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Ascaso Steel Duo Professional . . . Snubbed or ? - Page 2

Recommendations for first time espresso equipment buyers and upgraders.

Link to "Ascaso Steel Duo Professional . . . Snubbed or ?"by Endo on Fri Jan 23, 2009 8:14 pm

mariowar wrote:
Double Boiler:

Con:

- at 120 volts 15 amps some people complain about steam power.



Not true. I have a LaSpaziale Vivaldi on 15A. I had to go to a smaller tip because the steaming power was actually too strong.

I had a thermoblock on my first Krups. Never again. I expect many others had a similar experience so I doubt anyone willing to layout $1000 for a machine will be able to look past this (unless Mark does the selling job of the century).

Also, at $1000 it will need to compete with much better machines, like the Oscar.

I'll say it is sexy (all stainless and a gauge). That might fool the Breville crowd, but not many $1000 buyers.
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Link to "Ascaso Steel Duo Professional . . . Snubbed or ?"by HB on Fri Jan 23, 2009 9:30 pm

Lockman wrote:I think he is saying at 15 amps [steaming] suffers.

I still dont see why a PID would not benefit either machine.

The Expobar Brewtus II has less steaming capacity than most HX espresso machines due to the lower wattage of its heating element. Unlike the Vivaldi, Brewtus allows both heating elements to run at the same time on a 15A circuit. The La Spaziale switches priority when in 15A mode. Even so, the Vivaldi runs circles around the Brewtus II when it comes to steaming. Whether that remains true will be revealed soon since Whole Latte Love is sponsoring an update to the Buyer's Guide to the Expobar Brewtus II. Abe was the original author; Ian and I will tag team to bring it up to date with the Brewtus III-R.

As for the "why PID an HX" question... search the FAQs and forums, you will find ample discussions. One that's not so easy to find thanks to its cutesy title is HX Heaven or 1½ Boiler. Ian explains how he uses lower PID settings for the steam boiler to reduce flushing to nil for straight shots and the second PID setpoint for cappuccinos.
Dan Kehn
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