2 group spring piston temperature stability in a cafe setting
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- Posts: 34
- Joined: 18 years ago
My wife and I are opening a nano roaster/cafe. I will be roasting mainly off hours so I can man the espresso machine. I have owned a silvia with a pid, pressure gauge and thermocouple in the group head for 9 years. I don't anticipate espresso based drinks to be that frequent in our cafe and I would love to have a machine with more control of preinfusion and pressure but I am worried about temperature stability in consecutive shots. I can't find much information about temperature stability in commercial spring piston machines except that different brands might stabilize the brewing temperature in different ways. some have a chamber/thermoblock behind the group? some use the other group to stabilize the temperature?
will I be satisfied going from a pid machine to a commercial hx? or should I go for a dual boiler with pid? can anyone help or direct me to somewhere to find more information?
thanks,
-jesse
will I be satisfied going from a pid machine to a commercial hx? or should I go for a dual boiler with pid? can anyone help or direct me to somewhere to find more information?
thanks,
-jesse
- Chert
- Posts: 3537
- Joined: 16 years ago
Is there anywhere that you can test out the commercial lever? With a dipper style like I have the temperature of the brass group does gradually increase with frequent back to back shots. With two groups (and even more easily with more than two) you can alternate or change pre-infusion to compensate. I dream of having the boiler temperature controllable which would give additional adjustments to compensate. (That's a project ready to go but not yet underway.)
Happy hunting and choosing. I think a Linea is what I would want in your shoes, but others who've actually used home or commercial DB should chime in.
Happy hunting and choosing. I think a Linea is what I would want in your shoes, but others who've actually used home or commercial DB should chime in.
LMWDP #198
- erics
- Supporter ★
- Posts: 6302
- Joined: 19 years ago
Opening a café/roaster is a daunting task . . . I wish you well.can anyone help or direct me to somewhere to find more information?
An important step would be to contact your local inspectors (or, secondarily, other cafes in your location's jurisdiction) to find out exactly what requirements must be met. I would like to think that UL and NSF cert would be a must. By itself, that would narrow the choices considerably.