First rule never decalcify your maschien when it's hot!
Depending on the lime content of the used drinking water and the intensity of use, limescale deposits form in the water-conducting ducts of the coffee machine, which can even attack the material after some time. The heating elements are particularly affected by this. The more calcified they are, the worse they can give off the heat; this leads to a prolonged brewing time and therefore to poorer coffee quality.
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