Cooling flush for HX machines
Many articles on Nth American sites talking about the need for this. Various comments on coffeesnobs saying this isnt required if the machine is configured well. In technical terms is someone able to articulate the rationale for not flushing a HX machine, ie what it means for it to be properly configured in a way that doesnt require a flush?
My understanding is that the water temp right after a shot is pulled on a good machine would likely be closer to the desired temp than if you waited a few hours with the machine turned on before making a 2nd shot, and that a cooling flush after that multi hour wait would bring the temp back to where it should be?