ACS Vesuvius Evo Leva

Systemic

After Covid rendered drinking coffee pointless for a month (lost my sense of taste and smell), firing up the Evo was like reconnecting with an old friend.

Using some Brazilian natural beans with group temp at 93c and pulling shots at my go to time of 25-27 secs, felt there was some faint bitter notes so dropped the temp by two degrees and kept everything else the same. Bitter notes gone.

Being able to tweak brew temps is a game changer.

NelisB

I I took the group apart again, switching to the original inner spring. (#Iliketoexperiment) The nut that holds the springs needs to go al the way up. And the piston goes all the way up to the nut&ring that hold the springs. If not, the piston will push through the shower screen when assembled. No room for tweaking there. So there is no need to count threads.

CoyoteOldMan

NelisB there is no need to count threats.

Apologies - this is not meant to be a grammar nazi remark, but I see you writing this consistently, and while it’s funny, in other circumstances it may cause problems…

A (screw) thread is the mechanical part. A threat is a danger or a menace - something dangerous that may be about to happen (“Covid is a threat to your health”).

NelisB

NelisB i dont like the 10.5 bar. I installed the non-stainless spring delivering a nice 8.3 bar max together with the outer spring.

LMSC

Django Burundi Businde - Medium Dark

Another one darker than described.

Nice coffee - both as milk and black. The bag is full of fruity aroma. First dial, need to loosen the grind a bit and a bit more WDT TLC would also be good. Not a great fan of this WDT routine.

Packs raspberry fruit, medium acidity and blueberry to finish (inc after taste). The only issue for me is it is too dark for me.

Rob1

LMSC looks like they’ve learned how to roast.

NelisB

CoyoteOldMan

Oh, sorry. I will change it. I am Dutch

CoyoteOldMan

NelisB No apologies (or changes) needed whatsoever - as I said, it’s just in case the difference is important “somewhere else”.

LMSC

NelisB non-stainless

What is it made of please?

NelisB dont like the 10.5 bar

Why? Does it over extract? What roasts do you drink? I hope you aren’t using a puck screen.

NelisB

LMSC it is made of spring steel, which will rust when exposed to water. My Nuova Ricambi Viton seal however seals for 100%, so I am not afraid for rust anymore. I use very light roasts. Halfway the extraction it gets very nervous. I get channeling. I tried with and without a puck screen.

I have 98mm SSP LU installed, i will try the HU, maybe those work better.

LMSC

NelisB use very light roasts. Halfway the extraction it gets very nervous. I get channeling. I tried with and without a puck screen.

@DenisS, I believe, used a few grinders and also tried a single spring. He didn’t like a single spring as he thought the acidity was like drinking lemon juice.

We have a few Evo users exclusively drink light roasts; @Systemic we know only / mostly drinks the light roasts. @Cuprajake prefers the lighter stuff. I also prefer light and medium light. I think they can chip in with your comments. @MediumRoastSteam likes lighter stuffs but he has another machine.

NelisB Halfway the extraction it gets very nervous.

Could you explain this please?

NelisB I get channeling

IMO, this is nothing to do with the spring. It’s puck prep or stale beans or you open the bags without resting them for 2 weeks. I do not open any bags at least for 2 weeks. The decaf and the lighter bags, I rest them for 3.

What’s your temperature settings please? May we know what water do you use?

It is up to you if you keep a double spring or a single spring. But, i think, it defeats the purpose of getting a double spring lever. :-)

JWSG

NelisB

I suspect, that at 10.5 bar, the puck gets additional compression that actually slows down the flow. My previous machine was a Decent and I vaguely remembered John the CEO mentioning something about that.

I do notice with my 98mm HU burrs which naturally makes for faster flowing shots, the flow or the puck starts to come apart after ~8 bars and it looks “nervous” like you mention.

NelisB

The Evo hs a lot more to offer than the double spring. The double spring was never a reason for me to buy the Evo. Temperature management and adjustable Pi pressure were the reason for me to buy an Evo.

A lot of my friends who are extracting filter roasts only, use max 6 bar. It’s not when Denis writes something on a forum that those words are holy.

There is no way to determine how light or dark light roasts are. It’s relative. Every roaster can roast and name his coffee as he likes.

LMSC

NelisB The Evo hs a lot more to offer than the double spring.

Sure thing! We all know that!! :-)

As I said before, it is up to you to decide how your machine is used.

NelisB It’s not when Denis writes something on a forum that those words are holy.

Did anyone state an XYZ opinion / view is holy? Sorry, there is no need for this.

NelisB There is no way to determine how light or dark light roasts are. It’s relative. Every roaster can roast and name his coffee as he likes.

Right!

Sorry mate, if you find our members like self making observations, comments and asking questions to help and learn from each other are not contributing anything meaningful to you.

NelisB I think my puck prep is not bad.

Looks ok from the sides. The colours look a little different - one half is a little darker than the other half. You might want to look at the age of the beans, the base of the spent puck, temp, dosage, etc. I wonder why does it channel? It could be beans dependent. As some one said, if it tastes good, why bother. 😊

I am done posting on this topic.

NelisB

T These are after extraction. I think my puck prep is not bad.

DavecUK

NelisB I thought that was the edge of a crusty sandwich at first🤣

NelisB

LMSC the base of the spent puck,

I couldnt find a base pic. My puck bases are mostly spotless. But not with the strong inner spring.

NelisB

LMSC You might want to look at the age of the beans,

I might have to let them rest a little longer. They are about a week after roasting.

NelisB

DavecUK the right is ground with Ditting LS, the left with SSP HU.

Cuprajake

It’s like buying a Ferrari and fitting mud+snow tyres and going off road, yes it can do it, but it wasn’t built for that purpose.

Yes the owner is happy doing so. Which is all that matters

But

The group was built with two springs in mind. That’s all I’m saying

NelisB

Cuprajake The group was built with two springs in mind. That’s all I’m saying

I have two springs installed. The inner spring is just a little less strong.

NelisB

Cuprajake It’s like buying a Ferrari and fitting mud+snow tyres and going off road, yes it can do it, but it wasn’t built for that purpose.

I don’t get the comparison, sorry. I don’t believe light roasts need high pressure. But they benefit from gentle PI and the right temperature.

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