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HowardSmith

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HowardSmith last won the day on March 29

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  1. If u want to single dose get the niche. If u want to use a hopper get the specialita. I had the specialita and now have a niche. Both are great. Both produce fluffy grinds. The Mignon is produced a really nice mound of fluffy grounds and the time produces accurate results to within 0.2g or less most of the time but you will still probably want to check you dose with a scale if you want it within 0.1g. You will need to WDT the mignon for best results if you grind straight into the PF. The mignon holds onto about 2-3g of retention. Some of which will not exchange. The niche holds onto abou
  2. https://coffeeforums.co.uk/topic/51394-a-guide-to-managing-hx-brew-temps/ Sent from my SM-A405FN using Tapatalk
  3. If you want to experiment with more accurate brew temps you can't really do that without one of these. Assuming the brew priority setting is going to get you roughly what you ask for, if you wish to move away from the funky ramping up and down pressure business and manually dial in temperature in steam priority mode this thermometer is the way to do it. Sent from my SM-A405FN using Tapatalk
  4. This is a nice deal. Anyone with an e61 HX needs one. If your not sure how these things work read the guide I put together. The thermometers are a great tool but what you see isn't what you get so you do still need to understand what is going on if you want temperature accuracy. Sent from my SM-A405FN using Tapatalk
  5. It does... check this out from the coffee machinist on Instagram... He fitted two cartridge heaters to this ECM machine and I think it boasts an 8 min warm up time.... The heaters are PID controlled, you can see the thermocouple, drilled and tapped in the centre I'd assume. This is the same location as my thermocouple although mine is simply surface mounted with heat sync glue. I have considered it, but I'd like to find an old knackered e61 HX machine instead of machining holes in mine TBH. If I ever come across one it would make a great project. Sent from my SM-A405FN using Tapatalk
  6. It's worth bearing in mind that the Xenia design is very different to the standard e61 HX machine with thermosyphon. Look at this diagram. My understanding is that the group is also actively heated with PID controlled cartridge heaters. Draining the HX on an e61 HX machine after each shot would not produce the same results that the Xenia achieves. But you are correct, if you look at the diagram you can see the relatively small capacity HX which coils through the steam boiler. I think once the solenoid opens post shot, gravity will simply drain the path. The only issue I can see with this w
  7. Definitely. I am not a 'super taster' and drink all my shots in milk. I can clearly taste a difference even in a milk drink when the temp it too hot or too cool. For a long time I was running my shots way too hot and not getting what I wanted. My shots are now way more consistent. What machine do you have? Sent from my SM-A405FN using Tapatalk
  8. This was the crumb, looks ok I guess but I'm not in the loop enough to know exactly what is considered ideal, although I am sure that would be down to personal preference. Not a crazy open crumb but this is for toast so I suppose that is probably best anyway. Sent from my SM-A405FN using Tapatalk
  9. I'm glad you have found the info useful and are using it effectively. Firstly your 100c temp behind the group may be correct, most likely. Temp varies in different locations on the GH. The top of the group is much hotter than the lower end because the thermosyphon only really circulates through the top section. My findings were that with my machine brew water temp would be around 2.5c above the temp displayed on my GH thermometer prior to initiating the shot. With my automated set up with the thermocouple fixed to the flat section on the underside of the e61 where it attaches to the machin
  10. New to baking bread but done a bit of Youtubing and made about 4 loaves so far. Just baked this one, will cut into it in the morning, looks to have a nice 'ear' so hoping I have nailed this one. Sent from my SM-A405FN using Tapatalk
  11. Considering a used 'prosumer' e61 HX machine could be had for little more IMO no they are not worth full asking price brand new. I had a BE that I got used for £300 years ago and at that price I think they are great little machines. Sent from my SM-A405FN using Tapatalk
  12. I doubt it, what do the untapped grinds look like in the basket? If they are not uniform as far as consistency and level the you will need to work on that. Also worth considering is that even if the grounds look great and appear perfect prior to tamping the distribution may be off below the surface. When I had a specialita it produced a wonderfull fluffy delivery to the basket and a few taps would settle the grounds into a nice flat surface. However because of the deliver angle that the grinds come in at (at speed) you still end up with a dense spot in the basket. WDT and a funnel is the e
  13. I find his videos make good entertainment. Although I do doubt his experience and feel he is just following the trend. I'd consider people like Hoffman, Perger, Rao as some what experts, they enjoy experimenting and have a lot of experience. Spromethius is kind of just a guy who likes to play with his kit and is happy to follow the trend making nice quality (nicely put together) videos that are entertaining and also fairly informative for the general coffee community. Personally I like watching him but I know what to expect at the same time. Sent from my SM-A405FN using Tapatalk
  14. If ever I have messaged them via the online chat thing they have got back to me fairly quickly via email. I contacted them the other day actually. Have you tried calling them? Sent from my SM-A405FN using Tapatalk
  15. What's interesting is that we inherently consider the HX hump a bad thing. I can pretty much complete crush it with my machine if I want to but at the same time is it even a bad thing. If on the ECM the OP is getting a peak that is only 1°C above the 'settled in readout' and then it stays flat for the shot duration I'd guess that is an extremely flat 'at puck' temp. Sent from my SM-A405FN using Tapatalk
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