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Main
Date: 02 Jan 2007 18:10:22
From: daveb
Subject: comments from an Isomac Tea 'pid' customer
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" Hello David,
Just wanted to let you know how happy I am with my machine now.
I purchased (off ebay) a Fluke thermometer so that I can dial-in brew
temperate.
Wow with the PID I can consistently hit that 203 degree sweet spot
endlessly.
Thanks
again, "
[Greg, Toronto ON, Canada]
Dave
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Date: 04 Jan 2007 15:56:49
From:
Subject: Re: comments from an Isomac Tea 'pid' customer
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Moka Java wrote:
> stan.shire@gmail.com wrote:
> > Moka Java wrote:
> >
> >>daveb wrote:
> >>
> >>
> >>>Wow with the PID I can consistently hit that 203 degree sweet spot
> >>>endlessly.
> >>>
> >>
> >>203 degree sweet spot? With most of the coffees I use 203 degrees is a
> >>burnt bitter spot!
> >>
> >>R "defective taste buds" TF
> >
> >
> > Define most.
>
> Standard dictionary definition. I haven't used the Fluke and TC in the
> PF for a while but I know with my timing after the flush (E-61, no PID)
> I'm getting somewhere in the mid 190s which is fine for the Decatur
> Street Blend, Espresso Talfiero, Black Cat, Moka Kadir and Harrar I
> rotate through.
>
> > I'm finding, as I get further along in trying to understand espresso,
> > that there are guidelines (good starting points) but few absolutes. My
> > temp, at the puck, is 202. This is with my roast. Depends on the beans,
> > degree of roast, etc.
>
> And what tastes good to you. Have you tried higher and lower temps?
>
> > Schomer, in his book, uses 203.5 for his N. Italian roast.
>
> A report from several years ago was that Schomer backed off from his
> 203.5 absolute and his baristas were temp. surfing.
>
> > John Hornall was zeroing in the LM Linea last weekend for his new
> > roast. He settled in at 202.5. (fascinating watching him setting the
> > temp for two of the four groups while his baristi pulled shots for a
> > line of customers on the other two groups)
> > Stan "whatever works" S
>
> R "if it tastes good to you then who is to complain" TF
Your "if it tastes good...." reinforces the point that I was trying to
make. I may have misread the meaning of your questioning a 203 sweet
spot. Mine is different from yours which is different from John's which
is different from Schomer's.........
It's ultimately in the cup.
Stan
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Date: 03 Jan 2007 20:08:13
From:
Subject: Re: comments from an Isomac Tea 'pid' customer
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Moka Java wrote:
> daveb wrote:
>
> >
> > Wow with the PID I can consistently hit that 203 degree sweet spot
> > endlessly.
> >
>
> 203 degree sweet spot? With most of the coffees I use 203 degrees is a
> burnt bitter spot!
>
> R "defective taste buds" TF
Define most.
I'm finding, as I get further along in trying to understand espresso,
that there are guidelines (good starting points) but few absolutes. My
temp, at the puck, is 202. This is with my roast. Depends on the beans,
degree of roast, etc.
Schomer, in his book, uses 203.5 for his N. Italian roast.
John Hornall was zeroing in the LM Linea last weekend for his new
roast. He settled in at 202.5. (fascinating watching him setting the
temp for two of the four groups while his baristi pulled shots for a
line of customers on the other two groups)
Stan "whatever works" S
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Date: 04 Jan 2007 10:44:14
From: Moka Java
Subject: Re: comments from an Isomac Tea 'pid' customer
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stan.shire@gmail.com wrote:
> Moka Java wrote:
>
>>daveb wrote:
>>
>>
>>>Wow with the PID I can consistently hit that 203 degree sweet spot
>>>endlessly.
>>>
>>
>>203 degree sweet spot? With most of the coffees I use 203 degrees is a
>>burnt bitter spot!
>>
>>R "defective taste buds" TF
>
>
> Define most.
Standard dictionary definition. I haven't used the Fluke and TC in the
PF for a while but I know with my timing after the flush (E-61, no PID)
I'm getting somewhere in the mid 190s which is fine for the Decatur
Street Blend, Espresso Talfiero, Black Cat, Moka Kadir and Harrar I
rotate through.
> I'm finding, as I get further along in trying to understand espresso,
> that there are guidelines (good starting points) but few absolutes. My
> temp, at the puck, is 202. This is with my roast. Depends on the beans,
> degree of roast, etc.
And what tastes good to you. Have you tried higher and lower temps?
> Schomer, in his book, uses 203.5 for his N. Italian roast.
A report from several years ago was that Schomer backed off from his
203.5 absolute and his baristas were temp. surfing.
> John Hornall was zeroing in the LM Linea last weekend for his new
> roast. He settled in at 202.5. (fascinating watching him setting the
> temp for two of the four groups while his baristi pulled shots for a
> line of customers on the other two groups)
> Stan "whatever works" S
R "if it tastes good to you then who is to complain" TF
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Date: 03 Jan 2007 10:27:24
From: daveb
Subject: Re: comments from an Isomac Tea 'pid' customer
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he can choose any temp he prefers.
I emphasize "Choose" & "Prefers"
HNY
Dave
202
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Date: 03 Jan 2007 11:39:10
From: Moka Java
Subject: Re: comments from an Isomac Tea 'pid' customer
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daveb wrote:
>
> Wow with the PID I can consistently hit that 203 degree sweet spot
> endlessly.
>
203 degree sweet spot? With most of the coffees I use 203 degrees is a
burnt bitter spot!
R "defective taste buds" TF
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