ACS Vesuvius Evo Leva

LMSC

CoyoteOldMan pressures of 10+ bar will create channeling or erode the puck - which is in a sense what happens with a spring lever too

We do not see that on our machine, do we? We have got 2 bars PI, but the puck is still hit by the 10.5 bars pressure. Another thing to consider is the basket depth!

I have no idea the effects the auto pressure control loop would have on these!

The Evo does offer lots of possibilities for experimentation! It is up to the owners how far they want to stretch! :-)

CoyoteOldMan

LMSC We do not see that on our machine, do we?

Well… in a sense we do. As the soluble parts of the coffee get dissolved, water flows through and drags fines with it, the puck does erode. It’s called extraction…

LMSC

CoyoteOldMan in a sense we do. As the soluble parts of the coffee get dissolved, water flows through and drags fines with it, the puck does erode. It’s called extraction

Giphy - fear goosebumps GIF by PBS Digital Studios

🤣🤣🤣

NelisB

CoyoteOldMan yes, that would be great to have such a feature. On the other hand, the Evo produces great coffee with all the features it already has.

NelisB

On the filter basket diameter / depth: pressure on top of the coffee puck is higher than on the bottom. On the bottom pressure is zero. If the basket is narrow, like ours, and coffee puck height is relatively high (compared to 58mm baskets) the pressure drop in the puck is different, and probably easier to hold 11 bar than with the same dose in a 58mm basket.

DavecUK

NelisB

On the filter basket diameter / depth: pressure on top of the coffee puck is higher than on the bottom. On the bottom pressure is zero. If the basket is narrow, like ours, and coffee puck height is relatively high (compared to 58mm baskets) the pressure drop in the puck is different, and probably easier to hold 11 bar than with the same dose in a 58mm basket.

It is, although surprisingly a lever with 58mm basket also works well with 2 springs. The main reason for using one…they don’t have to work too hard to stop the machine tipping up at the back, the machine can be smaller, the group can have a larger distance from the trip tray. and the lever is easier to pull. Most manufacturers don’t like to do it though and prefer 2 springs….as that’s the way those specific Firenzato Piazza San Marco style groups were designed to work.

Cuprajake

Can’t compare any other machine to a lever due to the speed the water is delivered to the puck

I know @DenisS is t active here now but he had a vid of his lever flow Vs the decent lever profile flow

Personally if you want to play with pressures then buy a decent or Vesuvius. The beauty of the lever and springs is the consistency, the group is designed for two springs so that should be how it’s run, not that you can’t…

NelisB

I am very happy with my 7.2 bar I am using right now, paired with my Ultra Grinder and filter roast coffees.

…And I hate sour coffee!

MediumRoastSteam

That’s a max of approx. 8.5 bar (londinium, 1 spring)

And on E61 with vibe pump:

LMSC

Costa Rica Natural - First dial

I like this compared to the expensive Honey processed sibling

Edit :

91C/97C, 31s for 33.8g into the cup and ground a little tighter than the default. A sweet coffee with plenty of raspberry flavour. There were no blueberry or tropical fruit flavours in the cup. There was a slight tartness, which I thought was due to the tropical fruit. I found traces of silts at the bottom of the cup. I think this was the source of tartness. I shall loosen the grind and perhaps drop the temperature a bit as well.

Cuprajake

Is that the ims or stock basket? What’s your machine pre infusion set too

LMSC

Cuprajake

IMS 26 basket, 17-18g.

PI is 2. But, it doesn’t hit 2 straight. 1.5 when the lever is locked and then 2 after a gap of 1 or 2s max.

Cuprajake

I still quite often get a ring round my extraction 🤷

DavecUK

Cuprajake Thats probably the puck being slightly loose all round the sides.

What sort of tamper do you use and how do you tamp.

I use a reg barber US curve (not very tightly fitting) and tamp like this to avoid loose spots and the tamper not sealing the coffee against the basket wall as well as it could.

LMSC

Cuprajake ring round my extraction

It may be the GU10 clip impression, if around the sides of the basket. But, we need to load a tad above 18g for this impression to appear. I try and keep it between 17.5g and 17.9 to avoid this issue.

DenisS

Cuprajake

You are grinding and using ssp, the grind is much more uniform and finer so water doesnt pass as easily inside the puck as from a Niche or something else.

If the taste is okay just ignore it, or you could try a slightly different tamp pressure.

Cuprajake

It’s a custom cut tamper to fit the ims perfect. It’s a level tamper with a lip.

DavecUK

Try tamping my way, if the tamper doesn’t let you (jams up), try with a slightly smaller one.

Cuprajake

DenisS hi,

Nice to see you on here, do you still have that decent flow vid 😅

Yeah ssp and mazzer

Cuprajake

I know my burrs can give ugly shots, I mean ateast on par with the new Weber unfilter,

But I also think it’s my technique, which is why I had the force tamper, takes out any doubt about level tamping.

Here’s a vid of my puck prep, hints and tips welcome or if you see anything obvious i can change

Jake

LMSC

Cuprajake

Nice
Giphy - pears GIF by jjjjjohn

LMSC

Cuprajake I ignored all the steps from 0.12s - 0.42s. You were having a laugh and taking a ****. 😃

CoyoteOldMan

Cuprajake Here’s a vid of my puck prep, hints and tips welcome or if you see anything obvious i can change

You forgot to stir the puck with the same coffee spoon that you will use to serve the coffee. Very important homeopathic distribution technique.

DavecUK

Cuprajake lol

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