I think I am going to take your advise about cutting the hole later. I found myself running around today trying to find some sort of insulation for the inside. Suyi had told me that it's rated for 50C and the temp can get up to 70C inside the case. Needless to say I didn't track any down. I realized that I was trying to rush the process to get it done. We all know how things turn out when someone rushes. I am going to try and get it installed tonight the standard way. I will make sure I post some photos of the install.
About ready to get on board and start the train ride :)
It would look fine for a while in the Auber position, and you can remove the PID and tape later. I saw a thread somewhere with an insulted box and venting around the internal PID. You could do that with or w/o the boiler insulation. I think venting would really help.
I think that 70C might be conservative inside. I had about 79C in the Gaggia, but I was closer to the boiler, at wire height.
Have an espresso first and site down and relax. It is really not difficult to wire, I actually found it fun. I did not ask if you had a volt meter or DMM. It can help to check connections, but not necessary. If I read the kit info correctly, your PID is already set. You do not have to deal with the settings except to fine tune over the next days.
Pictures will probably help Tasseloff who is going to PID Silvia without the kit.
Another night of possible installation ruined! WTB evening camp for wife and child. This is what i really need. Tomorrow is another day I guess. I will just start earlier in the day, lol.
Well well aren't i the giddy little school child. It's in and I haven't even turned the machine on yet...honest!! I dropped in to say it's in and I will put up those pictures after I get her up and running. I took my time and still got it done in less than 2 hours...and I really went slow. It's amazing how relaxing and fun it was to install. I don't think Auber can do any better than they did on the instructions. I could have got a chimp with one hand tied and he could have done it. I will put this in that post but the one thing I noticed was they have me put all the wires through to the front where the PID goes. Before I hook it up I am to seal the unit back up by putting on the panels. Not my best move, I took them back off to straighten the wires going out after I hooked them up. I'm sure it could haven been done before but it's so much easier to get them together after you put it all together.
If you can let me know how to "fine tune" it that would be great. Be back in an hour or so with the pics.
Well done Burd! I would not worry about "fine tuning" until you have used it. It will be so much better than you had without that you will be amazed. I believe that the kit comes tuned and you will not need tuning. I do not believe that you even need to auto tune. Use it a few days until you understand what you want to change. You may want to slightly tweak the parameters, perhaps preinfusion times, but do not get in a hurry.
PID > Temp Surfing, yet there are still people who are all about temp surfing b/c it's part of the "art" of espresso and being involved..... pshhh, give me PID any day. I'd rather deal with "consistency and accuracy" vs pain in the arse temp surfing. You'll love it once your using it.
Striving for, and achieving fine espresso is a scientific endeavor in regards of controlling variables. The more of these we control the easier any change we make can be assessed. These variables include (in no specific order): - roast - blend - grind - dose - distribution - brew pressure - brew temperature
Some of these can be controlled by the home barista, and others less so. We weigh our dose, we distribute carefully, and adjust our grind. With multiple sources reporting that as little as a one degree brew temperature can be sensed in the cup, it only makes sense to do what we can to control it.
Why? You pull a shot and it is magnificent. Why? Was it the dose, was it the coffee? Was it the temperature? If it was the temperature that made the difference, what was that magical temperature? Was it 201? 202? How would you know? And more importantly, how could you possibly re-create that taste precisely if you had no idea as to what the factors were, all the factors, which were involved in its creation?
1 week in. Only one thing comes to mind, WOW. This is the cat's pajamas. Like you said, it takes one step out of the process. It's all down to user error if it comes out poor.
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