Descaling removes mineral buildup that blocks water flow and ruins espresso taste
Descaling a Chefman espresso machine means running a cleaning solution through the internal pipes to dissolve calcium and mineral deposits left behind by water. Over time, these deposits slow down water flow, make the machine heat unevenly, and leave a bitter taste in your shots. Most Chefman machines need descaling every 40 to 80 shots, depending on your water hardness—if your tap water is hard, descale more often.
The process takes about 20 minutes and uses a commercial descaling solution (citric acid or proprietary espresso machine cleaner) mixed with water. You run the solution through the group head and steam wand, then flush the machine with fresh water. This guide walks you through each step so you do not damage the machine or leave chemical residue in your next drink.
Key Takeaways
- Descale your Chefman machine every 40 to 80 shots or whenever water flows slowly from the group head.
- Use only descaling solutions made for espresso machines—never vinegar, which can corrode internal seals.
- The descaling cycle involves running solution through the group head, backflushing the shower screen, and cleaning the steam wand.
- After descaling, flush the machine with at least two full tanks of fresh water to remove all chemical residue before making espresso.
- If water still drips slowly after descaling, the machine may need a second cycle or the shower screen may need manual cleaning.
What you need before you start
Gather these items before you turn on the machine: a commercial descaling solution designed for espresso machines (Cafiza, Dripkit, or a citric acid packet made for espresso), a large empty cup or pitcher to catch liquid, a clean damp cloth, and a backflush basket (a blind basket with no holes—most Chefman machines include one, or you can buy one for $5 to $10).
Do not use white vinegar or household descalers. Vinegar is too acidic and can eat through the rubber seals and gaskets inside your Chefman machine. Stick to solutions labeled specifically for espresso machines. If your machine came with a manual, check whether it recommends a particular brand—some Chefman models work best with citric acid, others with proprietary cleaners.
Fill your water tank with fresh water and let the machine heat for 5 to 10 minutes until the power light stops blinking. This ensures the boiler is at full temperature before you start the descaling cycle.
Mix and load the descaling solution
Follow the ratio on your descaling product's label. Most commercial solutions call for one part cleaner to four or five parts water. If you are using a packet of citric acid, typically you mix one packet (about 15 grams) with one liter of water. Pour the mixed solution into the water tank, replacing the fresh water you just heated.
Let the machine sit for 2 to 3 minutes so the solution reaches the boiler. You will see steam from the group head or hear a faint hiss as the solution heats. This waiting period is important—it gives the descaling liquid time to start breaking down deposits before you run it through.
Run solution through the group head
Place your large cup under the group head. Insert the regular portafilter (the one with holes) into the group head and lock it in. Turn the brew switch on and let solution flow into the cup for 5 to 10 seconds, then turn it off. Repeat this on-off cycle 5 to 6 times, moving the cup to catch all the liquid. You are not making espresso—you are flushing solution through the internal channels.
After each cycle, you may see brown or cloudy liquid, which is the mineral buildup dissolving. This is normal. If the flow is very slow or stops, the machine is heavily scaled and may need a second full descaling cycle after you finish the first one.
Once you have cycled solution through the group head, remove the portafilter and insert the backflush basket (the blind basket with no holes). Lock it in and run the brew switch for 2 to 3 seconds, then release. Repeat this backflush 5 to 6 times. Backflushing pushes solution backward through the shower screen and group head to dislodge stubborn deposits. You will hear a loud hiss or see solution spray out around the basket—this is correct.
Clean the steam wand with descaling solution
Place your cup under the steam wand. Turn on the steam valve and let solution flow for 5 to 10 seconds, then turn it off. Repeat 3 to 4 times. The steam wand can get blocked by milk protein and mineral buildup, so running solution through it prevents clogs.
While the solution is still warm, use your damp cloth to wipe the outside of the steam wand. If milk or dried solution is stuck on, soak the cloth in hot water and hold it against the wand for 10 seconds, then wipe. Do not submerge the wand or pour water directly into the valve—you only want to clean the outside.
Flush the machine with fresh water
Empty the water tank completely and rinse it under running water. Refill it with fresh, cold water. Insert the regular portafilter back into the group head and run the brew switch for 10 seconds, then turn it off. Repeat this flush cycle 5 to 6 times, emptying your cup between cycles. The water should go from cloudy to clear by the third or fourth cycle.
After flushing the group head, run fresh water through the steam wand the same way you ran descaling solution—5 to 10 seconds at a time, 3 to 4 cycles. This removes any remaining chemical taste from the wand.
Once the water runs clear from both the group head and steam wand, refill the tank one more time and let the machine heat for 5 minutes. Run one more full cycle of fresh water through the group head to may support no descaling solution remains. Your machine is now ready to make espresso.
Signs your machine needs descaling sooner
Even if you have not reached 40 shots, descale when ready if water flows very slowly from the group head, the machine takes longer than usual to heat up, or espresso tastes bitter or flat. Slow flow is the clearest sign of mineral buildup blocking the internal channels.
If you live in an area with very hard water (high mineral content), you may need to descale every 30 shots instead of 80. You can check your water hardness with an inexpensive test strip from a hardware store, or ask your local water utility—they often provide this information free.
What to do if descaling does not fix slow flow
If water still drips slowly after one full descaling cycle, run a second cycle using fresh descaling solution. Some machines with heavy buildup need two passes to fully clear the channels.
If flow is still slow after two cycles, the shower screen itself may be clogged. Remove the portafilter, unscrew the shower screen (the flat piece with small holes at the bottom of the group head), and soak it in hot descaling solution for 15 minutes. Use an old toothbrush to gently scrub the holes, then rinse under running water. Screw it back in and test the flow. If the machine still does not flow properly, contact Chefman support—an internal valve may be stuck or damaged.
Frequently Asked Questions
How often should I descale my Chefman machine?
Descale every 40 to 80 shots, or whenever you notice water flowing slowly from the group head. If your tap water is hard, descale every 30 shots. Check your machine's manual for the manufacturer's recommendation, as some Chefman models specify a different interval.
Can I use vinegar to descale my espresso machine?
No. Vinegar is too acidic and will corrode the rubber seals and gaskets inside your machine, causing leaks and damage. Use only descaling solutions made for espresso machines, which are pH-balanced to clean without harming internal parts.
What if my machine leaks after descaling?
A small amount of dripping from the group head is normal for a few minutes after descaling. If water streams out or leaks from the tank seal, turn off the machine and let it cool. Check that the water tank is seated properly and the portafilter is locked in tightly. If leaking continues, a seal may have been damaged—contact Chefman support.
Do I need to descale if I use filtered water?
Filtered water reduces mineral buildup but does not eliminate it entirely. Even with a good filter, descale every 60 to 100 shots. If you use distilled water, you can extend descaling to every 150 shots, though most home users stick with filtered tap water and descale every 60 to 80 shots.
Can I make espresso while the machine is filled with descaling solution?
No. Descaling solution is toxic if ingested. Always run the full flush cycle with fresh water before making any drinks. If you accidentally brew with solution in the tank, throw away the espresso and run several more cycles of fresh water through the machine before drinking anything.