Doc, I'm just curious. What data do you have showing that leaving the Brewt on is a bad idea. I mean, do you have some information or research that shows leaving the machine on for X hours causes Y damages, or not pulling a shot for X hours results in Y damages? Heat can obviosly cause damage, but so can heat cycles. Sometimes the damage from long term exposure to heat is less than the damage caused by heat cycling. A good example is a light bulb. You will get more hours of light from it if you never turn it off. By constantly turning it on and off, you will get fewer cummulative hours of light from the bulb.
My personal experience with E61-based espresso makers over the years is that they can take 20-30 minutes to become stablized temperature wise. I've drawn a shot as soon as my Brewtus temperature gauge said "95" (i.e., the water boiler was up to temp) and it tasted like garbage. My best shots are pulled when the whole shooting match (boilers, plumbing, E61 group head, portafilter, filter basket, cups, etc.) is all thermally "up to speed". Unless I can "schedule" when I'm gonna have a shot, and thus predict when to fire up the machine a half hour in advance to have it fully ready, it doesn't do me any good to leave the machine off. Sincerely, Mike -- 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.
