Click on our frequently asked questions to find out more information about the Cafetto range.
- Improve machine and equipment performance
- Increase the life span of the machine
- Increase machine reliability
- Reduce service downtime
- Improve flavour of coffee
Cafetto offers a range of products for espresso, coffee brewing and beverage dispensers including:
- Traditional Espresso Machines
- Super-Automatic Espresso Machines
- Pod and Capsule Machines
- Milk frothers
- Cold coffee systems
- Coffee and tea pots, brewers, bain maries
- Soft serve, slushie, and gelato machines
Our organic range is certified by two independent regulatory bodies – NSF and ACO, and has undergone stringent testing to ensure each product in the range effectively cleans coffee equipment. Read more about our certifications here.
Descaling products are designed to efficiently and safely descale espresso machines and other coffee brewing equipment. The descaling process (also known as decalcifying and de-kalking) removes hard water scale from the boiler or thermoblock, and the group head or coffee brewer.
‘Hard water’ occurs when water contains high levels of dissolved minerals including both calcium and magnesium. Water hardness cannot be removed by water filters including re-mineralised reversed osmosis water. Interestingly, espresso made from hard water tastes better as the coffee extraction flavour intensifies with harder water.
Hardness in water can cause scale deposits. This occurs when a build-up of mineral deposits forms a noticeable white crust on the heating element. The build-up of scale increases the amount of energy required to heat the water, resulting in more repairs and eventually shortening the lifespan of equipment. Once scale has formed in the boiler and pipe network, it can only be removed by the use of specific acidic descaling chemicals.
Espresso machine cleaners are alkaline, therefore while they are effective removing the build-up of coffee oils and residues, they will have little impact on scale removal. The correct use of a descaler will remove the scale from the boiler and machine pipe work, improving machine performance and reducing service costs and downtime.
Depending on the water quality of the area you live in, we recommend descaling every three to six months. Some espresso machines are programmed to alert you to descale and we advise that you do so as the machine manufacturer recommends.
All Cafetto products should be stored between 15°C - 30°C (60°F - 85°F) away from moisture and direct sunlight.
Grinding without cleaning leads to loss of grind speed, loss of dosing consistency and a higher temperature.
Regular Cleaning with Grinder Clean will deliver:
- High dosing consistency
- Consistent temperature
- Improve the life span of equipment
- Removes old, oily, stale coffee residues blocking the grinder spout, therefore improving flavour
Based on the average consumption of coffee in a café, we recommend cleaning your grinder twice a week.
We do not recommend using Cafetto Grinder Clean on fully automatic espresso machines.
Yes Cafetto Grinder Clean is Gluten free, natural and 100% food safe.
Cafetto products should be used within 36 months of date of manufacture.
All Cafetto products marked with the ACO logo have been registered with an Australian Certified Organic certification and are approved for use in organic systems. Non-organic products do not have these certifications.
Both products effectively clean machines however it is a matter of user preference. Cafetto powder jars include a measuring scoop for accurate dosing. Cafetto tablets are made in a convenient portion controlled dose.
There are many factors to consider when choosing a suitable milk cleaner for your machine. It is important to effectively clean all milk components of a machine to avoid any blockages, prevent breakdowns, and remove odour and bacteria. See this quick milk cleaner reference guide below.
Both products should be used because they target different soil types from the milk.
Acidic cleaners only target the mineral components deposited by milk. Whereas an alkaline cleaner targets the protein-based soils.
Yes, milk residue can build up on steam wands and cause blockages.
After each milk steaming
Open the steam valve for a few seconds to blow out any milk left in the nozzle. Wipe the wand clean with a damp cloth to prevent any crusty milk build-up.
Soak the steam wand nozzles in hot water, rinse and wipe clean. If you have a milk frother, clean with a Cafetto Milk Frother Cleaner, follow the instructions on the label.
Clear the steam wand holes with a steam wand brush, soak in hot water and wipe clean. If you have a milk frother use a Milk Frother Cleaner, following the instructions on the label.
Yes, machines that use filtered water will still require descaling. The frequency will depend on the type of filter used and whether it contains any scale inhibiting properties. Machines using a Reverse Osmosis system should not require descaling if the system is running effectively.