Posted Fri Apr 13, 2007, 6:55pm Subject: Re: Technivorm Moccamaster -- "Is it hot enough for ya?" FINAL VERDICT: NO
You know, I THOUGHT this issue would arise, given the high caliber of folks here. :)
So I took the liberty of creating a video that shows a pot of water, brought to boil, and the temperature readings of the device as and while water boils. Once water boiled, the temps were hovering between 210 and 214 or so, so that tells me that it's pretty accurate. I am situated only about 100 ft. above sea level. JAD
How about this hypothesis (coming from a non-physicist)... ;-)
If you measure the surface of actively boiling water with the IR thermometer, the surface of that water will indeed be at the 212 deg. F mark because it is actively boiling.
But...if you measure the surface temperature of water that has already passed through the coffeemaker (and is no longer actively boiling), and that surface temperature doesn't match the average temperature of the overall volume of water in the container (the filter holder or carafe), then you could have a mismatch. That is, a mismatch between the surface temp and the temp below the surface. (Remember, this is me just searching for an explanation in this particular case, since I know that the temperatures I am getting in my Technivorm are higher than in this example case.)
I think (at least from my hypothetical standpoint) that the surface temperature of the water in that secondary container could perhaps be less (as measured by the IR device) than the temperature of the water beneath it because of the contact with the cooler air above.
So, maybe it's possible that the surface temperature (which your Raytek is likely measuring accurately) is not the same as the temperature below the surface (or indeed the same as the average temperature in the body of water being measured).
How's that for a guess at what might be going on? ;-)
And I have to ask again...have you tried a different thermometer? That is, one that you can actually place into the water to get something other than a surface temperature measurement? Just in case there might be a difference?
Yeah, and I don't think the original poster on this thread ever responded to suggestions about double-checking his findings with a second thermometer. I might have missed that, but he was asked more than once (if I recall correctly) and never responded, I don't think.
Seems to me (and this is just my opinion) if someone is willing to take the trouble to make and post a video on the subject, he might also be willing to double-check is readings with another thermometer and post those results. :-/
And seriously, what I do when taking a measurement with something like a meat thermometer is to hold it with a pair of needlenose pliers if I have to dip it down very far into the mouth of the thermal carafe (maybe a nonissue with glass carafe). Otherwise, the heat rising out of the thermal carafe gets a bit intense. ;-)
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