One for @DavecUK I suspect. Thanking all contributors in advance.
I’m establishing a “grinder lab” to compare burr sets side by side. An important part
I have two Puristka’s equipped with Geisinger temperate probes in the group heads. I’ll upload a video in a new post below, but in the meantime my challenge is to how to complete simulatenous pours one the two macines and have the temperature to within one degree through the group head on each machine.
This is more challenging with a machine with a small boiler because the window of stable temperature is limied.
You’ll see in the video below and the temperature through the group head, as measured by the Geisinger probes, initially riases and then falls dramatically, presumably as the heated water in the boiler is replaced with water from the external resevoir.
My question is: whats the best method for having both machines pour the espresso as close as possible to thesame temperature? Note: I only need to do one pour per day simultaneoulsy on both bachines, not back to back pours.