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Difficult to say, domestic espresso machines generally struggle with temperature stability, so temperature from the boiler is often lost on its way to the shower screen and that rate of loss varies according to how well pre-heated the machine is, how long it’s been idle, etc. Add to that the variation in starting temp at the boiler depending on where the pressurestat is in its cycle if it’s not PID controlled, plus not knowing what temp it’s been setup for from the factory or if you’ve adjusted the pstat or PID, and it’s not really under your own control. The only way to know is to get hold of a Scace meter which is not really within reach of the home user.
Basically hotter water gives more extraction because it is more effective as a solvent at higher temperatures. If you can’t fully control the temperature then you can increase extraction by other means like grinding finer and increasing contact time.
That was a long answer.
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Stevethecoffee
kkg337
I'm making espresso more and more like this recently and really enjoying it. Generally 3:1 around 35 seconds and you get a lovely bright espresso. I don't have control of the temp on my machine would I be right in thinking 95 is fairly standard espresso temp?