Temperature management of commercial dippers - Page 3

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Carneiro
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#21: Post by Carneiro » Mar 03, 2013, 8:40 pm

I understand you have used a "over the lip" TC method, right? Or the TC was buried into the coffee?

The measures I've took was with a Scace. I'll try later again, calibrate again before etc. Maybe the high temp on the Scace is OK considering all the heat exchange with the puck and group during the shot...

Márcio.

cafebmw

#22: Post by cafebmw » Mar 04, 2013, 12:47 am

the temp probe is pretty much centered in the puck.

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Carneiro
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#23: Post by Carneiro » Mar 04, 2013, 5:47 am

Ah, that makes sense... I've made my tests on the Elektra MCAL with the TC over the puck, to simulate Scace construction.

But, if at any point of the shot the configuration you did doesn't not over heat, that's great! BTW, I got something like 96°C, but never 99-102°C like I could get on MCAL, so the huge group makes a difference.

Márcio.