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Temperature of coffee coming out of the Bacchi. - Page 2

Postby coffeedom on Sat Apr 09, 2011 8:28 am

Hal, are you suggesting that the Bacchi can't be improved beyond the manufacturer's recommendations?

Dom
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Postby hperry on Sat Apr 09, 2011 9:40 am

In my experience with the Bacchi getting the variables just right within the manufacturer's parameters takes some experimenting and produces an excellent cup of espresso. If it is fun, fine - but I'll be interested to see whether you will end up getting better espresso from the efforts. Indeed, it is probably the question lying behind my comment. Lots of talk about various heat parameters - how's the espresso?
Hal Perry
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Postby Ian_G on Sat Apr 09, 2011 12:13 pm

hperry wrote: Lots of talk about various heat parameters - how's the espresso?


Ian_G wrote:...... The taste improvement is subtle and hard to define. What's clear is that both the body and the aroma improve significantly. It's amazing just how much these two factors contribute to the enjoyment of the drink.

Subjectively this has taken my espresso from enjoyable to very enjoyable.
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Postby hperry on Sat Apr 09, 2011 12:23 pm

Missed that - thanks. Go to it.
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Postby zix on Sun Sep 11, 2011 4:11 pm

Today I tried putting the Bacchi on a Trangia camper's stove with a gas burner in it. Here is how it looks - there is one image with a gas burner on the wikipedia page: http://en.wikipedia.org/wiki/Trangia
Worked very well. I pu the Bacchi where the pots are - see top right image.
Gobs of hot air streaming up the outer walls of the Bacchi - so much I needed to protect the plastic knob with a deflector. The upper part was definitely hotter than usual.
Perhaps this is an alternative to the external heat gun?
LMWDP #047
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