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My Take On Various La Marzocco and Synesso Espresso Machines - Page 2

Postby luca on Tue Mar 25, 2008 3:55 am

JimWright wrote:IMHO, it would be foolish to assume any machine is bulletproof, but even more so for an early production run of a first model from a brand new company!


Yes, that's probably true, but Synesso certainly marketed durability as an advantage of the machine.

JimWright wrote:In any case, your observations on that early vintage machine seem like particularly useful info for anyone considering buying one of the older models used - which are certainly not as common as LMs, but do come up for sale occasionally. (Counter Culture was selling a 3 group earlier this year, not sure if it went yet, and there was also a 1 group advertised on CG a while ago that has since been sold.) It seems like in that case, one would be wise to inquire about the vintage of the machine and figure out exactly what possible issues might be relevant to that particular unit. (Same as buying any other used machine, I guess.) Another item of note was the crazy water story posted here.

All of that said, consistently with your surmise that some of the problems you observed were likely addressed in later production, it is notable that the owners who have posted in the Synesso for Home Use thread (and PMed me in response to all my questions offline) have experienced none of these problems, and noted changes to correct most if not all of them in the years since those first machines were released (new probes and electronics, group head revisions, etc.). And that said, it's certain there are still many things yet to be improved!


One of the great things about Synesso has always been their responsiveness and focus on improving their product. I don't think that this means that we should presume that all of the problems have been fixed because Synesso are a great bunch of people; that would hardly help any prospective purchaser. Rather, I hope that what I have posted helps people to ask the right questions to come to an informed decision. There are two possible responses; either the problem has been fixed, or it hasn't. If the answer is that the problem has been fixed, I think that we all benefit from learning what has been done from a bunch of people that seem not to be big on tooting their own horns!

Cheers,

Luca
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Postby JimWright on Tue Mar 25, 2008 11:16 am

Thanks Luca! Looking forward to the next installment.
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Postby Paul on Tue Mar 25, 2008 7:33 pm

luca wrote:Really? Were people interested in brew temperature at that time? If so, then LM have been unusually quiet about being so far ahead of the game! I guess that I should read the intro to the patent and come back.

This is an interesting point to note because I have heard that temperature was never a consideration in designing the e61 group. (Correct me if I'm wrong)

Cheers,

Luca


Different Paul here, just wanted to point out that some of my lever machines (earlier than 61) have adjustors for thermosyphon rates. Temperature control has been a big part of gr design for at least the past 50yrs.
cheers
Paul

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Postby JimWright on Tue Mar 25, 2008 8:55 pm

Hey Paul, have you used an Idrocompresso or a Victoria Arduino Athena Classic lever?

The more I dig, the more positive info I find on these things, but there are not enough posting users of the big pro levers to get a lot of good info on them (or, I've been too wandering in my posts to find or draw them out). Do you have good luck with temp management for different blends?
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Postby Paul on Tue Mar 25, 2008 9:07 pm

JimWright wrote:Hey Paul, have you used an Idrocompresso or a Victoria Arduino Athena Classic lever?

The more I dig, the more positive info I find on these things, but there are not enough posting users of the big pro levers to get a lot of good info on them (or, I've been too wandering in my posts to find or draw them out). Do you have good luck with temp management for different blends?


Jim, both machines use the same group (from g. rossi). I expect they'd behave similarly. Kees machine is prettier though :D

I never have much concern regarding temp control of honking great brass groups. There is such a thermal mass that I don't believe they waver much in normal operation. Under very heavy use the old gr use to overheat. An Italian barman trick was to drape a wet tea towel over the gr to cool it.
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Paul

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Postby JimWright on Thu Mar 27, 2008 1:57 am

Do you have good luck with temp sensitive blends on the big brutes?

I know people report having outstanding espresso on them (I've heard multiple reports of "best shot ever" on commercial levers), and I'd guess they're stable at that size as you report, but can you work coffee temp for sensitive blends using pre-brew flushing, or...? (Please pardon my abject ignorance here...)
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