A coffee machine can be of the highest quality, but if it is not cleaned regularly, the taste will suffer sooner or later. Coffee oils build up in the brewing unit, fine coffee particles collect in pipes and outlets, and milk drinks also leave behind milk fats and proteins. At first, this is barely noticeable, but the effects often appear gradually: the coffee tastes more bitter, the milk foam becomes uneven, or the machine operates more slowly than usual.
Consistent care is particularly worthwhile in offices, catering establishments, hotels or break rooms where machines are used frequently. It helps to maintain consistently good coffee flavour, ensures hygienic components and helps to avoid unnecessary service call-outs.
Cleaning and descaling are not the same thing
A common mistake is to assume that descaling alone is sufficient to keep a coffee machine clean. In reality, cleaning and descaling perform two different tasks.
Cleaning tablets dissolve coffee fats, oils and residues that accumulate in the brewing unit, valves or fine pipes. They are used where water alone is no longer sufficient to remove the typical deposits created during coffee preparation.
Descaling, on the other hand, deals with mineral deposits from water. These primarily form in the boiler, heating systems or water-carrying pipes. A cleaning tablet is therefore not a substitute for a descaler, and a descaler does not automatically remove coffee fats from the brewing unit.
Coffee fats affect the taste more quickly than expected
Freshly ground coffee contains natural oils. They are part of its aroma, but over time they can build up inside the machine. Fully automatic coffee machines, portafilter machines and filter coffee machines that are used regularly are particularly affected.
Over time, these residues become rancid and affect the taste. Even when good coffee beans are used, the coffee may taste flat, bitter or slightly stale. Therefore, changing the beans first when the machine has not been cleaned for weeks often does not solve the problem.
Cleaning tablets such as those from Kamareta are designed to remove coffee oils and coffee residues from relevant machine components. Depending on the machine, they are used via the automatic cleaning programme or according to the manufacturer’s instructions. It is essential to always use the correct tablet size and dosage.
Milk systems require special attention
For cappuccino, latte macchiato or café latte, the machine works not only with coffee but also with milk. This is precisely where residues form particularly quickly. Milk fats and proteins build up in hoses, couplings, steam nozzles or milk frothers and can impair their function.
This is often first noticeable in the milk foam. It becomes coarser, collapses more quickly or only comes out of the outlet irregularly. At the same time, unpleasant odours can develop in poorly maintained milk systems and transfer directly to the drink.
There are special cleaners for milk systems that are tailored to the respective type of deposit. Alkaline milk cleaners are especially suitable for removing fat, protein and oil residues. Acidic cleaners also help against limescale and mineral deposits, particularly in systems where hot water or steam comes into contact with the milk circuit.
Which cleaner is right depends on the machine type. Therefore, if there is any uncertainty, the machine manufacturer’s instructions should always be checked first. This is particularly important for professional fully automatic coffee machines and machines with permanently installed milk systems.
Regularly clean capsule machines as well
At first glance, capsule machines appear easy to maintain. Nevertheless, coffee oils, fine particles and tannins also build up in the outlet area. Occasional cleaning is particularly worthwhile because many machines are used daily by several people in offices or meeting rooms.
Special cleaning capsules are inserted like a normal capsule and then run through a cleaning and rinsing process. This allows the coffee outlet to be cleaned specifically without having to dismantle the machine. The application is simple, but should always be carried out according to the manufacturer’s instructions.
How machine care becomes an easy routine
The best cleaning routine is the one that is carried out regularly. In practice, the issue rarely lies with the product itself, but rather with the fact that maintenance is only performed when the machine already displays a fault message or the coffee tastes noticeably different.
For machines with an automatic cleaning programme, the request shown on the display should not be postponed. It is based on the machine’s usage and is a useful indication that residues have accumulated. With frequent use, such as in offices, catering establishments or break rooms, it is also worthwhile to inspect milk systems and visible components regularly.
After every cleaning process, a thorough rinsing cycle is important. This removes dissolved residues and cleaning agent residues from the system. The drip tray, coffee grounds container, milk hose and outlet also deserve attention. These parts are often overlooked in everyday use, even though they are crucial for hygiene and the overall impression.
Common mistakes when cleaning coffee machines
A classic mistake is to clean only when the machine is visibly dirty. However, many deposits form inside the machine and remain unnoticed for a long time. Anyone who reacts only when the coffee tastes bitter or the milk foam no longer works properly has usually postponed regular maintenance for too long.
Using an unsuitable cleaning product is equally problematic. Cleaning tablets differ depending on their weight, diameter and machine programme. A tablet designed for one specific machine will not automatically fit every other machine. Before purchasing, it is therefore worthwhile to check the operating instructions or the manufacturer’s recommendation.
Milk systems are often rinsed only with water. While this is useful, it is not enough to permanently remove fat and protein deposits. A suitable milk cleaner is required, matched to the system and the cleaning routine.
Kamareta coffee machine cleaners for different applications
Kamareta develops cleaning products for fully automatic coffee machines, espresso machines, filter coffee machines and capsule machines. The range includes classic cleaning tablets for coffee oils and residues, 2-phase cleaning tablets with an additional care effect, cleaning capsules for compatible Nespresso machines, as well as acidic and alkaline milk system cleaners.
Classic cleaning tablets are suitable for the standard maintenance cycle. They remove residues from the brewing area and support a cleaner, unadulterated coffee taste. The 2-phase tablets go one step further by combining cleaning with an additional protective phase that can slow down the formation of new deposits.
A regularly maintained coffee machine does not just produce better coffee. It operates more reliably, remains more hygienic and is less prone to avoidable faults in everyday use.
It is important to clearly distinguish between cleaning, descaling and milk system care. By treating coffee oils, limescale and milk residues in a targeted way, you create the basis for consistent quality, satisfied employees and guests, and a longer service life for the machine.
