How to properly use a Scace thermofilter?

Beginner and pro baristas share tips and tricks.
cruzmisl

#1: Post by cruzmisl »

Hi,

Thanks to buzzmccowan's generosity I am able to set up my Elektra T1 using his Scace. Is there a tutorial somewhere on to how to properly use the device?

Any suggestions?
Thanks,
Joe

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HB
Admin

#2: Post by HB »

Dan Kehn

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cafeIKE

#3: Post by cafeIKE »

If you are using a data logger you may find Shot Plot workbook useful. Right Click the link and Save As...

It will plot stacked and sequential graphs.

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buzzmccowan

#4: Post by buzzmccowan »

Hi Joe,

I was going to email you to see how it was going. As Ian mentions, using data logging software with the Scace is the ideal situation for really thourough experiments. Unfortunately my used Scace came with a fluke meter and the datalogging software is expensive. What it will be really useful for is finding a good flushing routine (ie. How long to flush) for your elektra and you will be able to see how stable the group remains during a shot. I should have told you to please make sure that your machine was clean before using it (whoops). I found that my Vibiemme was way more stable during a shot than I woud have thought.

As an aside, I'm currently sitting at the bar in stumptown Portland. Just had an amazing shot of hairbender. Lucky me.
Cheers,
Kaelin

cruzmisl

#5: Post by cruzmisl »

Sounds good. Don't worry, I cleaned my machine before I used it :)


Since all coffees are different what would a good average temp adjustement be?

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buzzmccowan

#6: Post by buzzmccowan »

Hey Joe,

I would start at what ever gives you around 200F as a baseline after a certain duration of flush time and warm sufficient warm up time. You want to make sure that if you are adjusting your pressurestat, that you still have a good amount of steam power if you are steaming milk. Other T1 users could probably recommend a good setting and general flush time. Once you get there, then I would suggest just using taste to decide where to go. If the coffee is tasting too bitter, maybe flush a few more seconds. Too sour, then don't flush as long. If you are updosing with more coffee, it will generally require a slightly higher temp, maybe a degree or so.

With a HX machine like yours and mine, the scace is a good tool for a ballpark temp and figuring out how your machine behaves. I bought it for the ability to dial in espresso machines for wholesale customers once my roastery is up and running. It is a bit more useful for dialing in a PID'd machine, especially where there is an offset between what the PID reads and the actual temperature at the group.

Cheers,
Kaelin

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HB
Admin

#7: Post by HB »

buzzmccowan wrote:Other T1 users could probably recommend a good setting and general flush time. Once you get there, then I would suggest just using taste to decide where to go. If the coffee is tasting too bitter, maybe flush a few more seconds. Too sour, then don't flush as long.
Since the T1 is the same as the A3 except for the volumetric dosing, the Buyer's Guide instructions should prove helpful.
Dan Kehn