bianca profiling 1
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- Опубликовано: 16 окт 2024
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So how did it taste? And are you working with a light-roasted SO bean here?
Paul Raphaelson It is medium to medium dark single origin Guatemalan. Tasted fine.
Hi Dave, gret videos, thanks . im sold on the Bianca, what scales are they you are using. they look like they might be relatively water resistant!
They are quite good, unfortunately not made or available any more, they were £9 from Amazon. www.amazon.co.uk/gp/product/B018GQS4YI/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Thanks for quick reply, they look really good, what a shame, maybe i'll trawl ebay and see if they cant be found!
looks like a very non-linear change in flow
I'm not sure what you mean by that...?
It seems when you lower the flow the pressure isn't as responsive and if you go below say 5 bars you will end up closing the valve/paddle entirely. What does that happen and is that always the case?
My goal is to grind fine and do long preinfusion at 2bars and finish with 2bars postinfusion.
The difficulty is as a human it is difficult to respond to changes in Puck permeability as the shot progresses. Also with a valve and not a pressure profiling pump, there can be a lag time for pressure to reduce, again due to Puck permeability. A pressure profiling pump can reduce this lag greatly allowing system software more control vs a human operating a valve.
@@DaveCorbeyI see now how volume based pressure profiling can be really beneficial in that case.
Thanks Dave :)
hello Dave, I follow you with pleasure, I wanted to ask you some questions about tips for espresso machine; Where can I contact you? do you have an email address or are you on instangram? Thank you very much