ACS Vesuvius Evo Leva

gus6464

I am 1 click away from ordering a Lagom P100 for the Dec batch but just wondering if the catch cup it comes with works with our evo portafilters?

DenisS

the p100 is made for 58mm portafilters. Evo is 53mm so unless you use a dosing ring to transfer the grinds into the pf it wont work.

But there are solutions:

Anyway I would not pair the evo with a ssp trash grinder, it does only one thing well, and that is to extract extremelly light roasts in faster shots. It’s not made for milk drinks, not for espresso roasts. So if you use SEY, tim wendelboe, Kawa, manhattan filter roasts then go ahead and get it, or else stay away.

There is a major hype on the internet around ssp.

LMSC

DenisS There is a major hype on the internet around ssp.

May we know what the reasons are please ? Are they valid across grinders and burrs size? If I remember correctly, you did use some SSP burrs with the Evo?

What do you have now as you already sold your Evo? Thx

MediumRoastSteam

LMSC - think SSP has the high uniformity and unimodal burrs. I think DenisS may be referring to the unimodal burrs.

It’s explained well here: https://www.option-o.com/faq-lagom-p64

LMSC

MediumRoastSteam

I was looking at it recently and has an image of the SSP flow diagram saved in on my photos archive

MediumRoastSteam

LMSC - Yep. Image is from the link I posted above 🙂. Hope you asked them permission to reproduce it. 🙃🤪

LMSC

MediumRoastSteam Haha! I didn’t even check your link, tbh. Yes. It is from the same source.

Jokes apart, I normally indicate the source where required. I thought I had. Better to be safe than sorry! 🤣🤣

Cuprajake

@DenisS you can see denis loves ssp - hehe

what would you suggest as i know you have had/used a fair few grinders?

DenisS

the difference between stock burrs and ssp “the so called high uniformity 64mm” is minor or none. In a bling tasting i’m curious how many people will manage to see the difference between them, I bet none.

The unimodal on the other hand are totally different taste wise, those are not suited for medium or milk drinks. They cut through the milk and get hiper acidity sensation upfront, like drinking milk with lemon or milk with plums.

I would look elsewhere, not spend 3k euro on a p100 that comes with ssp. The ssp 98mm “high uniformity” are totally different than the 64mm so called high uniformity.

64mm high uniformity ssp are identical to mazzer 64mm burrs or some italmill burrs with a coating

98mm high uniformity burrs are close to 64mm unimodal, they are not for milk or classic espresso, they make battery acid shots, for those who like that they are perfect! just to clarify.

gus6464

I am actually thinking of going with their EK43 cast version but coated.

DenisS

I think that one is for brewing. dont think it’s able to grind espresso fine, unless you want a 10 sec shot.

gus6464

DenisS I actually want the P100 because I miss having a DF64 with SSP Unimodal. I like the fruity acid bombs those burrs made with the light roast Ethiopians I mostly buy. I got rid of the DF64 because the workflow kinda sucked with the bellows and slow grind speed. Currently I am on a Eureka Drogheria 85mm which I made a custom base for and it’s actually really good at single dosing but the 85mm steel burrs it comes with are more traditional so while my shots have a lot of body I miss the clarity and acidity. I don’t want to give up the grind speed though.

I do mostly cortados, capuccinos, and flat whites when it comes to espresso and I like that fruity and acid taste.

For brewed coffee I mostly drink Panamanian Geishas so acidity is my jam.

darkstefano

Hello, sorry a stupid question

The pre-infusion time change only with the dimension of grind? Or it can be done it using the lever?

Thanks

DavecUK

darkstefano You would basically have 2 ways. Tighten the grind. Or decreased preinfusion pressure, which will make a small difference.

MediumRoastSteam

darkstefano The pre-infusion time change only

Pre-infusion stops as soon as you disengage the lever and it starts going back up. Not sure if that answers your question.

NelisB

Very juicy extraction from Denis’ Gesha. Best espresso I had on the Evo so far. Ultra with Ditting burrs. Turbo shot 16.5/35. 94⁰C. Max spring pressure 8bar.

LMSC

Blackcat’s Brazil. It was really darker for me! Bought this bag mainly for my daughter, who loved it as a flat white. My wife and MIL loved it too as flat white.

Brewed at 90/96, 17g, 35.2g, 39s.

Like Indian Araku, the water really struggled to get thru, despite dosing just 17g. I would try dosing 16-16.5g and/or tamp lighter using Torr Tamper than using Bravo. I don’t think I can improve the WDT any further as it is the same routine that is being used for a while.

I enjoyed the Dan Pancho, which is very nice as a black and flat white.

LMSC

@DavecUK Please review the above shot posted yesterday, which I didn’t get to taste it. Today, I lowered the dose to 16g, set the temp to 92C/98C and the shot weighed about 34g lasting 20s. I thought it was a tad faster. But, the shot tasted as it should and I find nothing wrong with it. What time line would you typically aim for pulling a 16g dose? Thx

DavecUK

LMSC I thought the shot yesterday looked perfect…it’s what I would have done.

LMSC

Caste Iron Washed Guatemala Paraiso

Nectarine, Milk Chocolate and Honeysuckle Aroma

Too long a shot. Group 90.5, Brew 96.5, The group was at 90.9 when the lever was locked. Had some silts in the cup contributing to a slight bitterness.

The dosage was 17.9g lasting 57s for 37.7g liquid. I will loosen the grind, given the fines at the bottom of the cup.

Despite a tiny bitterness through the fines, it is a very nice coffee indeed!

The honeysuckle aroma (think honey and Jasmine) comes out well. The fruity acidity and sweetness are like Nectarine, Peach and Pears. Did not get any chocolate finish, which I think will kick-in with milk.

Like Dan Pancho, I won’t hesitate to buy again.

Edit:

I must learn to lock the portafilter properly! 😊

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