Coffee makers accumulate mineral scale from water and oily residue from coffee grounds. Scale slows brewing, reduces temperature, and affects flavour. Regular descaling extends the life of the machine and keeps coffee tasting its best.
Descaling with White Vinegar
- Empty the water reservoir and remove any filter or pod
- Fill the reservoir with equal parts white vinegar and water
- Run a half-brew cycle, then pause for 30 minutes — this lets the vinegar sit in the heating element and internal tubes
- Complete the brew cycle
- Discard the vinegar solution from the carafe
- Fill the reservoir with fresh water and run a full brew cycle to rinse — repeat twice
- The machine should no longer smell of vinegar after two or three rinse cycles
Descaling with Citric Acid (Less Smell)
- Dissolve 1–2 tablespoons of citric acid powder in a full reservoir of water
- Run the same half-brew, pause, complete cycle as above
- Rinse with two full reservoirs of plain water
Citric acid works as effectively as vinegar with significantly less odour. Available in the baking section of most grocery stores.
Cleaning the Carafe and Filter Basket
- Wash the glass carafe with warm soapy water and a bottle brush after each use
- For coffee staining inside the carafe: add a tablespoon of baking soda and warm water, let sit 30 minutes, scrub, rinse
- Remove the filter basket and wash with warm soapy water daily — coffee oils turn rancid quickly and affect flavour
- Rinse the lid and gasket of the carafe — coffee residue collects in the seal
Exterior Cleaning
Wipe the exterior with a damp cloth and mild dish soap. For stainless steel: wipe in the direction of the grain with a microfibre cloth. The warming plate at the bottom collects burnt coffee — wipe with a damp cloth while warm (not hot).
How Often
Descale every 1–3 months depending on water hardness and use frequency. Toronto has moderately hard water — quarterly descaling is a reasonable schedule. If your machine has a descale indicator light, follow it. Wash the carafe and basket daily.