I actually figured out how to lower the boiler pressure to 1.25 and at 30mins according to the "meat thermometer" it's now down to 98.8c which is lower than previously above 100. Perhaps I'm ok now?
The other question I had was many said they "set" their brew pressure to 10.5bar. Mine stops at 9bar. Does it matter? If I were to change it. How? Mine's second hand 4yrs old. The manual's useless and I can't seem to find that instructions online.
Related note: I am actually pulling good shots. So all these are just extra worries and fine-tuning. Having to flush too much is my big bear at the moment. But the lower of the pressure last night might have fixed it.
Other related observation - although Eric's temp showed a brew estimate of 97C which is higher than I would like it, it seems to taste good in the cup... I'll take some notes and figure it out. This is one situation where knowing the temp seems to confuse me more than helping...
The other question I had was many said they "set" their brew pressure to 10.5bar. Mine stops at 9bar. Does it matter? If I were to change it. How? Mine's second hand 4yrs old. The manual's useless and I can't seem to find that instructions online.
Related note: I am actually pulling good shots. So all these are just extra worries and fine-tuning. Having to flush too much is my big bear at the moment. But the lower of the pressure last night might have fixed it.
Other related observation - although Eric's temp showed a brew estimate of 97C which is higher than I would like it, it seems to taste good in the cup... I'll take some notes and figure it out. This is one situation where knowing the temp seems to confuse me more than helping...

Comment