coffee.me wrote:I have a hunch something similar to what's quoted above was said about brew temperature before it was common to measure, adjust, and then openly discuss. Pressure, indeed, profoundly impacts the cup; it is what makes espresso, well, espresso. I don't think I know the science, nor have enough forum karma, to debate this matter much further, but I know what I know and recommend that my fellow hobbyists give this a few more shots -- especially if they have a rotary bump or a similarly easily adjustable setup.

It sounds like you were not around during the period when tight shot temperature control was debated ad infinitum on internet coffee sites. You will notice now that this discussion is so far on the back burner that it risks falling behind the stove

It was never impossible to adjust shot temperatures, even with a machine so modest as a Silvia, or any HX machine. The question was whether one could obtain "tight temperature control," e.g. to have the temperature precisely within tenths of a degree, and flat across almost the entire shot, as well as how difficult it would be to adjust the temps.

In fact, it remains highly debatable whether the current level of shot temperature control on (mostly) double boilers has added very much to the cup. I think that most experienced users would agree that it is highly beneficial to be able to select between "high," "low," and maybe "medium" shot extraction temperatures; you could do this, with a bit of effort, with any HX or even a single boiler machine. The benefit of getting 198F vs. 199, or 203 vs. 203.5 is exceedingly unclear.

I had unmodified HX machines for many years, later PID'd them, and now have a GS/3. Do I believe that the ability to adjust temperature on the GS/3 is easier and requires less effort? YES. Do I believe that I make better shots on the GS/3 because I can get shots within half a degree F? NO.

ken

Ken Fox wrote:the period when tight shot temperature control was debated ad infinitum on internet coffee sites

Think earlier

Ken Fox wrote:In fact, it remains highly debatable whether the current level of shot temperature control on (mostly) double boilers has added very much to the cup. I think that most experienced users would agree that it is highly beneficial to be able to select between "high," "low," and maybe "medium" shot extraction temperatures; you could do this, with a bit of effort, with any HX or even a single boiler machine. The benefit of getting 198F vs. 199, or 203 vs. 203.5 is exceedingly unclear.

I want to agree with this. And that's almost what you get with pressure too. I doubt I can notice a 0.3bar taste difference but I know +/-1.2bar can improve or ruin a shot, depending on the coffee+setup+consumer.

Let me put it this way: for the tinkerer coffee geek who's comfortable with where he is with his espresso, pressure is a variable worthy of adjusting per coffee; at least as worthy as temperature.

One step farther is custom blend profiling (you make a blend in a single dose grinder). If you roast small batches, then you are in the game.

You make a single grind dose based on 2, or 3 distinct coffees (Sumatra, Brazil, etc). Then, with a scale, you adjust the proportion of each to change the flavor. What ever is left at the end (coffee not used), you take to work

With this method you get instant results.