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Everything posted by ATZ

  1. Anyone for anymore input on price? Sent from my SM-G975F using Tapatalk
  2. Hi all, Although I absolutely LOVE this machine I realise I'm probably under utilising it only averaging about 2 shots and 1 Flat white on it per day. I'm the second owner but the first only had it a matter of months, bought new in June 2017 for £2,249 from Bella Barista. It's been loved and well cared for, has the cafelat seals and shower screen upgrade, runs flawlessly. Could someone give me a ballpark estimate? Sent from my SM-G975F using Tapatalk
  3. Missed this as I took a break from the forums. Feel free to keep me in mind if a slot opens up in future - keep missing them!
  4. Weirdly I just came on here after a little hiatus to post about it! Looks like it might produce a nice espresso without any consumables - any thoughts coffee hive mind?
  5. 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.
  6. ATZ

    Profitec Pro 800

    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 t
  7. There's your issue, stale coffee. Unless the bag is vacuum sealed it'll have oxidised.
  8. 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.
  9. @danx I have a single group lever - Profitec Pro800 which has the Bosco group. It doesn't move at all when loading the PF.
  10. ATZ

    ACS Minima

    Give them a ring, always super helpful https://www.bellabarista.co.uk/espresso-machines/acs-minima-dual-boiler-espresso-machine.html
  11. 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.
  12. @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.
  13. 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.
  14. Yeah Takk is decent. Or if you're close to the N.Quarter the Atkinsons shop in Mackie Mayor market is superb.
  15. 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?
  16. I provided you with more accurate info than this in my post #24.
  17. Here's a blog post that that's probably worth a read @NickR https://comingsooncoffee.wordpress.com/2014/03/02/our-thoughts-on-spring-lever-machine-2014-feburary/ 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
  18. 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.
  19. What pressure are you running on your veloce or is it fixed? I have a pro 800 and you can vary the PI by upping or lowering boiler temp a bit but not by huge amounts. Currently boiler is 1.2bar for PI. Have you had to grind finer?
  20. The question is stated in the thread title? That would infer he's confused as to how levers work.
  21. @rob177palmer I too had being doing what you have been - an arbitrary 6-7s pre infusion then holding the lever at bite point until full saturation. I might play with this first drip method myself. What lever are you using out of interest?
  22. All levers have a declining pressure profile as a result of the spring action.
  23. My boiler is 3ltrs and being heated to 121c. Only putting enough water in the tank for a day is going to have zero practical implications on the sanitation of the water, so long as I clean my tank, which I do.
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