HomeRoast Digest


Topic: Lungo and Cafe Crema? (2 msgs / 50 lines)
1) From: Bob Szanto
Hi folks,
Dan recently wrote......
<Snip>
I have a Silvia(sans PID))/Rocky.  Help me understand what is happens to 
the temperature of the water as it passes through the puck.  It would 
seem to me that if you pull 6 oz of water from the boiler in 25 seconds 
as opposed to 3oz  in the same time the temperature might be 
substantially lower by the end of the pull.  Wouldn't this have an 
effect on the quality of the shot? 
Bob Szanto

2) From: miKe mcKoffee
<Snip>
 
<Snip>
Temperature deficit on a Café' Crema pull will vary greatly between
machines. On a very small boiler machine like a Gaggia likely forget
attempting it entirely, but can't say for sure from direct experience.
Silvia does "ok" with her somewhat larger boiler but still substantial =
drop.
Machine like my current Bricoletta much much less temp drop, even though =
HX,
do to high wattage boiler heater. On a dual boiler like Brewtus with =
large
brew boiler combined with it's HX pre-heat to brew boiler temp drop =
would be
virtually non-existent.
Kona 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.


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