[-Mac]

1) Have you seen bluetooth temp sensor probes for BBQ cooking?

2) Have you considered building a temp sensor into a milk jug?

 

[-Mac]

These are much more elegant ? https://meater.com/

I was thinking that since one of the objections to a sensor is that it's another thing to clean, and since one has to clean a milk jug anyway, why not combine them? Most temp sensors I've seen only have the sensor on the very tip of the spike (and the length is there purely to get it into the heart of the thing to be measured), so why not create a jug that has a small spike sticking up from the centre of the base (but long enough to escape the thermal mass of the jug itself)? The circuitry could be housed in an external false jug bottom.

Or, enclose the whole sensor she-bang in a robust waterproof 'bubble' that has enough ballast to semi-sink and swirl around with the milk.

 

[-Mac]

I don't know how it works, but do the 'hearted' ones also stay at the top of the list?

 

[-Mac]

It wouldn't make it harder. It's pretty much how every PC/phone app in the world works (and for good reason). Favourites stay at the top and everything else is either in ascending or descending order underneath them (or as sorted in the user-specified order).

 

[-Mac]

Out of curiosity, have you tried 3d printed metal?

 

[-Mac]

The cost is prohibitive, you're looking at well into £300 per part printed. Works well for a single custom part for a luxury part, or for R&D, but not for production. We're a long way still from replacing traditional ways of making things.

I guess it depends on volumes. We're 3D printing metal parts for aircraft cheaper than we can CNC them.

 

[-Mac]

Nice use of tech

 

[-Mac]

If you could create a similar steaming tip for a Sage/Breville Barista Express, I'm sure there'd be a big market for that too. And a 54mm tamper.

 

[-Mac]

I should think that this forum and Home Barista would be a 'decent' enough start for Sage bits

 

[-Mac]

during espresso making (After puck compression) and at 9 bar, is typically between 0.5 ml/s and 2.5 ml/s. You can run the numbers on your GS/3, and see what you get. Once the drips happen on your GS/3, count the total number of seconds before you stop the espresso. Then divide by the volume of espresso you had. Ie, 20seconds yielding 40g in cup = 2 ml/s.

But 1ml is not necessarily equal to 1g (depending on the coffee). Or is it so close that it doesn't matter (enough to make a meaningful difference)?

 

[-Mac]

I thought I'd read that Perger said mouthfeel was about levels of TDS. Did the Decent group measure the diff between the La Spaz TDS and the Decent TDS?

 

[-Mac]

Sorry, yes, non-dissolved is what I meant. Is there a way to measure those?

 

[-Mac]

Not easily, dehydration & then subtract TDS from total solids?

That'd be interesting to see the results of.

 

[-Mac]

Just adding air, then.

 

[-Mac]

Or is it as simple as less water content, period?

 

[-Mac]

I bet there's some magical ratio at a particular volume. Sometimes in life 1/2 doesn't equal five tenths.