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Date: 30 Nov 2006 17:50:43
From: akiley
Subject: meansuring temp at portafilter
Hi all, I've had an Andreja Premium by Quick Mill for 6 months or so.
It's an E61 HX style machine. I roast my own green coffee a few times
a week, and grind with a Rocky just before pulling shots. I let the
machine heat up at least 30 minutes and do a 22 second cooling flush.
(6 oz of hot H2O) I level the grind with a chop stick, and tamp with
one of those click tampers. I have a naked portafilter and it seems
I'm getting even extractions.

But I'm a little concerned about getting the correct brew temperature,
so I bought a digital thermometer with a thermocouple wire thing that I
put in a shallow Styrofoam cup. When I do the cooling flush, I let the
water splash from the portafilter into this shallow styro cup in such a
way that it spills out the side and replaces itself fairly quickly so
that pooling water doesn't average out the temp too much.

Anyway, I was wondering if this method needs a large offset. I read
one post suggesting that if the water temp hitting the grounds inside
the portafilter were say 191F, that same water running through an empty
portafilter into the styro cup would be roughly 5 degrees cooler. This
suggests that I should stop my cooling flush at about 196 degrees F.

Does this make sense? Because I've been running the cooling flush down
to 191 F as read in the styro cup.

My shots are somewhat consistent. When they're good, they're
unbelievable, when they're off, they aren't bad. But I'm a novice
taste buds, so all the help I can get on the other variables are
welcome.

I noticed espressoparts.com offers a Thermofilter Temperature Device,
but it's kind of pricy.

Thanks aKiley





 
Date: 01 Dec 2006 08:53:31
From: akiley
Subject: Re: meansuring temp at portafilter
Thanks for the heads up Eric, that's perfect. ... aKiley

Eric Svendson wrote:
> If you read this post on the HB website, you will be pleased to find out
> that EPNW will, very soon, be renting the thermofilter along with an
> appropriate Fluke meter.
>
> http://www.home-barista.com/forums/viewtopic.php?t=2442
>
> This would serve to confirm that your methodology, which produces a great
> product to the only person that counts, is doing so with an average temp
> presented to the puck of "X". As long as your machine's duty cycle remains
> relatively consistent, all should be as good as it is now.
>
> Why not keep EVERYTHING else the same and do a 24 second flush or a 20
> second flush and see if you can discern a difference in taste? Some bean
> blends are more susceptible to "off optimum" temperature than others - maybe
> yours is /is not. The fun is in trying different approaches but that, is
> more often, easier said than done.
>
> Eric S.
>
> "akiley" <kiley.aaron@gmail.com> wrote in message
> news:1164937843.249915.25960@l12g2000cwl.googlegroups.com...
> > Hi all, I've had an Andreja Premium by Quick Mill for 6 months or so.
> > It's an E61 HX style machine. I roast my own green coffee a few times
> > a week, and grind with a Rocky just before pulling shots. I let the
> > machine heat up at least 30 minutes and do a 22 second cooling flush.
> > (6 oz of hot H2O) I level the grind with a chop stick, and tamp with
> > one of those click tampers. I have a naked portafilter and it seems
> > I'm getting even extractions.
> >
> > But I'm a little concerned about getting the correct brew temperature,
> > so I bought a digital thermometer with a thermocouple wire thing that I
> > put in a shallow Styrofoam cup. When I do the cooling flush, I let the
> > water splash from the portafilter into this shallow styro cup in such a
> > way that it spills out the side and replaces itself fairly quickly so
> > that pooling water doesn't average out the temp too much.
> >
> > Anyway, I was wondering if this method needs a large offset. I read
> > one post suggesting that if the water temp hitting the grounds inside
> > the portafilter were say 191F, that same water running through an empty
> > portafilter into the styro cup would be roughly 5 degrees cooler. This
> > suggests that I should stop my cooling flush at about 196 degrees F.
> >
> > Does this make sense? Because I've been running the cooling flush down
> > to 191 F as read in the styro cup.
> >
> > My shots are somewhat consistent. When they're good, they're
> > unbelievable, when they're off, they aren't bad. But I'm a novice
> > taste buds, so all the help I can get on the other variables are
> > welcome.
> >
> > I noticed espressoparts.com offers a Thermofilter Temperature Device,
> > but it's kind of pricy.
> >
> > Thanks aKiley
> >



 
Date: 30 Nov 2006 22:30:31
From: Eric Svendson
Subject: Re: meansuring temp at portafilter
If you read this post on the HB website, you will be pleased to find out
that EPNW will, very soon, be renting the thermofilter along with an
appropriate Fluke meter.

http://www.home-barista.com/forums/viewtopic.php?t=2442

This would serve to confirm that your methodology, which produces a great
product to the only person that counts, is doing so with an average temp
presented to the puck of "X". As long as your machine's duty cycle remains
relatively consistent, all should be as good as it is now.

Why not keep EVERYTHING else the same and do a 24 second flush or a 20
second flush and see if you can discern a difference in taste? Some bean
blends are more susceptible to "off optimum" temperature than others - maybe
yours is /is not. The fun is in trying different approaches but that, is
more often, easier said than done.

Eric S.

"akiley" <kiley.aaron@gmail.com > wrote in message
news:1164937843.249915.25960@l12g2000cwl.googlegroups.com...
> Hi all, I've had an Andreja Premium by Quick Mill for 6 months or so.
> It's an E61 HX style machine. I roast my own green coffee a few times
> a week, and grind with a Rocky just before pulling shots. I let the
> machine heat up at least 30 minutes and do a 22 second cooling flush.
> (6 oz of hot H2O) I level the grind with a chop stick, and tamp with
> one of those click tampers. I have a naked portafilter and it seems
> I'm getting even extractions.
>
> But I'm a little concerned about getting the correct brew temperature,
> so I bought a digital thermometer with a thermocouple wire thing that I
> put in a shallow Styrofoam cup. When I do the cooling flush, I let the
> water splash from the portafilter into this shallow styro cup in such a
> way that it spills out the side and replaces itself fairly quickly so
> that pooling water doesn't average out the temp too much.
>
> Anyway, I was wondering if this method needs a large offset. I read
> one post suggesting that if the water temp hitting the grounds inside
> the portafilter were say 191F, that same water running through an empty
> portafilter into the styro cup would be roughly 5 degrees cooler. This
> suggests that I should stop my cooling flush at about 196 degrees F.
>
> Does this make sense? Because I've been running the cooling flush down
> to 191 F as read in the styro cup.
>
> My shots are somewhat consistent. When they're good, they're
> unbelievable, when they're off, they aren't bad. But I'm a novice
> taste buds, so all the help I can get on the other variables are
> welcome.
>
> I noticed espressoparts.com offers a Thermofilter Temperature Device,
> but it's kind of pricy.
>
> Thanks aKiley
>