I cleaned my coffee maker with Tang drink mix for 21 days. This is what happened

Coffee is a cherished ritual for many, and like any well-loved appliance, a coffee maker demands regular maintenance to perform at its best. While traditional cleaning methods like vinegar and commercial tablets are popular, an unconventional cleaning hack has emerged: using Tang drink mix. This citrus-flavored beverage, famous for its association with astronauts, also happens to be an effective cleaner thanks to its citric acid content.

Curiosity got the better of me, and I decided to embark on a 21-day experiment to clean my coffee maker exclusively with Tang. My goal was to observe any differences in performance, taste, and maintenance of the machine, comparing this method to traditional cleaning techniques. Here's what unfolded over three weeks of Tang treatment.

The idea of using Tang to clean a coffee maker first struck me as bizarre yet intriguing. Citric acid, the active cleaning agent in Tang, is known for its descaling properties, often employed in eco-friendly cleaning solutions. My coffee maker, a trusty companion of five years, had accumulated mineral deposits that regular vinegar cleaning could not completely eliminate.

After researching, I discovered that Tang's citric acid could potentially break down these stubborn deposits more effectively. Additionally, the prospect of avoiding the pungent smell of vinegar was appealing. Each time I cleaned with vinegar, my kitchen would retain a lingering odor that was less than pleasant. Tang, with its citrus scent, promised a refreshing change.

To ensure a fair test, I established a consistent cleaning routine. Every three days, I would run a cleaning cycle with Tang by dissolving 2 tablespoons of the powdered mix in 4 cups of water, replicating the standard coffee maker cleaning instructions. I chose to use my everyday coffee maker, a 12-cup drip machine, to see if Tang could tackle the scale and residue effectively.

Before starting, I thoroughly rinsed the machine to remove any existing cleaning agents and coffee oils. To document changes, I noted the initial state of the coffee maker, including the condition of the carafe, the water reservoir, and the brew basket. This baseline would help track any improvements over the course of the experiment.

When Tang runs through a coffee maker, it mimics the descaling process of other acidic cleaners. The citric acid in Tang works to dissolve mineral deposits, particularly calcium and lime, that accumulate from hard water. This is crucial for maintaining the efficiency and longevity of the machine.

During each cycle, the machine fills with the Tang solution, heating and circulating it through the internal components. This process allows the citric acid to interact with the deposits, breaking them down effectively. Unlike vinegar, Tang leaves behind a pleasant citrus aroma, which made the cleaning process more enjoyable.

On the first day of the experiment, I eagerly prepared my Tang solution and ran it through the coffee maker. As the warm citrus scent filled the kitchen, I was both excited and apprehensive about what would emerge from the machine.

To my surprise, the liquid that poured into the carafe was murky with visible particles of loosened scale and grime. It was astonishing to witness the effectiveness of the Tang solution right from the start. The coffee maker, which I had cleaned with vinegar just two weeks prior, still held a significant amount of buildup that Tang managed to dislodge.

By the end of the first week, I noticed subtle changes in the taste and aroma of my coffee. The usual bitterness, likely exacerbated by mineral buildup, had diminished, allowing for a smoother, more enjoyable cup. The coffee's color appeared slightly brighter, an indication that the internal components were perhaps cleaner.

The coffee maker itself emitted a fresh citrus scent after each cleaning, which was a vast improvement over the sharp vinegar odor I was accustomed to. While the changes were not drastic, the overall experience of brewing coffee felt more pleasant and satisfying.

Moving into the second week, I closely examined the coffee maker's components. The carafe, which often had a dull film from coffee oils, appeared clearer and shinier. The brew basket and water reservoir also showed signs of reduced residue, suggesting that the Tang solution was effective in areas beyond the internal tubes.

Performance-wise, the coffee maker seemed to operate more smoothly. The brewing process was consistent, with no signs of clogging or slowdowns that sometimes occurred with mineral buildup. It was becoming clear that Tang was not just a gimmick but a viable cleaning method.

As I entered the third and final week, I began noticing some unexpected side effects. The most notable was the persistent citrus scent, which, while initially pleasant, started to compete with the aroma of freshly brewed coffee. I found myself wondering if the scent would affect the coffee's natural bouquet.

Additionally, I observed that the Tang solution, being sugary, left a slight sticky residue in the carafe if not rinsed thoroughly. This was a minor inconvenience, as it required an extra rinse cycle to ensure the carafe was completely clean before brewing.

Upon completing the 21-day experiment, I disassembled my coffee maker to inspect the interior. The results were impressive: the heating element and water tubes were visibly cleaner, with minimal scale buildup. The citric acid in Tang had effectively dissolved the deposits that vinegar had left behind.

The brew basket and water reservoir were also in excellent condition, free from the typical residue that accumulates over time. It was evident that Tang had not only improved the machine's appearance but also its efficiency, as the brewing process remained smooth and consistent throughout the experiment.

Comparing Tang to vinegar, the most noticeable difference was the scent left behind. Tang's citrus aroma was far more pleasant, making the cleaning process more enjoyable. In terms of effectiveness, Tang proved to be on par with vinegar, with the added benefit of being less corrosive to metal parts.

When compared to commercial cleaning tablets, Tang was cost-effective and readily available. While tablets are convenient, they often come at a higher price point. Tang offered a budget-friendly alternative that delivered comparable results in terms of descaling and residue removal.

According to appliance experts, using Tang as a cleaner is generally safe for coffee makers, provided it is used intermittently and rinsed thoroughly. The citric acid is a natural cleaner that poses little risk to the machine's components.

However, experts caution against frequent use due to the sugar content in Tang, which could potentially lead to buildup if not properly rinsed. They recommend alternating with other cleaning methods to maintain the machine's efficiency without overwhelming it with sugary residues.

After 21 days of cleaning my coffee maker with Tang, I've come to appreciate its effectiveness and pleasant scent. While I wouldn't use it as my sole cleaning method, it serves as an excellent supplement to my regular routine.

The results were undeniable: a cleaner, more efficient coffee maker with a fresher aroma. However, due to the potential for sticky residue, I plan to alternate between Tang and traditional methods like vinegar or tablets to ensure my machine remains in optimal condition. Overall, Tang is a worthy addition to my coffee maintenance arsenal.