Didn't want that thread to go too off topic.
With my mod I'm typically starting pulls between 92.0-93.0c, measured on the front of the group just above the flange, insulated by velcro from ambient air. At the end of pulls I see a rise of temp to the 97-99c range.EddyQ wrote:Thanks DanoM. I have read this thread, but I guess I need to read it again. And I know I missed your very cool modification!
Pull after pull with no increase of temp . My millennium certainly does not do that. I'm curious what is the temperature you are measuring with your thermocouple? My meat thermometer (certainly not as good as a thermocouple) quickly reaches almost 100C after my first pull. I pull with a reading of 90-94C and pre-warm the group with a few flushes into my cup. I'll have to try cooling my portafilter to see how much heat gets removed between shots. Maybe I could pull shot after shot with that change of technique.
Pull shot, steam some milk, pour milk, knock out the puck, rinse the PF & basket, place the PF back into the group, wipe down the basket, grind the next shot.
At that point I grab the basket while checking the group temp and if required dunk the PF 4 seconds into cool water then return to the group. Sometimes I'm nearly at the right temp and will remove the PF, or usually it just stays in without any additional cooling. Just depends on how hot it's running at that moment.
Load the basket, tamp, recheck temp for my exact start temp, load, lock & repeat.
Depending on the beans & roast I dial in the temp and pre-infusion time. Typically shoot for 25 second pulls. Temps are dialed in to the 0.1c range. I think the biggest drawback of this mod is several pumps are required to heat the group, but for the temp stability and repeatability it fits my needs!
Moving into our own place next month, so I'm guessing the La Pavoni will finally get some rest time soon and the Strega can take over!