youss1988 wrote:About the PID in a HX, in the shop they said to me it was good if you use different kind of coffee you can change the tempurture for that?
is that true? because some coffee need other degrees..
I see that in the marketing data.. but to me that is totally bogus. First, as you get an HX, how are you going to know what the brew water temp is? There is absolutely zero sensors that will give you ANY indication of that. The PID is only measuring the steam boiler temperature. The manufacturers give you a table that is designed to reference steam boiler temp to brew water temp. But there are sooooo many factors in play that there really is no way such a table can be accurate to within 2F. It depends on how hot your E61 group is, the time between shots, the state of water in your TS loop, how hot is your portafilter, etc.. In my Profitec manual it said a PID of 248F would give 200F out. No one has found that to be true. Even WholeLatteLove uses 252-254; Chris' Coffee recently used about 256F on same machine after a 7 second flush; and they can only verify that because they use a $1000 SCACE which is an external device used to measure pressure and temperature. So you are going to have no idea what to set your PID to. This is 8 degrees different than the manufacturer's recommendation. That is one significant difference. People say you can "dial in by taste". So get some beans, change the PID and see what tastes great. But that takes some experience and time. The method to manipulate brew water on older HX designs was to flush until your group thermometer dropped to a certain value, wait a certain amount of time and then pull the shot. Without some external measuring devices there is no way to know the effect of your "workflow" (flushing, etc) on the final brew water temp. You'll always to close to 200F, but to think you can easily manipulate the brew water temp by a few degrees is not easy in my experience. (Which is only 1 year.. there are certainly much more knowledgeable people here who can comment).
the best use for the PID in my estimation is to get better steam. Crank it up and you can get 1.4 bar pressure in the boiler which gives stronger steam and you can make better micro-foam for latte art. I drink a lot of Latte/cappos so that is what I do with my PID.
Now DB are much more predictable (and simpler) and so your brew water temp can be dialed in more accurately. That is why the BDB is popular in its price/performance ratio. Now don't over think the brew water temp; I'm learning it is not as important as I once thought. That is, if you are within 3F of an optimum extraction you likely won't notice any taste difference. At least not until you have much more experience.
But the more I read.. and my experience with my Prosumer HX is.. levers might be the way to go.. Something like a Londinium R.. that is a ways in the future, though.