--Apple-Mail-9--821353215 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed What methods do you use to find the correct brew temperature when you are pulling shots for a new bean ? Pull a few shots above and below a given temperature? I have a Giotto so for me the middle temperature spot being when the steam just stops coming out of the brew group. Clif - SomeWhere in Florida with Rocky the Cardi and Garfield the Tabby Odie PWC at the Bridge 01/18/2006http://www.freewebs.com/aesk/inmemoriam.htm--Apple-Mail-9--821353215 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1
Cliff, Clifton Burkett wrote: <Snip> I'm not familiar with the Giotto, but for most HX machines, your 'middle temperature spot' would be around 206 F. I usually 'flush' until 3, 4, 5, or 6 seconds past the cessation of the steam 'hiss'. Use that temp as a reference and bracket it by a couple of seconds each way. sharp acrid = too hot.......sour = too cool. Keep bracketing until you find what you like - your sweet spot won't necessarily be the same as the next guys.......but usually pretty close. Time consuming, and it makes for a serious caffeine buzz, and really worthwhile - in the cup. It is amazing how few espresso shops follow this regime.....and how impressed they are when they figure out how they should have been doing it all along. There are a few other tricks to tune the machine, after you've found the temperature that you want to pull at. I currently have the benefit of a Scace ThermoFilter and logging TC thermometer (expensive and useful toys). I did, however, develop my flushing technique prior to the acquisition of these toys. Checking my flushing technique with this instrumentation......I usually pull at 201 F to 203 F dependent upon the particular blend. By being dogmatic with 'flush' timing I was surprised to find that I come in consistently within 1/2 degree F. Another great piece of instrumentation, if you don't need portable and the ability to use it on different machines, and if your Giotto has an E-61 group head is Eric's E-61 temp adapter (miKe mcKoffee has the particulars...I believe he recently installed one on his Bric). Mike (just plain)
This is a multi-part message in MIME format. i have the same machine - when it stops sputtering, i estimate temp to be around 206F. i count down from there, typically to 198-200F(6-8secs) next i either wait 15-20secs and pull, or immediately pull a shot. both methods work well, and the taste seems to be more dependent on the bean/blend im using. From: Clifton Burkett [mailto:cliflb] Sent: Tuesday, March 27, 2007 11:59 PM To: Sweet Maria's - Homeroast List Subject: +finding the right brew temperature What methods do you use to find the correct brew temperature when you are pulling shots for a new bean ? Pull a few shots above and below a given temperature? I have a Giotto so for me the middle temperature spot being when the steam just stops coming out of the brew group. Clif - SomeWhere in Florida with Rocky the Cardi and Garfield the Tabby Odie PWC at the Bridge 01/18/2006 http://www.freewebs.com/aesk/inmemoriam.htm
I taste the coffee. Then I move temperature in relatively large steps to corroborate my sense of where I want to move things. Once I've confimed my impressions regarding direction, i make pretty large changes at first, then smaller ones until I get to where I think it should be based on taste. I use one of my thermometers (Scace Device or whatever ya wanna call it) to measure the temperature, and then I record it in a notebook. -Greg At 10:59 PM 3/27/2007, you wrote: <Snip>
Usually just one. Very narrow range for espresso. For me either 1 degree C either way. Most coffees fall in a 3 degree Celsius range.
Up to a point I'll agree with Barry. The point is that every once (unusual) in a while I find a blend that I like pulled a little cooler. The vast majority of the time I'm pulling between 201F and 203.5F. Barry Luterman wrote: <Snip> Mike (just plain)
How many experimental shots do you typically pull before getting the = desired temperature locked in? Dave On Thu, 29 Mar 2007 12:42:06 -0500, you wrote: <Snip> group. <Snip> sk/inmemoriam.htm <Snip> ========================== ========================== ===== Dave Morgenlender e-mail: dmorgen ========================== ========================== =====
This is a multi-part message in MIME format. Mike I agree I said most coffees. Every once in a while a blend needs an = extra click in one direction or another. The point is, it is not that = difficult to find the brew temp, for a roast.
This is a multi-part message in MIME format. Also Mike you are reporting in F not C.
If I'm totally new to the coffee maybe 3 or 4. If I've used it before then 1 or 2. Crops change and sometimes you go a little one way or the other. At 05:44 PM 3/29/2007, you wrote: <Snip>