Hi,
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?
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?


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