Really curious to hear how people are chemical backflushing their machines and how often. We do 3 bursts of 30, 20, and 10 seconds at every close. We recently hired a barista from another shop who brought up a different way of backflushing as to avoid too much pressure on the boiler. He’s more in favor of shorter bursts, staying closer to the 10 second mark.
Is pressure on the boiler a legitimate concern? If so, is 30 seconds long enough to cause concern?