Espresso Machine Thermofilter 1 - Temperature Device (Scace Device Only)

Measure Brew Water Precisely

Temperature, along with grind size, water quality, and pressure, is one of the most important variables affecting the flavors in an espresso shot. If the temperature is too low, the shot will taste sour; and if the temperature is too high, the shot will taste bitter. The Scace Thermofilter, invented by research engineer Greg Scace in the early 2000s, accurately measures the temperature of water exiting the dispersion screen in real time on espresso machines (which is to say right before it hits the coffee), allowing roasters, techs, cafés; owners, and baristas, home and commercial alike, to dial in the temperature of the brewing water. With this information, desirable flavors can be highlighted while undesirable flavors can be subdued, and all machines, especially for cafés with multiple locations, can be consistent, a win for businesses and customers alike.

What looks like a rudimentary device—a 58mm basket fitted with wires, a temperature probe, a plastic insert, and a flow controller is far from simple. The flow controller, in fact, is so finely tuned that the temperature readings will reflect those of water flowing through a well-prepared coffee puck, which is why the World Barista Championship and United States Barista Competition use the Scace to evaluate the machines used in competitions. The Scace must be connected to a digital thermometer (not included), such as the Fluke, that can read a type-T thermocouple. It fits standard (58mm) bottomless portafilters, such as those made by Astoria, La Marzocco, Rancilio, and Nuova Simonelli/Victoria Arduino, and others.