Meten kijken proeven

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Idealiter is de koffie die uit de machine stroomt en in het kopje valt, ergens in de 30 seconden dat het zetten duurt even 92 raden Celsius. Het hoeft niet de hele tijd zo te zijn, "als de 92 maar even wordt aangetikt," legde Peter van der Weerd me uit. Het 92 graden-niveau is op de grafiek hieronder een stippelijn:

 
Eerst getest of de het thermokoppel voldoende snel reageert op veranderingen: onder de theewater-uitgang gehouden. Springt in een seconde op en is daarna snel op temperatuur, lijkt het. Een close up:

 Daarna een flush-and-go, kort heet water uit de zetgroep en meteen daarna een espresso zetten:

Hierbij lijkt de temperatuur niet boven de 88,5 graad Celsius te komen. De koffie is intussen heet genoeg aan de lippen, smaakt lekker en ziet er niet verkeerd uit:


 Voorlopig die paar extra graden Celsius er maar bij denken?

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