ACS Vesuvius Evo Leva

Jlmartin

Hi, does anyone know the current delivered price I’m worried about extra charges as borderline on budget.

Also is it easy to remove a spring?

LMSC

Jlmartin does anyone know the current delivered price I’m worried about extra charges as borderline on budget.

Please drop a note to @Paolo_Cortese

Jlmartin Also is it easy to remove a spring?

Why do you need to remove a spring ? It defeats the purpose, is it not?

I remember some discussions that it will be a little difficult job to remove the bolt. If you do, you need to count the number of threads you unwind and retrace them while putting it back together to take care of the spring pressure / tension. Dave may confirm or otherwise.

Please scroll up the thread. I think this was discussed even recently.

DavecUK

Jlmartin Hi, does anyone know the current delivered price I’m worried about extra charges as borderline on budget.

The extra charges are generally not talked about, although some people might have mentioned it….best way is to pm someone who bought one recently and ask them what they paid….you might be pleasantly surprised.

Jlmartin

Thanks, I’m just slightly worried the large pressure will not work with my tastebuds and wanted an option if not. Maybe it will be ok but would be an expensive mistake.

Cuprajake

What roasts do you like, ive found the higher pressure fine, i too was worried about it, but with fine tuning ive been able to replicate the med roast the mrs loves in milk yet also explore lighter stuff that i like.

Jlmartin

Good to hear. Light roasted definitely.

LMSC

Jlmartin I have pulled some lighter roasts. They are definitely good. You can pull a longer ratio, try 94/102 and tweak from there. @Systemic is a light-roast Evo master.

Jlmartin

It’s strange I recognise all these names from reading posts on coffee forums from a long time ago! Does anyone know what the pressure gauge is at at the end of an average shot?

Eiffel

I will vary based on ratio, etc. but on mine getting to 2:1 ratio with 16 to 18g of coffee grounds means removing the cup once pressure is at around 7 bars.

Cuprajake

Depending what you pull, im 7 to 8 bar

Cuprajake

Does anyone have guide to temp settings

Ie 90/96 will give 93 pull

92/98 will give 94 pull

Im getting myself mixed up.

Just pulled a shot at 93/93 and got a constant group read of 93.

LMSC

Cuprajake pulled a shot at 93/93 and got a constant group read of 93.

how was the shot ? I experiment at par - 92 / 92, 93 / 93, 94 / 94 depending on the roast. This at par always surprised me. I always like them.

Jlmartin

Ok so not what I’d describe as ‘lever profile’ this is what concerns me. What are the profiles for one spring?

DavecUK

Jlmartin Ok so not what I’d describe as ‘lever profile’ this is what concerns me. What are the profiles for one spring?

I’m curious, what do you believe a lever profile should be? Both the LSM and the 58mm Fiorenzato style groups were designed to be used with 2 springs?

LMSC

Jlmartin What are the profiles for one spring?

Except @DenisS, I don’t think any Evo owners tried a single spring. Probably, like other levers, it will hit 6 bars.

We know it’s a big investment. But, removing a spring, although up to you, doesn’t make any sense if Evo is what you want.

Cuprajake

Cant get any more lever profile than an actaul sprung lever 😜 short infusion peak spring pressure and tail off to where you want to pull the shot.

Personally i would not be taking a spring out a group designed to take 2 springs. If you’re unsure then perhaps look at the bianca that can do all sorts,

Jlmartin

Sorry I thought that was one of the selling points, my mistake. I see a lever profile as somewhere around 8 bars down to around 4 by the end of the shot. Levers profiles for me decline substantially but what you describe is almost reminiscent of a pump machine.

DavecUK

Jlmartin Sorry I thought that was one of the selling points, my mistake. I see a lever profile as somewhere around 8 bars down to around 4 by the end of the shot. Levers profiles for me decline substantially but what you describe is almost reminiscent of a pump machine.

Nah, the selling points is the beautiful LSM style Group doing what it does best and was designed to do. With direct pressure feedback during the shot, no need to use scales, brewing independent of steaming and precise temperature control via a cartridge heated PID controlled group that doesn’t use a basic thermosyphon, and warms up in 15 minutes.

It sounds like you are talking about the profile of a machine like the Londinium. They use a single spring and peak around 7.5 bar, do most of the shot at 5 then 4 bar. That’s not really a lever profile…I would call that a Londinium profile.

The LR24 is especially interesting…. on the Londinium site they say

By not mounting the lever group directly on the boiler and offering variable pre-infusion pressure this allows you to instantly change the brew temperature of the next shot without changing the temperature or pressure of the boiler; this means there is no need to wait for your change to take effect in the system

It sounds really incredible, but I must admit that can’t explain how it would work, clearly I still have some stuff to learn? With the Evo, you would have to select your new temperature and wait 30s or even 1 minute for the group to have adjusted the shot temp.

I believe the Londinium can even preinfuse at 6 or even 6.5 bar…which is higher than the pressure for the majority of the shot…so I guess you don’t even have to let the lever back up really?

I think if you want the lower pressure extractions and the “Londinium profile”, the LR24 would make sense. You can play around with prinfusion, which appears to make a huge difference. It is a more expensive machine to buy (not build), but if it gives you what you want, it doesn’t matter.

or you can take the red pill (or is it blue) and give the Evo a shot. 🙂

Giphy - Try It Lets Go GIF by Discovery

Cuprajake

Yeah denis said he tried it for a day then put the spring back in as all he got were sour shots on the single spring

Id challenge your thoughts of what a lever profile is, after having the leva for a couple weeks its making the best espresso i have personally ever made.

A pump machine can simply not mimic any lever be it single or double spring. They cannot inject the water quick enough into the brew chamber, so while you can mimic the flow decline you cannot totally mimic what a lever does

What machine/grinder combo are you coming from?

If you’re northwest theres a couple of us who have leva machine you can try

Jlmartin

Not at all I wouldn’t know more than you, you’re the lever expert! I only say that as know John buckman at decent adopted that as the lever profile and it’s widely considered a lever profile declines more and faster than 11-8bars. Have no idea which is better as never tried!

DavecUK

Jlmartin Not at all I wouldn’t know more than you, you’re the lever expert! I only say that as know John buckman at decent adopted that as the lever profil

Sure, the Londinium Lever profile, not “The Lever profile” as used in most of the professional coffee bars. It’s a very expensive job to try, as you have to try both machines to be really sure….or trust what you read. If you feel the accepted way is the Londinium way, buy a Londinium if that’s the profile you want.. If you don’t, buy something else.

Jlmartin it’s widely considered a lever profile declines more and faster than 11-8bars

Well, by Londinium people who like the single spring perhaps…but the Evo usually does around 10.5 ish to around 6 bar for my shots. Depends on the ratio you want to pull. It’s just the way LSM made em to work, and when I first tried one 18 years ago, I fell in love with the group. Moving it to a PID controlled, dual boiler, cartridge heated system simple moved it a little into the current century in a sympathetic way. Now you may not like the more expensive LSM style group and prefer the cheaper Fiorenzato style one in a 58mm size, I don’t believe all E61 portafilters fit, but I hear some do, which is an obvious draw for some people.

So if you prefer the more traditional single boiler dipper or thermosyphon approach with the Fiorenzato group and the temperature guesswork that involves and with no visibility of the pressure profile during the actual shot. There are the machines that fill that niche. There really is something for everyone out there, as there should be.

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