to help you understand the dramatic ‘L1 temp instability charts’ being posted on the coffee forums by our good friends who only want the best for us;
1. if you get air in the thermosiphon it will stall. you will see the group surface temperature drop down, perhaps as low as 60C. Dramatic stuff indeed! if you can’t be bothered to eliminate it, it will continue to stall. In fact if you stall it properly the temperature of the group will fall close to ambient temperature – there’s an idea for tomorrow’s dramatic post guys!
2. if you have air in the thermosiphon the thermosiphon circuit by definition is not full of water, so when you pull down on the lever you will get a surge of boiler temperature water coming up into the group, as it does on a dipper design. this allows the ‘experts’ to post pretty coloured graphs with terrifying spikes close to 100C. if you’ve got too much time on your hands it probably constitutes fun.
in a fraction of the time they have spent on temperature studies they could have bled the air from the thermosiphon
but making an ass of me in public is much more fun isn’t it boys?
when the thermosiphon is free of air it does not stall
when the thermosiphon is free of air water at boiler temperature can not surge up into the group
simple stuff really
the LONDINIUM I is thermally stable and does not require cooling or warming flushes, as advertised, but you can break it if you are minded to do so
much like any other product
we have already acknowledged that the spring can push back on the thermosiphon in certain conditions which can cause the TS to stall and push air into it
we have introduced an upgrade and all machines are now produced with this upgrade
Andy_S is the only customer to have raised this issue with us and we are working with him to effect a solution to his satisfaction
we’ll do a temp study on our machine soon, and another on a 110V in the not too distant future too