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  #41  
Old 08-01-2012, 11:54 AM
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Whooop.....whooop......whooop......

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Tell the engineers to eject the core and then detonate! Maybe the blast will knock us clear… repeat eject 1st, then detonate
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  #42  
Old 08-01-2012, 12:06 PM
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Originally Posted by Jazzbass View Post
To use:
- Press start shot button. Timer starts automatically, stops when the machine is done.
What, no instrumentation to view water level, input voltage, or boiler pressure?
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  #43  
Old 08-01-2012, 05:28 PM
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Originally Posted by Lupin..the..3rd View Post
What, no instrumentation to view water level, input voltage, or boiler pressure?
X2

How do adjust timing for tamp, grind and bean moisture content?
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  #44  
Old 08-01-2012, 05:32 PM
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tamp should be constant (Jazz probably has one of those calibrated tampers, as he is quite OCD ); you adjust the grind to take into account the 'moisture content' -- that's why you time the shots in the first place
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  #45  
Old 08-01-2012, 05:46 PM
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Originally Posted by BlackTalon View Post
tamp should be constant (Jazz probably has one of those calibrated tampers, as he is quite OCD ); you adjust the grind to take into account the 'moisture content' -- that's why you time the shots in the first place
Constant timing would require constant tamp at a constant pressure of a constant grind of a constant moisture content. No?

Without an engineer I must watch each pour and adjust my timing based on flow rate and creme coloring. But I want one of these timers And a double boiler.
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  #46  
Old 08-01-2012, 06:06 PM
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OK, some simple logic for the over-zealous among us:

Espresso = Italian
Italian =/ consistent

If you're looking for perfection, aim higher than your coffee cup.
Besides, sometimes there is wonder and even discovery in the imperfect. Yeah, I should know, right?
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  #47  
Old 08-01-2012, 06:52 PM
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Originally Posted by BMAN View Post
Constant timing would require constant tamp at a constant pressure of a constant grind of a constant moisture content. No?
No.

Grind, bean mass, tamping pressure and moisture content are four variables. But it's pretty well accepted to keep tamping pressure constant (although I do vary it slightly if I over/ undershoot bean mass), and there is usually a set recommendation from the roaster on bean mass. The grind courseness/ fineness gets adjusted as the beans dry out and start to go stale, so you adjust the grind to keep the shot time within a recommended range.

Geeze, you need a Sicilian wife so you can learn stuff like this...
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  #48  
Old 08-01-2012, 08:41 PM
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Quote:
Originally Posted by Lupin..the..3rd View Post
What, no instrumentation to view water level, input voltage, or boiler pressure?
There is no water level to measure; this machine is a plumb in type so no reservoir. Input voltage is not very relevant as the switching power supplies internally will regular correctly between 80V and 240VAC. And boiler pressure? Already here - you can see the gauge behind the portafilter and the cup in my last picture. That guage also shows input water line pressure (regulated to 2.5 bar) and pump pressure (set to 9 bar).

Quote:
Originally Posted by BMAN View Post
X2

How do adjust timing for tamp, grind and bean moisture content?
Tamp is consistent, so you adjust your grind to account for bean content to stay in the 30s range.

Quote:
Originally Posted by BlackTalon View Post
tamp should be constant (Jazz probably has one of those calibrated tampers, as he is quite OCD );
No comment

Quote:
Originally Posted by BMAN View Post
Without an engineer I must watch each pour and adjust my timing based on flow rate and creme coloring. But I want one of these timers And a double boiler.
Quote:
Originally Posted by BlackTalon View Post
No.

Grind, bean mass, tamping pressure and moisture content are four variables. But it's pretty well accepted to keep tamping pressure constant (although I do vary it slightly if I over/ undershoot bean mass), and there is usually a set recommendation from the roaster on bean mass. The grind courseness/ fineness gets adjusted as the beans dry out and start to go stale, so you adjust the grind to keep the shot time within a recommended range.
Exactly. You don't adjust your timing, you adjust the grind. DD's right - of the four variables, you can control the first three he mention. Keep the mass and tamp the same to take them out of the equation and adjust grind to compensate for moisture.
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  #49  
Old 08-01-2012, 08:52 PM
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whats a good starter kit for the amateur espresso enthusiast?
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  #50  
Old 08-01-2012, 08:54 PM
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This one seems to have good reviews.
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