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Topic: ** SPAM ** Re: brew temps for espresso & Cimbali FS (113 lines)
1) From: Jeffrey Pawlan
quoting Les:
Denis,
The machine in reference is the Nuova Simonelli Appia.  It is a
beautiful machine.  It is a HX machine.  It has a massive boiler.
Once you flush it, the temperature doesn't move.  Say you have it set
a 203 degrees.  It will be 203 degrees.  What if you want to pull a
shot a 198?  I have a single origin that is awesome at under 200, but
is bitter at 203.  In the Nuova Simonelli Appia you have to go inside
and change the flow restriction to change the temperature.  With a
good double boiler, you can do the same thing with changing the
temperature on the front of the machine, i.e. the Brewtus and the
LaSpaziale.  On a less stable machine, like my Expobar Office Control,
you can drop the temp with a flush and having worked out the timing, I
can pull a shot at 198. However as the shot progresses, it will end at
about 200. I can also go as high as 205. However a shot at 205 ends at
about 203.  My pressurestat is set at 203. Since most of my espresso
meets my taste satisfaction at 203, that is where I set my machine.  I
was able to borrow a Scarce PF to set my machine up.  I also used a
good K-Probe thermometer.  My temperature varies much more during the
25 second shot than the Nuova Simonelli Appia.  I still get great
shots.  With that said, I wouldn't mine having a $3700.00 machine.
------
Les and Denis,
    Let me elaborate since I did not expect that this would become a topic when I 
initially posted.  First of all, in the Nuova Simonelli Appia there is a 
pressurestat just like on most other machines. One adjusts this with a 
screwdriver to change the main intended temperature. One does not ever change 
the flow restrictor.  That is a completely different variable and I have always 
used the smallest size in my machines.  When I bought the Appia, I had the 
factory make a slot in the top stainless rack to allow easy access to the 
pressurestat on-the-fly so I could, in fact, try different temperatures for 
different coffees and different roasts of even the same coffee. But I want you 
to know that one CAN also temp surf with the Appia by two additional methods 
which I fully take advantage of just as you do with your E61 type.
1.  by careful pre-flushing, one can temporarily lower or raise the brew temp. 
This would, of course, not work in a busy shop or restaurant when you are 
pulling shot after shot. But my body can sadly only accomodate two double 
espressos per day (in the morning) or I feel ill effects. And I do not prepare 
them immediately one after the other.
2.  With the particular design of the Nuova Simonelli machines, unlike other 
machines, they designed it so the fineness of the grind changes the temperature 
gradient. So they correctly recommend as I found out a long time ago with my 
double PID'd  Cimbali Sr, the very best flavor balance comes when the coffee 
begins at a slightly lower temperature and then gradually raises up to the final 
finish temperature at the end of the pour.  Therefore, one can play with 
different surfing by a combination of pre-flush plus changing the grind.
That said, I was only replying to a post by Mike that implied that the Nuova 
Simonelli was not chosen by WBC on its merits and did not deserve it. I had no 
intention of making this a long drawn out explanation of brew profiles but now 
you have it.
----------
Finally I would like to sell my well modified Cimbali Sr. fitted with two 
precision PIDs; one on the tank and one on the group head. It allows one to do 
an almost unlimited number of experiments in temp surfing and brew temperatures.
The tank is clean, the gaskets have all been recently replaced, brand new high 
power vibe pump, new 3-way valve.  I also have a special Cimbali factory 
pressure gauge portafilter handle made for service departments.
If anyone is interested, please contact me directly.
Regards,
Jeffrey Pawlan
jpawlan
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Content preview:  quoting Les: Denis, The machine in reference is the Nuova
  Simonelli Appia. It is a beautiful machine. It is a HX machine. It has a massive
   boiler. Once you flush it, the temperature doesn't move. Say you have it
  set a 203 degrees. It will be 203 degrees. What if you want to pull a shot
   a 198? I have a single origin that is awesome at under 200, but is bitter
   at 203. In the Nuova Simonelli Appia you have to go inside and change the
   flow restriction to change the temperature. With a good double boiler, you
   can do the same thing with changing the temperature on the front of the machine,
   i.e. the Brewtus and the LaSpaziale. On a less stable machine, like my Expobar
   Office Control, you can drop the temp with a flush and having worked out
  the timing, I can pull a shot at 198. However as the shot progresses, it will
   end at about 200. I can also go as high as 205. However a shot at 205 ends
   at about 203. My pressurestat is set at 203. Since most of my espresso meets
   my taste satisfaction at 203, that is where I set my machine. I was able
  to borrow a Scarce PF to set my machine up. I also used a good K-Probe thermometer.
   My temperature varies much more during the 25 second shot than the Nuova
  Simonelli Appia. I still get great shots. With that said, I wouldn't mine
  having a $3700.00 machine. [...] 
Content analysis details:   (38.6 points, 5.0 required)
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  15 SUBJECT_DRUG_GAP_C     Subject contains a gappy version of 'cialis'
  10 JPS_MBA                HEADER: MBA in Subject
  15 JP_TAKE_ADVANTAGE      BODY: BODY: take advantage in Body
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