One thing I like about a heat exchange machine is that your brew water is fresh water heated on the fly vs water that's been sitting in the boiler getting heated over and over. I don't know how much that affects the taste or if it picks up anything from the brass/steel of the boiler, but it feels cleaner to me somehow.
Sorry for this amateur question. While brewing with the heat exchanger, it took 20 seconds for the shot. However, with the dual boiler, pulling the shot required 29 seconds. What did you use to determine how long each shot required?
That has to be dialed in for each machine and each bean. Even the same bean as it ages can affect the extraction time. Between different machines, variations in pump pressure, the shape of the portafilter and all kinds of factors will come into play. You can probably find dozens of videos on "dialing in espresso" on here that will talk about this stuff.
@paulallen3511 I can now see that as I open one door, there are 10 other doors that need to be opened for additional information. Thank you for sharing your knowledge. I've got some
Dumb question, I'm new to espresso machines. Why are you dealing with a range of temperature on a heat exchanger machine if it contains a PID? Not sure I understood that part. Couldn't you adjust the PID to make on the fly adjustments?
We work with Quick Mill directly to manufacturer the machines, but we do quite a few modifications internally to make this unique to our lineup based on features we have always wanted in machines, and upgrades our customers have always asked for. So the machine might have an external case that looks like a Quick Mill but its feature set is unique to Diletta.
It appears that you let the dual boiler run a little before you pulled the shot - I would have thought that unnecessary given the purpose of letting it run beforehand on the heat exchanger is to get the temp down below super heated level? Am I missing something??
Good catch! Its best practice to purge/flush for a few seconds on any machine before pulling a shot. It can help stabilize the brew temperature right before brewing. It also helps keep the group a little cleaner.
Great video (Nitpicking but US household voltage is actually 120V. It became the standard in the late 1920s.)
One thing I like about a heat exchange machine is that your brew water is fresh water heated on the fly vs water that's been sitting in the boiler getting heated over and over. I don't know how much that affects the taste or if it picks up anything from the brass/steel of the boiler, but it feels cleaner to me somehow.
Do a blind test, lol.
@@bluemystic7501why😅
@@mryoyo7741 Because you wont be able to tell the difference, lol.
Sorry for this amateur question. While brewing with the heat exchanger, it took 20 seconds for the shot. However, with the dual boiler, pulling the shot required 29 seconds. What did you use to determine how long each shot required?
That has to be dialed in for each machine and each bean. Even the same bean as it ages can affect the extraction time. Between different machines, variations in pump pressure, the shape of the portafilter and all kinds of factors will come into play. You can probably find dozens of videos on "dialing in espresso" on here that will talk about this stuff.
@paulallen3511
I can now see that as I open one door, there are 10 other doors that need to be opened for additional information. Thank you for sharing your knowledge. I've got some
Additional videos to watch.
It was 27 seconds vs 29 seconds. Time doesn't matter as much as yield.
@paulaellen3511 great and thoughtful response - we agree!
Dumb question, I'm new to espresso machines. Why are you dealing with a range of temperature on a heat exchanger machine if it contains a PID? Not sure I understood that part. Couldn't you adjust the PID to make on the fly adjustments?
are these dialetta models directly comparable to a quick mill equivalent? would love to know as im in australia and we only have the QM (which i love)
We work with Quick Mill directly to manufacturer the machines, but we do quite a few modifications internally to make this unique to our lineup based on features we have always wanted in machines, and upgrades our customers have always asked for. So the machine might have an external case that looks like a Quick Mill but its feature set is unique to Diletta.
Great video - thank you!
Thank you!
It appears that you let the dual boiler run a little before you pulled the shot - I would have thought that unnecessary given the purpose of letting it run beforehand on the heat exchanger is to get the temp down below super heated level? Am I missing something??
Good catch! Its best practice to purge/flush for a few seconds on any machine before pulling a shot. It can help stabilize the brew temperature right before brewing. It also helps keep the group a little cleaner.