boar_d_laze wrote:Along the lines of hacking a used, commercial, 1 group with PID, etc., has anyone 'round here "improved" pre-infusion by running some sort of soft start on a rotary pump's motor.
I'm ruminating about a line pressure pre-infusion of about 5 seconds, followed by pump start with TVR (time/voltage ramping) of some sort, from 0 to full in about 3 seconds. I've done a little Googling, and it seems solid state control is wildly expensive, and intended for heavier duty applications. This stuff must exist somewhere at a small and inexpensive level. Plus, there have got to be other ways to achieve the same end.
boar_d_laze wrote:"'Delay on' relay" is a great thought I think. Is the idea to let line pressure do the pre-infusion for a few seconds then have the pump come on without any appreciable increasing torque/time ramp at the pump itself? Or, would torque ramp up over time? Or, could that be accomplished with a series? Or?
Rich
starry wrote:This is probably a dumb idea, but I'll present it anyway. Maybe it could be done by pulsing the pump. A programmable electronic timer/relay from Grainger or McMaster will let you program the duration of on AND off, and will repeat or not. The pulses could be some small fraction of a second and spaced a larger fraction of a second apart obtaining the desired low pressure and volume for the preinfusion. It could be done for about $50.
JonS wrote:One thing that's not clear to me in respect of a rotary pump used in an espresso machine: as far as I understand it, the pumps are over-specced for espresso brew pressure, and it's the inbuilt bypass valves that effectively limit this to what's required. If your pump is basically magnifying incoming line pressure, and achieves 9 bar with ease, I wonder what degree of variability in brew pressure you could actually get by slowing the motor down. Or rather, what proportion of the total speed range you can apply to the motor will actually provide a noticeable reduction in pressure.
AndyS wrote:Read this. (Greg Scace's writeup).
You'll need to bypass most of the pump's outlet back to the inlet (as Greg did). Otherwise, the pump will end up rotating very slowly (to keep the pressure within the proper range) and you will get a gnarly, pulsating flow (as I did <g>).
boar_d_laze wrote:If your first instinct is to breadboard does it mean your old?
boar_d_laze wrote:I think my question is pretty well answered -- for the time being at least. We'll see what the future brings.
I wish I'd read Greg's thread before I asked the question. In fact, some of the impetus for the question involved an old thread I read on another forum regarding fines loss, solubility, dispersion, etc. At any rate, it got me thinking about a very soft pre-infusion and the effect that would have on puck integrity. Apparently, "asked and answered." The remainder had more to do with the idle thought, "What will Ken Fox do next when he realizes how long it's been since he last tweaked his Junior?"than anything else.
You guys may not realize your celebrity status and the amount of hero worship directed your way. Unfortunately, I had a slow summer and can't afford to pay for autographs.
I dig the "jitterbug" solution.While the ripples could be easily tamed, it begs a bigger question: Why go to a "smooth" pump if only to mimic a rough one requiring downstream remediation. A vibe unit comes with a softer ramp ab necessito, and the noise can be minimized with mounting and sound insulation. Cheap too.
I'm not sure if I could put together the required electronics from scratch or not. Close call. When I said I'm not an engineer, I didn't mean I didn't know which end of the hammer to hold. My education is more theoretical than practical is all. Not to mention decrepit. If your first instinct is to breadboard does it mean your old?On second though, semi-serious circuit design might actually not be that close a call. At least I know Lee deForest didn't really invent the "audion."
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If and when I do start this project, or any other requiring a lot of electronic kludging, e-bay will definitely be a source, not to mention Frys, Grainger, and a bunch of other places that know me well.
Rich