Bosco pressurestat deadband effect on brew temperature

#1: Post by **UFGators** » March 21st, 2014, 7:54 pm

I was wondering what effect, if any, the actual reading of the pressurestat would have on the brew temp of a dipper espresso machine or in my case a Bosco sorrento. Does it matter if I pull the shot at the highest point (1.3 bars) or lowest point (1.1) bar? From what I can remember, for comparison sake, there was no measurable difference with my elektra t1 when I used a scace but the dead band was only .1 bar.

#2: Post by **another_jim** » March 21st, 2014, 8:16 pm

The 3C difference in water temperature will be progressively and rapidly flattened out by the thermal mass of the group. You may catch a difference in the first few seconds using a Scace; but I doubt it will show up in the shot's taste.

#3: Post by **FotonDrv** » March 23rd, 2014, 9:13 am

Good info Jim! Thanks

#4: Post by **jonr** » March 23rd, 2014, 9:21 am

One measurement is worth a lot of guesses. Remember that water has greater specific heat (thermal mass) than metal.