All good advice I reckon... 8-)
Over time I settled on brew water temps of 94-95°C as producing the sweetest, most enjoyable and interesting shots (Using PID Controller). No doubt at all that you can taste the difference though... while I didnt particularly mind shots pulled at higher temperatures, say up to 97°C, shots pulled at less than 92°C were definitely not pleasant in my book.
Mind you, this is all with roasts of my own making, so for your own roasts (or commercial jobs), you might find temperatures of varying elevations to suit them best. Theres no doubting that different roast styles can be improved or worsened in the cup by altering the brew water temp, also seems to affect the uniformity of the extraction through the puck as well but Im not sure of the mechanisms causing this :-?.
So, in a nutshell, if you have the facility to accurately alter the brew water temp on your machine, by all means experiment with that and find where the sweet spot is from one roast to another..... You might be surprised by just how much the flavour in the cup is affected, even by only a 1.0°C shift. All the best
,Mal.

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