Struggling with a weak trickle instead of a perfect espresso shot? Here is why.
Coffee oils buildup inside your dispensing circuit over hundreds of shots, slowly restricting water flow.
As the machine cools, residual oils congeal and narrow the internal diameter of the coffee path.
Minerals from tap water bond with oil residue to create a tough, calcified flow obstruction.
Targeted descaling, manual spout cleaning, and a milk frother tablet cycle restore 90% of machines.
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