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All,

 

A forum member has kindly loaned me a group thermometer.

 

I have been surprised by the amount I need to Cool flush.

 

At the moment I flush to 91 degrees and start the extraction when it climbs back to 92 degrees.

 

I'm interested what other members with these thermometers are doing and whether people think I should lower the pressure to reduce the length of the cool flush.

 

Ian


Ve ve suvivius.... /E37s/ Eazytamp / tupperware pot / completely healthy relationship with coffee (and bank manager).

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How many grams are you flushing approx Ian? Also is that after a long idle e.g. Over an hour?


Plumbed in Vesuvius - BWT Bestmax - Niche in Black. Aeropress and Aergrind

 

Live and Let Live

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When it is after a long idle it is a big flush. 2 x flat white cups so around 300 ml. Shortest is probably 150ml.

 

Oh and my initial post was mistyped. I flush to 90 and start extraction at 91.


Ve ve suvivius.... /E37s/ Eazytamp / tupperware pot / completely healthy relationship with coffee (and bank manager).

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That's the thing about those thermos eh - as someone said on here once it can be a case of too much information.

 

I flush just until flashing boiling noise stops whether it's been idling 5 mins or 5 hours. Have tried all sorts of elaborate flush routines and never felt a discernible difference in the cup ;-)


Plumbed in Vesuvius - BWT Bestmax - Niche in Black. Aeropress and Aergrind

 

Live and Let Live

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Have you read Eric's manual?

 

Temperatures on the thermometer are typically +1deg or so from what hits the puck.

 

There is also lots of good advice in there about how to flush, there are two primary methods.

 

Also - 90-91 deg is on the lower end of the temp used for espresso extraction, it's likely your machine is set up to typically extract a few degrees higher than that.

 

When you start the extraction does the temperature remain steady at 90-91deg? Typically I flush down to 97, wait for the now slightly cooler HX to cool the group to about 94 then extract. The temp then typically climbs to about 97-98 for the extraction.

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Have you read Eric's manual?

 

Temperatures on the thermometer are typically +1deg or so from what hits the puck.

 

There is also lots of good advice in there about how to flush, there are two primary methods.

 

Also - 90-91 deg is on the lower end of the temp used for espresso extraction, it's likely your machine is set up to typically extract a few degrees higher than that.

 

When you start the extraction does the temperature remain steady at 90-91deg? Typically I flush down to 97, wait for the now slightly cooler HX to cool the group to about 94 then extract. The temp then typically climbs to about 97-98 for the extraction.

Thank you,

 

I read Eric's manual and that is where I got 91 from.

 

I just flushed it until the stream of the single spout pf steadied. That went to 94 point something.

 

Extracted and it rose to 95.3 before dropping to 95.1 where it stayed for the remaining 20 seconds.

Edited by igm45

Ve ve suvivius.... /E37s/ Eazytamp / tupperware pot / completely healthy relationship with coffee (and bank manager).

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