beanflying wrote:
There is still bits as AM mentioned in a group descaling with chemicals simply won't work perfectly on. I remember seeing some pics of a mushroom (think it might have been Thundergods? ) that was really claggy. I suspect this is due to low velocity flows in certain areas being natural collection points for minerals and harder to clean for the same reasons. 100mg/l is fairly good but consider our local supply at 800+ mg/l 😛 then to be fair $500 systems are on the cheap end to clean it up. Water treatment needs to be done on a case by case basis and sweeping statements about what is needed on the net I agree are OTT.
Your not thinking of going into the filter business now are you BF? 😉 Seriously, the great thing about forums is provided people are civil they can express all sorts of crazy idea's and others are equally free to disagree. I don't feel feel my idea's re water filters and the purveyors of them are over the top, it was a response to the constant barrage of "no filter will kill your machine and make your coffee taste like crap" constantly being rammed down the throats of members in the other place. So we have the espresso machine retailers looking for an add on sale with every machine sold and at the opposite end of the spectrum we have the likes of me, never had a problem with scale in the time I've owned coffee machines (yeah, I know, just lucky" My opinion is that the average person with a reasonable supply of water is wasting money installing a water filter and would be just as well served descaling regularly. In reply to AM's comment re not opening the boiler , I remove the mushroom before and after the process, it's usually showing minor traces of scale before and comes out as smooth as a baby's bum afterward, good enough for me. I agree, 800+ mg/l is pretty high, have never had to deal with the situation so not sure how I would handle it.
