On the topic of apparent "hot running". A lot of stuff written in forums is outright misleading, and I know I don’t have to tell you that..... Some machines genuinely run hot because they are not well controlled by virtue of their internal design. An operator can work round that, but will use mega gallons of water flushing continually while using the machine over a period. Most machines are reasonably well controlled, and some are very well controlled. Regardless, it is up to the operator to learn how to use his/her machine to best advantage. In Australia, I was one person who pioneered the so called "signature speccing"of semi-commercial machines, to cool them down for non continuous use. "Signature speccing" usually applies to semi-commercial (Italian manufacturer speak) or to use an americanism, "pro-sumer" machines, and is the act of modifying various internal parameters to get a machine that is originally designed and built for continuous (commercial/cafe) use, to work better in non continuous use. Machines designed for continuous use will not run hot when used accordingly, but can “run hot” when not used according to their design brief. This is because in home or office use, they can sit for periods without a throughput of water, and the water inside the circuitry becomes overly hot (ie hotter than it would be when the machine is in continual use and drawing water from the mains or internal reservior). Operators are supposed to flush that through before making their next coffee… Ergo, industry people like me work out how to cool them down for use in that scenario. That works really well for most home or office use, however let’s say someone is having a party with a lot of people, a machine that has been thus controlled may run cool when running off a lot of coffees continually. There is nothing wrong with any of that, because the whole deal has to be a compromise. There are 2 things then to conclude with: a) Some machines really are out of control ie not well designed internally / set up in the first place, but they are not generally liked in these circles, and b) It really is supposed to be the domain of the understanding "barista", to be able to deal with this and work around his equipment and coffee. This is why good espresso making is a bit of a "black art" and can’t be done well by "prescription". Working to a prescription rather than understanding the principles I am sorry to say, renders operators unable to deal with the variables that can and do arise... By and large machines usually sold by sponsors of places like this, are well set up given the compromises mentioned. What I have written above is mostly applicable to heat exchanger machines however the underlying sentiments can be applied to all, and when you read in some forum or other that some machine is said to run hot, you really need to take that with a grain of salt if for no other reason, because you don’t know the bona fides or expertise of the (anonymous) commentators...a machine may or may not genuinely run hot, or the anonymous interweb “barista” making the comment may not be a very good barista or may not understand the concepts or even his machine if it is relatively new to him. So what does it all mean? Suggest for the most part to speak with reputable traders that are actually guaranteeing that what they sell to you is fit for purpose. The rest is just endless chatter in forums....which can often kill the sale of a very good machine, for a sideways move to some other brand machine which in reality may be no better than the first one but has been given a thorough bump up the scale desireability by virtue of all these discussions that make people scared lest the buy the "wrong" thing... Hope that helps.
