Halogeno Senior Member Joined: 24 Oct 2005 Posts: 4 Location: Tijuana,Mexico Expertise: Pro Barista
Posted Sun Jun 15, 2008, 4:06pm Subject: P.I.D. A 2grp Rancilio Epoca?
Hello guys, in our bar we recently made an upgrade from a 1 grp machine to a 2grp Rancilio Epoca. ( We wanted a Linea but the opportunity came out at a really good price and we went for the spankin new epoca) Does anybody know if a P.I.D can be installed to this machine? And is it very different than installing the Kit on the Linea? Or similar to the Silvia at all but on a bigger scale?
There would be no sense in PIDing a commerical heat exchanger machine ( particularly a Rancilio Epoca). You should learn to flush the water from the groups to bring down the temperature of the water coming to the groups. For espresso, extraction temperatures should range between 192F to 208F. It really just depends on the espresso that you use. You need the stem temperature ( 212F to 235f) for milk based drinks. Save you pesos...
prometeo Senior Member Joined: 18 Oct 2013 Posts: 1 Location: Costa Rica Expertise: I live coffee
Posted Fri Oct 18, 2013, 10:17am Subject: Re: P.I.D. A 2grp Rancilio Epoca?
Well friends, just to humor this old tread, I respectfully disagree. Let me explain: Some one can put a retrofit temperature probe that tell the operator the actual inline, on the brew head (not in the puck), variances. And yes one can learn to surf the temperature more accurately with it. Some thing like this: Click Here (www.home-barista.com)
OK, but, my Epoca has a Sarai pressurestat that aside noisy it has a big dead band. So I pid It to maintain a specific temperature that is correlated with the pressure. This maintains a very strict flat line and assures me that in the rebound it come to the proper temperature.
Now, this still is a mess!!, as I need to surf, stabilized temperature in the brew head, then wait for the rebound and hit the button!. But I'm a geek and this makes me happy ;-)
Also, if you really are into MODs you will like to get an electronic weighting stand, as volume is erratic to formulate the esspresso. OR an expensive Variable Frequency Drive to be able to change motor pressure and volume OR a piston espresso machine assisted by a CO2 line at 135psi.
So yes, U can PID the Comercial machines as long you understand the trades, RISKS, and final results. Some times this Is also about toys ;-)
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 7,316 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Fri Oct 18, 2013, 6:26pm Subject: Re: P.I.D. A 2grp Rancilio Epoca?
The statement was that it was of no value, not that you could not do it. You don't temp surf a HX machine, you temp surf a SBDU. A pid will not make a positive improvement when it comes to brew temp. If you like it,that is a good thing and may you always be happy.
In real life, my name is Wayne P. Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!
Feed the newbs, starve the trolls and above all enjoy what you drink!
For the longest time, Rancilio used the weirdest systems to control pressure in the Epoca. In the early models, they used metal transducers which were later replaced with plastic transducers which where again replaced with thermisters in a later design. All of these devices sent a reading from the boiler to the control board of the machine which seemed very PID-esque.
It sounds like they finally threw in the towel and went retro with a pstat.
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