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  • #16
    Re: pour temperature question

    Hi again roknee,

    Not exactly mate, theres a whole lot more to it than that. My understanding is that the Minore has excellent temperature stability as an espresso machine in toto, you cant just isolate the control methodology out of the mix when it is the whole machines performance you need to look at.

    If youre not familiar with the principles of PID control and how this is integrated into a specific machines design, then perhaps I could recommend some reading material for you, namely..... Embedded Systems

    Hope this is useful... [smiley=laugh.gif]

    Mal.

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    • #17
      Re: pour temperature question

      Originally posted by Mal link=1197367483/15#15 date=1197464942

      Hope this is useful... [smiley=laugh.gif]

      Mal.
      hey mal
      thanks so much
      will let you know how i go after i have a good squizz...

      aaron

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      • #18
        Re: pour temperature question

        Im reading this with interest. All that control stuff is a bit over my head. However, I have a a related question: can one deduce 92 degrees as being the point where the water exiting from the shower screen is just (not) steaming?

        I will eventually get onto the Jaycars website and get a doodad to read the temperature over the grounds -utilising the beady thingy over the lip of the portafilter, plugged into the temperature thingy, which may or may not attach to my computer if Im prepared to spend $50 for a serial to USB etc etc

        But for now, is this just steaming (or just simmering, as we cooks might call it) a reasonable rule of thumb for a good brew temperature????

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        • #19
          Re: pour temperature question

          Hmmm... its so hard to keep up with this website. Now Im reading this link

          http://coffeesnobs.com.au/YaBB.pl?num=1197616758

          just after the above post (synchronicity!) and it tells me that the idea of taking the  temperature over the puck with the doodad is just laughable... its like got an 80% confidence interval (see I can get technical too!) of about 7.8375342 degrees C.

          LOL eh. Skip that idea. So much for roast temperatures too via the same route methinks.

          So back to my point, maybe just simmering is a good reference point? I have googled a bit but I havent been able to find out exactly what temperature water simmers - but someone must know. And yes, lets talk sea level, and ambient temperature of say 15 degrees - a lovely morning in Perth, as usual.

          Anyone?

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          • #20
            Re: pour temperature question

            Originally posted by slowdown link=1197367483/15#18 date=1197633052
            it tells me that the idea of taking the temperature over the puck with the doodad is just laughable... its like got an 80% confidence interval (see I can get technical too!) of about 7.8375342 degrees C.
            This is a huge generalisation SD and really taken out of context. You can carry out your own experiments if you like, very simple..... Do a series of tests with a K Type t/c and the Data Logging DMM that Andy has available through BeanBay or the same unit bought from Jaycar. Im not sure where you live but if at Sea Level then we all know that pure water will boil at 100°C. If you live at an Elevation either above or below SL then you apply the correction factor that applies to your Elevation.

            Next, run a series of measurements and record the results.... First measure the temperature of vigorously boiling water, then immerse the t/c junction into a large glass containing crushed water-ice, then back to the boiling water.
            Compare the recorded results and note the variation. Head over to your Elevation Tables and note the corrective factor you need to use for your current Elevation then see how far the results differ from the empirical data. I doubt you will find a significant variation and I feel pretty sure that repeatability will also be very tight. For our purposes, this is a very reliable and accurate method to use with variability held to quite tight tolerances which Im sure you will confirm should you decide to undertake the simple experiment outlined above.

            Sure, if youre going to use the same t/c and DMM for measurements that range from one extreme of the K-Type t/cs capability to the other then there are calibration steps that need to be taken to ensure the results are meaningful. This is absolutely unnecessary within the range of 0-100°C though. Hope this helps a bit mate ,

            Cheers,
            Mal.

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