ACS Vesuvius Evo Leva

DavecUK

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

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.

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.

Cuprajake

Giphy - Charlie Day Reaction GIF

NelisB

Denis is very eager to learn. And he is a perfectionist. He likes to share his journey to perfection. Right now he is focussed on roasting. I saw some of his samples and they look amazing. Like they were photoshopped! I would really like to taste some of his coffee.

But Denis is like a true scientist. His knowledge is always evolving. Findings that he found and shared in the past can and will be overruled if he has new insights.

His finding on bad light roast extractions with a single spring has been quoted quite a view times here on the forum. It seems to be used as a fact. I doubt if this was ever Denis’ intention. I allow myself to disagree. I am even not sure I like a spring lever best for extracting light roasts… But that probably sounds like swearing in the church…

DavecUK

Let’s hit it with 20 bar and see what happens.

Giphy - explode coca cola GIF

Cuprajake

Should get one of those WiFi pressure profiler things, if you don’t have one.

Then you could map the difference in the springs used.

Like this

NelisB

Cuprajake That would be a nice experiment!

Eiffel

I guess a cheap way to approximate a wifi pressure profiler would be to record on a video camera the pressure gauge and make a plot of its readings over time…. keeping everything else constant or not (grind, -possibly frozen- beans, etc.)

rytopa

I had an opportunity to try out the Evo Leva a few weeks ago on the P100 with High U burrs comparing it with other grinders such as the Niche, Double Conical hand grinder and a 40mm conical motor grinder using a wide variety of roast, Generally shots tasted best on the conicals, very well balanced with body. The P100 wise tasted much harsher with typical over extraction and thin flavours. SSP burrs, especially those larger formats does a lot better with a lower peak pressure,

Many users of the p100 on the DE1 have settled on around 6 bars and lower with lower temps .

NelisB

rytopa Thanks! I’ll get out my Robur and see how that goes.

And yes, if I use my SSP HU I lower the temperature. 88⁰C is high enough.

@Cuprajake , do you use your Mazzer or your Niche for light roasts?

JWSG

rytopa

I wonder if it was due to the higher temperature that I was using when you guys came over.

Next round we can try playing around with lower temp and/or shorter ratios. 😬

rytopa

NelisB another adjustment worth considering is the PI pressure, try adjusting it to Max on your machine when using 98 HU burrs, On the LR i am generally using 4.5-6 bars PI, to quickly ramp up to pressure and stabilise the puck, any lower PI tend to cause alot of extraction issues.

Cuprajake

I use the mazzer all the way, only use the niche for the milk drinks

Cuprajake

I think it’s been noted a few times that people were using lower temps with light roasts

CoyoteOldMan

rytopa Bear in mind that the speed with which the Evo reaches PI pressure with a gear pump may be rather different than the rotary in the LR… worth trying, but I wouldn’t be surprised if things learned on one machine weren’t ‘translatable’ on the other one-for-one (or at all)

LMSC

rytopa 4.5-6 bars PI

While every one’s taste buds are different and we use the machine to tailor to our taste, we may already be extracting between 4.5 and 6 bars!

Oh well! taste is all that matters!

Edit :

Let’s know how it went anyway! Some videos and comments from those who try these would be greatly appreciated.

DenisS

rytopa

We do not need 4-6 bar pi if the brew pressure is high. In my setup with plenty of grinders, including ek43 with ssp 98 hu or ultra with 98mm hu the shots were better at 2 bar pi not at 4 bar+ pi.

But you forget we dont only have the high pressure extraction but also the ability to tune the temp. so not exactly the same thing.

tompoland

rytopa there is certainly a school of thought that you are spot on in having a short sharp blast at 4 bars or thereabouts to get the puck quickly and fully soaked during PI.

People’s taste buds are different and their perceptions and preferences of flavor are different.

As @LMSC said, taste and see. There is no “this tastes better” that applies universally to all mankind 🙄

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