The [coffee snobs'] espresso thread

bonzo75

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Feb 26, 2014
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Over the last few months I have tried different brands of Guatemala, Ethiopian, Yemeni, Costa Rican, Jamaican, Panama, Nicaragua, Brazilian, Hawaiian, and few others. My favorite were the Guatemala that cost me 15 quid for 100 grams, and the Costa Rican micro lot that cost 8. The Panama was ridiculous at 60 quid for 100 grams, and there was a Brazilian at 120 which I threw out after a couple of cups.

So I gather I like lower acidity, and a bit of fruitiness
 

the sound of Tao

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Jul 18, 2014
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It’s been good using the flow rate profiling to fine tune the key flavours that you bring to the extraction. It’s like rolling tubes. The PID helps with resolution. A lever profile adds mouthfeel and is a bit more WE than Elrog. It’s possible to tune out the resolution a touch for some added fullness and visceral body. The OCD leveller is simply more analogue and also makes single dosing far less solid state. But the secret is dialling in the grinder like dialling in a dipole. The Acaia scale and naked portafilter allow you to do waterfall plots and also run the bias on the tamp and shape and tune the shot so it is more a function of flavour as you like it rather than just using live beans as a reference.
 
Last edited:

ack

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May 6, 2010
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Great stuff Graham, congrats! Enjoy the new machine, looks beautiful! I need a leveller myself
 

the sound of Tao

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Great stuff Graham, congrats! Enjoy the new machine, looks beautiful! I need a leveller myself
Many thanks Ack, I haven’t dbt’d the leveller but it is beautifully crafted and a quick use this afternoon coincided with very exceptional shots. I love it and am just completely happy with my choices.

Cheers
Graham
 

DaveC

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Nov 16, 2014
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Congrats Graham, beautiful machine!

I still have my lever machine, one thing I've been doing more is adjusting the preinfusion as my machine loads water into the lever mechanism using a pump, which also provides high-pressure preinfusion. This is intended to work well with lighter roasts and gives more body, but sometimes at the expense of brighter flavors. I can also turn the pump off and preinfusion happens at line-pressure, this brings out more bright, citrus flavors that can get buried with higher pressure preinfusion.

I got a leveler a few months ago, I like it but it's more of a pretamper and distribution needs to be very close to ideal before using it, at least the one I have.
 

Steve Williams

Site Founder, Site Owner, Administrator
Congrats Graham, beautiful machine!

I still have my lever machine, one thing I've been doing more is adjusting the preinfusion as my machine loads water into the lever mechanism using a pump, which also provides high-pressure preinfusion. This is intended to work well with lighter roasts and gives more body, but sometimes at the expense of brighter flavors. I can also turn the pump off and preinfusion happens at line-pressure, this brings out more bright, citrus flavors that can get buried with higher pressure preinfusion.

I got a leveler a few months ago, I like it but it's more of a pretamper and distribution needs to be very close to ideal before using it, at least the one I have.
What does a leveler do?

my machine is all automatic and does preinfusions etc but I don’t know what a leveler does
 

the sound of Tao

Well-Known Member
Jul 18, 2014
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Congrats Graham, beautiful machine!

I still have my lever machine, one thing I've been doing more is adjusting the preinfusion as my machine loads water into the lever mechanism using a pump, which also provides high-pressure preinfusion. This is intended to work well with lighter roasts and gives more body, but sometimes at the expense of brighter flavors. I can also turn the pump off and preinfusion happens at line-pressure, this brings out more bright, citrus flavors that can get buried with higher pressure preinfusion.

I got a leveler a few months ago, I like it but it's more of a pretamper and distribution needs to be very close to ideal before using it, at least the one I have.
Thanks Dave,
I was torn between this and your Profitec 800. My mate with the Tune Animas has an 800 and it is an awesome machine. I went the ECM because I sometimes (pre isolation) have to get up before 4am to commute to work and the shorter warm up time on the ECM became the decider. Plus I enjoy dropping over to my mates place (pre isolation) and pulling a shot on his setup for a change.

Pre-infusion is great and just as you describe and using a bottomless portafilter along with going the leveller as a pre tamp (which is how I’m using it also) it’s just easy to see how much better the extraction is with zero channeling through the puck. The truth really shows in the taste and the pre-infusion and using the leveller reminds me of really good power the way the noisy edge in coffee extraction is taken out.

I am really enjoying the precision this setup is allowing me. I love the build quality of the ECM and a Mazzer grinder is a joy for life. I will use these new machines probably for the next 20 years hopefully just the same way I did with my last setup and I am figuring I will value the wonderfully improved experience of my daily espresso rituals another 20,000 times over again.

I love good value in life.
 
Likes: DaveC

the sound of Tao

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What does a leveler do?

my machine is all automatic and does preinfusions etc but I don’t know what a leveler does
Steve,
The leveller is a grading distribution tool that is spun on top of the basket to ensure that the coffee puck created is perfectly flat and polishes the puck perfectly even so that channeling doesn’t occur through the coffee puck as the water infuses through it.

This means the sum of the coffee is being extracted rather than some of it being bypassed along the way.

Some these days choose to just use a leveller but I (like Dave) use it as a pre tamp. Audiophiles are the very original and best OCD lol.
 

Steve Williams

Site Founder, Site Owner, Administrator
Steve,
The leveller is a grading distribution tool that is spun on top of the basket to ensure that the coffee puck created is perfectly flat and polishes the puck perfectly even so that channeling doesn’t occur through the coffee puck as the water infuses through it.

This means the sum of the coffee is being extracted rather than some of it being bypassed along the way.

Some these days choose to just use a leveller but I (like Dave) use it as a pre tamp. Audiophiles are the very original and best OCD lol.
understood. My machine has a pre tamp. They are perfect pucks when extruded
 

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