AndyS wrote:

Abe Carmeli wrote:at least for a bottomless P/F, on a dual boiler machine, keep it at room temperature at all times.

You're assuming that the smaller the temperature variation as measured by the Thermofilter thingie, the better the shot.

Where's the evidence for your assumption? Just cause Schomer says it, doesn't make it so....

Andy's comment and Terry's as well hit the nail on the head. It's about coffee taste. The thermofilter's role is in quantifying the temperature profile that produces the best possible taste, whatever that profile happens to be. Once you've got it nailed, you can make the measurements that help insure that you can nail it again, from technique training to machine setup to quality control programs etc. It's important to keep an open mind about profile, but I'll say that whatever the profile happens to be that produces mind blowing espresso, the ability to hit that profile time after time is paramount.

-Greg

gscace wrote:I'm thinking about including the WBC measurement standard as well because it specifies a systematic measurement protocol that works pretty well. Downside of the WBC standard is that the technical justification for the test protocol is included and perhaps pithy reading, although it clarifies a lot of decisions for why the thermofilter is done the way it is.

perhaps an abbreviated version would suffice for home users? i doubt many home folks are up for the full test regimen.

gscace wrote:I'm thinking about including the WBC measurement standard as well because it specifies a systematic measurement protocol that works pretty well. Downside of the WBC standard is that the technical justification for the test protocol is included and perhaps pithy reading, although it clarifies a lot of decisions for why the thermofilter is done the way it is.

Well I'm very interested, if you care to post this stuff.

Use the entire content,

People need to understand WHY they are doing things and how the testing works, otherwise they have no idea how to tell when things go south in the measurement process.

The most important point in any testing is to know when the readings are not right.




Sean

barry wrote:fwiw, the standardized testing protocol for this device calls for the espresso machine to be at operating temperature for at least an hour before the test, with the thermofilter in the brewhead during this warmup period.

--barry "hoping greg writes some instructions for this thing"

And how does one (who is bench-testing the device for this review) obtain the protocol??

Bob (after hours of tests) Y

Instructions and documentation are highly overrated


Cheers
Sean

BobY wrote:And how does one (who is bench-testing the device for this review) obtain the protocol??

that is an issue which, i think, has to be resolved between greg and some other folks. that's one reason i suggested an abbreviated version for inclusion with the thermofilter. greg could knock out a quick test instruction sheet which would avoid any misunderstandings about copyright, etc.

barry wrote:

BobY wrote:And how does one (who is bench-testing the device for this review) obtain the protocol??

that is an issue which, i think, has to be resolved between greg and some other folks. that's one reason i suggested an abbreviated version for inclusion with the thermofilter. greg could knock out a quick test instruction sheet which would avoid any misunderstandings about copyright, etc.

That would be helpful. I'll delay the final installment for the time being.

BobY

Greg was kind enough to send me the test protocol. I'll run it over the weekend and report back but will still show comparisons with coffee using a TC embedded in a pf that I've used up til now.

BobY

No I haven't disappeared - I've all but finished my testing. Just one last issue to resolve (with Greg's help) and I should be posting the last part by the end of the week.

BobY