Here is a video of a shot. This machine had been turned on about 1.5 hours earlier. 1st shot of the day. A tasty one too:)

In the graph, Eric's rebound time is about one minute. Your rebound time is just over 20 seconds. I am guessing that if you would try to duplicate Eric's routine, you'll see a similar pattern.

In your video I see that your flush gets the water in the HX path below 200F. After 20 seconds it'll probably be around 200F and at that time your group is about 205F. Once you start the pull, the temperature drops because the water passing the TC is around 200F. When the water in the group is "halted" by the coffee, the group starts to heat up the water to 201. After this the group will slowly start to cool because of the cooler water coming in through the HX.

Of course I have no proof whatsoever that the above theory is true but in my mind it makes sense at least

I also have Eric's gizmo on my Andreja so tomorrow I'll experiment with your routine to see if it produces similar results. I do hope so, cause that would save time and water while resulting in a super steady temp. Wicked!

Cheers,

Bas

Jason -

Your temperature results are very similar to the graphs of the Vetrano shown a little over half-way down on page 1 here: http://www.home-barista.com/tips/...adapter-t5125.html

ah yes, thanks Eric. Guess my TC isn't as weird as i thought!