Category Archives: Q&A

Semi-Automatic vs. Superautomatic Espresso Machines

superautomatic espresso machinessemi-automatic espresso machineIf you are coffee connoisseur (or at least a budding one) by now you’ve probably heard about semi- and superautomatic espresso machines. You’ve likely also heard that there are some differences between the two when it comes to operating them. However, you may have wondered, “What really makes a semi-automatic espresso machine (besides being able to create a really good shot) different than a superautomatic (which is often described as more convenient) machine?” T o clear up any lingering questions, we decided to explore these two types of machines in a little more depth, so you can see what factors make these machines unique. And of course, ultimately determine which is right for you.

Semi-Automatic Espresso Machines

Semi-automatic machines are generally the most popular choice for consumers who are looking for a “traditional” home espresso machines. These machines feature a boiler, portafilter and a switch to activate/deactivate the pump to perform the extraction. It is this last feature that puts the “semi” in automatic, if you will. While the other features are automated, you have control over when the extraction begins and ends. There are also semi-automatic machines with programmable doses that allow you to program the extraction to stop after a certain length of time.

Brewing

As we discussed above, whether you flip a switch or program in when you want the extraction to end, with a semi-auto you have control of the water flow for every shot you make. Why is this a good thing? It provides you with opportunity to perfect your shot. For instance, if you create a good looking shot but it’s pouring slowly, you can let your pump run longer to provide more time to complete the shot. On a superautomatic you usually don’t have this option. Superautos usually have a preprogramed time for shots that determines when to end them, which could potentially cause shots to end too soon.

Portafilters and Grinders

Another key component of using a semi-automatic machine is using a portafilter to insert the coffee into the machine. There are a couple of different styles of portafilters that can come with a machine, but the two basic types are non-pressurized or pressurized.

Non-pressurized portafilters are usually larger (58 mm) sized and made with chrome or chrome plated brass. This provides the heftiness that is necessary for temperature stability, which makes it possible to create a better shot of espresso. However, this design requires that you have a very precise grind and tamp. This can make non-pressurized portafilter harder to use, since it is more technical, but many people claim it is worth the effort since you can get a really great shot – if you have the right equipment. For this reason we recommend that you get a good grinder (which we’ll discuss more later) if you get a semi-automatic machine.

Pressurized portafilters use either a valve or special filter basket that will not let water out of the portafilter until the right amount of pressure has been reached. This allows the portafilters to compensate for an imperfect grind or uneven tamp, which make them a good option for people that don’t have a grinder or who are using pre-ground coffee.

Finally, if you want to get into ESE pods you’re in luck, since many semi-automatics accept them. You can purchase baskets that will allow pods to fit into pressurized and non-pressurized portafilters or can even find portafilters that are designed specifically for pods.

Most semi-automatic machines do not come with a built in grinder. We won’t say all, because there are a few that do, like the Breville Barista Express, but most do not. This means that you will either have to get a separate grinder or use ground coffee beans to dose your portafilter. If you want to be able to play around with your grind and tamp to achieve that perfect shot, you will want to get a non-pressurized portafiler and a really good grinder. In fact, it’s best to start out with as high of quality grinder as you can afford, since the grinder is more important than the machine when it comes to getting good shots. On the other hand, if you don’t want to get a grinder or have to tamp your coffee, a pressurized portafilter will be the best option for you.

Frothing/Steaming

There a couple of different types of boilers you can find in semi-automatic machines and, depending on which you choose, it will impact whether you can brew and steam at the same time. Generally, smaller and less expensive machines will contain a single boiler. This helps keep the machine’s footprint small, but it also means that you won’t be able to brew your coffee and steam your milk at the same time. However, mid-range or higher end semi-autos will usually have a thermocoil, heat exchanger, single boiler with a thermoblock or a dual boiler. All these options, with the exception of the thermocoil, have a bigger boiler or even two boilers allowing you to brew and steam simultaneously.

Semi-automatic machines usually come with a traditional steam wand, which require you to “work” the milk a bit in order to get a good froth. While there is a slight learning curve to frothing milk, it isn’t as hard as it seems. In fact, some people prefer having a traditional steam wand, since it again provides them more control over how to the final product turns out. Some semi-autos do come with a panarello wand that injects air into the milk, making the frothing process easier.

Superautomatic Espresso Machines

Often known as the machines that “will do everything but fold your laundry,” superautomatic espresso machines are great for people who like the convenience of being able to make their drink of choice in just a few minutes. While it may be hard to believe, these machines do indeed do almost everything for you including grinding, tamping, brewing your coffee and even steaming the milk for your espresso shot. As a result, these machines are incredibly easy to use and will produce a consistent shot every time, with no muss or fuss.

Brewing

Part of the magic of superautomatic espresso machines is that they make creating your favorite drinks a breeze. The machines all have varying levels of programmability, but some of the most common features on these machines are the ability to adjust your brew temperature, brew volume, extraction time and water hardness. Many machines also have an auto-on function, so your machine will be warmed up by the time you get up in the morning. In addition, some superautomatic espresso machines have one touch pre-set espresso drink options, others have you manually enter your drink selection while others still let you save personalized drink selections.

Most superautomatics come with a built-in grinder, so you don’t have to worry about grinding your beans yourself. Yet this doesn’t mean you don’t have any control over the results. Many superautos will allow you to adjust the fineness and the dosage of the coffee so you can get the flavor and strength you desire. The downside of having a built-in grinder is that while you have the ability to it, there are a limited number of changes you can make. Thus, there is some advantage to having a semi-auto machine that allows you to have a separate grinder, which provides you with an infinite number of grind settings.

Another caveat is that they do not do well with super oily or dark roasts. The oil the beans produce can cause the grinder to clog over time, often doing a number on the machine. Finally, if you want to brew pre-ground coffee, some machines also feature a bypass doser. This feature provides you with the opportunity to brew something besides the beans you already have in the machine’s bean hopper, such as a decaffeinated version of espresso.

Frothing/Steaming

Not unlike semi-autos, there are a variety of options when it comes to what type of boiler is inside your superauto. The most common options are thermocoil heating systems (which don’t give you the ability to brew and steam at the same time), thermoblock heating systems and dual boilers (which do allow for simultaneous brewing and steaming).

Superautomatic espresso machines also offer a couple of choices when it comes to frothing milk. There are machines that use a standard steam wand to froth milk or ones that have a panarello. Some superautos make the process even easier and will automatically froth your milk in a separate carafe or even have a steam wand that will come down and froth your milk right in your own cup.

So, Which is Better?

When it comes down to purchasing a machine, some people use how much maintenance is required to decide what type of machine to get. While this is not a bad factor to keep in mind, you should be prepared to do regular maintenance on either a semi-automatic or superautomatic machine. It’s true that semi-automatic machines do require a little more maintenance, since you will have to clean the portafilters, baskets and shower screen. However, superautos need TLC too, and there are some steps like cleaning the brew group, steam valve and steam wand that are important to perform no matter what type of machine you have.

Ultimately, what is most important when picking out a machine is determining what you want to get out of your machine and what features are most important to you. Now that you know a little more about each type, hopefully you can figure out which will work best for you.

Brew Tips: How to Store Your Coffee Beans

Coffee BeansYou’ve found the perfect espresso machine or coffee maker for you and gotten some tasty coffee beans to brew with. However, now you’ve started to use your beans, you may be wondering how to store them so that they retain their flavor and stay in the best shape possible. This subject can be quite confusing, as there almost as many ideologies on the best way to store coffee beans as there are roasts. In the hope of clearing things up, we completed a variety of tests to determine the best way to keep your coffee fresher longer.

The Freshness Factor

You may have heard that coffee has a short shelf life, which is mostly true. After the beans have been roasted, they outgas carbon dioxide for about 72 hours. As such, many local roasters will package their beans in bags that feature one-way valves that allow the carbon dioxide to escape while protecting them from contact with oxygen, which can make the beans go stale. While this allows you to experience the coffee’s peak flavor, but it will start to lose its freshness once its bag has been opened. Thus, as a general rule, we have found that it’s best to consume your coffee within one or two weeks after opening the bag.

If coffee wasn’t already complicated enough, it is important to keep in mind that every coffee has it’s own sweet spot for when it tastes the best after it has been roasted. Thus, if you ask a number of different roasters when you should drink your coffee beans by, you will get a variety of different answers. Since everyone has different tastes, so we highly recommend that you experiment with your coffee and find your own sweet spot for your roasts.

Storing Your Coffee

Due to the reasons mentioned above, we have found that is best buy your coffee in small quantities, as you need it. Likewise, if you are using whole bean coffee, you should only grind your beans as you make your coffee or espresso, instead of grinding the whole bag all at once. This will ensure the coffee keeps more of its flavor.

However, if you buy your coffee in bulk or need to store it for some other reason, you do have options.  For starters, you may want to divide your coffee supply into a small container for daily use, and a larger container for the bulk of the coffee (which will only be opened to refill the small container). This will allow you to reduce the amount of air the larger container of coffee is exposed to, enabling you to keep it longer. Another thing to keep in mind is generally whole beans will have a longer shelf life than ground beans, which go stale at a faster rate since they have more surface area. However, that doesn’t mean you can’t store ground coffee, you may just not be able to keep it quite as long, depending on how sensitive your taste buds are.

In fact, this same rule applies to how long you can store your coffee in general. In short, it depends on you and how you like your coffee to taste. Some people will notice a change in the flavor of the coffee after a week and want to replace it, while others won’t notice a difference in the coffee until it has lost most of its flavor.

When it comes to storing your coffee, the best environment to keep it in is an airtight container, in a cool, dry place. Why is how you store your coffee so critical?  If you don’t store your coffee in this manner, you risk exposing your coffee to the five “coffee killers” listed below, which decrease the lifespan of your coffee and cause it to go stale.

  • Air: When roasted beans are exposed to air, the flavors in them are oxidized, causing the coffee to go stale.
  • Moisture:  One of the worst things for coffee, moisture taints the oils in the beans, causing off flavors or even making the beans deteriorate.
  • Heat: Exposing the beans to heat before they are brewed will cause them to lose flavor.
  • Light: Direct light can cause the beans to go stale and lose flavor.
  • Odor: Coffee is porous, which means if coffee is near other fragrant items, like fish, it can absorb these flavors. As a result, your coffee could end up tasting like seafood instead of coffee.

Luckily, there are some pretty nifty containers on the market that you can use to store your coffee in and keep it out of harm’s way. We have found that the best options are metal, ceramic or even darkly colored plastic canisters. In addition, it is important to use coffee containers that are airtight, which will keep out air and can prevent moisture and odor from contaminating your beans as well. One of our favorites is the Airscape Coffee Bean Canister, which has a specially designed lid that you push down to remove air from inside the can.

What about glass or clear plastic containers? While these options do look pretty on your counter and let you to see the contents inside, they also allow in one of the biggest coffee killers – light. If you really want to keep your beans in a clear container, make sure to store it in a pantry or drawer where it won’t be exposed to sunlight. Another alternative is to use a polarized canister that will allow you to see its contents while keeping light out.

Is it Ever Okay to Freeze Your Beans?

Freezing beans is a contentious topic in the coffee world. Some people adamantly oppose ever freezing your beans, while some claim it’s okay in certain circumstances. According to the National Coffee Association (NCA), “It is important not to refrigerate or freeze your daily supply of coffee because contact with moisture will cause it to deteriorate.” This is a valid point, since every time you open the bag of coffee, which is likely at least once a day; you will be exposing the beans to oxygen and whatever humidity is in the air. Neither of these things is good for coffee and can impact the coffee’s flavor. This effect is even worse when open bags of coffee are stored in the freezer. The humidity forms ice crystals, which essentially freezer burns the beans and causes them to go stale even faster.

However, when it comes to storing unopened coffee, the NCA states it okay to keep it in the freezer as long as it is in an airtight bag. However, once you remove this bag from the freezer and thaw the coffee, do not put the bag back in the freezer. If you do, you will encounter the issue mentioned above, and will likely have freezer burned coffee. Instead of returning the coffee to the freezer, the NCA suggests that you “move [it] to an airtight and store in a cool, dry place.”

While we like the NCA, we couldn’t just take their word for it, so we decided to conduct a couple of tests ourselves. While we did notice a slight difference in the taste of the beans and did have to tweak our grind for the beans a bit, overall we found that coffee beans can be frozen, as long as the package is tightly sealed and unopened the entire time.

Through our research and quasi-scientific experiments, we have discovered a few tips and tricks to keep in mind when storing your beans. While we prefer to use our coffee sooner rather than later, we have found it is possible to prolong the life of your coffee if you take the time to store it properly.

 

Tech Tip: Your Boiler on Milk

When it comes to suffering home espresso machines, our repair technicians have seen it all. From clogged brew screens to burnt out heating elements, there are a variety of ways people unintentionally use and abuse their machines. The unfortunate part is, many of these issues could have been prevented, had the owners known about them and completed some simple espresso machine maintenance. Just following a few easy steps could have saved the owners a lot of money and time away from their precious machine. Of course, just as many homeowners don’t expect some of the worst disasters (such as burst plumbing or leaking roofs) to happen to them, many espresso machine owners hope that they will be able to avoid common problems as well.

The reality is that even if you have a top of the line machine, wear and tear from frequent use will require that you give it a little extra TLC from time to time. Usually this involves giving the machine a weekly cleaning and doing an annual tune-up. If you don’t follow these tips, it is likely that eventually you will encounter a few problems. Costly repairs or replacements are not myths, and they can happen to you.

Still not convinced? Check out what happened to the heating element and boiler inside a Nuova Simonelli Oscar when the steam wand wasn’t removed from the milk frothing pitcher when the machine was turned off and properly cleaned.

espresso machine maintenance

All of the brown clumpy stuff coating the walls of this boiler is milk that got sucked inside it due to the steam wand not being removed from the milk frothing pitcher and opened up after each use; it baked and rotted! The two brown strands hanging off of the white and metal valve are also strands of milk, and should not be there.

milk_boiler_02

As you can see, the boiler on the left overheated, blackened and even cracked due to the milk buildup inside. The boiler on the right is what a normal, or “healthy,” boiler should look like – nice and clean.

heating_element02

The heating element for this machine, on the left, has also gotten burnt out, blackened and corroded. Again, the heating element on the right is how one should look.

Unfortunately, once a boiler has gotten to this stage it has reached the point of no return and must be replaced in order to get your machine up and running again. In some instances you may even be out of luck and have to get an entirely new machine.

However, there are a few easy tips you can follow to avoid winding up in this situation. If you have a heat exchanger machine like the Oscar above, make sure to open the steam valve on your machine every time you turn it off and it cools down. If you don’t, a vacuum is created and the left over milk in the steam wand is sucked up into the boiler. On the other hand, if you have a single boiler machine, such as the Rancilio Silvia, the best way to avoid this problem is to run water out of your steam wand after each use so you don’t create a vacuum in the boiler.

The next time you consider saving flushing out your steam wand for “later,” remember these images and cautionary tale. Clean your steam wand after each use and do a more thorough cleaning of the machine once a week. If a wet cloth isn’t strong enough to cut through the grime, try using a liquid or powder espresso machine cleaner. If your machine has any removable parts, you should take them off for cleaning as well. For instance, if your machine has a panarello, you should remove it and soak it in a solution like Rinza. This will rid it off any milk that has built up inside the panarello as it can get sucked into the boiler. If you follow these simple steps, your espresso machine will likely run well and continue to produce tasty drink for years to come. If you are kind to your espresso machine, it will be kind to you.

Tech Tips: Saeco Talea Touch Test Mode

Saeco Talea TouchThe fact that the Saeco Talea Touch does nearly everything for you (except fold your laundry) makes it one of our more popular espresso machines. Not only does this machine’s technology allow for easy brewing, but it also enables you to access the Test Mode section, so you can give it a “check up” and explore the cause of any issues that may be occurring.

One of the greatest benefits of Test Mode is that it allows you to freely operate the functionality of your machine. For instance, you can do things like check to see if your grinder is working without brewing a shot of coffee, monitor if your brew unit motor is running right or even see if your pump is in good shape. While this mode is useful, the Test Mode for the Talea Touch is one of the more challenging to get into. You must know a special code, as well as how use it, which are both cryptic enough to warrant the use of a secret decoder to finger them out. This is also the case for both the new and the refurbished Saeco Talea Touch Plus, which requires you go through the same process to access the Test Mode.

Luckily, we have something even better – our parts and tech expert, Brendan, who told us the secret code and how and when to enter it. Once we were in, he also showed us how to navigate through the system and play with the options, which are much easier to use.

SCG Tech Tips: Test Mode on the Saeco Talea Touch

Tech Tips: Rocket Espresso Mineral Sensors

R58 Dual Boiler Rocket Espresso MachineWhen it comes to semi-automatic espresso machines, Rocket’s are the cream of the crop. Not only are they beautifully designed with their shiny stainless steel housing, but they also have state of the art mechanics as well, making them excellent for espresso production.

If you’re lucky enough to have purchased a Rocket Espresso machine, you likely rushed home so you could proudly display it on our your counter in all its glory. So, now you’ve got the machine all set up, plugged in, filled with tasty filtered or reverse osmosis (RO) water and you are good to go. But wait – what’s that flashing green light on the front of the machine? You’ve just filled the water tank, so why is the machine telling you that it is empty?

Never fear, your machine is not broken! This is a common question our customer service team receives about all Rocket machines, and luckily it is easy to fix. The problem is your Rocket is too smart for its own good and thinks the water reservoir is empty when the machine’s sensor doesn’t detect any minerals in the tank. In this video, Teri walks us through what causes this error and explains an easy solution.

SCG Tech Tips: Water Sensing on Rocket Espresso Machines

How to Descale the Saeco Aroma

Saeco AromaOne of the most popular New Year’s resolutions is to clean up and de-clutter around the home, so why not start by performing some maintenance on your espresso machine? One of the easiest steps is to descale, which, depending on the mineral content of your water, should be done every one to three months. If you don’t descale your machine, mineral deposits can build up inside the machine and cause the water tubes to clog and/or reduce the brew temperature.

Since we’ve discussed how to descale a couple of different types of espresso machines in the past, we thought we’d focus on a perennial favorite – the Saeco Aroma, which has a stainless steel boiler. Not only does this durable little machine have a great reputation, but descaling it is also easy and painless. Just mix a descaling solution like Dezcal with 32 oz. of warm water, pour it into the machine’s water reservoir, pull the solution into the boiler by running water through the steam wand, and let the solution soak for a while. Then pull more solution into the boiler and let it soak in again, rinse and you are ready to go! However, it’s important to make sure to taste the water in your machine before you start brewing again to ensure there is no descaler left over in the machine, which will cause your espresso to taste a little funky.

The lesson of this story is – care of for your Aroma, and it will reward you with great tasting espresso for years to come. For complete step-by-step instructions on how to descale your little dude, watch Bunny take us through this simple process.

SCG How-To Guides: Descaling the Saeco Aroma

Breville Compare: Dual Boiler vs. Infuser Espresso Machines

brevilledualboiler It’s hard not to love Breville espresso machines, with their brushed stainless steel casing and smaller footprint. However, once you’ve decided this is the brand for you, how do you know which espresso maker to choose? While these machines might look pretty similar, they all are slightly different.

Perhaps we can help you narrow down the options. At the request of a viewer, we had Gail fire up the Breville Dual Boiler (BES900XL) and the Breville Infuser (BES840XL) and compare both machines side by side. The main difference between the machines is that the two boilers found inside the BES900XL allow you to brew your shot while simultaneously steaming your milk, and the built in PID lets you adjust the brew temperature for different roasts. While the BES840XL also has a PID to guarantee a stable temperature for shots, the PID is internal, which means it is not programmable so you won’t be able to change the brew temperature. Since this machine has a thermocoil heating system, you also will not be able to steam and brew at the same time. However, the Infuser does have a considerably lower price than the Dual Boiler, which goes to show you can save money and still get a great espresso machine.

Of course this wouldn’t be a true comparison without sampling the final product. Watch as Gail lays down some facts about the two machines and makes a cappuccino on each one.

Breville Compare: Dual Boiler vs. Infuser Espresso Machines

Espresso Shot Comparison: Breville Dual Boiler v. Rocket Espresso R58

Espresso Shot ComparisonLining up a couple of espresso machines and comparing them against each other in terms of functional features, technology and build quality is one way of determining which machine is the best fit for your particular needs. Another tactic is a straight up espresso shot comparison — holding a practical, blind taste test between machines to see if you can taste a difference in the shot glass.

In response to a viewer requesting that we compare the Breville Dual Boiler against a machine with an E61 brew group, we asked Gail to setup the Rocket Espresso R58, dial both of the machines in using a Mazzer Mini coffee grinder, then pull shots simultaneously. Next, two willing volunteers from our Bellevue retail store, Michael and Kevin, donated their tastebuds to the cause and they gave us their opinion on how the shots compared, flavor-wise.

Ever wonder how the Breville’s brew head technology measures up against the classic, tried-and-true E61? Watch this fun video to see how they compared this time! Of course, the coffee you use will definitely play a part in this equation, and you could go further with this by performing several blind taste tests in a row and then averaging the opinions, but here’s our first stab. Enjoy!

Espresso Shot Comparison: Breville Dual Boiler v. Rocket Espresso R58

The Reluctant Barista: Milk Frothing Madness

Milk Frothing TechniqueHow many how-to-froth-milk videos have you watched? They make it look so easy! While my espresso shots are really improving, I still have a hard time getting milk to the right consistency for a perfect latte. My lack of consistent consistency makes me a little grumpy…even mad. If frothing milk makes you grumpy too, then follow along as I try to de-mystify microfoam. It is time for FROTHING MADNESS!

First things first, while you can use the words froth and foam interchangeably, what we are after is the ever elusive microfoam. The manner in which milk is heated produces different results. Microfoam is smooth and velvety with a texture almost like wet paint because very tiny bubbles are incorporated evenly throughout the liquid. The foam I most often produce is heated milk with a bubbly volcano of erupted meringue dolloped on top. This is not microfoam.

The more you practice on one home espresso machine, the more you get to know the timing involved. This is one of my problems. I froth milk on different machines. Teri in customer service tried to console me. She said, “just when you thought you had steaming down on one machine, you try another machine and it steams totally different! …or someone changes your steam tip from a two-hole to a four-hole!” (Which totally happens around here but probably doesn’t happen at your house.)

You are probably familiar with the basics of milk frothing:

  • Start with a chilled stainless steel milk frothing pitcher and cold milk.
  • Submerge the steam wand, start to froth, then lower the pitcher until just the steam tip is submerged. The milk should move in a circular pattern.
  • Plunge the wand lower into the pitcher and continue to roll the milk.
  • Stop at your desired temperature.

While this sounds well and good, let’s explore how this works in real-life situations with three very different home espresso machines. Armed with some additional tricks from my barista friends, we can learn together!

Rocket EvoluzioneRocket Giotto EvoluzioneA heat exchanger espresso machine with a large 60oz boiler

Espresso machine repair tech, Bryan, gave me some great advice. First, whole milk froths best. Second, on a larger espresso machine like this one, plunge the wand a few seconds sooner than you think it will take. It only took 35 seconds to froth 6 ounces of milk to 165F. I found this out the hard way because at 40 seconds it was up to 170F and the milk smelled scalded. Because it happens so fast, it is hard to make adjustments. I grabbed a gallon of milk and kept trying until I got it just right.

Breville InfuserBreville InfuserA home espresso machine with a thermoblock

Matthew Hodson, a Seattle-area professional barista, shared this via Twitter “Experiment to find the spot where the milk and foam spin in a whirlpool and integrate. Only aerate briefly (count 1,2,3 quickly) and then spend the rest of the time integrating with the whirlpool.” It took 1:15 to get 6 ounces of milk to 165F. This was enough time to experiment with different adjustments. With some extra time and careful attention spent tilting and pivoting the frothing pitcher around the steam wand, this technique produced good results.

Saeco Via VeneziaSaeco Via VeneziaA single boiler with less than 8oz capacity

To get quality milk frothing from a smaller espresso machine requires every trick in the book. Make sure the espresso machine is on and pre-heated. Clear the steam wand (or in this case the panarello) into the drip tray until it is all steam with no water. Note where the air intake hole is on the panarello sleeve and keep it even with the level of the milk in the pitcher, not above or below. Froth one drink at a time, in this case 6 ounces took 1 minute to steam but was still very bubbly.

Lastly, Miranda in customer service told me you can try to “fix” milk frothing madness by softly tapping the frothing pitcher on the counter and swirling it in a circle repeatedly to try to eliminate big bubbles and incorporate the little bubbles back into the mix. Don’t try to re-heat or re-froth the milk. When all else fails keep these two important adages in mind,
1) Don’t cry over spilt milk
2) Tis a lesson you should heed, If at first you don’t succeed, Try try again.

Rocket Espresso Steam Tips

How to Descale a La Pavoni

Uncle BobWe’ve descaled double boilers, heat exchangers, every superautomatic under the sun and even simple thermoblock-driven machines, but in all of our years giving scale the what-for inside espresso machines, we had not descaled a La Pavoni. So when Sam’s Uncle Bob asked us to show him the ropes, we couldn’t pass up the opportunity to delve into something completely new!

La PavoniThe first part of the process, of course, was to find a willing participant, and Bunny stepped in to do the job. After working in our retail store for years and performing tune-ups for customers, she knows a thing or two about descaling machines, so we tasked her with researching how to perform it on a manual lever style machine like the La Pavoni. What she learned (and what we then filmed) was deceptively simple! It will take some time, patience, a little elbow grease and, of course, some Dezcal, but it was a very effective method for removing scale within the La Pavoni’s boiler and on its heating element.

Watch as she guides us through the process. And if you happen to have a La Pavoni or a lever machine that you descale in a different way, we’d love to learn new techniques! Post your process in the comments and we’ll share with the class.

SCG How-To Guides: Descaling La Pavoni Manual Espresso Machines