For Coffee Machines

Limescale deposits and coffee oil residues are two main factors that disrupt coffee machine performance. Limescale builds up on heating elements, narrowing pipes and reducing water delivery efficiency — this impairs temperature precision, increases energy consumption and creates mechanical stress on components. Coffee oil residues in the group and milk pathways cause a bitter aftertaste and risk bacterial growth. Professional, regular cleaning with specially formulated products is a mandatory part of coffee equipment maintenance in cafés and restaurants.

Descaling agents

Descaling agents are acid-based formulations that remove calcium and magnesium deposits from heating elements, boilers and internal pipes. Regular descaling — typically every 1 to 3 months depending on water hardness — maintains equipment efficiency and prevents premature wear.

The BHS range includes approved products from popular manufacturers.

Coffee pathway cleaning tablets

Coffee pathway cleaning tablets are designed to remove coffee oil and fibre residues from the group and portafilter channels. Regular daily or weekly cleaning with tablets prevents the build-up of bitter aftertaste, which directly affects espresso flavour. Tablets are easy to use — simply place them in the designated group area and run the cleaning cycle.

Different machine types require different tablets — fully automatic and semi-automatic machine tablets differ in formulation and usage instructions. It is important to choose the tablet recommended or certified by the specific manufacturer.

Milk system cleaning

Cleaning milk pathways is a critical hygiene aspect for all coffee machines with milk systems. Milk is a perishable product, and bacterial growth in milk pipes can pose serious hygiene risks. Specialised milk system cleaning products break down milk protein and fat residues, disinfect milk pathways and prevent bacterial growth.

Milk system cleaning should be performed daily — at the end of machine use or via an automatic cleaning programme. Readily available milk cleaning products (liquids or tablets) allow for quick and simple daily maintenance.

Cleaning frequency

Descaling frequency depends on the water hardness where the equipment is installed. In hard water areas, descaling is needed more often — every 4 to 6 weeks. Daily coffee pathway cleaning and milk system disinfection must be performed every working day after equipment use.

The BHS range includes approved cleaning products from popular manufacturers for cafés and restaurants.

Using automatic cleaning programmes

Modern fully automatic coffee machines are equipped with built-in cleaning programmes that automatically rinse coffee pathways and milk systems. Cleaning tablets or liquid must be placed in the correct location before starting the programme. Following the correct automatic programme reduces manual cleaning time and ensures consistent hygiene standards.

Water filters for descaling efficiency

Water filters before the coffee machine significantly reduce limescale build-up, as softened water contains less calcium. Water filters and descaling chemicals together form an effective system for equipment protection. In areas where water hardness is high, installing a water filter is a recommended solution.

Cleaning impact on coffee flavour

Coffee oil residues in the group and coffee pathways cause a bitter, stale coffee taste, which directly affects espresso quality. Regular cleaning ensures that coffee always tastes fresh and matches the blend's characteristics. Customer satisfaction with coffee flavour influences café reputation and repeat visit frequency.

Planning cleaning chemical inventory

Cleaning chemicals for coffee machines are everyday consumables — cleaning tablets are used daily or more frequently during intensive operation. Regular ordering of descaling products ensures timely maintenance.

Business risks without regular equipment maintenance

A coffee machine that is not regularly cleaned and descaled breaks down prematurely — repair costs can significantly exceed regular maintenance expenses. Equipment failure during peak hours causes direct revenue loss and customer dissatisfaction. Preventive maintenance with the right cleaning products is more cost-effective than emergency repairs.

Staff training and cleaning standards

Proper cleaning of coffee equipment requires staff training — incorrect product use can damage the machine or leave chemical residues that affect coffee flavour. New staff training should include a cleaning protocol with specific products and frequency. Regular protocol adherence ensures consistent coffee quality and equipment longevity.

Water hardness and its impact on descaling frequency

Water hardness varies by region — in some areas, water is relatively soft, while in others, it is harder with higher calcium content. Harder water means faster limescale build-up in the coffee machine and the need for more frequent descaling. The BHS team helps determine the optimal descaling schedule, considering the specific business location and water hardness.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.