Just downloaded footage from my secret webcam in the kitchen of @"DavecUK"#1 only to discover that he's been holding out on us! Cmon Dave, spill the beans (not the coffee ones) on this geourgeous looking leva. [URL=https://i.imgur.com/Y7e0uuz.jpg][IMG]https://i.imgur.com/Y7e0uuz.jpg[/IMG][/URL]

For this machine it's one of the first made, and I am doing an Engineering review on it for Antonio (the creator) as a favour, so I can't really comment at this stage. But I can post photos….and say that the Paddle levers on this are very basic beta ones….so that area is still in the design melting pot.

needs to be 50mm shorter for a uk work top haha i believe this is a commercial focsed machine?

I love the look of these sorts of lever machines, but they really need to at least try to make them a bit more compact in design. They're either lacking in that area of expertise or they don't care… A more compact design would look like a much better centre piece in a kitchen (and take less space in a commercial setting), rather than protruding till the near edge. The size distracts from the elegance of it.

Certainly a looker. I'm sure we will all look forward to your thoughts when you are able to comment.

@"Cuprajake"#p10000 no it's for the home market

@"Cuprajake"#p10000 from the nurri website https://www.nurri.coffee/portfolio-item/nurri-leva-sa-machine/ L-TYPE LEVA S.A. is a professional machine. Yes. But it is designed for those who want to enjoy quality espresso at home, making it with the same passion and competence of a professional bartender.

@"tompoland"#p10004 I like how they stuck Patent Pending on everything 🤣 a bit unprofessional.

@"Sham"#p10001 I agree when it comes to similar sized Levers that require external plumbing or flojet type arrangement. But the Nurri is dual boiler and plumbing is optional. Still, I agree that it's a lot for a normal kitchen. I like the footprint on the Decent for example.

Powder coated version. Wow. [URL=https://i.imgur.com/7uFzqtw.jpg][IMG]https://i.imgur.com/7uFzqtw.jpg[/IMG][/URL]

@"tompoland"#p10007 In that case they should have either decreased tank sizes and utilised quicker water heating technology (I'm sure there's loads of options from other industry's) or started with a more wide design but I guess that would've cost too much R&D time. One way to think of it is that they won't lose customers if its small, but they will lose customers if its too big. It does look pretty nice though.

Nurri Leva S.A.

chlorox

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

dfk41

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?

chlorox

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.

tompoland

dfk41 speeds up the operation by a few seconds……so what?

So what.. different for different people. So what for me is there is no sneeze when I want to immediately empty and clean the basket and/or pour another shot.

Amberale

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.

CoyoteOldMan

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’.

Amberale

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

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?

Cuprajake

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

chlorox

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 😀

dfk41

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!

Amberale

chlorox
Hey Mate.
It is getting a bit confusing in here.
This is what I was referring to.

“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…”

I am enjoying all aspects of this discussion.
I might be an outlier but, I let the drip tray do it’s job.
I let stuff spurt into it and once a week I clean it.
That’s its job.

chlorox

dfk41

Let me try one more time again. It is not just marketing - it does improve the taste precisely by terminating the shot. Cutting the shot at the right time improves it. As I said, the left paddle gives you an additional way to terminate the shot. Do u absolutely need it? No, because u have the other two ways if u have a conventional lever. But it gives u a third option and for me, that third option is a nicer, more convenient, easier and more leisurely way of cutting the shot than the other two.

At some point you will either have to take my word for it or you need to try a nurri for yourself. Those paddles may grow on you…:)

tompoland

dfk41 thought the important thing with making coffee was the taste!

Sounds a bit sarcastic David (no doubt unintended) but as you know there is workflow too.

We’ve got multiple people here who actually have a Nurri who all report that they like the feature and find it a useful addition.

Then we have the pople who haven’t used a Nurri and say they cant see the point. That’s fine.

Me, I really don’t care if anyone thinks it’s a great thing to have or not.

Its been done to death. Can we move on?

chlorox

tompoland

Yes rhat is an additional benefit which is probablythe main intended benefit which is to end the shot immediately which relieves safely the pressure immediately. The other two ways do not do sp immediately and there continues to be pressure in the grouphead.

dfk41

chlorox On a conventional lever, you can also do that by retarding the lever slightly to alleviate the pressure if you have to remove the pf quickly for some reason…..did you know that matey?

Cuprajake

personally ive found my work flow to be fine interms of taking the pf out when the next shot is ready but i have 3 no 4 pf, by the time ive ground, prep and tamp the next shot the lever has done its thing,

i think its a great idea for when you choke a lever, as that can get dangerous/messy if you dont know what to do

chlorox

tompoland

All this focus on.the left paddle and we haven’t even talked much about the right paddle which is a cool hands-on way of controlling the preinfusion pump. And the user can do so at any time - even using the pump entirely independently of the lever. I suppose one could design a button to be usedinstead but where’s the fun in that?!

To me, one quality that I enjoy about the nurri is how its design is integrated and everything works together to enhance the enjoyment of simply using the machine. The paddles are part of the design in a unified and aesthetically pleasing way.

Cuprajake

agree we need more discussion on the other features, theres not much on youtube etc yet

chlorox

Cuprajake

Viernes has posted some YouTube videos of how he used the right paddle to do a couple of things that a conventional lever simply cannot do.

mathof2

chlorox . If it can also be possible to easily change the spring pressure on demand as well, the possibilities would be mouthwatering…

I believe, from what I’ve read, that you can change both the pre-infusion spring pressure and the maximum spring pressure on the La Marzocco Leva as and when you like.

CoyoteOldMan

mathof2 For £15,000 I’d expect it to do quite a lot of other things as well 😂

chlorox

dfk41

Yes of course. But these tricks were arrived at as work arounds to address design defects and weaknesses of the lever design. The point of these innovations is to provide a convenient and easy technical solution to finally address these weaknesses so that you don’t have to employ tupperware switching and pulling of the lever to find the point where pressure is relieved.

Let me give you an analogy - if you employ that same attitude of rejection of such technical solutions in a more consistent way, you would also invalidate the basis for buying your vesuvius evo machine altogether. Why bother with getting a double boiler and temperature regulated grouphead design at all? Why give up that lovely silent lever operation and line pressure that a comventional and traditional lever has? Why not employ repeated heating flushes or cooling either wet towels or dipping the portafilter in a ice cold bath to raise or lower grouphead temperature in tandem with a thermocouple? After all these work around also work - eventually and after a good deal of trouble…

The nurri’s innovations are moving in the same wave or spirit of pushing the envelope technically that the vesuvius evo and the vostok are also part of. Instead of being defensive over them, we should embrace and welcome them as positive developments because they will also and are already sparking further innovation by other manufacturers.

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