I'm no engineer and I may be wrong. Water boils at 100C correct? If the water in the boiler is well above that because it is under pressure, what will happen when some of that pressure is released? I think it will become steam.

You raise an interesting question, though. I've always heard that half pumps introduce steam into the group. Water does not enter the coffee cake when you do that. Whether water or steam the upper piston gasket doesn't allow it into the coffee and the group is heated. If you open the water tap from the boiler water it exits as water, so you may be right. What I don't know is what happens in the chamber at the top of the group when pressure equalizes compared to water traveling out a water top. Maybe someone who knows this can answer.

In any case half pumps will introduce "heat" into the upper part of the group and won't introduce water into the coffee cake!

drgary wrote:I'm no engineer and I may be wrong. Water boils at 100C correct? If the water in the boiler is well above that because it is under pressure, what will happen when some of that pressure is released? I think it will become steam.

The pressure is not released; the space above the piston is pressurized.

So it's water after all. The steam idea is a myth. That's how I learn this stuff. Thanks, guys.

Do you think really, that measures for the Europiccola would be of interest as well? It would need a lightly stronger "customizing" than the Cremina, to get in to the boiler.

Gabor

Yes, but there are many versions of Europiccola. If you are willing and have a common version that would be good. For anyone interested, here's the reference page on Francesco Ceccarelli's site.

Sorry, for neglecting the topic, the new measures with the thermal break gaskets are coming soon. We were shooting the trailer of our new featured film about a quite "off" but very thrilling topic.

Great topic! I use a moka pot myself from time to time and I'd love to learn more about how to control its variables.

Hi Mat,

If I can't finish/post the full length film in three weeks, we can speak about my measures at the Caffé Culture in London .

Regards

Gabor

[quote="naked-portfilter"]If I can't finish/post the full length film in three weeks, we can speak about my measures at the Caffé Culture in London . /quote]

That's a tempting offer, Gabor; but it turns out "all registrants must be part of the café/bar industry", and I'm just a home enthusiast.

http://www.speeddata.co.uk/Forms/Defaul ... e&PageNo=1

Enjoy!

Matt