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Courtesy of CoffeeChap, I’m now a proud member of the lever club!

 

It looks like I’ve got a lot to learn though!

 

Hopefully the Niche comes soon, but for now the Feld2 will have to do :-)

 

956b5c65fb5c057e9497f045cfe0293c.jpg

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Looks great, I’ve the mirror machine from Jim. Enjoying it immensely!


A machine, a grinder & some beans

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Great little setup!


Espresso: QM Rapida, Ceado E37S • Brewed: Kalita Wave, Sage SGP • Work: Aeropress, Feld2

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Looking good!


Lelit Bianca PL162T / SGP

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Congratulations :) :) :)

It looks fab!


2019 L-R with hand turned Thuya burr handles and toggles / 1998 La Pavoni / Monolith Titan Flat & Conical, MAX Flat on order  / HG-1 / Kalita wave / Stag kettle / OCD / Joey Skateboard Handle Pullman Big Step & matching stirrer / Wenge Handle Lev Tamp / Push Tamper / Puqpress / 15g & 18g vst / IMS 35μM / LDT / Barista Gear Titanium 12oz pitchers / LW Bean Cellars & Caddy / Decent thermometer / Acme Evo 150ml cups / Espazzola / Hottop / embroidered by me bar towels / in the cellars: Steampunk, North Star, Foundry, The Barn, HasBean, Coffee Compass / 6 gorgeous guineas / a dog / a very lovely husband 

 

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Looking great where can I get one ? Will it produce better espresso than my Rancillo Sylvia?

 

Personally, I don’t know yet. It’s just a different approach to it. I’m told once you get it right, it’s great!

 

So, a straight swap doesn’t mean you’ll produce better espresso straight away or at all. :-)

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Lovely looking machine and grinder not a large footprint for accommodation either, great stuff.

 

Jon.


One Life this is it, it's not a rehearsal so enjoy it best you can - Have some fun, buy a coffee machine.;)

 

ECM Synchronika - ECM V-Titan 64 Grinder - EXPOBAR MEGGACREM 2 Group - MAZZER Super Jolly grinder with doser -  AMIR Scales and they work fine - 15-18-20-22-25g VST Filter Baskets - Several MOTTA Jugs and a Home Made Knock Box. - Useful contributions from the Family.

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New arrivals....

 

- Tamping stand made out of an old bed slat.

- @Norvin ‘s PF hopper

- MediumRoastSteam Distribution tool, with umbrella closed (made a comeback since the last thread about custom made distribution tools....)

 

97ecf661a7e36e1ecb940ffe0283436d.jpg

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New arrivals....

 

- Tamping stand made out of an old bed slat.

- @Norvin ‘s PF hopper

- MediumRoastSteam Distribution tool, with umbrella closed (made a comeback since the last thread about custom made distribution tools....)

 

97ecf661a7e36e1ecb940ffe0283436d.jpg

Loving the distribution tool. It really puts my tiny fork to shame!

Laissez les bons temps rouler

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Ordered a naked / bottomless PF from TheEspressoShop. Great service.

 

I didn’t know this would make such a difference to the quality of my shots.

 

Until yesterday, I couldn’t set on a routine, and volume was all over the place. Lock the PF with the lever up, or half way, lifting slowly, or all the way down, with flush before, all combinations. Usually the lever just felt spongy and the shot volume was not as much as I wanted.

 

So, with the bottomless:

- I figured out that the best way is to lift the lever up at normal speed.

- This is where I was going wrong: I was then leaving the lever parked in the upwards position assuming it would pre-infuse. (Remember, I couldn’t see anything before). Now, I push the lever down a tad, very gently, until some coffee starts showing around the edges of the basket. Wait a couple of seconds and push the lever back up. You will notice the group filling up slightly and the lever becoming stiff (so no sponginess). This will definitely remove the air from the group and the shot volume was at the rate I wanted (15g in, 32g out without issues). Before I was getting sometimes 28g, sometimes 25g. Also you can see the flow of coffee and control the pressure accordingly. Very pleased!

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That's awesome. Did you get a good tamper as well?

 

I just got a La Pavoni and the plastic tamper is god awful!

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That's awesome. Did you get a good tamper as well?

 

I just got a La Pavoni and the plastic tamper is god awful!

 

I have an el cheapo that you can get for around £12. It does the trick nicely.

 

But I think at some point I’ll try and get something more specific to the basket.

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Oooh nice. Where did you get that?

 

I’ve got it off CoffeeChap. But you can find them on amazon or eBay. It’s not amazing, but it’s doing the trick for now

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Ordered a naked / bottomless PF from TheEspressoShop. Great service.

 

I didn’t know this would make such a difference to the quality of my shots.

 

Until yesterday, I couldn’t set on a routine, and volume was all over the place. Lock the PF with the lever up, or half way, lifting slowly, or all the way down, with flush before, all combinations. Usually the lever just felt spongy and the shot volume was not as much as I wanted.

 

So, with the bottomless:

- I figured out that the best way is to lift the lever up at normal speed.

- This is where I was going wrong: I was then leaving the lever parked in the upwards position assuming it would pre-infuse. (Remember, I couldn’t see anything before). Now, I push the lever down a tad, very gently, until some coffee starts showing around the edges of the basket. Wait a couple of seconds and push the lever back up. You will notice the group filling up slightly and the lever becoming stiff (so no sponginess). This will definitely remove the air from the group and the shot volume was at the rate I wanted (15g in, 32g out without issues). Before I was getting sometimes 28g, sometimes 25g. Also you can see the flow of coffee and control the pressure accordingly. Very pleased!

 

If you're holding the lever all the way up you're filling the group with water and pre infusing. With your new method (Fellini method) you're soaking the puck for a long time and probably over extracting. The sponginess and low output volume is because you're overloading the basket. Drop it to 14g and you'll see the output increase. There's only so much space in the group so more coffee grind=less space for water and vice versa. The Fellini method you're starting to push water through the puck therefore creating more space for water to enter the group when you lift it back up but this creates channeling and over extraction.

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If you're holding the lever all the way up you're filling the group with water and pre infusing. With your new method (Fellini method) you're soaking the puck for a long time and probably over extracting. The sponginess and low output volume is because you're overloading the basket. Drop it to 14g and you'll see the output increase. There's only so much space in the group so more coffee grind=less space for water and vice versa. The Fellini method you're starting to push water through the puck therefore creating more space for water to enter the group when you lift it back up but this creates channeling and over extraction.

 

Already using 14g. It’s a naked PF, don’t see any channeling. I’ve researched this a lot. Have you a Pavoni too? Which method do you use? Ps: I don’t actually push it down so Coffee comes out and then back up. I only push down a tinny wheanny bit until coffee starts showing. Nothing actually ends up in the cup during that stage.

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Already using 14g. It’s a naked PF, don’t see any channeling. I’ve researched this a lot. Have you a Pavoni too? Which method do you use? Ps: I don’t actually push it down so Coffee comes out and then back up. I only push down a tinny wheanny bit until coffee starts showing. Nothing actually ends up in the cup during that stage.

 

Yes I'm a Pavoni owner, one I use for 3-4 shots a day and I've got another two im about to refurb (or try to).

 

I'm not saying you're getting channels just the Felini method can cause channeling and over extraction. 14g,15g,16g is irrelevant as it varies with the coffee and the size of the basket. My point is if you're aim is a 2:1 ratio and you're getting less than that reduce your input. Also if you're getting too much output either pull the cup away or increase the input.

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Yes I'm a Pavoni owner, one I use for 3-4 shots a day and I've got another two im about to refurb (or try to).

 

I'm not saying you're getting channels just the Felini method can cause channeling and over extraction. 14g,15g,16g is irrelevant as it varies with the coffee and the size of the basket. My point is if you're aim is a 2:1 ratio and you're getting less than that reduce your input. Also if you're getting too much output either pull the cup away or increase the input.

 

Ps: this is where I’ve seen the technique I’m following, which seems to work rather well.

 

https://www.youtube.com/watch?v=2Sqeti421QQ

Edited by MediumRoastSteam

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Ps: this is where I’ve seen the technique I’m following, which seems to work rather well.

 

https://www.youtube.com/watch?v=2Sqeti421QQ

 

If it works well then great.

 

By my calculations in that video if it's at normal speed including pre infusion that extraction took 01:22 for what would be roughly 30g which seems a bit long to me.

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If it works well then great.

 

By my calculations in that video if it's at normal speed including pre infusion that extraction took 01:22 for what would be roughly 30g which seems a bit long to me.

 

Thanks. I only have had it for a few weeks so I’ll keep experimenting! :-)

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Thanks. I only have had it for a few weeks so I’ll keep experimenting! :-)

 

I've had mine for a few years and I'm still experimenting. It's part of the fun with these machines and most of what I know now was learnt through trial and error.

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