"Steve" wrote in message
ews.com...
On Fri, 11 Jan 2008 12:40:08 -0600, "Wolfgang"
wrote:

I may or may not ever have made espresso myself (there are entire days in
my
life that I no longer remember with absolute clarity) but the difference
here appears to my admittedly inexperienced eye to be well within a
reasonable range for normal disagreement. Or is there some critical
factor
I'm not aware of?

Well, it's more of a dictum. The Istituto Nazionale Espresso Italiano

Good God! There's an Istituto Nazionale Espresso Italiano??!!

states:

...Exit temperature of water from the unit 88°C ± 2°C...

Hm....

88-2 = 86
88+2 = 90

Neither of the two proposed temperature ranges, 85-90......88-96, quite hits
the mark. But one is certainly closer than the other.

It's like the AFTM numbers. If the first 10 yards weigh 140 +/- 6
grains, it's a 5 weight, period.
If it weighs 148 grains, what does it become?

Um.....something that would fall short of achieving the wholehearted
endorsement of the Istituto Nazionale Espresso Italiano, I presume.


Wolfgang