maximatica wrote:I had a switch that changed from the PID to the pressurestat to add heat to the boiler on the fly for steaming and then I would wait and use that heated water to help maintain the temp through the pour.
That's really interesting - is it possible to program the stock PID to have a more aggressive heating profile? For example, if the temperature drop slope is significant, then we're probably pulling a shot, and we should just max out the heat. I'm noticing that during a shot, the PID pulses the heat - sort of like a 20% heat on, 80% heat off
maximatica wrote:But I eventually had had enough with the futzing and got a BDB and I am much happier.
That's surprising to me What is it about the BDB that does a better job at intrashot temperature maintenance?
tracer bullet wrote:Other threads here in the past showed a group head temp approximately 5-6 degrees over the puck temp and so that's what I've shot for myself as well. When I've tried a few ways to measure puck temp (portafilter with a dense sponge stuffed in it, a thermocouple in that, and a small needle valve to act as a flow restrictor to allow water out of the portafilter around the same rate as espresso does) - I do indeed get around that 200F mark. I say "around" because every test was a little different but in the end it was in the neighborhood.
Thanks for the datapoint. What was the variance between tests - when you measured temperature at the puck, did some tests have a wider grouphead-puck differential, or were most/all in the 5-6F range?
tracer bullet wrote:After that the idea is to adjust based on taste and to be honest I'm still learning to do that. But at least (I think) it's a good starting point.
That's what I've been told to do too. However, the numbers are telling me something is off. Take the shot in the video above for example. That was approximately 198F throughout the shot, so let's say 193-195 at the puck. 30 seconds, 18g in, about 30g out. The coffee was a light-medium roasted SO (I forget which, but most of the SO's I get tend acidic). Based on my understanding of HB, at 193F, I should expect a super sour shot, no? However, it was balanced! And that's been pretty consistent over the last 6 months that I've had the PID. So, I'm "happy" with the balance of the taste I'm getting with the current settings. My cups generally taste fine - balanced and more complex than 90% of the shots I get from 3rd wave cafes here in the LA area. However, I'd like to be able to reproduce the recipes of folks on here who claim to have seen God in a cup (to mildly exaggerate
). And for that, I have convinced myself that I need to know the puck temperature.
I guess that another question that comes up is - "OK, if my puck temp is 193-195, how come a shot with the above parameters tastes balanced, and a slightly longer shot tastes bitter?" This is with light-medium SO's or blends.