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About panzanella

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    Green Bean
  1. http://www.ebay.co.uk/itm/TM-902C-K-Type-Digital-LCD-Thermometer-Thermodetector-Meter-Thermocouple-Probe-/121228919929?pt=UK_BOI_Electrical_Test_Measurement_Equipment_ET&hash=item1c39ce8479 The display is hung vertically next to the Gaggia, the wire is fed through a vent hole at the back then held against the boiler with a loop of twisted galvanized fencing wire. I bought a second thermocouple and epoxied it into the Gaggia's pressurized basket. I can feed this into a naked portafilter as a quick and dirty Scace. 99 degC on the boiler gave around 92degC in the basket when loaded with coffee.
  2. I strapped a five quid thermocouple to the boiler then whilst grinding give 1s blips on the steam switch to hold at 99degC. Manual PID if you like.
  3. So the seals around the piston can hold 9 bar pressure when extracting but cannot hold mains pressure (~3 bar?) when the pressure differential is reversed due to a stuck solenoid?
  4. In the video, Reiss discusses that lever machines produce a different flavour profile due to decreasing the pressure and temperature of the extraction; what kind of flavours does it accentuate? Is there a rule of thumb as with grinder burrs, e.g. flats give more chocolate and caramel, conicals give more fruit?
  5. I use one at the office. Between infusions, the leaves are very well drained by the convex mesh. I sometimes brew from the same leaves the next morning and haven't noticed any significant degradation in flavour.
  6. Interesting! 14g of Karatina ground in Porlex set 9 clicks from lock-up. t=0:00 Grinds into inverted aeropress with 30ml of 88 degC water and left to bloom t=0:50 Added another 210ml of water t=3:45 Onto mug #1 and plunge halfway t=4:00 Invert again onto desk t=6:45 Onto mug #2 and plunge so that air just meets top of grounds t=7:00 Start tasting (trying to compare at similar temps) Mug #1 is orangey, sweet and tasty but mug #2 is much brighter and juicy. It's almost like the orangeyness of mug #1 is from zest; more oily flavours than the water-based juice from the segments in mug #2. The puck was almost completely stratified; the top ~15% (away from the paper) was almost all fines and the rest was coarse sand texture. I read somewhere that compounds in coffee extract in order: fruit acids, Maillard compounds, sweetness, generic bitterness/roasty flavours. How did mug #2 end up with higher acid/sweetness and acid/bitterness? I can only think that the coarse grinds need the time between 4-7 mins to give up their fruit acids properly, and the flavour of mug #1 is dominated by the fines that have overextracted and do not let their fruit acids shine.
  7. I'm very tempted to try and recreate that! How many clicks from burr lock-up was the porlex?
  8. A Porlex tends to grind more consistently at finer settings; if set to grind this coarse, will there be too many fines that overextract and ruin the taste?
  9. The black plastic with 'DIGITAL SCALE' printed on it is a cover, have you removed it? I got the same model and didn't realize straight away as the cover deflects and will measure objects very inaccurately without removing it.
  10. They look rather useful; please add a 58mm naked aluminium for me
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