Normal temperature drop during extraction on Silvia with PID
i have 2 questions:
1/ How much temp drop will a Silvia with PID experience during a normal espresso shot?
2/ where is the displayed temperature actually measured and how do I relate that to recommenced extraction temperatures? Should there be an allowance by increasing the original Set Point?
Your questions can only be best answered by a SCACE portafilter. Too expensive to buy one though. Borrow or rent one perhaps?
i’ll look for a hire unit, but if anyone has some hire suggestions/leads I’d be grateful.
Would be an even better idea to take it to an experienced professional, such as any of our Site Sponsors or other reputable specialist operators.