HomeRoast Digest


Topic: homeroast digest, Vol 1 #5654 - 4 msgs (210 lines)
1) From: Clifton Burkett
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I recently purchased a  a Scace ThermoFilter for my E61 group and a  
Fluke logging TC thermometer. I will start a log of what temps I like  
the shots pulled at. I have been reading a bit on beans sites and  
only a few roasters mention what their intended extraction temps are.  
My skills require a lot of work to get good repeatability. especially  
at 5 a.m. before going on my early morning walk with my dog.
  I have seen a range of 91C to 96C mentioned in a few articles on  
home-barista.com and on coffeegeek which is a much wider range than I  
would have thought. One of my favorites blends back when I had my  
Solis superauto I could never get right in the Giotto and simply gave  
up on it when I gave the Solis away to a friend for their 60th  
birthday. Big temp difference between the two machines. Solis is much  
cooler brew temp. I may try the blend again not that I know that not  
all beans want the same temp. I am getting nowhere near your level of  
constancy except right at the end of the flash point. Hard for me to  
hear over the vibe pump. I have to just watch for the steam to stop  
which is not as accurate it would seem as that combined with the  
sound. I may look at retrofitting with a rotary pump to quiet things  
down a bit. Only problem is I have only saw one on retrofit on the  
web for the Giotto which was removing the 41 watt urka and replacing  
it with a 1/3 horse power procom - a bit excessive...
Wish I could put a PID on my HX so I could make for easier  
repeatability, but not as easy on an HX machine.
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.htmOn Mar 28, 2007, at 2:03 AM, homeroast-request  
wrote:
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I recently purchased a  a = Scace ThermoFilter for my E61 group and a Fluke logging TC thermometer. = I will start a log of what temps I like the shots pulled at. I have been = reading a bit on beans sites and only a few roasters mention what their = intended extraction temps are. My skills require a lot of work to get = good repeatability. especially at 5 a.m. before going on my early = morning walk with my dog.
 I have seen a range of = 91C to 96C mentioned in a few articles on home-barista.com and on = coffeegeek which is a much wider range than I would have thought. One of = my favorites blends back when I had my Solis superauto I could never get = right in the Giotto and simply gave up on it when I gave the Solis away = to a friend for their 60th birthday. Big temp difference between the two = machines. Solis is much cooler brew temp. I may try the blend again not = that I know that not all beans want the same temp. I am getting nowhere = near your level of constancy except right at the end of the flash = point. Hard for me to hear over the vibe pump. I have to just watch for = the steam to stop which is not as accurate it would seem as that = combined with the sound. I may look at retrofitting with a rotary pump = to quiet things down a bit. Only problem is I have only saw one on = retrofit on the web for the Giotto which was removing the 41 watt urka = and replacing it with a 1/3 horse power procom - a bit excessive... 
Wish I could put a PID on = my HX so I could make for easier repeatability, but not as easy on an = HX machine.
Clif - SomeWhere in Floridawith Rocky the Cardi and Garfield the = TabbyOdie PWC at the = Bridge 01/18/2006
">http://www.freewebs.com/aesk/inmemoriam.htm=="=" class="3D"khtml-block-placeholder"">
On Mar = 28, 2007, at 2:03 AM, homeroast-request@= lists.sweetmarias.com wrote:
From: "Michael Dhabolt" <michael.dhabolt>= ;Date: March 28, 2007 12:58:09 AM = EDTTo: homeroast= s.comSubject: Re: +finding the right = brew temperatureReply-To: = homeroast= s.com Cliff, = Clifton = Burkett wrote:   = I have a Giotto so for me the middle temperature spot being when = the steam just stops coming out of the brew = group.   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)= --Apple-Mail-1--755358240--


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