Announcement

Collapse
No announcement yet.

Need to convince my coffee shop

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Ronin
    replied
    Now what happened in the coffee shop?????

    Leave a comment:


  • Ronin
    replied
    Originally posted by Talk_Coffee View Post
    This is the conventional way. A pressurestat is by nature a switch which operates according to pressure. Pressurestats don't control motors or anything else in espresso machinery. They merely control switching of boiler elements. I think the OP of the quote most likely has a some wires crossed
    Ha ha, in his head maybe. Some dyslexia means I sometimes
    focus too much on the spelling & forget to check what's being said. Lucky you are here to correct us all Chris

    Leave a comment:


  • TC
    replied
    Originally posted by MikeS View Post
    It's interesting how different manufacturers do the same job in different ways - in my VBM the pressure stat only controls the heating element and the pump motor is controlled by the water level probe in the boiler and the microswitch on the group lever. The VBM philosophy seems to be to use the pressure stat to control the boiler pressure (and hence temperature) and an OPV to regulate the pressure in the HX and group - I have to admit I'm not really experienced enough in the ways of fine coffee to say which method of doing the job is best, so I'll leave that decision to people who've been on the site for longer than me.
    This is the conventional way. A pressurestat is by nature a switch which operates according to pressure. Pressurestats don't control motors or anything else in espresso machinery. They merely control switching of boiler elements. I think the OP of the quote most likely has a some wires crossed

    Leave a comment:


  • MikeS
    replied
    There is no regulation valve, the pressure is controlled by the pressure stat which controls the pump motor which drives the pump.
    It's interesting how different manufacturers do the same job in different ways - in my VBM the pressure stat only controls the heating element and the pump motor is controlled by the water level probe in the boiler and the microswitch on the group lever. The VBM philosophy seems to be to use the pressure stat to control the boiler pressure (and hence temperature) and an OPV to regulate the pressure in the HX and group - I have to admit I'm not really experienced enough in the ways of fine coffee to say which method of doing the job is best, so I'll leave that decision to people who've been on the site for longer than me.

    Leave a comment:


  • Ol_Grumpy
    replied
    Aaah yes, I'm quite sure now he will be on 'the Blacklist'...

    I love James Spader's work nearly as much as a good coffee....

    Leave a comment:


  • Journeyman
    replied
    Originally posted by Ol_Grumpy View Post
    Did we get any news on whether the coffee shop was convinced, or not?
    We don't even have any news on whether the OP survived the experience..

    Leave a comment:


  • don_nairn
    replied
    Silly me thought the coffee goes in the cup and then you drink it.

    if it is good great

    if it is not so good life goes on.

    No wonder some baristas seem arrogant they must have a PhD's in hydrodynamics, chromatography and horticulture.

    Leave a comment:


  • MrJack
    replied
    Originally posted by Jonathon View Post
    The spout is usually quite hot, far hotter than the air around the bottom of a naked basket. So the coffee runs over a hot metal for a second rather than running straight through cold air. I have no reason to suspect this improves the coffee, but I have no doubt whatsoever that it impacts the taste, given that it absolutely impacts the temperature of the coffee.

    Happy for people to disagree, but I can't see that the temperature of coffee coming off the tip of a spout would be identical to coffee that's at the same height above the cup when it has come from a naked?
    What you have missed here is that the heat transfer from the coffee to the air in the additional fraction of a second it is "falling" is miniscule compared to the heat transfer between the coffee and a cold PF or cup (which is why heating the PF is recommended, and why you don't see climatically controlled drip trays!).

    Besides, who drinks espresso at the exact temperature it leaves the machine?!


    As I said earlier, it pays to question your inherent assumptions (or pay someone else to do it for you ).

    Leave a comment:


  • mwcalder05
    replied
    Originally posted by Jonathon View Post
    Perhaps, and I definitely don't have that great a coffee palate.

    But if a cold PF significantly affects the coffee, and that seems to be commonly accepted, then at what temperature does the PF have to be to negate that effect?
    As long as you keep your PF in the group head whilst it's warming up or just keep it in there if the machine is on all day, I think you'll be fine. Not too sure of the exact temp, but just nice and snug.

    Michael

    Leave a comment:


  • Ol_Grumpy
    replied
    Well, they say never upset the Chef...

    I'd suggest; never upset the Barista...
    Cause one thing is for certain...
    They can turn your brew into spew.....

    Did we get any news on whether the coffee shop was convinced, or not?

    Leave a comment:


  • Jonathon
    replied
    Originally posted by mwcalder05 View Post
    ^Temperature profiling :P but seriously, if there was a change in flavour, you'd have to have the most sensitive palate in the world!

    Michael
    Perhaps, and I definitely don't have that great a coffee palate.

    But if a cold PF significantly affects the coffee, and that seems to be commonly accepted, then at what temperature does the PF have to be to negate that effect?

    Leave a comment:


  • mwcalder05
    replied
    ^Temperature profiling :P but seriously, if there was a change in flavour, you'd have to have the most sensitive palate in the world!

    Michael

    Leave a comment:


  • Jonathon
    replied
    Originally posted by Journeyman View Post
    .

    I don't know whether a palate might perceive such difference or not, but Rao considers temp an important factor in preparing consistently good coffee.
    I guess it's all relative. Going from a normal hot spout to a cold spout should make a very big difference, just like pouring coffee into a cold cup makes a big difference. But if the spout is just a little cooler than normal, say 5-10 degrees cooler, how much of a difference would it make?

    Leave a comment:


  • Journeyman
    replied
    ^^

    Leave a comment:


  • Barry O'Speedwagon
    replied
    Originally posted by mwcalder05 View Post
    I don't think the spout really impacts the flavour of the coffee.
    Michael
    It does if you put your tongue on the spout.

    Leave a comment:

Working...
X