Dogshot wrote:You are lucky! I've never even seen, let alone had a shot prepared on an Idro.
My coffee vendor informed me about this coffee shop when it opened up (in Amsterdam - I live elsewhere in the NL) and asked me to go drink coffee there and tell them what I thought of it.
I gave detailed taste feedback and a week later they e-mailed me, someone, maybe even Kees himself as his business is in this (small) country, had adjusted the machine to 1C lower - and the coffee was much better now.
Which I verified by going back and I came to the same conclusion.
As the coffee shop and I were using the same coffee (beans), another conclusion was easy: they could reach a level of sophistication just a notch higher than I had ever accomplished at home.
Dogshot wrote:I wonder why they PID'd it? An HX machine with PID would presumably be useful if you don't want to steam, or if you want to change temps from brewing to steaming, but how is it worthwhile in a shop situation? DB would be another story.
You got me there. I am actually not sure it has a PID.
In his brochure on the Mirage Idrocompresso, Kees van der Westen states: "The absence of group-solenoids, pump and most electronic controls makes this a very reliable, silent and easy to service espressomachine."
When I went back as described above, I looked under the machine and saw this digital LED display screen with big digits telling temperature. I assumed
that was a PID. However it could have been this was just telling what the machine was doing.
I can speculate about what his serene Keesness has contraptioned, but simply don't know.
(btw. the Dutch pronunciation of Kees is not what you Anglosaxons make of it, but more like 'case' - without the 's' on the end tending towards a 'z'. More staccato, that is.)
About the operation of the machine, there must be some ritual involved, although its stability will make it a breeze to get to grips with it. E.g. there is flushing involved.