gscace wrote:Time to jump in on this business of which measurement is more accurate or whatever. Let's be clear on what we are measuring when we do the surface thermocouple on top of the cake (ST) or the thermofilter thing (TF).
In ST, you are measuring the temperature of water and coffee on top of the coffee cake. The cake starts cool, and warms up as water percolates through it. The percolation rate is approx 30ml / 25 seconds and the pressure is 9 bars.
With TF you are measuring the water temperature in a warmed, insulated environment as it leaves the dispersion screen. The cake facsimile is preheated. the flow rate in TF is identical to that of ST as is the pressure.
Which is more accurate? The answer is that they are both accurate and if you're using the same measuring equipment, let's say uncalibrated type T wire and the same readout device between the two, then they are equally as accurate, but the measurements are of slightly different things.
And Chris Tacy recently wrote this on his blog:
malachi wrote:For example - using the old school methods (pioneered by Schomer et al) for measuring brew temp I had the idea that the Hairbender was best at around 199 or 200 F. Using the Scace [thermofilter thingie], I've determined that the optimal brew temp is more like 197 or 198 F. This is a big difference.
Chris, given the evidence presented in this thread, I think it would be more accurate to state something like: "On machine 'X,' I get the best results with Hairbender when I set it to brew at 197-198F as measured by the Scace Device."
IOW, I interpret the thread to conclude that it's a matter of interpretation whether the espresso is "actually brewing" at 197-198F or "actually brewing" at 199-200F. But it IS important to state how you arrived at the temp measurement. The point of the Scace Device is that someone across the globe can reliably reproduce your measurement. If you're simply sticking a thermocouple into the basket, reproducibility is much dicier.








