HX vs Dual Boiler?

Which do you prefer and why?

I found this video raised some interesting questions on temperature. Does a flat consistent temperature throughout the entire extraction produce better tasting espresso on average, or is there an advantage in having an initially higher temperature at the start of the extraction, and then having the temperature decline as the shot progresses? Is a flat temperature profile better for extractions with long preinfusions? Are there certain roasts that benefit from one version over the other?


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