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Thread: Temperature and/or pressure profiling

  1. #1
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    Temperature and/or pressure profiling

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Subject moved from the BDB thread..

    Quote Originally Posted by Dennis View Post

    I consider temperature and/or pressure profiling in the context of espresso preparation to mean there is a programmable or manual means of altering the temperature and pressure during the course of the extraction, ie. in a similar fashion to lever machines, where I believe the concept of temperature and pressure profiling originated from.
    Keeping temp and pressure profiling separate.. I can see how a lever machine alows pressure profiling, but i fail to see how they facilitate any means of temperature profile changes..other than those initiated by flushing procedures. ??

  2. #2
    Not a Shoe Jimmytheboot's Avatar
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    The brew water loses heat to the huge group during the shot?

  3. #3
    Senior Member Dennis's Avatar
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    Correctamundo!

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    ..The brew water loses heat to the huge group during the shot
    I understand that,... much like any other espresso machine..
    .but where is there .." a programmable or manual means of altering the temperature.... during the course of the extraction," ..

  5. #5
    Senior Member Dennis's Avatar
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    As an example if you hold the lever at a point say half way through the pull the water remaining in the chamber will be cooler than when you started and continue to cool. Holding that position for x seconds will give you y degrees in the cup. Hold the position for x plus another 5 seconds will result in a cooler finish to the extraction than y and you have just manually manipulated the temp profile.

  6. #6
    Site Sponsor coffee_machinist's Avatar
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    interesting stuff. The limitation with this though as regards the topic is that with a lever, temperature and pressure are tied to each other during the extraction, there's not really a way to separate the two as if you want to allow the brew water to cool mid-way through a pour by holding back the lever you would also introduce a pressure dip at that point.


  7. #7
    Senior Member Dennis's Avatar
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    I agree it has limitations. What I find most interesting is that apart from the introduction of some electronics, we have come full circle in the development of espresso machines.

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    Senior Member C-man's Avatar
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    Behmor Brazen - $249 - Free Freight
    yep, pressure wise they just are simulating the lever, with a pre, a peak and a taper off.

    I find this works well with soft beans,

    but I can't find the answer for normal and hard beans, pressure wise 9-10 bar still wins with the harder beans

    I have even tried a 13 bar peak with harder beans without success



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