Experiments with Nuova Simonelli Appia + Compak K10

by **blade69** on Tue Oct 12, 2010 7:34 am

Hi there

I hope I do not break any rules when referring to my BLOG. I just want you to know that I have done Scace readings on the Nuova Simonelli Appia and are planning future experiments on this machine. You can follow my findings on http://bardino69.blogspot.com/

You are more than welcome to suggest experiments to do. Any input will be appreciated.

Best regards

Jacob Bardino

by **webgelato** on Wed Oct 13, 2010 11:53 am

Hello Jacob,

Very interesting for me!

Can you detail what gicleur you have and also what pressure is in the boiler?

by **blade69** on Thu Oct 14, 2010 4:59 am

Hello

Regarding the diameter of the gicleur I actually do not know. But I am planning on changing the gicleur that controls the hot water inlet to the brew water. And as soon as I now what the diameter of this will be I will let you know.

Regarding boiler pressure - it is set so it hits just above 1 bar

by **webgelato** on Thu Oct 14, 2010 5:46 am

For information,

When I bought it, my Appia came with an 1,5mm gicleur and max Pressure at 0.9bar.
With this a flush&go routine produces good results. No flash boil, no water dance. BUT Steam is wet. So I'll try to put the pressure at the same value than you.

I'll let you know also

by **blade69** on Thu Oct 14, 2010 5:50 am

Hello

Just had a meeting with my coffee pusher - and the info is that the local importer of the Appia does not approve of changing the gicleur in the hot water inlet. So I will not change it

So I will try to reduce the setting to 1 bar or below to see if I can improve the flush routine.

by **webgelato** on Thu Oct 14, 2010 8:28 am

Another user of appia did it, and it doesn't seem to bear any problem.

Javacat wrote:Luc, the restrictors you need are a .5 for the flow meter and a 1.75 in the group (can be ordered from Nuova Simonelli). Once you swap these out your group will run cooler by about 2-4 degrees. I had to drop my pressurestat down to about 1.1 also, but now I consistently get 201 -202F at the puck as opposed to the 203 -205F previously. I use a flush and go routine - I flush about 1-1/2 - 2oz then pull my shot. Hope this helps.

-Matthew

But for now, I won't modify it neither as I don't have any device to measure temperature to rely on. I've seen on your blog that you manage to have a pretty consistent routine.

Any difference with the K10 for now?

by **blade69** on Thu Oct 14, 2010 9:28 am

The K10 is really great. I get a brighter cleaner taste. It feels like it is easier to distinguish the different elements of the flavour. And it is really great and quick.

The grind quality if really fluffy and I get a good distribution event though it is a doser grinder.

by **blade69** on Thu Oct 14, 2010 9:29 am

It is funny because I contacted Nuova Simonelli and they didn't want to sell directly to me. Anyway it is a great machine and I will try to turn the boiler down to just 1 bar.

webgelato wrote:Another user of appia did it, and it doesn't seem to bear any problem.

But for now, I won't modify it neither as I don't have any device to measure temperature to rely on. I've seen on your blog that you manage to have a pretty consistent routine.

Any difference with the K10 for now?


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