Biggest % influence on a shot

dfk41

Cuprajake you can have the best of the first two, but if your machine is 100c then 80c on the next shot…..

If you are largely making just one shot, then temp becomes irrelevant!

HarveyMushman

dfk41 If you are largely making just one shot, then temp becomes irrelevant!

As above though we talk a lot about stability as meaning you can make back to back shots but I think what is overlooked is stability ‘during’ the shot.

Cuprajake

dfk41 not really.

if you look at the scace of a bianca regarded as one of the best e61 machines and the temps can swing 2c in the shot

dfk41

Cuprajake If that happens to a Bianca, then presumably it will affect every E61?

Cuprajake

yeah

Cuprajake

HarveyMushman

This is why it’s good to see some machines coming out with alternative groups.

I saw on HB that the guy who made Scace was chatting about the new Fellow machine and how they’ve considered group tech for in shot temp stability.

Pompeyexile

dfk41

Phew! That makes me feel less of a coffee pleb as one of the few Sage Dual Boiler owners on here.

dfk41

Pompeyexile I have had several Sage Dual Boilers and very nearly bought one instead of the ELizabeth. They are very competent machines and with the addition of compression fittings to replace ‘O’ rings a lot of the issues seem to have vanished

Adrianmsmith

LMSC Bean, grinder, temperature control machine, and of course water.

….. and Milk. 🤔☕🥰 Dont forget the most important part 🤔 sorry David 🥰

LMSC

Adrianmsmith and Milk.

Sorry, Yikes for me!

Giphy - Run Away Snow White GIF

dfk41

Adrianmsmith ….. and Milk. 🤔☕🥰 Dont forget the most important part 🤔 sorry David 🥰

Thats a fair point……I guess depending on the beans that you use but as someone who takes less and less milk, not for any reason other than it distorts the taste, I genuinely wonder how much you can actually taste. Many medium and a bit darker roasts have chocolate, nutty flavours seem to do well in milk, the stronger bolder flavours but with lighter roasted stuff I do wonder

FadedFrontiers

Adrianmsmith 😆 I mean for milk drinks milk has to be the most influential factor.. it’s the majority of your drink and the majority of what you taste isn’t it

dang2484

Agree, beans and grinder first the rest is just how your going to get the water through the ground beans which is going to offer the least if its all espresso.

If I think about all the variables I’ve been able to play with the most I’ve noticed a difference with (be it a small one) it’s temperature (but between 3 or 4 degrees at least), flow then preinfusion. I honestly don’t think I could tell the difference between 2 shots that were flow controlled and preinfused or not!! 🤔

Rob1

Bean, Grinder, Water, Shot prep, Machine (inc functions).

MWJB

Water, grind size/brew ratio relationship, grinder setting resolution (small step size/stepless).