Why Your Espresso Machine Clogs in Winter

You may have noticed your espresso machine clogging up, and that is no coincidence. In fact, cooler weather, harder water and heavier use combine to create ideal conditions for blockages. Here’s why it happens, and a few simple ways you can mitigate the effects of winter on your beloved coffee machine. 

1. Mineral Scale Builds Up Faster 

Cold tap water holds more dissolved minerals such as calcium and magnesium. As the boiler heats up, those minerals solidify into hard scale that narrows tiny passages. Before you know it, water flow slows, and extraction goes wonky. 

 2. Boiler Struggles to Stay Hot 

Espresso really needs water heated to about 90–96 °C. When the machine lives in a cold kitchen, the thermostat works overtime and sometimes misses the mark. Cooler water means coffee oils don’t emulsify properly and grounds clump together, which makes stubborn blockages in the group head. 

3. Condensation Creates Wet Traps 

When warm steam meets cold air, moisture collects inside the group head and steam wand. That damp environment holds onto coffee particles and turns them into cement-like gunk if you don’t purge and wipe immediately after each use. 

4. Extra Coffee Runs 

It’s no secret that shorter days often mean more customers hunting for a warm pick-me-up. Frequent shots without daily backflushing leave behind old coffee oils and fine grounds. Those residues thicken over time and choke off your brew. 

Here are a few quick fixes that you and your team can perform without requiring professional intervention: 

• Backflush daily with a neutral cleaner 

• Run a short descaling cycle each week 

• Purge and towel-dry the group head right after pulling your last shot 

If clogs persist, our expert espresso machine repair service in Auckland can get you back to perfect crema in under four hours. Simply visit rankins.co.nz or call 0800 446 038. 

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