Why run the boiler so hot?

Idle the boiler around .7bar ~110°C and flushing should be minimal.
When you need to steam, run the boiler up to ~120°C or higher if necessary for adequate steaming power.
Do this as you begin to grind and the boiler will be at full power for steaming as you pull the shot.
Run the PID back down after the shot.

I used to do this until HX Heaven or 1½ Boiler

Is it a goal, when considering temperature stability, to flush as little as possible?

What is unintentionally missing from your information (and lots of others similar) is how you use the machine. For example, if you only make straight espresso at, say, 15-20 minute intervals, answers would be a lot different than if you hosted a latte art contest every night. As I said in one of my first responses, adjusting the PID temperature to the lowest level that will also provide adequate steaming (if you do any steaming) will assist in reducing the amount of water flushed through the group. It also helps to keep the portafilter in the group.

Adjust the PID downward such that the MAXIMUM long term reading on the boiler pressure gage is 1.10 bar. Give the machine about 20-30 minutes to adjust herself and see what a big difference you have in your flushing temps.

Here is your data in graphic format:

I use the recommended temperature, (124-126), reasons being that I froth milk frequently. I haven't found the perfect beans so I try new ones every second week almost. That's some of the reasons why I'm designing my own roaster. And good quality beans cost 38$ for 1kg, so I try to find the perfect cup with every new beans, indicating that I need to experiment a lot. So that's my reason for having a high boiler temp. ( hope it makes some
sense)

Now I measure the flush temp before every shot, and begin the shot at 94deg.

What's the best way of measuring the temp during extraction? Got a k-type Termo.

What's the best way of measuring the temp during extraction? Got a k-type Termo.

See this page - Temperature study of Alex Duetto and fabricate a basket like this:



In addition you really need to read or reread the links that Dan and Ian have previously provided. This "advice" of having the PID set to 124-126 C is meant as general advice for a machine sold worldwide (except US) - it should not be taken as ridgid.

sversimo wrote:What's the best way of measuring the temp during extraction? Got a k-type Termo.

Forget about the in basket TC. It's a PITA.

Buy Eric's thermometer adapter, turn down the PID and learn to adjust the temperature by taste.

Tnx for the tips!

I made my one adapter, lets call it Simonsens'adapter