You should always look to use filtered tap water where possible in your machine. This will do the least amount of damage to the taste of the coffee, whilst helping to prevent lime scale build-up. You should change your water daily. This will ensure that you get the freshest cup of coffee, as the coffee won't react to any lime scale contamination or stale water.
Warming the cup you will be using can make a noticeable difference to your espresso - this can be accomplished by simply running a shot of water (no capsule loaded in your machine) into your cup and letting it sit with the hot water for 30-45 seconds. If your coffee hits a cup that has not been warmed it can create a less intense coffee due to the reduction in temperature.
If you have time and/or you prefer a coffee with milk you should always try to warm your milk first – it can make a big difference and improvement to the taste. In the same way that a cold cup will impact the taste of the coffee, cold milk being added to a hot coffee will impact the coffee taste and depth. This step is of course optional as espresso is often served black.
You should look to descale/decalcify your machine at least once a month. Decalcifying helps to remove mineral build-up from the internal workings of your espresso machine. Mineral build-up can slow down or stop the machine from working as it is intended to. Keeping the machine clean and decalcified can help ensure better and more consistent espresso.
All coffee should be kept in a cool, dry place. Our pods are packaged in air tight, bags of biodegradable materials and will be good for a minimum of 12 months. Once each bag is opened we recommend storing your capsules it in an airtight container in a cool, dark place.
To clean your machine, you can use a commercial espresso machine cleaner to remove the mineral build-up and then, importantly, run 3-4 tanks of fresh water through it to rinse the machine thoroughly. If needed, disassemble any removable parts for cleaning.