality and extending the lifespan of the machine. Mineral buildup can restrict water flow, leading to inconsistent brewing temperatures and pressure. This can result in under-extracted or bitter espresso. Furthermore, excessive scaling can damage internal components, potentially leading to costly repairs. While commercial descaling products are available, acetic acid offers a readily accessible and cost-effective alternative.