I was lucky enough, along with TSK to be involved in the above project right from the start. As many will know, this project was the brainchild of @DavecUK. The end result is a top notch lever machine that is far removed from the traditional machine. For starters, it has squeezed in dual springs to a domestic case, allowing lever lovers the true capability of a commercial machine (unlike most other domestic machines than can only handle a single spring). In addition, one boiler becomes two. Each boiler works independently and is controlled by a PID allowing total temperature control. The machine used 2 heater cartridges to warm up the group meaning you do not have to bring the boiler up to temperature before the group heats up. I find that from cold, the machine is fully functional in around 15 minutes. That is without flushing water through the group, or wrapping towels around or any other silly methods of trying to force things through. I think the single most surprising thing, is just how easy and different it is pulling the lever with a dual spring. A little bit of grunt is needed to commence the pull, but the pressure required seems to decrease as you work through the pull, unlike my single spring Londinium which seems to require you to maintain or even increase the pressure needed as the shot progresses.

If were to look back in time, which was the end of March this year, the Evo’s timing could not have been better. I kept moving my goal post looking for something, which I wasn’t finding. I then fixed my eyes on two great machines - Minima or Bianca, intentionally staying clear Vostok threads on coffee time and elsewhere as they were too big to read. When I did, I instantly knew, despite no serious technical background, my search had come to an end! 😊 It was an easy decision for non-financial reasons but it was very hard for financial reasons. But, I am glad, I purchased this beauty. It’s a bargain for what we get. The best parts of the Evo for me are easy maintenance and repeatable lovely shots. 😊 Thanks Dave and Paolo!

I really wish Frankenstein was working again...as soon as I get some parts, he will be repaired.

Gentlemen! New home, new vistas, same good discussions! Congratulations and all the best from the other side of the Atlantic!

Hello everyone, As the action is moving to this new forum, I'd like to share with you a fairly lengthy FAQ document which captures all (?) the good stuff posted elsewhere about the Vesuvius Evo Leva. [ACS Evo Leva FAQ](https://1drv.ms/w/s!AmeL5kgIKZuIgtBN-Z9GPSIg_5BxCw "ACS Evo Leva FAQ") This is a read-only document, but I'd be happy to share through private messaging a link to an editable version, as well as to edit the document based on your feedback (again via PM to keep this thread as clean as possible). Thank you to all the people who contributed the insights and observations which are included in this document. Some of the text is highlighted in yellow to denote improvement areas for future versions of the document (either due to conflicting information, or too little data to cover adequately some topic). Enjoy the read and feel free to share any editing suggestions if you're so inclined. 😉

@"Eiffel"#21 Great idea matey! It is easy to see what you have been up to on these dark winter nights!

@"Eiffel"#21 Congratulations on such a nice assemblage of the Evo's, er, evolution. Bravo! I read through most of it and the stance I held gradually changed as I read through it, simply because it evolved (there's that word again) as more owners added their unique perspective and experiences. And that's what makes "Evo-stewardship" very different than "LM-worship" which I almost fell prey to. MY humble opinion is to let it be as open as you have now made it, and let the sunshine it. Every owner has perspectives and experiences that create another piece of heaven. I think the document is already "living" and I would be content - and proud - to have been included. Thank you very much for doing this!

@"Eiffel"#p66 Great job mate! Well done. I do have a list of extracts with images / videos stored on my iPhone. Happy to pass them to you or modify if an editable version is available. Thanks for sharing the document.

Might have to add the Leva to my short list for my next machine.

@"-Mac"#p468 It's firmly on mine! Fortunately, my wife spent a small fortune on a road bike so I'm due some payback!

@"Eiffel", that was an interesting read. You ask about the sticker that some come with; my Vesuvius came with the sticker. It removes easily, I used a hot air pencil to warm it - left no residue. I have now rebranded my fridge. :-) https://p8.f1.n0.cdn.getcloudapp.com/items/YEuPxlyP/e8f4de25-7852-4a1e-bbb8-8add7f2c2afd.jpg

ACS Vesuvius Evo Leva

LMSC

I am reading all these technical jargon, different lengths and shapes of springs, the spring mods and the discussions with a lot of interest.

No offence to anyone. With all respect, barring the single spring producing 6 bars pressure shot, is there a realistic chance that even an expert would be able to pick apart the shots from 8 bars, 8.5 bars, 9 bars and 10.5 bars?

CoyoteOldMan

LMSC Not using a lever (in fact, I don’t think I have seen Hoffman using one ever, bar a video on the Cremina), but J(e)H(ovah) consistently says he prefers an 8-bar shot to a 9-bar one.

Me? I’m lucky if I can tell coffee from tar dissolved in water, no matter at what pressure.

trey_antipasto

LMSC Thanks for the insight on this and the background info on what Denis posted. Also thanks @Cuprajake for the link to the video. I am picking on the message that its not advisable to mess around with 1-2 springs but it is possible if someone really would want to.

LMSC

I managed to find some additional notes on the 1 bar vs 2 bars discussion by Denis! These are Denis’s!

Regarding the shot quality with 1 versus 2 springs. The higher the
pressure, the harder to dial in a shot specially when it comes to light roasts. This is why the 6 bar turbo paper was written to teach coffee shops that if they struggle with shots at high pressure better make
them at 6 bar.
Yes it is harder to pull shots at 10-11 bar, way harder than 6 bar, but the shot quality at 10-11 bar has way more sweetness and fruit ripeness compared to 4-6 bar. The coffee I used for this test was on purpose a Uganda mon cherry really light roasted, that has notes of cherry juice, pomegranate and macaruja/passion fruit. All these things are acidic
and sour. The shots at 6-7 bar max with a drop to 4 bar, lacked sweetness, to balance out the acidity.

LMSC

CoyoteOldMan I remember watching a video of that. I can’t find that now!

Our context is a lever! :-)

It’s a genuine question, though!

Most of us simply like enjoying good coffee!

CoyoteOldMan

LMSC I can’t find that now!

He definitely mentions it on the “best machine below £1500” as he says that pressures of 10+ bar will create channeling or erode the puck - which is in a sense what happens with a spring lever too (except that a spring lever has an “automatic” pressure control loop as the puck dissolves, unlike a pump).

LMSC Most of us simply like enjoying good coffee!

Count me in on that! However part of the fun is also the tinkering with the machine and the parameters of coffee making, no?

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.

« Previous Page Next Page »