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Found 3 results

  1. My Melitta Varianza is telling me "descaling needed". 1. I'm confused as to why this is, I used the supplied water hardness test and it barely even registered on the softest water setting. Also, I know we have ultra soft water as the technician (when installing our instrument autoclaves) said we don't need any sort of filter as the water in Aberdeen is very soft. 2. What should I use for descaling purposes now? 3. What do I do now to prevent the need for descaling in the future?
  2. Hi All Another newbie observation I seem to remeber that if you boil tap water in a kettle than you removes temporary hardness (calcium bicarbonate) and this shows as a cloudy suspension (in my area of chalk downs) This could be allowed to settle and then the resulting water could be used in the Gaggia with less scale problem? Any thoughts Also one could use harvested rain water? It is slightly acidic but would it matter? Any thoughts CheersR R:)obin
  3. I live in a very hard water area - TDS of 312 when measured just now with a TDS meter. That level of water hardness would kill an espresso machine without very regular - too regular - descaling. I've been using different makes of bottled water - Volvic (TDS of about 110) and I've settled on Asda Eden Falls which has a TDS of about 80. I've measured and confirmed the label TDS measurements with a TDS meter. A TDS of 80 is not soft and will lead to scale build up although with gentle descaling (? citric acid) I'm hoping its not too bad. I'm putting the bottled water through a
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