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ATZ

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About ATZ

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    Senior Member

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  • Location
    North Wales
  • Interests
    Espresso, Nutrition, Sports
  1. ATZ

    Profitec Pro 800

    Once up to temperature it doesn't really expend all that much energy, certainly nothing significant that has left me querying something on my electricity bill. Height to the op of the lever is 730mm, so Ideally you want it away from overhead cupboards to prevent conflict there. You can see what my set up looks like here. I have it sitting adjacent to our breakfast bar.
  2. ATZ

    Profitec Pro 800

    [quote name='bigsav']I've seen a secondhand pro 800 for sale at around £1k. Two years old - seems to have been well looked after. Anything I should look out for? Is this a good price? I don't often see machines of this quality for sale nearby and I doubt I'd ever buy at full price so I'm really tempted! Is this is as well-built as it lasts? It looks bomb-proof! The sheer size and warm-up time put me off slightly but would love to hear thoughts from anyone who has experience with this machine. Sorry for all the questions - just trying to make my own mind up before I begin trying to convince my wife! Sav[/QUOTE] Most Lever machines of this quality go for around that money, there's a lot of engineering and quality components that have gone into them. Less than half price at only 2 years old is pretty decent value if you think about it. I can confirm I'm really impressed by the build. Mine is now approaching 2 years old and doesn't miss a beat. Key things are regular weekly cleaning and to clean/lub the piston around 12monthly. You might want to ask about this on the machine you're interested in. My missus wasn't keen on the size either (there's a first haha!) But warm up times are easy to combat with a smart/wifi plug. I have mine set to come on at 5am pre morning shots and 4pm pre tea time coffee. Weekends it stays on all day. Feel free to ask anything else @bigsav
  3. There's your issue, stale coffee. Unless the bag is vacuum sealed it'll have oxidised.
  4. Crema definitely does have a flavour in my experience, but it's not good, it's bitter. How old are the beans you're using? I've always managed to get a crema even on under extracted "fast" shots.
  5. [quote name='danx']really nice machine, after you use this one group, when you lock the portafilter on to group head does the machine tilt or move a bit? I tried some sinlge group machine is not heavy enough so when lock the porta filter the machine tends to move thanks for sharing[/QUOTE] @danx I have a single group lever - Profitec Pro800 which has the Bosco group. It doesn't move at all when loading the PF.
  6. ATZ

    ACS Minima

    Give them a ring, always super helpful https://www.bellabarista.co.uk/espresso-machines/acs-minima-dual-boiler-espresso-machine.html
  7. I'm so annoyed I'm on holiday whilst this is on. Trying to work out if I can attend as we'll be in the SW.
  8. [quote name='rob177palmer']That makes sense BUT, how quick is too quick? I think it was DFK that first gave me the “first drip” advice a year ago when I first got my lever. I tried, then found the pour too fast so gave up and went for the arbitrary PI time. The pours are definitely a lot faster following a full puck wetting, but can you grind a little finer and try again? This morning I was approximately at 35s PI then 20s for the pour to a ratio of 1:2.5. That PI was a little too long, but the pour tasted great and was much faster than I used to see under the old method (previously c. 5s PI then 30-35s pour). I have found this method gives a much much smoother and more balanced shot. It has calmed excess acidity from some African beans[/QUOTE] @rob177palmer thanks that's useful. See I've been aiming for a PI of 10-15s to see the wetting. With this method is longer acceptable? Or do you experiment and adjust based on taste? My head's becoming cluttered with all the potential variables and this isn't even a pressure profile mahcine, lol.
  9. Sorry that should have read pre *comma* engaging the piston. I aim for weight not time per say 1:2 or 1:2.5 But also time so I have a point of reference. My poorly worded question was if I grind coarse enough to see the drips appear I get a fast shot and if I grind finer I get no visible wetting on the PF but the shot runs at a normal pace.
  10. Yeah Takk is decent. Or if you're close to the N.Quarter the Atkinsons shop in Mackie Mayor market is superb.
  11. Been playing with this. Results are a little inconsistent for me owing to the fact the Pro 800 has a higher peak pressure (two springs vs one). So if I get full "wetting" on my naked PF pre engaging the piston the shot then pours too quickly. Any advice?
  12. I provided you with more accurate info than this in my post #24.
  13. Here's a blog post that that's probably worth a read @NickR [url]https://comingsooncoffee.wordpress.com/2014/03/02/our-thoughts-on-spring-lever-machine-2014-feburary/[/url] On the image attached you can see the pressure profile of the traditional Bosco lever group. The spring action raises the pressure to around 7 bar initially, which then declines to around 3 bar by the end. Boiler pressure would pre infuse the coffee on cocking the lever at around 1.1bar. The difference with an LR is it pumps the water to the lever chamber, rather than pre infuse at boiler pressue, so you can vary the PI up or down. Many people raise the PI to around 3.5 bar to take advantage of modern light roasted beans. However the "pressure profile" of the lever would be the same as the image below as this is due to the physical action of the spring. So no, the LR is not a profiling machine but you can change parameters such as PI pressure and how long you stay at peak pressure by holding the lever etc.[IMG]https://uploads.tapatalk-cdn.com/20190313/4a62b417a46cb0cf6df0e39d73b19b26.jpg[/IMG]
  14. It's a scace, there is no coffee being "pulled" as such. If I pull a 34g shot on my lever, I would reach 34grams towards the end of the lever travel and the pressure decline. What are you basing the assertion on that a 34g shot would be half way through the lever travel? With levers you toss out the standard x amount of coffee in 25-30 seconds as this came from the use of pump driven machines. Again I think you're confused as to how levers work.
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