I am torn between buying an Izzo Pompeii and exploring the world of the Single Group Spring Lever or getting the Izzo Alex Duetto ii and upgrading to the Kony E grinder.

If I get the Pompeii I cant also afford a $2000 grinder, I have a lovely old La San Marco commercial flat burr grinder which I would use with the Pompeii if i went that way, I suspect the La San Marco would be fine with the Pompeii but I may be incorrect.

I can get a deal on the Duetto with the Kony E, and I suspect the dual boiler would be a step up from my current HX machine - as well as whatever advantage I would gain from the Kony E.

My heart tells me to buy the lever but my head says the Duetto & Kony may not look as bling, may not be espresso purity - but may be a better choice!

For the record, I drink a latte in the morning and a few espressos during the rest of the day, my wife has a latte in the morning and usually doesnt have another coffee for the day. I roast my own beans on a Behmor and generally concentrate on SO's.

He bezzera strega is a commercial group spring lever thats going to be about as expensive as the duetto

Yeah, I am not convinced about the Strega, not sure I would describe it as a commercial group spring lever and there are doubts about the vibe pump pre-infusion. Not keen on buying something that is so new in the market either.

I actually think it will be a lot cheaper than the Duetto here in Australia, but i would take some convincing that it were a better option than either the Duetto or the Pompeii.

I would love to hear more about the Pompeii, but I don't think anyone who has bought one has posted about it. It seems like there should be a few out there since Chris Coffee is out of stock. Not sure why there is so much interest in the Strega but very little has been said about the already available Pompeii. I'm sure cost is part of the issue, but the Strega is not exactly cheap either.

I have talked myself into the path of the lever! I am about to place the order for an Izzo Pompeii, I figure I can update the grinder at a later date if I really think it will make a difference. I read enough of the debates about high end conicals to realise I am better to concentrate on my technique rather than spending a couple of grand on a grinder that will make a near imperceptible difference in the cup.

galumay wrote:I am torn between buying an Izzo Pompeii and exploring the world of the Single Group Spring Lever or getting the Izzo Alex Duetto ii and upgrading to the Kony E grinder.

In my opinion, there is no immediately noticeable difference between E61 HX and double boiler shots providing both are done competently; although I think the long term batting average will be slightly higher with the DB. The lever is going to supply a noticeably different taste experience right off the bat; although it may not be to your liking.

another_jim wrote:The lever is going to supply a noticeably different taste experience right off the bat; although it may not be to your liking.

I reckon I will be OK with it! I know that I loved the coffee from levers in Italy when I was there for a couple of months.

another_jim wrote:The lever is going to supply a noticeably different taste experience right off the bat.

Could you elaborate on this please? What would be the most notable differences and what might someone not like?

~j

Levers are powered by springs; so that the pressure of a shot, after the preinfusion, starts at around 8 to 9 bar and ends at 5 to 6 bar. This produces a shot that is described by most people as having poorer mouthfeel, i.e. less body and crema, but with both more taste clarity, delicacy, and sweetness.

Taste clarity and sweetness trade off, since raising the dose increases clarity while reducing sweetness. Spring levers can get more of both into the shot than a constant pressure pump, but at the expense of the mouthfeel variables.