chlorox I was the owner of an izzo for a long time and I used to just let it drip or remove the cup and let it drip into the driptray.

I would have liked the venting on my Izzo Valexia - as the cup clearance with a double spout is too low to put anything underneath without a juggling act, especially not with scales and if you’re retarding the lever manually.

So I dripped into the tray as well and tried to clean before creating new species. (Sidenote: Aldi beans must be sprayed with mould inhibitor or something - they don’t spore.)

Here the cup clearance looks much better - so feel I wouldn’t value it as much - however let’s face it, we will upgrade int the future and it’s an attractive feature when reselling!

Same with the preinfusion - I’m happy with mains preinfusion and would prefer no pump, tank and the complex Gicar in the Nurri - and would jump at a Nurri without those- but they give men semis when re-selling.

I ordered mainly because of the heat up time, LSM group, smaller boilers and looks.

      Cuprajake

      On all the measurement and paper filters that many people do - I tried to do the paper filter thing but couldn’t bother to do it after a while… personally evryone has their own mileage but for me, i think there comes a point where all the measurement and push for that final 1% becomes obsessive and takes the fun out of what should be partaking of a slice of la dolce vita…to me it is supposed to be something relaxed, calm, and above all enjoyable…

        simonko

        Agree on how nice it is to have much higher cup clearance - to do all that swapping of cup and plastic container (I actually tended to use cleaned takeaway plastic containers rather than actual tupperware!) with the izzo pompei (which i assume had the same height under the grouphead as the valexia) as more cumbersome thanks to the low headroom space under the grouphead…

          Cuprajake the group venting feature that a few manufactures are using

          Got it thanks. For me it’s a step forward and makes the workflow better.

            Eiffel Regarding the ‘venting controversy’, my personal take is that it’s nice to have innovations provided they don’t have negative side effects on what worked well before. In the case of the Nurri Leva, there doesn’t seem to be any side effect when using the machine the ‘old way’, which is great.

            As a user, I can agree with this. No downside. Don’t use it if you don’t want to. Use it if you like it. As I mentioned before, it’s a feature I never knew I wanted until I had it.

              Cuprajake i like the idea, but so far what ive seen i dont like, purely because you have excess liquid come which you then have to account for,

              I think this is worthy of pursuit.

              Sure, releasing the pressure in the group head via the left paddle is a big plus for me because I like to:

              a) to remove the portafilter
              b) empty the grounds into the knock box
              c) rinse the basket
              d) wipe the shower screen clean and
              e) replace the portafilter in the group head before I
              f) enjoy the espresso, feeling secure in the knowledge that the Nurri is spotless

              All of that without one drip of espresso from post pour hitting the drip tray. That’s just my OCD coming out of course but still, it cuts down on my psychiatry sessions 😀

              BUT … if the group head pressure could be relieved without the release of water from the group head that would be even better. Maybe that is what Dave is working on with Paolo? Or maybe that’s simply not possible given the design of levers.

              Because of Jake’s helpful persistence in making his point, I measured the amount of water that is discharged in one use of the left paddle. Each use of the left paddle releases 49mm of hot water into the drip tray. Do that three times a day and we’re up to almost 150ml of water in the drip tray that could have been in the boiler still. That close to a litre over a week. From my side, that’s worth it to be able to complete steps a - f above but if I could do it without wasting that water, that would certainly be better.

              BTW this morning I paid closer attention to the volume of espresso that flowed into the cup after I nudged the left paddle: 9 grams. So I need to use the paddle at 26 grams to end up with 36 grams in the cup. (Delicious it was too, thanks for asking).

                  tompoland

                  How would it be possible not to waste that water? Because I would expect that is the volume of water left in the grouphead when you cut the shot, so since thta water isn’t needed, it has to be vented out. Even if the drip into tupperware technique is used, that water would still be wasted…

                      No idea. Probably just wishful thinking. Or maybe there is a way to waste less water.

                      chlorox Even if the drip into tupperware technique is used, that water would still be wasted…

                      True true.

                          tompoland

                          I imagine that in order to achieve that sort of control a new lever grouphead would need to be designed that can immediately control by demand the exact volume of water that is allowed to enter the grouphead on every pull. If it can also be possible to easily change the spring pressure on demand as well, the possibilities would be mouthwatering…

                              DavecUK That’s exactly what Paolo and I discussed (venting the group head) after I tested the system on the Vostok 1 group in October and used it at the Trieste show. Those changes have been done and I will be checking them when I go out next.

                              @chlorox looks like Dave is onto it …

                                  Last week I measured the water that came out of the group

                                  The shot was around 30g and once the cup moved there was 40g left in my porcelain drip catcher (Hoffman bean dispenser) so the group injects around 70ml of water per shot.

                                  I think my Londo used to be around 50ml from memory

                                  So whatever isn’t in the cup ends up in either the drip tray or a container of some sort.

                                  Are you nurri owners flushing the group before shots, I’ve never done this,

                                  I know I sound like a dog with a bone and it probably has no bearing on taste but that last 9ml into the cup is coming out of the group under no pressure, so in terms of extraction we have no idea what it’s dragging through when most shots are done at a certain flow/pressure, this goes for any machine that has a dribble at the end of a shot.

                                  My very first sage haha

                                  I’d be interested to see it with a naked pf

                                  But I get what @chlorox is saying it’s a useful feature if you’re doing two cups, perhaps thats why it’s not getting my attention as I only make single drinks and never split shots,

                                  Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

                                    Cuprajake probably has no bearing on taste but that last 9ml into the cup is coming out of the group under no pressure

                                    I suppose it’s an easy experiment to do taste wise for the Nurri owners. Try a coffee one with venting the group one without it and see what the difference in taste is.

                                    I doubt it has any adverse impact on taste.

                                        Cuprajake

                                        I don’t flush the grouphwad before shots.

                                        Maybe I am less discerning but there is a boundary beyond whixh coffeemaking becomes too microscopic for me and it becomes stressful rarher than the relaxing routine that it is suoposed to be for me. If those last few dribs after i cut the shot can make such a big difference to turn a great shot into a poor shot, then I’m not noticing that and if I’m not, maybe it isn’t really having any discernible impact. If it is having some impact, then maybe I actually ike the difference that it is making. Either way is fine with me …

                                            tompoland

                                            I thought dave was merely talking about trying to make the puck not be so soggy so that its easier to clean and the water can be vented out faster?

                                              chlorox I imagine that in order to achieve that sort of control a new lever grouphead would need to be designed that can immediately control by demand the exact volume of water that is allowed to enter the grouphead on every pull

                                              Well… if you do that, then there will be air in the group. Anyone who uses or used a la Pavoni before know about the “spongy” pull effect.

                                                  MediumRoastSteam

                                                  I imagine that would be a danger of that. Personally I don’t really require such a capability in a lever though it would be nice to be able to change the spring pressure on demand without dismantling the grouphead as per how the idrocompresso is supposed to be able to do

                                                    The bit I do not understand, and please can a Nurri owner explain to me…..you can vent a single group machine which technically speeds up the operation by a few seconds……so what? The research Dave s doing is to assist multi group machines where saving a few seconds per shot really does count. So, unless you have a queue at your door, and we assume that the venting idea does not actually have an effect on the taste of the shot, then I simply do not get it (yet!).
                                                    In addition, I accept that the vent removes the water on top of the puck but what about the ater within the puck?

                                                    https://www.suddencardiacarrestuk.org/2024/02/thank-goodness-for-madeira-cake/

                                                      tompoland
                                                      Have a 2 minute shower or shower with someone else(in my experience that can lead to longer showers or criminal charges).
                                                      A liter a week as a problem?
                                                      One of my brothers just had 20,000litres of drinking quality water delivered for $200.

                                                        tompoland if I could do it without wasting that water, that would certainly be better.

                                                        I suspect that’s impossible, as the amount of water into the brewing chamber is determined by the volume left by the piston; so much ends in the cup, so much is soaked up by the puck. What’s left is wasted - in the sense that even if it would be possible to re-route it to the tank, it would have been in contact with quite a lot of stuff for a bit, and I personally would not want it ‘back in the circuit’.