dfk41
‘No news is good news’ :) yes, thoroughly enjoying my time with the Leva. Not in a hurry to get everything perfect, expecting a few months to get to know her.
Just changed everything to IMS (also shower screen), now I need 55mm tamper. Don’t notice a difference, but they look nicely made. Am finding that my shots finish way before pressure drops below 7bar.. in the manual it’s mentioned you don’t need a scale because you can see the pressure.. maybe this is true for double basket? I use the 26mm and even the 25mm IMS, with 15g and 10g respectively, pressure stays above 9-10bar throughout the shot, when aiming for 1:2 25-30s extraction.
Temperature wise I’ve settled on 93/99°C for dark-medium and 95/100°C for light. Still struggling with light roast, seems to work best with 6 bar 1:3 ratios.. Learning every day.
Dark-medium roasts are better than I’ve ever had in my life, absolutely gorgeous sweet and creamy. Drinking lots of cappuccinos now. Hope to tame light roasts one day, still better than my Strega though, but not flawless yet.
