Coffee Data Science
Decent Diffuser 2.0: Temperature Profile
Temperature testing
I got the new Decent Espresso Diffuser that is supposed to be more temperature stable and thus allow for better temperature profiling during the shot. I temperature profile in my shot, so I collected two shots to compare temperature specifically.
My profile utilizes a 70 C cold start and then increases the temperature of the water to 90 C.
I looked at the Mixed Temperature reading which is where the water is mixing right before it goes through the diffuser. The new diffuser shows a lower starting temperature and an eventual cross over.
These two shots were slightly off due to when I went to the bloom phase as indicated by the blip around 40 seconds. So I aligned these two curves to better see how they match.
The new diffuser gets higher in temperature faster, which means it allows the profile to behave as designed. I’m not sure yet how that impacts flavor.
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Further readings of mine:
My Second Book: Advanced Espresso
My First Book: Engineering Better Espresso
