Posted Tue Dec 16, 2008, 9:14am Subject: PID for Saeco Aroma???
I just called Auber Instruments since they have a PID for the Starbucks Barista.
Reading the post here on CG says that the Starbucks Barista and Saeco Aroma are essential the same machine, just a little different lay out and dersign.
Has anyone tried to add a PID to the Saeco Aroma or/and Starbucks Barista?
roastaroma Senior Member Joined: 21 Nov 2007 Posts: 403 Location: San Francisco, CA Expertise: I love coffee
Espresso: PV Lusso 2 Grinder: Rocky Drip: Bodum French Press Roaster: Blue Bottle Coffee
Posted Tue Dec 16, 2008, 10:28am Subject: Re: PIP for Saeco Aroma???
Ciao Dieter,
I recall at least one person did PID an Aroma, and even made a video to show it off. Alas, I cannot find a link to it -- it was rather amusing, for the owner understood this was like hot-rodding a Datsun B210 (I knew someone who did that, too). So it can be done, but is it the best use of upgrade funds to add a device that costs as much as the espresso machine itself? This could be an example of the principle of dimishing returns.
A lot of people who could PID a low-budget machine choose to temp-surf instead (as I do) -- for that costs nothing but a little time, and it saves the money for a bigger upgrade later. Temp surfing is well described in other threads, and it really gets you acquainted with the heating cycle of your machine.
kelmw Senior Member Joined: 4 Mar 2008 Posts: 40 Location: USA Expertise: I love coffee
Espresso: Saeco Classico Grinder: Mazzer Super Jolly Vac Pot: Yama SY-5 Drip: pour over Roaster: Behmor
Posted Tue Dec 16, 2008, 7:37pm Subject: Re: PID for Saeco Aroma???
If you want to control temp, for about $15, you can do this: http://coffeegeek.com/forums/espresso/machinemods/344360 I did this too a few months ago, and it works well. At the same time, I got a non-pressurized PF and upgraded to a Mazzer Super Jolley grinder. I pull the shot when the display reads 217-219F and my shots are better than I've had at coffee shops. I pull the shot as the temp is cooling down from its peak temp to ensure better consistantcy. When I first installed the meat thermometer, I started pulling shots hotter than that, and they were bitter. As I chose lower temps, they improved. Cooler than 217-219 and they became sour. Whats my actual brew temp? No clue. But I pull the shot consistantly at 217-219, and get a nice tasting shot, and thats what counts. If you try this mod, I'd recommend the same technique--pull shots at a temp that is too high, then drop down until it tastes good, then continue til it gets worse again. Then fine tune for the sweet spot. On my Classico, the heating element shuts off with a reading of about 210, then continues up to about 230 deg. I let it cool down, then pull the shot. If I'm pulling a shot for a latte, I sometimes turn the pump on for a couple seconds at the higher temps to speed up cool down to my target temp. But since the meat thermometer measures the stainless boiler surface temp, turning the pump on may be throwing off my true brew temp which I don't think is critical for a latte shot. But I'm also considering an Auber PID this spring. I'm impatient and don't like waiting for the temp to hit my target. Might be a good way to spend some Christmas money. Good luck.
roastaroma Senior Member Joined: 21 Nov 2007 Posts: 403 Location: San Francisco, CA Expertise: I love coffee
Espresso: PV Lusso 2 Grinder: Rocky Drip: Bodum French Press Roaster: Blue Bottle Coffee
Posted Tue Dec 16, 2008, 8:11pm Subject: Re: PID for Saeco Aroma???
Great video -- and I stand corrected: it wasn't an Aroma with PID after all -- but still pretty clever, that addition of the switch for the steam wand. Also, drilling out the pressurized PF to de-pressurize it was a good move, and with the right tools, relatively easy to duplicate.
What Mr. Kelm has done with the digital thermometer is also very cunning, because it makes temp surfing a more precise art than it usually is. Most of the time, when we want to catch a specific brew temp, we're counting the seconds from the point that the boiler element clicks off. If one is measuring water temps from the grouphead, it is remarkable how much they can vary after the boiler peaks out -- so the "stopwatch method" is only kinda-sorta reliable.
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