About to push the button on Expobar Pulser instead of Silvia... - Page 2

[BigFrank]

Yay. I pick it up in a couple of hours.

Any advice on dialing in the mazzer? Starting points? (I know, there's probably a guide somewhere 'round here)

[DaveC]

Yay. I pick it up in a couple of hours.

Any advice on dialing in the mazzer? Starting points? (I know, there's probably a guide somewhere 'round here)

http://coffeetime.wikidot.com/maz...-and-cleaning-tips

Will be relevant for the Mini...although the exact number of notches back from burr touching point may be a little different.

[rockhead]

I would recommend getting a group pressure gauge. My Pulser arrived at 12 bar, significant improvement after dialing it down. Previous poster said they have minimal flush, that's not my experience, I push alot of water (8-9 oz) during the cooling flush.

[BigFrank]

Sounds expensive for a tool I'd rarely use....

So far my Pulser/Mazzer combo seems to be working very well (extremely easy). I think I have it dialed in properly and I'm pulling espresso shots in about 25 seconds with plenty of crema and a real nice flavor (I'm using Lavazza super crema beans).
I also seemed to get microfroth on my first try without any trouble at all (watched a couple videos last night and the technique seems quite easy). I have never done it before, and I may be wrong - but there were certainly no big bubbles and I could drag my finger across the top and it coated my finger tip finely. Very nice to be able to time the shot with the end of the steaming.

If (as everyone seems to indicate) my technique will only get better, I can't wait to see how good the coffee drinks get.

[scottyg514]

Don't regret getting the doser! I've owned both doser & doserless & I like the doser better.

No clumping, fun to use.

[DaveC]

I would recommend getting a group pressure gauge. My Pulser arrived at 12 bar, significant improvement after dialing it down. Previous poster said they have minimal flush, that's not my experience, I push alot of water (8-9 oz) during the cooling flush.

Hmm...if you are talking about my post I said It also doesn't need a huge cooling flush

In my review of the machine I stated it required the usual HX cooling flush of machines of this type about 4-6oz. I pulled hundreds of shots on it and if you are needing such large cooling flush 8-9oz, then that seems a bit too large. The temperature of the machine is purely controlled by boiler pressure, the size of flush is down to 2 main factors:

1. HX volume
2. Group temperature

The HX volume won't be that large, certainly not 8-9oz (or even 4oz), so a large portion of the flush goes to cooling the group, the particular group on the UK Pulsers at least, doesn't get so hot as a standard E61, so it didn't need as large a flush as some HX machines. It might be that your boiler pressure is too high, it really only needs to be about 1.1 or 1.2 bar to give acceptable performance.

Without a gauge, you need to make an adaptor for the steam wand (the thread once you unscrew the tip) and connect that to a pressure gauge, purge the wand, screw on and open wand to get a pressure reading.

As for group pressure and OPV adjustment, a little car needs to be taken, as I am not sure how far expobar went to modify the OPVs (did they just do machines with brew pressure gauges, or did they cover the whole range). Unfortunately I don't have a good shot of the OPV in my photo archive.

http://coffeetime.wikidot.com/opv-over-pressure-valve

[HB]

In my review of the machine I stated it required the usual HX cooling flush of machines of this type about 4-6oz. I pulled hundreds of shots on it and if you are needing such large cooling flush 8-9oz, then that seems a bit too large.

Evidently Expobar Pulsers sold in the US are not the same; the Expobar HX machines I've used all ran very hot, had "mega flushes", and rebounded very quickly. Jon's Installing thermosyphon restrictor on expobar office pulser points to a flow restrictor (or lack thereof) as the cause:



Inserting this disk into the upper leg of the thermosyphon signficantly reduced his Expobar's flush volume.

[BigFrank]

Just a point, on how many expobar pulsers was that assumption based upon? They are all manufactured in Spain, yes? If so, why would they manufacture the US models without the flow restrictor and the UK models with? It would make no sense and in fact be more costly to have a separate line.

Or perhaps there was a batch that didn't have them and this particular batch went to the US?

[HB]

Just a point, on how many expobar pulsers was that assumption based upon?

Based on my own experience and reports from US owners, Expobar HX machines require longer flushes (e.g., searching Google "expobar runs hot" will yield plenty of matches). I don't know the particulars of Expobar's worldwide distribution, but according to equipment vendors I've spoken with, tweaking the thermosyphon or heat exchanger injector isn't unusual to accommodate regional brew temperature preferences.

[DaveC]

Just a point, on how many expobar pulsers was that assumption based upon? They are all manufactured in Spain, yes? If so, why would they manufacture the US models without the flow restrictor and the UK models with? It would make no sense and in fact be more costly to have a separate line.

Or perhaps there was a batch that didn't have them and this particular batch went to the US?

Well Frank it was only on a single test model for 4 weeks and about 300-400 shots, plus a little bit of time on around 3 or 4 others that were admittedly part of a single shipment of about 15 I think, working from memory. I presume they are all manufactured in spain, but I cannot be sure...the group definitely had the Expobar logo on it, but I cannot know for sure.

you may well be right the US models could well be different...I can only tell it like I find it for the UK models and I was careful to qualify what I posted "the particular group on the UK Pulsers at least, doesn't get so hot as a standard E61, so it didn't need as large a flush as some HX machines. It might be that your boiler pressure is too high"

It was also found that a couple of them were running at about 1.5 or 1.6 bar (so of course much hotter) and this wasn't uncommon for a few other machines from them. Of course when they have a pressure gauge it's easy to spot and adjust...but clearly that's not a problem with your machine and it seems all the machines destined for the US market.

We have a coffee tasting and roasting meet coming up in next week a few of the Coffeetime members will be bringing their machines....there will be a Pulser among them, so I am now be interested to re-check the cooling flush required, as his would have been part of a completely different UK batch.

Interestingly though there are variations among the same model of machines sometimes. I remember using an Isomac Millennium that was just way better than any other I had used (and I had used a few)...this one pulled fantastic shots. But there seemed nothing different to any other Millennium, boiler pressure, brew pressure...all on the money, no different to the others....it just worked "better"?

Interesting perspective though Frank and some food for thought for me to check out next week.

[luca]

Just a point, on how many expobar pulsers was that assumption based upon? They are all manufactured in Spain, yes? If so, why would they manufacture the US models without the flow restrictor and the UK models with? It would make no sense and in fact be more costly to have a separate line.

Or perhaps there was a batch that didn't have them and this particular batch went to the US?

Many manufacturers will make small changes to their machines for different markets. Perhaps the most easily recognised example is LM, who will make you a linea in a regular version or in a high-cup version if you do big takeaways. The restrictor is a very cheap part that is very easy to install on a production line, so it enables manufacturers to offer their distributors a wide range of choice. The same is true of many standard parts that can be easily swapped; in fact, we currently have a bunch of machines at work that look like a normal production run, but have a number of small tweaks inside them just for us and those tweaks probably didn't add much more than 10 Euro to the bottom line.

The interesting question in my mind is how do importers work out what their market wants?

Cheers,

Luca

[mgwolf]

Big Frank, Since WLL is local, maybe you can sweettalk them into "tuning" the Expobar before you get it. It has no gauges and many owners have found that it seems to run hot, etc. from the factory. WLL should have a pressure gauge they can adjust the pressure stat with and also adjust the OPV valve which will make your life much easier. I had an Office Control for awhile and spent months floundering around because I had no idea about the pressures. (I was also trying to figure out how to make espresso in general, which didn't help matters any). Michael

[BigFrank]

Well, I already have my machine so, that ship has sailed.

Being new to using a real espresso machine, how can I tell if its NOT tuned (short of attaching some device to it)?
It seems to be working properly. I can pull an espresso in 25-30 seconds which has plenty of crema and tastes good.

Perhaps i've never had a truly great espresso...?

[lblampman]

Well, I already have my machine so, that ship has sailed.

Being new to using a real espresso machine, how can I tell if its NOT tuned (short of attaching some device to it)?
It seems to be working properly. I can pull an espresso in 25-30 seconds which has plenty of crema and tastes good.

Perhaps i've never had a truly great espresso...?

Or perhaps you have!

It's easy to get on the bandwagon here and start questioning every detail (including whether or not your shots are "worthy"). That's not necessarily a bad thing and it seems a lot of folks here love to learn about this espresso thing (me included). But...if you're getting coffee you like out of your machine then whatever you're doing is working for you. The only reason I see to change something is because you've come to the "what if" bump in the road and you'd like to experiment.

I've pulled over 5,000 shots out of my Silvia over the last 5 years (3 doubles every day of the year...the machine goes on vacation with us too!) and I haven't done half the things that are in all the Silvia temp surfing threads and such but I still get better espresso from my Silvia than any shop in our area serves me. Are my shots the "best" out there...probably not (definitely not!) but I don't really know since I don't have access to the "best". Is it likely that I do things very similarly to other Silvia owners that get great shots by using every technique that's been written about...probably; I just had to learn by doing. I let the shots talk to me; I don't think I have a sophisticated palate but when a shot tastes horrible it's horrible. The ole brain thinks "I won't do it that way again!" and I try to get back to what was creating good shots and that's probably brought me very close to the brew parameters that work best for a Silvia.

Have fun with your machine...I'm looking forward to my new Quick Mill Andreja Premium (due tomorrow).

Cheers...

[DaveC]

Big Frank,

Best thing is just use it when it comes, as it will probably work perfectly, only worry about it if it doesn't, or you cant get a decent shot from the combo you have bought. You don't have a problem yet and may never have one.

Best of luck with it

Dave

[wesleynance]

Hi Big Frank,

Guess what? I live in Rochester, and I have a Pulser, I bought it used, but it's been great, and I have a Rocky grinder. I have been working with machine for almost a year, and I've checked the brew group pressure and lowered it to around 8.5bar, checked the boiler pressure, and it's around 1.3bar (need it higher to get better milk steaming), have had a Scace Thermofilter to check the temp for the flushes, etc., and I've swapped out the straight steam wand for the same one that's on the Office Lever, the nice longer curved wand.

I think it's a great machine for the price, and does take some work to get better at it.

The next step for you is to use freshly roasted beans. I home roast, or often order from such places as Rocket Coffee Roasters, Intellegentsia, or Caffe Fresco, etc.


I would be happy for you to come over and see what I'm up to, or even to head to your place to see how your machine is set up, etc. Send me a pm and I'll give you my phone #.


Hope I can help, be confident that you got a really good machine, and your grinder is excellent (better than mine)

Here's a picture of a capp made on my machine-

[BigFrank]

Hi Big Frank,

Guess what? I live in Rochester, and I have a Pulser...

Very cool!
Sounds like you've made some great mods to your pulser.
just curious - How did you check your group pressure and boiler pressure?

The next step for you is to use freshly roasted beans. I home roast, or often order from such places as Rocket Coffee Roasters, Intellegentsia, or Caffe Fresco, etc.

I would be happy for you to come over and see what I'm up to, or even to head to your place to see how your machine is set up, etc. Send me a pm and I'll give you my phone #.

I am probably a long ways off from home roasting, but it does sound interesting and fun (not to mention the money savings).
I want to be a little bit more familiar with the machine first, but I would definitely be interested in getting together and getting some tips. I think the process here is about as much fun as the actual result!

Oh, and nice latte art!

[alsterlingcafe]

I am probably a long ways off from home roasting, but it does sound interesting and fun (not to mention the money savings).
I want to be a little bit more familiar with the machine first, but I would definitely be interested in getting together and getting some tips. I think the process here is about as much fun as the actual result! Oh, and nice latte art!

It was enjoyable reading your narrative. So many people have come close to the Silvia, and then hauled off and bought the Expobar. To this day, I somewhat regret selling my Expobar. It was such a nice machine. I moved to the S1 and a Macap stepless doser. It has been a good experience. As for home roasting, that happened not long after getting the Expobar. I can't imaging not having the option of roasting my own green. (Hottop Digital is on a computer cart, upper right corner of S1 photo setup)


The Expobar was a great machine


My curiosity about double boilers, rotary pumps, fully plumbed machines and wanting to better understand working an espresso counter led to this.

Good luck, Al

[DaveC]

well the photos are great for your resume, if you ever want to try for a job at Starbucks.

Of course they wouldn't employ you......the term "too much experience springs to mind"

[alsterlingcafe]

well the photos are great for your resume, if you ever want to try for a job at Starbucks.

Of course they wouldn't employ you......the term "too much experience springs to mind"

Well, the downside of venturing further and further down the "rabbit hole of specialty coffee", is that I've not learned how to shut-up when asked, at a restaurant, whether I'd like to finish off the meal with a cappuccino or espresso! My instinct is to immediately let the server know that while it's bad enough that the general public is clueless about the subject, I generally find it an abomination when the attempt is made at a restaurant! I'm finding it hard to just graciously say "No thanks", without adding........."Why would I want to ruin what was, up to this point, a good meal?!"

You just can't take me anywhere anymore!

Best, Al