HomeRoast Digest


Topic: Preferred pressure and temp for espresso brewing (2 msgs / 38 lines)
1) From: Alchemist John
I would echo Mike.  Les and I did some pressure reading lever trials 
and in my mind, more is not always better, and in this case, was not 
better.  10 bar was just too harsh no matter what we did to the 
temperature.  8 bar was much more forgiving with temperature swings, 
but as you say, sometimes too mild.  If I had to pick between 8.5 and 
9 as a static pressure, I would choose the 8.5.  Temp - ack - just 
can't pick one.  That one is just way to variable depending on your 
bean and roast.  But again, if push comes to shove, I would choose 
the lower side instead of the upper side.  If I am going to have a 
'non-singing' shot, I would rather it be a touch soft than harsh.
At 08:38 PM 11/18/2009, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

2) From: Edward Spiegel
Thanks. I think I am going to move up to 9 (from the 8 I have it at) and leave the temperature alone (too many variables adjusting both at the same time). I am guessing I will probably end up  at 8.5. Hopefully there will be  PID in my future to make temperature adjustments easy). I may have to develop some temperature surfing skills in the meantime.
Thanks again to all who chimed in,
E
At 7:11 PM -0800 11/21/09, Alchemist John wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20


HomeRoast Digest