HomeRoast Digest


Topic: shot temps . RE: ristretto who? > RE: +Wow! New E61 group for $604.43! (2 msgs / 46 lines)
1) From: miKe mcKoffee
Quick answer yes. Here's a thread with some ideas on shot temp measuring.
(Other than spending ~$500 for the most accurate method Scace Thermofilter &
meter)http://home-barista.com/forums/viewtopic.php?t47Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Don Cummings
	Sent: Wednesday, July 19, 2006 8:11 AM
	 
	As far as measuring temp and pressure, I see people quoting 201 198
etc as their brew temp all the time.  Then I saw a thread on another site
talking about reverse surfing and people were taking 5 second increment
measurements down to target temp.  This made me wonder where they were
placing the probe to get that reading.  I know they weren't PID readings
because that was the point of the thread.  Someone mentioned a styrofoam
cup.  Did he mean what I think?  Hold the cup under the dispersion screen
and probe the resulting liquid?

2) From: Don Cummings
Thanks for the link.  It confirmed what I thought. That will at least give
me an idea of how my boiler behaves.  I suspect it has been brewing hot and
wanted to get an idea where in the cycle I should pull shots.
Also, there was a lead there for a $9 meter with TC.  Couldn't pass that
up.
On 7/19/06, miKe mcKoffee  wrote:
<Snip>
-- 
Don


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