ACS Vesuvius Evo Leva

CoyoteOldMan

DavecUK It’s not gushing as such - it’s just relatively fast. I have tried grinding quite a bit finer (4 marks), and this has resulted in a much longer shot (12 seconds from pump stop to first drops, and 59 seconds in total to 7 bar, or 47 under pressure), so somewhere between 14 and 18 grinder marks is the golden land…

(Grinder is fairly well aligned - I shimmed it to the best of my abilities and using a test indicator the top (fixed) burr is within 0.01 mm all around without shims.)

TomR I’m brewing with the group at 91 and boiler at 99, so relatively hot. I haven’t played with temperature at all, yet. My Gran Bar is nearly finished (I think I have one more double shot or thereabouts). Top Selection next! Will keep you posted.

Just ordered a bag of North Star Docks - let’s see what happens with that.

Thanks, everybody!

Norvin

CoyoteOldMan

I’ve found that if the level of the tamped coffee is below the spring indent it flows too fast. Have you tried putting more coffee in the basket, regardless of the weight, so that the level is equal to or even above the indent?

MediumRoastSteam

CoyoteOldMan Re: coming over - you are invited to Wallingford whenever you want. I’d be curious to see what difference the Niche makes, at the very least.

I have dropped you an email. 👍

CoyoteOldMan

Norvin Wow - that would almost double the dose… I’ll take a photo with the next coffee!

CoyoteOldMan

Norvin This is what I’m doing (although now grinding a bit finer seems to have sorted extraction times):

Weighing beans

Empty basket with a bean for scale

After tamping (sorry - forgot to take a photo pre-tamping) - well below the ridge line…

After extraction (this one was 2.5:1 in 30 seconds + 10 to first drops into a double spout, which is fine for me - it just needed grinding much finer than I thought!)

Cuprajake

Interesting. I’ll look for that

Here’s the pesky James gourmet I’ve been messing with. Super fine grind

LMSC

Cuprajake pesky James gourmet I’ve been messing with. Super fine grind

It’s looks like a good pour, although a tad longer. What’s up with that?

Cuprajake

It’s been a wierd bean to dial in, been all over the shop

LMSC

Cuprajake You did indicate that you prefer fresh than rested. Perhaps, this is the reason? I thought you had the JG a few weeks back. It is more than rested.

Cuprajake

LMSC yeah, I let it rest as I want getting anything out of it lol.

DavecUK

CoyoteOldMan You like a dark roast then.

CoyoteOldMan

DavecUK Guilty as charged, your honour.

Cuprajake

CoyoteOldMan

What temps

dfk41

CoyoteOldMan

CoyoteOldMan All the best folks do……far too many shandy drinkers around!

CoyoteOldMan

Cuprajake Group at 91, brew boiler at 98-99. PID parameters as per ‘latest discoveries’ in March 2022.

LMSC

CoyoteOldMan You can also try keeping a 6C difference to see if you like the taste for your dark roasts!

Cuprajake

CoyoteOldMan

As dark as your beans are I’d drop temps,

90/96 or even 89/95

Paolo5

Hi guys…I looked but I could not find…

Can anyone point me to the latest and greatest PID settings for best temperature stability?

Much appreciated.

BBritton

BBritton I have spent the last few hours trying diff settings for the group. I have settled on the following which maintains -.3 to +0.0 generally -.2 to 0.0 from set temp of group. It was not this stable when I initially set, only when I returned to machine an hour later did I notice that it had totally stabilized.

Kp 1.0

Ki 0.00

Kd 5.0

B 6

These are the values I last used. I found B value the most tricky, 6,7, 8 seemed to work the best for me. Post 1520 is where it starts in this feed.

also check

Cuprajake My settings

Paolo5

Thanks! I will have a monkey around tomorrow.

CoyoteOldMan

Paolo5 Most recently recommended from the FAQ document:

Group:
Kp 2.0
Ki 0.04
Kd 5
B 40 (i.e. 2 °C - outside that range, the PID is just on/off)

Brew boiler:
Kp 1.0
Ki 0.0
Kd 5.0
B 140 - 160 (i.e. 7 - 8 °C)

Service boiler:
Kp 10.0
Ki 0.0
Kd 5.0
B 1 (i.e. practically always on-off, there is no point in controlling temperature precisely for steam)

CoyoteOldMan

Cuprajake Just tried a shot at 89 / 96 (before reading your post!), and it is better. Sweeter and less harsh aftertaste, but I’ve now gone too fine for that temp… (18 in / 27 out).

LMSC

CoyoteOldMan
Giphy - Love It Reaction GIF

Hugonl37

CoyoteOldMan

My best results with dark roasts is 92/95C with almost no pre-infusion, 9-10 bar shots, 1:2 in 25-30 seconds.

And for medium/light 92/96C with rather fast flow, so somewhere between traditional and turbo. 2-3 seconds pre-infusion, 6-8 bar, 1:2.5-3 in 20-25 seconds. Looking for that fine line between dry (underextracted) and dull (overextracted), where the most details pop out. Light roasts can easily be overextracted on the Leva, so be careful. But also if it tastes dry and sour, just extend the shot, keep going, it can take longer sometimes to get a balanced shot.

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