Sam Plett

Alright, so this morning I left my milk frothing for a while during which I was doing something else.  When I looked at the frothing thermometer temperature gage I noticed that it was about 15*C above the scalding point.  So I thought I had burned my milk but didn't so something was off.  Then I took out my digital meat thermometer and there was a big difference between the readings.

Soooo...I am setting up a spreadsheet and will perform an experiment that will relate the temperature I read from my frothing thermometer to the temp I read from my digital meat thermometer while pouring shots of water.  This experiment will show me the difference in the temperatures but will also show me if my shot temperature (without coffee grinds) is more stable the longer my machine has been on.

Results

I found that (surprisingly) my water temps are pretty stable (varying by about + or - 1 to 2*C per shot).  I was also surprised how quickly my machine warmed up (partly due to the small boiler I have).  According to some research I did online shot temp water should be 10-15*C higher than what I have.  I did notice that the temperatures I recorded with the frothing thermometer varies more than the digital meat thermometer.  Also, the frothing thermometer records, on average, temperatures that are 4.47*C below the values of the meat thermometer.