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A lot of the time, there seems to be many people that weigh in with the opinion "ohhh no, I wouldn't use that to descale an espresso machine". And, basically, I wondered why...? Whilst I was descaling a machine after a full strip down I used very strong citric (Dezcal) solutions, 4x the recommended dosage at one point. My reasoning was that the regular recipe was for day to day descaling, and I was getting rid of heavy scale. The parts that I descaled in this solution suffered zero adverse effects. I also immersed a group head completely in a similar solution, which did not damage the chrome (although it was to have the chrome removed anyway). At various times I have heard that phos descaled is too aggressive (although recommended by people on here who restore machines for a living) that you shouldn't use vinegar (I can understand the taste implications there), that you should be extra careful with an aluminium boiler.... Does any of it have any reasoning behind it or is it just peoples guess work?