There is a lot of commentary regarding the Behmor on the GCBC (Green Coffee Buying Club) forum. Just join and click on the search button, oh, and prepare to fall down the rabbit hole. ;-)
One way to test water is get a temp wire into the basket and mass of coffee when you are pulling a shot. A simpler method (but shows a much cooler temp) is to get a very small polystyrene cup (approx 2oz) and poke an accurate thermometer probe through the side, push it right up into the grouphead and then flush water. The simplest method (but shows a very large cooling effect) is the one you have been doing, measuring water in the cup. ---------------------------------------------------------------------------- -- Shaun Taylor http://shaundoreenevankeegan.blogspot.com/ -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of cgfan Sent: 05 February 2009 11:46 To: Brewtus Subject: Re: Brew Temp problem on BII Thanks for the input, Shaun. Though my issues w/my roasts tasting lighter than the actual bean color was with my most recent roasts, and not with my prior roasts (though only a handful) on the Behmor. I honestly haven't seen any forum traffic regarding the roasts tasting lighter on the Behmor; what I do see plenty of are issues of it roasting too light, the latter which can be fixed with a simple user hack. (Roast less than what you tell the Behmor.) By chance do you recall where you saw these discussions? Somehow I must have missed the thread. I'll do some testing w/some off-the-shelf beans that's in my "non-home- roast" rotation just to test the Behmor hypothesis. I guess I could fire up some of my older roasters as well... However it still remains that there is this huge gap between the water temp reading at the portafilter and what might be considered proper brewing temps. Understood that complicating matters is not having a well-instrumented setup, such as a Scace device. What methods are others using to gauge their brew temps, and are users able to close the gap to a desired brew temp by offset alone? No matter how hard I try I cannot seem to close this gap. Is there an easy way to instrument the p/f in a way that closely reflects the actual temps seen by the puck? Again I normally adjust temps by taste alone and am only taking this temporary foray into actual temp readings since I was not able to get my shots out of the sour zone. I won't be as perturbed by what seems to be too low brew temp readings at the p/f if it still results in a decent tasting shot. As for now the shots are still coming out sour, and my meters are reading too low a temp at the p/f... --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [email protected] For more options, visit this group at http://groups.google.com/group/brewtus?hl=en -~----------~----~----~----~------~----~------~--~---
