Two part question really:
1) Why does the boiler temp (according to the PID) drop rapidly during extraction? Shouldn't it stay more or less stable if the water's not being replaced with new colder water? Seems unlikely the extra air added would really drop the water temp so much.
2) When I see eg the La Marzocco factory sets their commercial machines at 94 - would they stay at 94 through the pour? If my Lelit Combi starts at 96 it's at 88 by the end of a double ristretto. Is that perfectly normal?
1) Why does the boiler temp (according to the PID) drop rapidly during extraction? Shouldn't it stay more or less stable if the water's not being replaced with new colder water? Seems unlikely the extra air added would really drop the water temp so much.
2) When I see eg the La Marzocco factory sets their commercial machines at 94 - would they stay at 94 through the pour? If my Lelit Combi starts at 96 it's at 88 by the end of a double ristretto. Is that perfectly normal?




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