Comments on: Using a lever machine http://www.jimseven.com/2009/06/02/using-a-lever-machine/?utm_source=rss&utm_medium=rss&utm_campaign=using-a-lever-machine James Hoffmann's blog. Thu, 29 Jul 2010 14:10:57 +0000 hourly 1 By: kevin http://www.jimseven.com/2009/06/02/using-a-lever-machine/#comment-96760 kevin Mon, 13 Jul 2009 09:51:33 +0000 http://www.jimseven.com/?p=938#comment-96760 There're 2 important things about pulling espresso . One is "temperature" ( everybody knows it ),the other is "pressure" . About the "pressure" , I'm not talking about 8 bar or 9 bar pressure . What I want to emphasize is the "vibration" of the brewing pressure . Whether vibe or rotary pumps , they all produce vibrations during brewing espresso. Because water is not compressible , the vibration will go through the pipe ,from pump to the grouphead when you push the brew button . The volume of vibrations influence the taste of your espresso and how the crema looks . That's why rotary pumps are better then vibe pumps when used in espresso machines. Back to the lever machine , when the spring producing the 9 bar pressure , there's no vibration at all. So you can pull your espresso in a very smooth pressure . Not about the pressure curve (many barista think it is , but I don't), the stabilization of the pressure is the key point. But the temperature is a big problem for lever machine cause the lever machines use the HX boiler . If you can PID a lever machine ( then you can never use it to steam milk again) to solve the temperature problem , you can use the lever one to beat any fancy machine like synesso or the others very easily. In fact , I tried couple of years ago , and I have an air driven espresso machine . That's another story ------ http://www.home-barista.com/espresso-machines/time-to-retire-vibe-and-rotary-pumps-t111.html There’re 2 important things about pulling espresso . One is “temperature” ( everybody knows it ),the other is “pressure” .
About the “pressure” , I’m not talking about 8 bar or 9 bar pressure . What I want to emphasize is the “vibration” of the brewing pressure .
Whether vibe or rotary pumps , they all produce vibrations during brewing espresso. Because water is not compressible , the vibration will go through the pipe ,from pump to the grouphead when you push the brew button . The volume of vibrations influence the taste of your espresso and how the crema looks . That’s why rotary pumps are better then vibe pumps when used in espresso machines.
Back to the lever machine , when the spring producing the 9 bar pressure , there’s no vibration at all.
So you can pull your espresso in a very smooth pressure . Not about the pressure curve (many barista think it is , but I don’t), the stabilization of the pressure is the key point.
But the temperature is a big problem for lever machine cause the lever machines use the HX boiler .
If you can PID a lever machine ( then you can never use it to steam milk again) to solve the temperature problem , you can use the lever one to beat any fancy machine like synesso or the others very easily.
In fact , I tried couple of years ago , and I have an air driven espresso machine . That’s another story ——
http://www.home-barista.com/espresso-machines/time-to-retire-vibe-and-rotary-pumps-t111.html

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]]> By: Karl http://www.jimseven.com/2009/06/02/using-a-lever-machine/#comment-96578 Karl Tue, 30 Jun 2009 22:37:53 +0000 http://www.jimseven.com/?p=938#comment-96578 Wow what a great article i am really impressed.. Just found this blog today and love the information on it, will be bookmarking it :) Wow what a great article i am really impressed.. Just found this blog today and love the information on it, will be bookmarking it :)

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]]> By: internet marketing r http://www.jimseven.com/2009/06/02/using-a-lever-machine/#comment-96556 internet marketing r Fri, 26 Jun 2009 10:44:05 +0000 http://www.jimseven.com/?p=938#comment-96556 Shot times over 25 secs would kill every espresso on this la san marco leva (3 groups). maybe it's the fault of the beans (martella mirius - way too old!). Shot times over 25 secs would kill every espresso on this la san marco leva (3 groups). maybe it’s the fault of the beans (martella mirius – way too old!).

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]]> By: In the (”New”) News: « coffee http://www.jimseven.com/2009/06/02/using-a-lever-machine/#comment-96394 In the (”New”) News: « coffee Mon, 08 Jun 2009 14:51:02 +0000 http://www.jimseven.com/?p=938#comment-96394 [...] on my own tables, our conclusions are frequently aligned. (While you’re there, check out thoughts on lever profiles, research on density, an introductory video walkthrough of an awesome water boiler, and a complete [...] [...] on my own tables, our conclusions are frequently aligned. (While you’re there, check out thoughts on lever profiles, research on density, an introductory video walkthrough of an awesome water boiler, and a complete [...]

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]]> By: justin http://www.jimseven.com/2009/06/02/using-a-lever-machine/#comment-96385 justin Mon, 08 Jun 2009 06:26:13 +0000 http://www.jimseven.com/?p=938#comment-96385 BZ we are finding the same thing, as our machine has a precise temperature setting we can fiddle with I am also assuming it is the pressure curve. But SO coffee tastes real good. We also use 18gms in a 21gm basket to avoid the bottom of the piston chamber fouling the top of the puck. BZ we are finding the same thing, as our machine has a precise temperature setting we can fiddle with I am also assuming it is the pressure curve. But SO coffee tastes real good. We also use 18gms in a 21gm basket to avoid the bottom of the piston chamber fouling the top of the puck.

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]]> By: Photovoltaic http://www.jimseven.com/2009/06/02/using-a-lever-machine/#comment-96359 Photovoltaic Fri, 05 Jun 2009 07:08:54 +0000 http://www.jimseven.com/?p=938#comment-96359 These machine are looking very effective. It will really prove profitable to improve your espresso. Nice post. Thanks for providing it. These machine are looking very effective. It will really prove profitable to improve your espresso. Nice post. Thanks for providing it.

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]]> By: Free Credit Card Reports http://www.jimseven.com/2009/06/02/using-a-lever-machine/#comment-96358 Free Credit Card Reports Fri, 05 Jun 2009 04:42:44 +0000 http://www.jimseven.com/?p=938#comment-96358 That lever machine can make an impact on your espresso. Hope it can do good more than diluting the true taste of the espressos'. That lever machine can make an impact on your espresso. Hope it can do good more than diluting the true taste of the espressos’.

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]]> By: Lever attitude « Eagle and serpent http://www.jimseven.com/2009/06/02/using-a-lever-machine/#comment-96357 Lever attitude « Eagle and serpent Thu, 04 Jun 2009 22:22:19 +0000 http://www.jimseven.com/?p=938#comment-96357 [...] Lever attitude It’s such a long time since reading a blog moved something inside. And…oh, yes. [...] [...] Lever attitude It’s such a long time since reading a blog moved something inside. And…oh, yes. [...]

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]]> By: vudh http://www.jimseven.com/2009/06/02/using-a-lever-machine/#comment-96343 vudh Wed, 03 Jun 2009 09:21:10 +0000 http://www.jimseven.com/?p=938#comment-96343 I've found that it provided more acidic for the light roast while with the darker roast ,the shot was smoother and less bitter than the the shot from regular pump machine. in my opinion, the lever machine is very good for the darker espresso roast. I’ve found that it provided more acidic for the light roast while with the darker roast ,the shot was smoother and less bitter than the the shot from regular pump machine.

in my opinion, the lever machine is very good for the darker espresso roast.

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]]> By: nael http://www.jimseven.com/2009/06/02/using-a-lever-machine/#comment-96342 nael Wed, 03 Jun 2009 09:11:47 +0000 http://www.jimseven.com/?p=938#comment-96342 wow interesting article. right now im working on a lever maschine too (before cyncra.. ). with the more than 1000 shots i've made, it changed my opinion about espressomaschines in many ways. i truely underestimated the power of preinfusion. when i have the feeling the shot will be too slow, i extend the preinfusion phase. it seems that the prebrewing in the filter reduces the shot time for a balance between sour and bitter. shot times over 25 secs would kill every espresso on this la san marco leva (3 groups). maybe it's the fault of the beans (martella mirius - way too old!). i agree that the filling height in the portafilter much more flexible which is a benefit for all the lungo/coffee drinkers. my 2 cents for the flavour profile: temp is rising with shot time. greets form berlin wow interesting article. right now im working on a lever maschine too (before cyncra.. ).

with the more than 1000 shots i’ve made, it changed my opinion about espressomaschines in many ways.
i truely underestimated the power of preinfusion. when i have the feeling the shot will be too slow, i extend the preinfusion phase. it seems that the prebrewing in the filter reduces the shot time for a balance between sour and bitter. shot times over 25 secs would kill every espresso on this la san marco leva (3 groups). maybe it’s the fault of the beans (martella mirius – way too old!).

i agree that the filling height in the portafilter much more flexible which is a benefit for all the lungo/coffee drinkers.

my 2 cents for the flavour profile: temp is rising with shot time.

greets form berlin

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