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  • #31
    Originally posted by coffee_machinist View Post
    I have a theory why you're seeing higher temperatures on the scace device than the wheel position indicates, and it comes down to flow rates (again!). The standard gicleur in the scace measures from memory 0.3mm. When translated to flow rate from the group at 9 bar pressure, this is much higher than we'd be typically extracting an espresso at, especially with my (and yours it seems) preference to ristretto style extractions.
    In addition I'm thinking that if a puck is being wet at a dribbling 1.5 g/s for a 20 second preinfusion, the puck will be quite a bit cooler than brew temp and thus a larger thermal mass to overcome than dry or more quickly wet grounds.
    Last edited by simonko; 11 July 2016, 12:13 PM. Reason: spelling

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    • #32
      Speaking of geeky....

      Just working on implementing a shot timer and passive group head temperature display for the Mini, I think I have the hardware sussed but the implementation is far from finished. I'm interested to know, from people that already own an LMLM or are considering one, would this feature be worth circa $600 to you? Mounting of the display will be either in the stainless panel just above the paddle cover, or in the paddle cover itself - this will require some more tinkering but perhaps it can be done, got to brush up on my desoldering skills. I doubt it will be available as a DIY kit, but I won't rule it out.

      It's an interesting one, the current trend to scientific analysis of every single variable in espresso. For me personally I like having the numbers available, but I also realise all too often they don't tell anything like the whole story, and often lead to a counterproductive assumption that if a value is 'correct' the end product will be good.

      I think there is worth in having quantitative data of as many factors as possible available. You might say scientific inquiry has not done anything for espresso in the last 15 years and a lab coats should not be anywhere near a barista, but at the end of the day if it helps someone on their journey to coffee they personally get the most out of, it's a good thing. Illy was a scientist after all!

      Link to external demo video: https://www.instagram.com/p/BH13Qh6DD86/

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      • #33
        I would be very interested. Re: the temperature, would you be displaying the temp the user has set, the actual group head temp or both? My strong preference would be for both to be accessable via the digital display. I would like it to default to actual, with set temp toggled via button press because the dodgy display wheel doesn't display the temp numbers

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        • #34
          Originally posted by coffee_machinist View Post
          It's an interesting one, the current trend to scientific analysis of every single variable in espresso. For me personally I like having the numbers available, but I also realise all too often they don't tell anything like the whole story, and often lead to a counterproductive assumption that if a value is 'correct' the end product will be good.

          I think there is worth in having quantitative data of as many factors as possible available.
          I'd like to think that consideration and measurement of more variables would help to rid espresso of some of the dogma.

          But sadly, my impression is that it is generally creating more confusion, fostering the creation of even more unhelpful coffee-specific jargon (often based on half baked concepts) and seems to be focused on individual variables, completely ignoring their interdependence (and in some cases, equivalence).

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          • #35
            Also in the video you linked to what was the set temp for that machine?

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            • #36
              Very very cool.

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              • #37
                Anti-science crew coming across as haters.
                Interesting to see the parallels between espresso-brewing community and beer-brewing community.
                At the end of the day, everybody is entitled to their preferred approach and as long the final result in the cup (or glass) makes you happy, that's all that matters.

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                • #38
                  Owning one of your modified LMLMs (which I love), I personally don't feel the need for temperature display. I'm confident after having Scace'd the relationship between the brew temperature and the temperature wheel.

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                  • #39
                    Originally posted by kwantfm View Post
                    Owning one of your modified LMLMs (which I love), I personally don't feel the need for temperature display. I'm confident after having Scace'd the relationship between the brew temperature and the temperature wheel.
                    It's not knowing that would worry me, I think most of us wouldn't have access to a SCACE device so knowing the true temperature would be a huge benefit, but I haven't got a Mini so my comments are void.

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                    • #40
                      Originally posted by scotchparty1 View Post
                      Anti-science crew coming across as haters.
                      Off topic post coming up please skip if it offends you[emoji12]

                      I'm not anti science, I actually have a science degree. I do however, see a lot of people using gadgets as a crutch or replacement for actually learning the art of making coffee.
                      The science should be used to validate/supplement/enhance the art not to replace it.
                      Last edited by trentski; 16 July 2016, 03:25 PM. Reason: Phone typing

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                      • #41
                        Each to their own Trenski. If a PID and a set of scales improves my coffee over guessing the temp and eyeballing the dose/yield then I'm going to use it.

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                        • #42
                          Originally posted by scotchparty1 View Post
                          Anti-science crew coming across as haters.
                          Rubbish.

                          People have been making coffee and cooking for centuries without the aid of science, suddenly a few gadgets become available and the processes cant be carried out without using em.

                          Some people can cook, some cant, no science needed just a bit of aptitude and skill.

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                          • #43
                            OK but to my taste buds I can roast a better bean in a behmor (for example) than you can on a fire pit. If you're happy with your fire pit blend then keep doing your thing... and I'll do mine. Not saying you can't make coffee without gadgets.

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                            • #44
                              Technology, installed and used appropriately, is great for fine-tuning what may already be a great machine for an end-user who understands what it takes to consistently make great coffee. Can also be used to make, what may be a tiresome process (for some), more convenient and enjoyable.

                              However, some of the best coffee I've ever tasted was made using very basic and inexpensive equipment. Technology has its place, but not ahead of an understanding of what's required to produce consistently excellent coffee in the cup...

                              Mal.

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                              • #45
                                Keep in mind the old idiom.

                                a bad workman blames his tools

                                If someone performs a job or task poorly or unsuccessfully, he or she will usually lay the blame on the quality of his or her equipment, or other such external factors, rather than take responsibility for his or her own failure.

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