Accounting for Total Brew Temperature Stability
I am posting one more item around our recent WBC-protocol temperature stability tests of the Slayer prototype espresso machine. The graph above shows how the two different probe devices we used read and registered temperature and temperature change. The main difference between the Scace meter and the custom K probe device we put together in shop is response time. I think we may have also gotten a small advantage in terms of precision with the K as well, but no one has really sorted through the data to determine this, yet.
Posted under Equipment, Experiments & Tests, Lever Machines





Cup of Excellence and estate-identified coffees are receiving plenty of attention these days–not just around their provenance and terroir, but also with regard to specific preparation techniques and brewing parameters for getting the most out of them. Usually, these super-premium typicas and bourbons are filter brewed, French pressed, or Cloverized. However, I am also hearing more about original experimentation around using these highly desirable coffees as single origin espressos.