Comments on: Accounting for Total Brew Temperature Stability http://www.slayerespresso.com/2008/06/14/accounting-for-total-brew-temperature-stability/ Tue, 31 Aug 2010 11:56:36 -0700 http://wordpress.org/?v=2.9.1 hourly 1 By: » Blog Archive » Espresso Shots on the Slayer Machine http://www.slayerespresso.com/2008/06/14/accounting-for-total-brew-temperature-stability/comment-page-1/#comment-337 » Blog Archive » Espresso Shots on the Slayer Machine Mon, 01 Dec 2008 22:17:51 +0000 http://www.slayerespresso.com/2008/06/14/accounting-for-total-brew-temperature-stability/#comment-337 [...] experimented with PID & various pre-heat options to ensure accurate and predictable brew temperatures regardless of how busy your cafe was. We [...] [...] experimented with PID & various pre-heat options to ensure accurate and predictable brew temperatures regardless of how busy your cafe was. We [...]

]]> By: Dan http://www.slayerespresso.com/2008/06/14/accounting-for-total-brew-temperature-stability/comment-page-1/#comment-22 Dan Fri, 20 Jun 2008 17:44:11 +0000 http://www.slayerespresso.com/2008/06/14/accounting-for-total-brew-temperature-stability/#comment-22 My personal opinion on this is that the valuable information is what is coming out of the machine where it hits the coffee. While I like the scace meter in the sense that it simulates coffee in the portafilter, I am not convinced that it truly does justice to some of the equipment that is now coming out into the market. For example, and please feel free to correct me...If I am testing a HX machine that begins its cycle at 212F and drops to say 205F during the brew cycle, it will register on a scace meter as a relatively quick ramp-up to 205 and hold steady, whereas a bead probe mounted in the screen or diffuser screw would register the true brewing temp of the machine instantaneously, showing the initial spike in temperature and the stability (or lack of) throughout the brew. Also how does one consider stability and temperature between single, double and triple baskets? Just my 2 cents Dan My personal opinion on this is that the valuable information is what is coming out of the machine where it hits the coffee. While I like the scace meter in the sense that it simulates coffee in the portafilter, I am not convinced that it truly does justice to some of the equipment that is now coming out into the market. For example, and please feel free to correct me…If I am testing a HX machine that begins its cycle at 212F and drops to say 205F during the brew cycle, it will register on a scace meter as a relatively quick ramp-up to 205 and hold steady, whereas a bead probe mounted in the screen or diffuser screw would register the true brewing temp of the machine instantaneously, showing the initial spike in temperature and the stability (or lack of) throughout the brew.

Also how does one consider stability and temperature between single, double and triple baskets?

Just my 2 cents

Dan

]]> By: Eric Perkunder http://www.slayerespresso.com/2008/06/14/accounting-for-total-brew-temperature-stability/comment-page-1/#comment-21 Eric Perkunder Fri, 20 Jun 2008 16:24:19 +0000 http://www.slayerespresso.com/2008/06/14/accounting-for-total-brew-temperature-stability/#comment-21 Thanks for your comment. First off, I am not suggesting that there is a "design failure" with the Scace. My comment is in no way meant as an indictment of anyone or any product. In fact, I love that Greg came up with an actual tool for the purpose of measuring water temp and pressure, purpose-built for our industry, especially one that looks so robust and professional. What I am saying is that I am just not convinced from my own test experience that the Scace tool responds quickly to changing temperature/water conditions--this could be because of the probe configuration, components, or material choice (as you noted around the potting compound). One thing's for sure, there is always room for improvement--and this may be one of those opportunities for someone. Eric Thanks for your comment. First off, I am not suggesting that there is a “design failure” with the Scace. My comment is in no way meant as an indictment of anyone or any product. In fact, I love that Greg came up with an actual tool for the purpose of measuring water temp and pressure, purpose-built for our industry, especially one that looks so robust and professional. What I am saying is that I am just not convinced from my own test experience that the Scace tool responds quickly to changing temperature/water conditions–this could be because of the probe configuration, components, or material choice (as you noted around the potting compound). One thing’s for sure, there is always room for improvement–and this may be one of those opportunities for someone.
Eric

]]> By: JimAtLaw http://www.slayerespresso.com/2008/06/14/accounting-for-total-brew-temperature-stability/comment-page-1/#comment-19 JimAtLaw Thu, 19 Jun 2008 16:30:30 +0000 http://www.slayerespresso.com/2008/06/14/accounting-for-total-brew-temperature-stability/#comment-19 Have you contacted Greg to discuss your findings? I'd be curious to hear whether he thought you got a defective unit, whether he agrees that these are design failures, or alternatively, whether the potting material was designed to reflect the temperature change of a coffee cake in the water (and thus that the slower rise to temp and slower fall perhaps illustrate the limitations of what is achieveable with water temp stability). Have you contacted Greg to discuss your findings? I’d be curious to hear whether he thought you got a defective unit, whether he agrees that these are design failures, or alternatively, whether the potting material was designed to reflect the temperature change of a coffee cake in the water (and thus that the slower rise to temp and slower fall perhaps illustrate the limitations of what is achieveable with water temp stability).

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