[Homeroast] Extreme Measures
koenig.mike at gmail.com
Thu Jul 28 15:22:12 CDT 2016
If you are looking for some cheap stuff to use for descaling, I use food grade citric acid. You can find this sometimes in specialty food stores or beer/wine brewing shops. I use it at a concentration between 10-20 grams/liter.
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> On Jul 28, 2016, at 4:15 PM, Larry Dorman <ldorman at gmail.com> wrote:
> Oh wow... I never imagined it would take that much. I just have some small
> packets laying around. :)
> I went ahead and ordered a new machine (La Spaziale S1 Dream) as I believe
> my machine has a bad Gicar and I don't want to spend the $170 on one to
> find out that isn't it or that it's not enough. I know it has scale
> because it was on hard water for a while.
> The machine lived most of its life in Columbia, MO, but it's here with me
> Garland, TX now. My next trick is to see if anyone would give me anything
> for it in its current condition. Alternately, if someone had a known good
> Gicar laying around that they'd part with cheaply (or even on contingency),
> then I'd consider that.
> I'd love to revive this machine and either get some actual money for it or
> keep it as a backup/portable machine. I just don't want to sink a lot more
> money in it.
> Thank you for your response, Ira.
>> On Thu, Jul 28, 2016 at 11:41 AM, Ira <ira at extrasensory.com> wrote:
>> I would certainly try Dezcal or Calcinet. I use Calcinet because
>> it comes in 1kg cans and my local espresso repair supply carries
> it. Also, it's astonishing how much descaling solution it can
>> take. I descaled a commercial 2 group machine and it took a week
>> or more and almost 2kg of Calcinet to get rid of the scale.
>> Where is the machine located?
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