FadedFrontiers - does he have legitimate complaints when it comes to Hedrick’s review of the Vectis? The reason I ask this is because I’ve seen this with coffee YouTubers but also other reviewers in areas like tech and so on, where they don’t really spend much time with the item and often get basic facts wrong without going back to manufacturers first or seeking other opinions, so I’m interested if this is the case of rushing a review out and missing basic points or if Reiss is just clutching at straws and his own defences of the machine are incorrect.
Interestingly my attention was drawn to a video today, which seemed to be a puff piece/paid for review for Londinium. it did however provide some great technical information for someone like me to work out some details you won’t read about online.
1st - Lance Hedric did say about 6 bar, but when slowing his video down it almost reached 7 bar…which correlates with my findings. So here’s some tech stuff I worked out/gleaned from another video. The shot times are cumulative starting from lever lift and using a SCACE which simulates coffee/puck flow rate
- 0s Shot start (lever lift)
- 3s max pressure 6.89 bar
- 8s Pressure has declined to 4.8 bar
- 23s Pressure has declined we don’t know but if it dropped 2 bar from the peak, it could well be 2.8 bar or less as spring pressure declines faster as the lever moves up
- 28s again we don’t know, but I would imagine most of the last 5 seconds is at no real pressure.
This would correlate well with videos I have seen on line of the Vectis being demonstrated, but where no details at all are given.
Temperature - it tends to get hotter and hotter the longer it’s left and presumably the higher than 100C temps are because the interior of the PF is under brewing pressure:
- From turning the machine on - 20 Minutes - temp peaked at 91C
- 40 Minutes - temp peaked at 96C
- 60 Minutes - temp peaked at 103C
- 80 Minutes - temp peaked at 107C
- 100 Minutes - temp peaked at 108C
- 120 Minutes - temp peaked at 110C
- 140 Minutes - no change from previous test (point of stability)
Interestingly it also said there was a consistent drop of 9-11C during the shot!
P.S. The pressures and temperatures seem way outside the range of any realistic espresso shot