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Descaling Gaggia Factory/La Pavoni Millennium

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Link to "Descaling Gaggia Factory/La Pavoni Millennium"by Hogfire on Sun Jan 08, 2006 2:22 pm

G'day all,

Any advice for descaling these machines? I've had my Factory for about a year now. After the first two months I used Cleancaf according to the directions, all seemed well. My normal pattern of usage is two doubles in the morning, two doubles after work. With this pattern, I've pretty much used the full boiler in one day with pulling shots and flushes for after shot rinses. I always just top up the boiler rather than discard and refill. Yesterday I brought the machine to a mate's house for lunch, and when I poured out the cold boiler water for transport, there were heaps of mineral flakes/chips coming out as well. This caused a bit of paranoia, and set me off wondering if these mineral bits have been getting sucked into the grouphead and lodged between the nylon liner and walls, or even the grouphead feed tube from the boiler. Does descaling with Cleancaf breakdown these mineral bits small enough to pass through the system? Perhaps it's just my imagination, but the amount of water coming through the grouphead without the portafilter attached seems a tad restrained compared to when I first got the machine. I removed the piston and made sure it was tightly screwed onto the shaft for proper inlet clearance, and I didn't see any mineral bits in the shower screen after I removed it. Should I unbolt the grouphead and soak it in Cleancaf or Cafiza, or is the standard procedure with Cleancaf enough? Any advice?

Ta, Hogfire
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Link to "Descaling Gaggia Factory/La Pavoni Millennium"by Hogfire on Thu Jan 12, 2006 12:36 am

Hmmm, this is getting a bit unsettling. I ran Cleancaf through the machine per directions 4 days ago, and afterwards the flow through the grouphead w/out portafilter increased noticeably. Since then I've been emptying the boiler everynight, and the water came out clear. Tonight I did the same, and more limescale flakes came out with the water. Surely this much scaling couldn't have built up over four days as shown in the photos? The water here doesn't seem too terribly hard, however I've never tested/measured it. At any rate, seems as if I'll have to switch to active water softening rather than just using the Britta. How do you lever users treat your water?

Or is it just possible that the Cleancaf didn't knock out all the build up, and these remnants are just an indication that more remains in the boiler and sloughs off from time to time?

Hogfire

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Link to "Descaling Gaggia Factory/La Pavoni Millennium"by Walter on Thu Jan 12, 2006 8:56 am

If Cleancaf is a basic (=alkalic) detergent - as I suppose - it won't do the job of descaling at all. You'll need something acidic, like Citric Acid for example...
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Link to "Descaling Gaggia Factory/La Pavoni Millennium"by chopinhauer on Fri Jan 13, 2006 3:22 am

I've been using a pavoni europiccola for years and descale it every 8 or so months with citric acid. This was recommended to me by the pavoni service people here in Sydney and it works well. Make sure you only heat up the acid in the boiler. Do not then pull it through the group by depressing the lever as this will damage the piston gaskets and O rings. To get rid of the water with acid tip it out of the boiler.

Good luck,

Robert
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Link to "Descaling Gaggia Factory/La Pavoni Millennium"by Hogfire on Fri Jan 13, 2006 6:14 pm

Cheers for the info and sharing your knowledge! Cleancaf claims to be a descaler on the box, dunno what happened. I suspect my lax maintenace habits allowed too much scaling for one go with Cleancaf to be effective. I'll run some citric acid through the machine this weekend, and heaps of thanks for that heads up Robert because of course I would've just drained it through the grouphead and steamwand, not knowing any better.

Hogfire
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I descaled with CLR, Bad Idea!

Link to "Descaling Gaggia Factory/La Pavoni Millennium"by happytamper on Thu Apr 06, 2006 11:26 am

I tried to descale with CLR and now my brass Pavoni makes coffee that tastes like CLR. Or what I imagine CLR tastes like since I never tasted it.

Does anyone know how I can remedy this? :?
Mitchell
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