Nurri Leva S.A.

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…

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,

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 …

MediumRoastSteam

As i said before, I periodically use the tupperwqre technique instead of venting with the same beans. I don’t taste any difference.

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

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’.

chlorox
Sort of sounds like a Decent.
These pressure relief systems seem to address one issue and create another minor one(cleaning).
I’m not sure how complicated I would like to see this become.

chlorox this is the exact reason i dont own and wont own a refractometer, and i also think companies prey on this, pushing boundries etc

theres a massive study showing how groups of experts couldnt taste the difference lol

dfk41

Its just an additional way to terminate the shot and avoid the poorertasting flow at the end of the shot from getting into the cup. So if u have the nurri and you want to cut the shot, either you use the left paddle or you use the tupperware technique or you remove the cup altogether and let it drip into the driptray. If you have a conventional lever, you can use the last two options. It’s just about havingoptions and as a matter of practice, for me, using the left paddle is a nicer and easier option than doing the other two.l ways.

Cuprajake

That reminds me of hifi a s a hobby - so much of that is a waste of money going into subjective dead ends that would fail a double blind test. My rule is - if it tastes good, I have a good shot 😀

Amberale

Sorry I’m losing track of posts- what sounds like a decent? Do you mean my response to tompoland’s idea to be able to save rhe water in tbe grouohead instead of wasting it?

chlorox Ah right……sounds like the marketing men have been in the building again! Sorry, but we are splitting the atom again! Exactly the same thing is achieved whether you vent or pull the cup away and capture the excess. Of course, which method you prefer is totally personal choice but I thought the important thing with making coffee was the taste!