Good thinking! The stuff usually tastes absolutely horrible.
One, often overlooked, advantage to the hot water (tea water) tap on
most HX machines is that it gives you the ability to easily flush the
brine from the boiler. Some machines, CMA machines such as Asoria,
Reo etc., have a separate HX for the hot water so it is freshly pumped
from the water mains. But most draw the hot water from the bottom of
the main boiler. In a lot of high use commercial applications, the
Barista cleans the PF using the hot water tap after every shot. This
results in a fairly regular flushing of the boiler.
When water is boiled to produce steam (steam wand) the steam is pretty
much pure water. The water that is left in the boiler now includes an
increased level of impurities in direct proportion to the amount of
water that has been boiled off. This is called brine. The more water
that is boiled off as steam the higher the concentration of impurities
in the brine. This will result in an increased rate of scale build up
and other detrimental effects. Regular flushing of the boiler with
good clean water will slow this process and increase the life of the
boiler, heater, steam valves and associated bits and pieces.
Mike (just plain)
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