Re: Input Water Temperature on HX Machines
- From: ross@xxxxxxxxxxxxxxxxxxxxxx (D. Ross)
- Date: Sun, 30 Oct 2005 19:08:57 GMT
Barry Jarrett <barry@xxxxxxxxxxxxxxxxx> wrote:
| On Sun, 30 Oct 2005 05:29:52 GMT, ross@xxxxxxxxxxxxxxxxxxxxxx (D.
| Ross) wrote:
|
| >Why not? If this is a plumbed machine, and the seasonal water temp
| >difference is large (say 30F), won't the user have to adjust the service
| >boiler temp (and possibly his shot 'rhythm') to compensate?
| >
|
| only if the machine is operating at or near its capacity.
Maybe I'm being dense, but I still don't get it. OK, you step up to your
machine after it has been idle for a while, and bleed off the first N ounces
of water that have been sitting in the HX and are way too hot from the
boiler. The next few ounces - the one for your shot - come from the water
line, pass through the HX in the boiler and are heated in the process by
some number of degrees according to Newton's law of thermal exchange, and
are used to brew the shot at the correct temp. Now, if those next few
ounces started 30F higher, while they wouldn't heat quite as rapidly while
in the HX and so not end up a whole 30F higher than the correct brew temp,
they should still be several degrees higher.
I've read advice to people with pourover HX machines that they should
insulate the reservoir from the boiler to prevent exactly this kind of
problem; is that advice just goofy (like so much espresso advice given in
these forums...)?
I'm relatively ignorant about the minutiae of HX machines; is there some
other component or part of the process that will regulate the temp back
downwards if the water starts too warm?
- David R.
--
Less information than you ever thought possible:
http://www.demitasse.net
.
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