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About blazarov

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    Lightly Roasted

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    Sofia, Bulgaria
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  1. This is the best available option, in theory will make your Silvia almost similar to a Vesuvius ;-) But keep in mind it requires even more technical skills. In fact my plan is the same. If (or when) mecoffee dies i will install this one. On the other hand such expensive upgrades make no financial sense as it will make the total machine cost comparable to much better machines. Sent from my iPhone using Tapatalk
  2. Thanks for sharing. I have also experimented and settled on 98-100C based on taste depending on beans. I also fully agree that the proactive feature has very noticeable impact, not necessarily for the good. Most probably our sensors calibration is off with such large difference. Since i am doing more or less slow flow shots i keep it in the low 10-30% range. Anything above that and the net effect on espresso is similar to higher brew temp overall. Although the idea for the proactive feature is good i believe that the implementation is too simplistic to actually mimic the physics model and characteristics of the boiler-heater-grouphead-puck system. Sent from my iPhone using Tapatalk
  3. 106,5C brew temperature WOW! Do you really get good espresso on that temp? Have you tried lowering? Sent from my iPhone using Tapatalk
  4. For the few months since i have it i have settled on 98-99C based on taste.
  5. What about crema? Do you get good thick crema? I can never do with the SM Sweetshop, whereas almost all other blends and single origin give me lots of thick crema.
  6. I am also struggling with the same coffee now, but couldnt find the sweet spot yet. The delivery got delayed so it is roasted 8 apr and i was wondering if it is somehow stale. In fact the taste is not bad, but i am sure theres much more to it. I dont like the visual extraction, it runs somehow “dry”. I know that LaPav is a totally different animal than my PIDed Silvia (6bar), but what is your recipe?
  7. I wouldnt cancel the cashback. This guy is a fraud and should be punished. He is never responding to any support enquiries - even for your DoA unit, while on the same time he is processing orders and shipping units very quickly. Also removing his app from the AppStore is probably due to complaints or he is no longer complying to their rules.
  8. Sharing some experience after going through 200gr of very good coffee: - i had no significant issues with consistency on 9 bar (of course at the cost of careful prep ritual), but on 6 bar - extraction consistency is amazing. It is safe to say that i can nail any desired recipe once dialed in within 1g/1sec for shot after shot after shot. Havent had any evidence of channeling since went down on 6 bar. - grinder adjustment resolution had noticeably inproved. I am using 50mm Mignon which is normally too sensitive. On 6 bar you have obviously better resolution for fine tuning, e.g. the tuning knob is less sensitive. This is very good, especially combined with the consistency improvement really makes fine tuning up to 1s accuracy possible while predictable and repeatable. - crema is not significantly worse. Even if it is somewhat less it has better texture. I have always wondered why my setup produces lots of crema but with “foamy” instead of velvety texture. On 6bar it has moved towards “velvety” which i like. - taste is very good, but i have had also very good shots on 9bar. Probably the goal here is to have most of the shots to be as good as possible. - my initial observation that i can grind finer still holds I just finished this COE winner beans from Brazil and will continue with experiments with three supposedly very good beans from Square Mile. Will keep posted. So far i am happy, thanks for the great hint!
  9. I was also wondering the same thing in regards to setting 6bar by adjusting the OPV on ulka-based machines? Most of the discussions so far was related to commercial machines with rotary pumps, gicleurs, restrictors, etc, so the flow profile should definitely look different. After reading this thread along with all linked threads and blogs i set my Silvia to 6bar and burned through 300gr of coffee experimenting. It is too early for any conclusions, but at least it is not worse than before on 9bar and definitely allows for finer grind. Will keep it like that for at least few weeks before jumping into conclusions and will share. I also have the MeCoffee PID which allows for basic pump power control (essentialy dimming the pump with linear profiles), but after 2 months of experimenting i find it non-beneficial. The best shots are always on flat 100% pump power. Nevertheless the pump control feature works very well and predictable and i can use it in addition to the 6bar OPV to reduce the flow along with the pressure if i find the need to.
  10. Sorry to hear that. So you have any lights blinking on the board?
  11. Same experience here, no surprise. Although i am happy with the product, the dutch guy is a dick. I have sent at least 5 mails with questions, suggestions, about the product and my order - zero response.
  12. I tried to create a video showing how my current shots look like, but it turned out quite lame. Anyways i am sharing it. So far for few weeks of usage the system is 100% reliable. All features work as expected. The only annoying bug is that the MeBarista app is apparently not querying the MeCoffee for the actual running config, but it is keeping it locally on the tablet, and for some strange reason it is most of the times out-of-sync. Settings remain consistent on the MeCoffee and changing works reliably, but if you need to check what are your current settings from the MeBaristta app you can never be sure if what you are seeing is actually what is on the device. Not a deal breaker, especially if you dont change them regularly (i am still messing around with them almost every shot ), but it is quite lame and i am sure it will cost almost nothing to fix. In fact pump power control works impressively reliable and consistent relative to actual brew pressure, judging by the gauge. Although it is purely open loop system i can easily achieve whatever pressure i want with trial and error by few attempts and it remains consistent given that coffee, grind and dose remain constant. I am really wondering if the hardware is capable of connecting a pressure sensor for kinda closed loop pressure control based on its feedback. There is one spare input on the board, so how hard could it be? That would make the feature actually usable in the home-espresso enthusiast real life, unlike its current "experimental" nature. Also in terms of pressure control you can now set only: - start power % - end power % - shot time and the device performs linear profile for the shot time and after that a flat line on the end power % not really flexible for actual pressure "profiling" as you would generally want a more advanced "profile" with at least several points like you can do on "real" machines - vesuvius, etc.. This is also something that seems very easy to implement in software and i am really wondering why is the dutch guy not doing it. So far based on my tests the best results are with preinfussion feature disabled and using the pressure function for preinfusion with rising pump power from ~20% to 100% in 15 seconds. Temperature management with default settings is excellent, no comments needed there. it is much better than what I was able to achieve with chinese XMT7100 and REX C100 with PT100 sensor, even though i have invested lots of hours on testing and fine tuning. Overall i am satisfied and i feel it just needs a little bit more work from the "vendor" to make it really great value product: (sorted from very easy to not-so-easy) 1. fix stupid bug in mobile app where it looses its settings 2. introduce pressure profiling with at least 5 setpoints in terms of power and shot time 3. introduce pressure sensor input initially just for graphing 4. introduce advanced pressure control with closed-loop pump power control based on real-time pressure sensor reading and change profiling setpoints to bars instead of pump power % Any other actual users that are willing to share experience?
  13. Few pics It is sticked on the side for now until i find the parts to make my own longer temp sensor cable to be able to move it on the back side and close everything. Anyways it’s a goos idea to have it running on an open machine for few days until it proves safe and stable. And a question: do you hear tiny buzz from the device when it is powered on? Similar to the buzzing sound you sometimes hear from a laptop supply for instance. I have it and i am wondering if it is normal.
  14. Hi, I have just installed the MeCoffee PID on my Silvia V5 this weekend. I have upgraded from DIY Chinese XMT7100 PID. So far my observations are positive. I am very well aware of the issues with hardware failures and poor vendor support in the past, however i decided to give it a try out of curiosity and Jan promises that the hardware issues are fixed. Also i like the decision for going open source. To be on the safe side i decided to mount it externally, also i have a pressure gauge, so it is impossible to mount it as suggested by the Vendor. I will keep it fixed on the backplate with sticky tape so it is completely out of sight, but still safe and cool. Custom install meant custom wiring kit, so It took me a full Sunday. Al features work as expected, no bugs hit yet. App is smooth on iOS. One thing i dislike is the odd idea for ribbon cable with IDC connectors for the temp sensor. I lost few hours trying to source parts to make a custom cable to no success in the end.
  15. I cut the outer frame from tin jar cap and soldered single wire from UTP cable for the cross-sections. Works pretty good
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