ACS Vesuvius Evo Leva

NelisB

Having great extractions from this coffee I found in Valencia. I guess light filter roast in Spain is a different light roast than from Norway.

Msmk0

NelisB

Not really, it depends the roaster style… Comercial coffee here is dark and ashy and awful (especially torrefacto) but speciality coffee is another story.

Never heard of this roaster in particular and I am active in all relevant spanish groups (Telegram, forum, Discord…).

You will find for sure some “real” light roast in Spain with Kima, Ineffable, Orbit, Nomad (maybe too light even), Right Side, Familia Osorio and many others, especially if they have the “filtro” (filter) roast type.

Just got some from La Cabra from Denmark, and it was similar roast style of many of the aforementioned.

Tried all of them with the Evo with amazing results. (That’s easy with the Evo though..)

Try Harmony Coffee from Barcelona if you can 😉 Top of the Top!

NelisB

Thanks for the tip! Although this coffee isn’t the lightest i ever had, it does make very nice espresso on the Evo.

Hugonl37

Reading these posts about PID tuning, I can only wonder how the Nurri Leva does in this regard, having only one set of parameters for all three loops..?

CoyoteOldMan

Hugonl37 That is indeed an excellent question, particularly since Nurri says that he has decoupled thermally the group from the rest of the machine - which is possibly a good thing (or not - otherwise we wouldn’t have saturation groups regarded as the ultimate in terms of thermal stability), but I don’t see how this can be matched with the group and the boiler(s) having undoubtedly different thermal characteristics.

Unless somehow (excellent engineering? serendipity?) the differences in thermal inertia and resistance of the group and the brew boiler result in very similar thermal responses…

Eiffel

NelisB I now have P=2 i=00.2 K=5 B=6.

With T set @ 92.0 it is 91.8 mostly all the time, down to 91.7 frequently and up to 91.9 rarely. Pretty happy with it.

These settings for the group do work very well on my machine and are the best I’ve tried (so far 😉), with good response to temperature adjustments and limited initial oscillation while the group heats up.

NelisB

Eiffel These settings for the group do work very well on my machine and are the best I’ve tried (so far 😉), with good response to temperature adjustments and limited initial oscillation while the group heats up.

Nice!

Stevebee

NelisB assuming I=0.02 . Going to try these this weekend.

DavecUK

ACS upgrading the case graphics by the looks of things…

CoyoteOldMan

Order placed… had to be in black…

BBritton

It has been a steep learning curve with the Evo and DF64. Here is a video of my latest extraction. An Ethiopian mix of wash and Natural med/dark. I ground at 4 above touch point with SSP Hu burrs it gave a 25 sec pour including about 10 sec preinfusion. I believe a bit loose, maybe I should try 3.5 as 3.0 had previously given 41 sec and 47 sec at 2.0. Temp 92/98.

any comments critique appreciated.

I forgot to turn mic on, no sound 😞

LMSC

BBritton Nice! I would love a cup of that shot. 😊

25-30s band is a typical sweet spot on Evo. May be, the 25s shot was a touch faster. The beading was good, though it almost starts from top to bottom. May be, the puck distribution can be improved.

Which one of those 3 shots did you like? That’s the key. If you say, the 25s, I won’t change anything .

Our medium temp settings are typically 90/96 and 92/98 for light. We even go to 89/95 or 89/94 for medium dark.

DavecUK

BBritton Looks like slightly tighter grind and perhaps more puck prep is worth trying. Plus lower temps as suggested.

Cuprajake

Try lowering temp if it’s med dark, I do my medium at 90/96

The leva is very good at extracting

BBritton

Cuprajake

Ok I’ll try that next time. I think was bitter, still hard for me to tell diff between bitter and sour.

BBritton

I ground a little finer, and lowered temps to 89/94 as suggested, definitely less bitter but still prep issues it looks like as it was faster even though finer grind. Wonder also how seasoned my burrs are, I bought them used and he said they were seasoned, but maybe not as much as he thought.

I use RDT to grind, the a 9 needle WDT starting from bottom and slowly work way to top. Then distribute with Bravo distributor and tamp with Bravo tamper.

LMSC

BBritton That beading was even, the PI lasted 6s and the pour still looked a tiny faster as you had 42g for 18g dosage. I would only change one parameter at a time - tighten the grind a little, keep the temp at the same level or keep the grind the same and make it 90/96 or 89/95. The latter may give even a faster pour.

I am not sure if one can get 18g:36g in 30s for darker beans. I won’t worry too much about the time it takes as long as I am happy with the coffee. I would generally look at 25s-35s but won’t bother if the shot took a little longer or clocked a couple of few seconds lower. I always go by if I liked the cup or otherwise.

For darker beans, I prefer 18g in : 30g out and not 1:2.5.

BBritton

LMSC Yes I think I need to tighten grind some more. I also like your suggestion to shorten pour, I’m sure that will sweeten it up also. I’ll try both later. Thanks.

BBritton

I have been shocked at how the Evo Leva extracts from the beans. My previous machine was a Saeco automatic bean to cup. Very different. James Hoffman recently had video about bean to cup machines and explained that they only extract about 50% from the beans max due to their limitations on grind and other issues. I used to like very dark roast 100% Robusta from my employees home town Toraja Sulawesi Indonesia. They roasted it traditionally for me and it was very nice in the Seaco. I haven’t dared put it in the Evo Leva yet. I can see why most people seem to prefer medium roast on these machines, they definitely extract all the goodness very well.

Thanks for the input.

Cuprajake

First ever gesha

DavecUK

Cuprajake Did you like your first Gesha?

Gav86

Cuprajake what was the roast date on your smith st batches? I’ve resisted opening so far as mine show the 4th

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