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Thread: Vesuvius: New owner, advice?

  1. #1
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    Talking Vesuvius: New owner, advice?

    Hi guys. So the Vesuvius I ordered will finally arrive tomorrow. Can't wait! As there are quite a few owners here, I was wondering if you had any starters advice? What profiles to start with and grind settings? I've downloaded @ronsil's excel file and will have a play around. It's paired with a Niche grinder. I've got some sumatran dark roast beans from Wogan's in Bristol. Coming from a Gaggia classic, I'm expecting things to be quite different. Upgrades wise, I read about the knife foam tip and IMS Screen change. Worth doing straight away or wait? I hope it's alright to pester you guys with questions here. Very excited to start playing around with it once it gets here

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    Mine is standard and fine steaming is fine. maybe the Kees van Weston screen, not bothered me though
    WHY DO CROCS HAVE HOLE'S IN?


    TO LET YOUR DIGNITY OUT.


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    I think Ronsil had the knife , ask his advice.

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    Just a comment. I think you will enjoy the Vesuvius but be warned there is quite a lot to learn.

    The steam blade I found great but why not start off with the 'status quo' then after a few months you will see for yourself what is needed for your own development. The blade is a very expensive tool & if you are only producing a few milk drinks it may well prove to be an un-neccesary expense.
    Enjoy your coffee journey.
    Ron

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    The biggest plus you will see is from temperature stability and hopefully just making your coffee experience easier and more consistent.
    Stick to a simple profile, short pre infusion and 9 bar and get a tasty coffee first.
    Leave the steam arm, a knife is massively over priced.
    I write a blog, it's nothing to do with coffee ...
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    First of all get a standard heavy duty 13 amp UK plug. The power lead is an EU one and you will have to cut off that and wire the UK one - 5 mins.
    I did get the KVW shower screen - not sure if its any improvement though.
    Profile wise I have a std 9 bar, a 9 bar with preinfusion, a 6 bar plus two lever style ones.
    My go to one is 14s 2Bar, the 5 secs each at 10,9,8,7,6 and 5 bar - total shot time 44s - 18g in 36g out
    To use the same grind on my L1 I use the lever profile but with PI 7sec at 2 bar instead .
    Can produce some excellent shots and as said before is very temp stable. The boiler offset is set at 13c which is spot on when I did a home made space test. Just make sure that all the defaults are set to DaveC’s excellent guide.
    Espresso : Vesuvius Steel Pipework, Londinium L1, Ponte Vecchio Lusso Grinders : Compak E10, Mazzer Royal, Niche Zero Black, Macap MC7 Deli, OE Pharos, Hausgrind, Feldgrind

  7. #7
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    I'd suggest setting the temperature to 93 degrees then leaving it. I tend to flip between a 6 bar flat profile and a similar profile to Steve; 14s at 2 bar then 9 bar declining to 6. I'm generally using a ratio of 18 to 38 to 45. I use lighter roasts through an EK43. I tried the Niche but think ibprefer the EK from a flavour perspective. I need to get them side by side again before I conclude that comparison though.

    I have the blade. I quite like it but I'm not sure it's any better than the 4 hole tip I use at work. Perhaps easier with small amounts of milk.
    Home: Ambient Vesuvius, Probat EK43 & Feldgind
    Work: La Spaziale S1 Mini II & Niche Zero

  8. #8
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    Aww shucks!

    It is very good temperature wise though....
    ACS Vesuvius DBPP, Izzo Duetto DB, Minima DB, Lelit Bianca Prototype DB (paddle flow control) BTC Machines: Roasters: Amazon Dalian 1kg Drum Roaster, other failed roasters: Grinders: Ceado E92, Niche US and UK: 145kg assorted greens: My reviews at https://coffeeequipmentreviews.wordpress.com/

  9. #9
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    Unpacked and put on counter. Now to go through the manual. Will post pic of the setup once I've found a way to upload. It's gorgeous!!

  10. #10
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    Ta da!!
    Last edited by sanadsaad; 06-11-18 at 11:07.

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