How to Descale an Aurevo Nano Machine
Nothing ruins a morning ritual faster than a harsh-tasting shot or a machine that won’t heat up. When your espresso starts tasting strange or the water drips instead of flows, mineral buildup is usually to blame. Scale quietly damages coffee gear from the inside, so knowing how to descale your machine isn’t just about flavor—it’s also how you protect your investment and keep it running smoothly for years.
Why scale builds up
Almost all water (except distilled) contains minerals like calcium and magnesium. When that water is heated inside your espresso machine, these minerals separate from the liquid and stick to internal parts, forming a hard white layer called limescale. This is a normal chemical reaction that happens in kettles, boilers, and espresso machines. The speed of buildup depends on how hard your water is: the higher the mineral content, the faster scale accumulates. Even filtered water still carries small amounts of minerals, so over time they coat heating elements and narrow the internal water pathways, affecting temperature, flow, and performance.
Recognize Signs Your Machine Needs Descaling
You do not need to disassemble your espresso equipment to know if scale is present. The machine will usually tell you through its performance. The most obvious sign is a decrease in water temperature. Scale acts as an insulator on the heating element (boiler or thermoblock), preventing the water from reaching the optimal brewing temperature of 190°F to 200°F.
Another clear indicator is reduced water flow. If your espresso shot takes significantly longer to pull than usual, or if the stream is uneven, the scale may be clogging the pipes or the group head. You might also notice that the machine makes louder noises than usual as the pump struggles to push water through narrowed tubes. Finally, if your coffee tastes sour or metallic, it is time to clean your espresso machine or coffee maker.
Why descaling is important
When limescale builds up on the heating element, the machine has to work harder and longer to heat the water, which wastes energy and puts extra stress on the internal parts. Over time, this extra strain can overheat components and lead to breakdowns that are costly to fix. Scale also disrupts water flow and pressure inside the machine, making it difficult to maintain the stable pressure needed for proper espresso extraction and rich crema. Regular descaling keeps the internal system clear so the machine can perform as designed and deliver consistent results.
How often to descale
How frequently you should descale depends mainly on your water hardness and how much you use the machine. As a rough guideline, most machines benefit from descaling every one to three months, with monthly descaling recommended if you are using very hard tap water. Some modern electric espresso machines include an indicator light that turns on after a certain amount of water has passed through, signaling that it is time to descale. If your machine does not have this feature, it is smart to set your own recurring reminder, because regular light maintenance is far easier and safer than dealing with a machine that has become heavily clogged with hardened mineral deposits.
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Pick the right descaling product
You usually have two main options: a ready‑made descaling product or a DIY mix. Many espresso brands suggest specific descalers that are formulated for their machines, often using citric or lactic acid plus additives that help protect internal metal parts.
Some people reach for plain white vinegar instead. Vinegar can dissolve scale, but the strong smell and taste often linger inside the machine and are hard to flush out completely. High-strength vinegar solutions can also be harsh on rubber parts like seals and gaskets, which may shorten their lifespan. For most machines, a dedicated descaling powder or liquid designed for coffee equipment is the safer choice to keep both the machine and accessories in good condition.
Basic steps to descale your machine
The idea behind descaling is to circulate a mild acid solution through the internal system so it can dissolve mineral deposits. Always check your machine’s manual first, but this general process works for many single‑boiler and thermoblock models.
1. Get the machine ready
Take out any water filter that sits inside the tank so it doesn’t get damaged by the solution.
Make sure the machine is cool if it has been used recently.
Empty the drip tray and remove any used coffee puck or grounds.
Fill the tank with fresh water and add the recommended amount of your chosen descaling product, mixing until it is completely dissolved.
2. Run the descaling cycle
Place a large container under the group head and under the steam wand or hot water outlet.
Turn on the machine and run roughly one cup of the descaling mix through the group head.
Then open the steam wand or hot water tap and let about a quarter cup run through there.
Switch the machine off and leave it for around 20 minutes so the solution can work on the limescale inside.
Repeat the pattern of running solution and pausing to soak until the tank is empty.
3. Rinse thoroughly with clean water
Empty and rinse the water tank, then fill it completely with fresh, cold water.
Run this entire tank through the machine, alternating between the group head and the steam wand, to flush out any remaining acid and loosened deposits.For extra safety, refill the tank a second time and repeat the rinse cycle so no chemical taste remains.
Mistakes to avoid while cleaning
Don’t leave the portafilter attached during descaling. Remove it so the solution can flow freely from the group head, instead of trapping debris in the basket.
Don’t rush the rinse. If you don’t push enough clean water through, your next coffees can taste sour or chemical. Aim for at least two full tanks of plain water after using any descaling product.
Don’t use abrasive pads on the housing or water tank. Rough materials can scratch the surface and create tiny grooves where dirt and bacteria can collect. Use a soft cloth for the outside and plastic parts.