On 5/15/2011 6:34 AM, mandrews58 wrote:
what model of portafilter pressure gauge did you end up getting? I'm
thinking along the same lines.
On May 13, 9:15 am, Daniel Hagelin<[email protected]> wrote:
I agree with Ben but I'd like to relay a recent experience with brew pressure.
My shots started spewing all over the place and having ruled out distribution
and tamp I assumed it was due to excessive brew pressure. I broke down and
bought a portafilter pressure gauge and it showed that my brew pressure was
actually way too low. This conflicted with the reading on my Brewtus's
built-in gauge which read 2.5 bars higher. So I decided to trust the
portafilter gauge and tightened the OPV. The spraying went away and my shots
improved dramatically in every way. This was counter-intuitive to me but I
can't argue with success.
On May 13, 2011, at 7:03 AM, Ben McCafferty wrote:
I've also had good luck with an infrared thermometer ($30, radio shack) since
it reads as the water emerges and before it falls through the air.
Squirting, however, doesn't have much to do with temp
On my experience. It's bad dose/distribution, and/or excessive brew pressure.
Look up the Weiss technique, it helps a ton.
best,
bmc
Sent from my C-Dory
On May 13, 2011, at 6:44, Kitt Johnson<[email protected]> wrote:
No Steve, it isn't a very good way to check an absolute temperature (vs. a
relative one that was derived the same way. You want to measure the water as
it emerges from the group head. Short of $300+ of equipment (Fluke 52 and a
Scace), your best (imperfect) bet is to get a decent cooking thermometer and
some thick Styrofoam cups. Stab the thermo through the upper lip of the cup so
it extends half way across the cup. This will position the probe directly into
the falling water from the group at about the same height as the face of the
puck. Then run water across the probe.
This technique will still lose some heat (~2 - 4 F), but less than any thing
else you can do cheaply. You can test it with boiling water. (Also, be sure
to calibrate the cooking thermometer by holding it in boiling water.)
-----Original Message----- From: StevieG.
Sent: Friday, May 13, 2011 8:55 AM
To: Brewtus
Subject: Re: One more time - with feeling...
Hi folks - I have recently been bedeviled with the squirts, and am
working on my setup again. I generally use CC Toscano, but can't seem
to pull a good shot lately. This morning, I verified that a 7.7
second run on my Macap doserless produces the CC recommended 19.5
grams into a double basket.
Next, I want to get to 198 degrees - I had my heat set at 95C, and ran
some hot water from the group head into a heated Bodum double wall
glass and measured the water temp with an instant read thermometer.
It was around 184F, much lower than a straight conversion of 203F
should have been.
Is this a valid way to measure brew water temp, or should I be going
about this differently?
Thanks much for comments!
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hello, if you want an accurate one, then pick your own gauge with good specs
and screw it on a p/f spout with a tee. then attach a needle valve to the tee
and when the unit is locked in, run the pump and adjust the flow down to meet
the flow of brewing a shot. this will give you the pressure at the puck while
brewing. you won't need to watch your machines pressure gauge now unless you
like to do that. - Dennis
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