Posted Mon Nov 5, 2012, 12:09pm Subject: Re: Ideal shot tempreture in the cup
temp in the cup is "after it matters". In other words, you should be analyzing extraction temp, and that varies along with what beans you are using. In short, if your shots are sour, your extraction temp is probably too low, and if they're bitter, your extraction temp is probably too high.
. Always remember the most important thing is what ends up in your cup!
Posted Mon Nov 5, 2012, 1:43pm Subject: Re: Ideal shot tempreture in the cup
Without a boiler temp sensor would the best way to do this is to place the thermometer under the portafilter (naked) as close as I can get to the basket bottom? My shots are on the bitter side. . I just realized I'm not purging any water and allowing the temp to recover before pulling a shot. :S Should probably start there.
Posted Mon Nov 5, 2012, 6:12pm Subject: Re: Ideal shot tempreture in the cup
Too many variables to give such a figure any value whatsoever. pre-extraction cup temperature. ambient air temperature, distance from group to cup, consistency of the diameter of the stream, stream density, etc., will all effect the value not to mention the speed and accuracy of the measuring device. Using a stick thermometer? You have to be kidding! Even with a low-mass thermocouple it would be a fairly useless data point.
Posted Tue Nov 6, 2012, 6:54am Subject: Re: Ideal shot tempreture in the cup
I don't have my 2 group hooked up so I won't be investing in a Scace any time soon. I wanted to see how much temp I was losing with my Delonghi. I'm taking notes for when I do my upgrade hopefully around Xmas. (Pavoni, CC1 or Oscar) I have also been messing around with temp surfing to see if I can improve my shot quality. NobbyR that temp was what I got almost exactly. I got just above 150'F. I am aware that it all comes down to taste, I am just entertaining the technical route in case I have trouble with taste depending on the bean. I usually drink SO espresso so it can be a bit hard with a lighter roast sometimes.
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