I am using the flush-and-go technique for the initial shot, and then waiting for subsequent shots. Per this post from Eric
, the graphs show the reading at the grouphead (i.e. thermometer) is higher than the reading at the puck. In that graph, the temp probe read ~207 and resulted in a roughly 201 shot temp.
Am I missing something?
I looked at the link you posted. I believe the graph values you are referring to are for the "flush-and-wait" method. And you are correct, for THAT method the puck temps will be 3-5 degrees below the group thermometer reading.
However, for the "flush-and-go" method, which is what you are using, the indicated temp on the thermometer will be LOWER than the temperature at the puck. I have reread Eric's manual more times that I'd like to admit but feel certain that I understand it now.
Here's a link to the Eric's PDF that explains it: http://users.rcn.com/erics/DigThermAdptr7.pdf
The 2nd paragraph immediately after the illustration states the difference in measurement between the two methods.
Hope this helps. My own experience with the Profitec Pro 500 over the past year has led me to brew at temps around 194-195 on the thermometer (so puck temp around 197-200) once the extraction is in the stable portion. I am making flat whites and have found the flavor to be best in this range. I, too, have been pulling Redbird Espresso as well as some other Redbird single origins.
Lastly, we have different machines but both E61 HX's so I'm hoping they share enough thermodynamic similarities so that Eric's information applies to both machines.