Home Espresso machines fall into the following 3 categories. 1- The Lever operated espresso makers: In these models the pressure to press water through ground coffee is obtained  by  the lever. It is important that operator knows the right pressure and extraction time to push the hot water through the tamped coffee. It is a learning  process  It requires knowledge on how to make good Espresso. There is very little maintenance  required - cleaning after use, descaling one every 9 to 12 months and replacement of maintenance gaskets kit every one or two years. The few electrical parts (Switch, thermostat or the heating element) last for several years and are easy to replace. 2- Pump operated manual espresso machines: In the traditional  pump operated types, the pump generates the required pressure for water and the correct pressure is built in a valve at the bottom of the boiler. In Saeco and Spidem models the filter holders have pre-infusion valve mechanism which helps extraction of espresso with beautiful golden crema. All other machines have regular portafilters that require knowledge about the factors that are essential for making espresso with good crema. Besides the right temperature and pressure of water these factors include  fineness of grind, tamping pressure and extraction time. Maintenance of the manual pump operated machines, includes descaling every two months, cleaning the filter holder handle, cleaning brew head filter screen and steam pipe or frother..  3- Fully automatic espresso makers: In the fully automatic espresso machines, grinding, tamping, pre-infusion and extraction is automatic and  programmable. At the push of a button, the machine will grind, dose, tamp, pre-infuse and extract one or two shots classic espresso, all in one cycle. However, the operator must be familiar with the automatic function controls and learn how to trouble shoot the malfunctions. Good discipline is required to clean and maintain the automatic machines.

Maintenance of Lever operated models LaPavoni  Europiccola and Professional Lusso have no pump or electronic parts. The maintenance is simple. a) Clean the coffee filter basket by making one last espresso before turning the machine off. b) Replace rubber gaskets and O-rings every year and    c- Descale machine once in a year. Services Unlimited, Inc. have available 9-piece preventive maintenance kit for $28.00.  Maintenance of pump operated models Saeco, Spidem & Gaggia fully automatic home models ( Vienna, Trevi, Magic, Divina and Royal models & Gaggia Synchrony), the following guidance is helpful. The information included in the following is based on our experience in fixing these machines and does not eliminate the need for what is printed in the operating manual that comes with each espresso machine. 1- Daily maintenance -  a- Flush the frother with steam to remove milk left in the passages inside the frother. b- Empty the portafilter handle by scooping the coffee instead of knocking the handle on hard surfaces. c- Develop the habit to make a first and a last espresso without coffee. d- Empty and rinse the dredge box and drip tray. 2- Weekly maintenance - Take 15-30 minutes every Sunday after the morning coffee for a more detailed cleaning of the espresso maker. * Clean the  bean hopper with coffee cleaning liquid to remove that oil, coating the  inside of the hopper. Rancid oil adds bad taste. * Clean the water tank. Replace fresh water. If you notice Calcium deposits coating the wall, remove them by filling the container with descaling solution for 5 to 10 minutes and rinse. To refill water in the reservoir, it is a good habit to take it out dump the left over water, rinse and refill. * Fully automatic machines have a dredge (dump) box. Clean it every day. * Use coffee cleaning liquid to flush the portafilter handle or the brew group to remove the oils and fine coffee particles that accumulate layer after layer & block the filter and valves. * Clean the brew head with cleaning brush. In the fully automatic espresso machines with a decaf  (pre-ground option), make a fake espresso with coffee cleaning liquid (two teaspoonfuls in the coffee filter cup). Then make two additional fake espresso to flush the coffee cleaning liquid out.   If the automatic coffee maker does not have (pre-ground option), then use the cleaning liquid and make a large espresso. Flush the cleaning liquid by operating at least two more espresso cycles with or without coffee as the case may be.  Cleaning the grinder-  In a fully automatic espresso maker, avoid use of oily beans. Cleaning the grinder every week helps to prevent caking of fine coffee and oils in the grinding chamber. Formation of coffee cakes will reduce the coffee dose and also contribute bad taste.  Click here for illustrated instructions to clean and setting the grinders in automatic espresso machines.   Descaling: This is the most significant part of maintenance and must be carried out every two months. Do not wait for the signals from the machine. This is like waiting for a heart attack before one pays attention to what is happening inside the body. Water has Calcium, Magnesium and other mineral salts in it. The mineral salts in water separate and leave sediment in the hydraulic system inside the machine. The sediment is especially more, when the machine is not used for extended periods of absence. The sediments dry out and block the valves & passages of water. Pump has to work harder and and have reduced life. If the passage of water is completely blocked, the sound of the pump will quickly appear muffled and stop pumping. Prevent this from happening by descaling the machine with appropriate chemicals. Citric acid based chemical is gentle and very effective. We sell the descaler that we use in our workshop. Never use lemon juice or Vinegar, please. (No matter who recommended it). Maintenance is not difficult if it is done in routine.