Limescale is the biggest enemy of all coffee machines. To extend the life of your coffee machine, JURA has developed two-phase descaling tablets that gently remove limescale while protecting your coffee machine. NEW: Two-phase descaling Descaling tablets, specially designed for JURA coffee machines, have an optimal dissolution time, carefully and efficiently remove limescale and ensure long-lasting results. The descaling process now takes place in two phases. Phase one: Thoroughly remove all limescale from the coffee machine. Phase 2: Seals the fluid system and protects the pipes and thermoblock from corrosion for a long time. Only original JURA descaling tablets guarantee perfect hygiene and protection. Our protective formulas have been carefully designed to suit the processes and materials of JURA coffee machines. Phosphate-free JURA has a long-standing responsibility for environmental issues and the sustainable use of resources and energy. Therefore, the original JURA descaling tablets do not contain phosphates. The optimized formula ensures a TÜV-certified level of hygiene, while protecting the environment and allowing you to make perfect coffee.
Consistently ideal coffee thanks to TÜV-certified hygiene JURA coffee machines have been recognized as highly hygienic by the independent international testing organization TÜV Rheinland according to its strict criteria. This proves that JURA care products with precisely formulated formulas to ensure efficiency with electronically controlled programs guarantee TÜV-certified hygiene and cleanliness for every JURA coffee machine. Limestone causes malfunctions and worsens the taste Limestone settles when heating water. Limed pipes of limestone not only slow down the heating process and thus consume more energy, but can even cause the appliance to break completely. Limestone also negatively affects the coffee itself. Although a small amount of calcium carbonate is important for the taste of coffee, too much gives the water an unpleasant aftertaste and prevents the formation of coffee aromas, which is partly caused by fluctuating water temperature.