Hi there welcome to my BLOG. I will dedicate this BLOG to one of my main interests - Espresso.
Just to explain. I measure a 25 sec shot.1 equals 5 second2 equals 10 secondAnd so on untill 25 seconds
Boiler pressure?I'm on a custom 1.5 mm (hot) and 1.6 mm (cold) and boiler pressure around 0.9-1.1 (on-off).Very nice flat curve around 90-91C. (I think 93.5C is way too hot for fresh coffee) Ran a while with 0.75-0.95 a while, but it was a bit on the cold side to my taste. Here the temperature was 86-87C - close to James Hofmanns "magic temperature" of 85C :-)Still the coffee needs to be very fresh to work well at 85-88C.
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