we tried it a few weeks ago, in the training lab. i do have to say that it pulled a pretty good shot. it didnt taste like it should have. i think that this is a heat issue.i think that if you were to use coffee that was roasted a little darker than i used, that you would be satisfied with it's performance. even with preheating the water chamber before putting in the water you use for extraction and preheating the portafilter basket, you still lose a few degrees that can be monumental in affecting the flavor of your spro. we started brainstorming for ideas on how to keep the chamber hot after preheating. ideas such as lining the inside of the chamber with copper coil or using some kind of heat conducive element to help insulate it, would aid in getting proper extraction. i would give it 3.5 out of 5 stars for an at home espresso machine. it's pretty user-friendly, it gives a pretty good shot, it's easy to clean and maintain. you could totally mod it out yourself too. there is room to "play".
I had the same experience with a prototype i tested several years ago. It wasn't a mypressi, but one very similar, using cartridges. Without giving it much thought or scientific divulgence, I accredited it to the cartridge only because...when you let off compressed air, propane, or many other things similar, the housing chamber usually becomes ice cold (which i would assume makes the air significantly colder). I tested the pre/post temperature with a digital thermometer and if i remember correctly there was about a 20 degree difference (with a preheated chamber). In the application of espresso extraction, this "bright shot" could be attributed to under extraction, creating a more acidic shot.
**I wasn't using a MyPresso, but a prototype with a very similar concept**
I know that you are supposed to use boiling water with the TWIST... 212 gives the water some room for cool down. This also means the TWIST will work better in low altitude enviroments since the boiling point is lower in low alt enviroments... (Sorry Denver)
Matt Swenson said:
I tested the pre/post temperature with a digital thermometer and if i remember correctly there was about a 20 degree difference (with a preheated chamber). In the application of espresso extraction, this "bright shot" could be attributed to under extraction, creating a more acidic shot.
Matt Swenson
I had the same experience with a prototype i tested several years ago. It wasn't a mypressi, but one very similar, using cartridges. Without giving it much thought or scientific divulgence, I accredited it to the cartridge only because...when you let off compressed air, propane, or many other things similar, the housing chamber usually becomes ice cold (which i would assume makes the air significantly colder). I tested the pre/post temperature with a digital thermometer and if i remember correctly there was about a 20 degree difference (with a preheated chamber). In the application of espresso extraction, this "bright shot" could be attributed to under extraction, creating a more acidic shot.
**I wasn't using a MyPresso, but a prototype with a very similar concept**
Dec 27, 2009
Billy Kangas
Matt Swenson said:
Dec 27, 2009
Billy Kangas
Dec 28, 2009