How important is the brew temperature? Once of the biggest selling points the espresso machine makers push is being able to have a consistent temperature at the brew head. They say a dual boiler with independent PID's is the best for temperature control. Do you feel that a heat exchanger single boiler with a cooling flush or a heat exchange lever machine with a cooling flush is sufficient for making great shots of espresso? How important is it to brew at 195-203 ℉ instead of a temperature swing of 5 degrees in either direction of your desired temperature? Does it really make that much of a difference if you are in the ball park of your desired temp? Is temperature control a major factor in making an awesome espresso shot?
Are there test meters than can analyze in real time the acidity and makeup of the shot? Can it confirm the subjective analysis of sour, acidity, fruit, chocolate flavor with real data?
Just like a chef, or more appropriately, a sommelier, cafe owners should be taste testing shots everyday. You don’t need to drink it all- just use your senses and taste that shot. You can spit it in a cup so you’re not drinking 20 shots per day. Learn from professionals who have done this for many decades.
