HX question, accessories question and more

[mattwells]

I have recently purchased an Expobar Pulser and am diving head first into the land of espresso. The Expobar was modded with a PID and with a Pressure gauge and I am playing around with the PID.

I have read the HX articles on this site (and coffeegeek and a few at alt.coffee), but nowhere have I found a 'Espresso should be around this temperature for ideal extraction.' I know there are alot of variables, and I am just looking for a general guideline to set the PID to. Right now I keep it in the 220-240 range and am getting 200-205 (with the styrofoam cup method) for the espresso. Good? Bad? From the charts I have seen, low 200's is where I should be, but thought I would open the discussion.

Also, is the Reg Barber tamper that much better than others? 1st-line's rosewood tamper or the expressivo? I am finding it hard to justify the cost of the Reg, when the other tampers look almost identical. (I know JonR has a collection, maybe he can chime in)

First post on this forum, and I am already overwhelmed by the info. Thanks to whomever puts it on.

Matt

[luca]

Hi Matt,

-Optimum temperature can vary according to blend. If you actually do have fine temp control, I would suggest starting from 204 and going down 2F at a time to try and discover the optimum temp for what you're using. And/or ask the roaster.

-For some reason, I find the RB tampers more ergonomic than many similar tampers, although I am using an Espro myself.

Hope that helps,

Luca

[mattwells]

I know that the 'optimum' temp. will vary, I was just looking for ballpark (i.e. 'most blends are in the 198-206 range,' or whatever the range may be. I will take your advice and start with 204.

Thanks,
Matt

[HB]

From the charts I have seen, low 200's is where I should be, but thought I would open the discussion.

If the roaster offers no direction, I start at 201F for medium roasts, 198F for dark, and 203F for light. Most of the coffees I use are in the 201-202F range.

Also, is the Reg Barber tamper that much better than others?

Yes, the quality of the workmanship is better than the copies, though it's more about feel than function. If you're in the market, I'll shamelessly add that the HB logo tampers are available at the same price as the regular Reg Barber tampers. Dave shared pictures of his exceptional espresso, thanks in part to this wonder of tampers.


Home-Barista.com Logo Espresso Coffee Tamp by Reg Barber - Black Powder Coated


Home-Barista.com Logo Espresso Coffee Tamp by Reg Barber - Wood Handle