Jimmy Oneschuk wrote:Does anyone out there know how to get a temp profile that begins at 201, then trails down to 200 or 199?
Bludviksen wrote:making sure there are no pockets of air when you insert the Scace that could throw off your readings.
Jimmy Oneschuk wrote:Er, Andy but a profile that begins at 197, then goes up to 201, 202?
Jimmy Oneschuk wrote:I'd be okay with a temp profile that bumps up and down a few decimal points during the curve. But at current, I'm getting shots that underextract during the first third and overextract during the last third.
Andy Schecter wrote:1. The posts by Nick and Barry almost imply that if you could just get your Scace Device preheated so that it read a little higher at the beginning of the shot, your espresso would improve. I'm sure Nick and Barry don't mean it that way, but such thinking -- tweaking one's Scace Device technique to get the "proper" result -- is a dangerous diversion. It sure won't result in better espresso.
WBC Procedure for Measurement of Brewing Water Temperature wrote:Specification: The espresso machine to be tested shall be at its normal operating temperature for 1 hour prior to testing. The portafilter containing the thermometer shall be inserted into the group during the warmup period.
Jimmy Oneschuk wrote:Even with the suggestions for using the scace, the results still turn up the same, with an average 4 degree jump from start to finish. For 49th Parallel's Epic espresso, Vince recommends 200 deg F and 8.75 BAR.
Jimmy Oneschuk wrote:Which leads me to think there is a mechanical issue happening... perhaps re-bleeding the group might be one step to try?
Jimmy Oneschuk wrote:Hmmmm.... not sure. I'm totally unfamiliar with the mechanics behind the preheating system/mixing valve. Would there be a quick way to check?
Jimmy Oneschuk wrote:Okay, another update:
the improvements I've found wrt shot quality have more to do with eliminating time between flushing and inserting the PF.
Shots are still mostly inconsistent ie: 1/3 to 1/2 are acceptable. Consistency improves only with heavy use.
Andy Schecter wrote:2. I've always hated the terms "overextract" and "underextract." They vastly oversimplify the situation by pretending the multi-dimensional espresso extraction can be evaluated on a one-dimensional scale.
I'm not really familiar with what it looks like under the hood of the GB5, but...is there room to stuff some insulation around the gooseneck and group cap? It sounds like those areas cool down rapidly between shots (and flushes). If you could prevent the cooldown you might be able to get higher temps at the beginning of the extraction.
Marshall wrote:You can adjust different parameters for a sweeter or fruitier extraction, but the concept of "over" and "under" still remain useful.
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