I purchased a PP 500 w/PID and flow control from WLL this past May. Like you Dave, I made my decision after reading the reviews on WLL and Clive. I soon noticed that my shots tasted better as I increased my boiler temperature. Doing more research, I noticed various videos on those 2 vendor's sites that shows PID settings of 255 to 258 (instead of the recommended 248) yielding a 200F brew temperature. I also found this thread.
I am the only coffee drinker in my family. My workflow is: turn on the machine, wait one hour, do a 5 second flush (to warm up the cup), grind and prep the PF, and pull a shot. I dial in the boiler temperature like any other brew parameter: I try various settings and figure out what tastes the best. I enjoy using the FC device, but it precludes a group thermometer, so of course I have no idea what my brew temperature really is. Still, I am very happy with the results I get.
Due to the pandemic, we've never had company, and I've never tried pulling multiple shots in a row.
I do have one question: how much of the long rebound time is due to pulling the shot vs. steaming the milk? Once things return to normal, and I start having company over, would it be better to pull all the shots and then steam all the milk, or is it better to alternate pulling a shot and steaming the milk for just that shot? Would pulling all the shots in a row without steaming reduce rebound time between shots? If so, do you have any idea by how much?
Thank you so much for your detailed researching of this issue!
Need help with equipment usage or want to share your latest discovery?