Buyer's Guide to the Elektra Semiautomatica - Page 4

[another_jim]

for naked pfs, the moment the tigerstriping ends, rather than a few seconds later when the pour gets translucent.

Hi Jim,

Is there a readily available NPF for the Semi?

No, I'm using the Rancilio bottomless that Chris sells for the E61s, it needs a light ear filing (about 10 strokes fore and aft) and is a bit thin so goes to about 4 o'clock) but it works fine. The Elektra PF is massive, and way too pretty to chop

So glad you brought my attention back to the one that probably fits my needs the most; I like single cappys about 99% of the time and would like to drop the audiophilia aspect of the espresso endeavor. I'd like to buy something and just go with it. My tendencies to monkey around are aroused by temp control and such and I have other things to spend my time on.

M./

I think this thought is going around. This thread is turning into two articles, a review of the Elektra and a meditation on pursuing the godshot. If we're at the point of seriously considering $4500 machines, we're also at the point were I can add around 15 separate PID control loops to the Tea for the same money (I'm not sure anyone can figure out a use for that many!). I think we're seeing the birth of the hotrodded home-espresso machine, and "my shot can leave your shot in the dust" type bragging. Obviously, this means that no actual machine will work -- the hotrod will always be a bench full of interconnected parts.

I don't really want to opt out of fun like this, but I do need something to drink while the hotrod is up on blocks. Also, hotrodded home machines are unlikely to evoke the romance of espresso. So I figured the Elektra was by far the best antidote or balance to all this meshugas.

On the noise. The Elektra is now quieter than my Tea, which has developed the same series of sympathetic buzzes as your Millenium and whose rubber pump mount has rotted. However, I doubt it's quieter than a brand new one. The pump is screwed into the base with a rubber pad, and the braided hose is a good vibration damper compared to hard pipe. The noise is mostly from the pump, not from sympathetic vibration. If you are plumbing it in, it's no effort to take out the pump and either move it under a counter or replace it with a rotary. I'm set up next to a sink, and I like the machine being mobile, so I doubt I'll go this route.

I am finding some restrictions on my shots because of the high pressure (mainly overextracted notes in the long aftertaste); so I will add an OPV and give the how tos (to put this in perspective -- it not nearly as bad as the 11 bar factory set vibe E61 boxes). I've run into no temperature control problems despite its loose repeatability, a shorter or longer flush does the trick for sour or bitter respectively.

[niad]

Thanks again for this thread. I have decided to order a chrome semi before the weekend. I will be free from work the whole next week so it can't get much better.

I will probably not be able to put it near the sink, i will have to turn around and walk three steps for water and sink.

I am thinking of maybe just put in a hose in the bottom of the driptray and lead it down a shelf to a bigger tray or something similar. Then i will get rid of the problem with a full driptray all the time.

I will certainly try to learn to operate it as "dry" as possible first with the help of a small bowl and so on. I am also in need of the portability. If i have a hose hole in the bottom of the tray i can just plug it when i take it with me.

We are rebuilding the kitchen in a couple of months so i might wait and get my choice of a better counter space for my coffeemania

[another_jim]

Thanks again for this thread. I have decided to order a chrome semi before the weekend. I will be free from work the whole next week so it can't get much better.

Congratulations.

I look forward to seeing your posts (and finding out how wrong I was )

[another_jim]

Joel was by to test the machine; but didn't want any shots from the Tea. So that was a bust. He did give me a quick lesson on how to get something decent from the Europiccolo (get really, really finicky on the grind).

I think I've finally harrowed BSPT hell and have enough fittings to hook up the OPV. I'm not sure if the taste will change at all, but the before and after videos of the pour ought to be dramatically different. At the moment, it's a squirt, a pause, then a slowly gathering dribble (for a single).

[cannonfodder]

That sounds exactly like what I use to get out of my Faema. A quick squirt followed by a proper extraction. When I added the delay on make relay for preinfusion, that all went away. I preinfuse until I get the first tiny beads of espresso just starting on the basket then the pump engages. I get a much better shot now.

[another_jim]

Unless this suddenly becomes the best machine in the known universe, I can't see the pressure mod making a big difference to the taste; I'm getting just about everything out of the coffees I'm using I got out of any machine. I'm hoping the change makes it less finicky on grind versus shot volume. Although the extractions are all good, the stock set-up does over-respond to grind changes, so that shot volumes are more variable than I would like. This is not a biggie for straight shots, but it makes macs a bit of an adventure.

[ilVecchio]

As usual, a day at Jim's place was full of great conversation and great tastes. I loved the coffee that oozes out of his new machine and the whole thing is just so drop dead beautiful. The Elektra sits on the counter and almost audibly states, "Adore me, I'm so Italian!" Seriously, only the Italians could have designed this beautiful macchina. Mi piace!

Jim also provided, as has become the standard, a three course, gourmet lunch topped with chocolate mousse with raspberry sauce and fresh cream.

At home, with the Brewtus and the Micro Casa a Leva, my primary problem is keeping beans fresh. I'm the only coffee drinker in the house, so I resort to freezing after purchase. We're fortunate to enjoy a plethora of world class roasters including Intelligentsia, Metropolitan, our local north suburban Newport Cafe, and the new Conscious Cup in the Chicago area. I certainly can't duplicate what they do with my humble Z&D, and virtually every other home roasting unit seems to be unreliable, catches fire, or sets off smoke detectors. What Jim extracts is from the freshest of beans.

When we had our recent mini-meet at the Conscious Cup in Crystal Lake, I lugged along my Leva and vertically challenge NS grinder. IMHO, I was pulling sweeter shots with the Conscious Cup house blend shot after shot than any of us were able to achieve with the commercial 2 group. Again, the beans used were optimally fresh.

My point, Jim, is that the result of what we achieved with your Pavoni was not my skill so much as your superb roasting. After all, we only tweaked the grind with one small adjustment.

The beauty and utility of the Mini Verticale actually has me considering putting my beloved Brewtus up for sale. I'm certain that the Brewtus can pull just as great shots, but like that lust for a new car, maybe it's time for something new.

To anyone near Chicago: if you accept one of Jim's invitations to the coffee cognosceti, you're in for an incredible treat. It's more than worth any inconvenience of transportation. For me, it's an 1.5 hour drive on the worst of Chicago's expressways, or a commute of up to 2 hours via public transportation. Just do it!

Joel-AKA-ilVecchio

[another_jim]

Thanks for the compliments, Joel.

Whatever my espresso skills; my plumbing needs a lot of help. Just as I thought the niceties of BSPP would get me through, I find out I also need to deal with metric flare fittings. So McMasters gets yet another order, and maybe, just maybe, I'll have all the bits I need on Monday.

I added a needle valve to the order. If it fits into the case, I'll be able to dial in the dwell time as well as the pressure.

I'll play with boiler fills, boiler pressure and flush times this weekend to see how workable the shot temps are.

[another_jim]

Correction. The review is done, and I won't be messing with the machine in the near future ...

... I just pulled two godshot+ singles from my houseblend (I couldn't believe my mouth on the first one) -- apricot and mandarin marmelade, white chocolate (banana-cream?) and sherry, buttery as egg-cream, and an aftertaste that's still getting sweeter. The taste was hugely concentrated, but as mild as regular coffee ...

I don't care if the Semi isn't operating at proper espresso machine parameters, I don't even care if it's voodoo; I'm going to be very southern about this and not fix what ain't even close to broke. The parts will have to wait until whatever charm is on this machine wears off.

[cannonfodder]

Now you must sacrifice a bag of StarBucks beans to the espresso gods and dance naked while chanting and swinging the portafilter over your head in the back yard to ward off the evil bitter espresso spirits.

[another_jim]

Every machine can probably hit these highs; and I'm pretty sure, in the long run, the Semi (with me at the other end) will be no better at doing it consistently than any other set up. We may not be doing dances in the backyard; but I'm fairly positive that a good part of our espresso rituals are based on superstitiously recapturing some brilliant shot.

[jesawdy]

I saw this machine a few months ago on a trip to Cleveland. The machine was at a photographer's gallery and interesting antiques store pretty much across from Mama Santa's pizza in Little Italy (in case there are any folks from Cleveland reading). The very Italian owner/photographer wasn't real keen on talking espresso. When I asked him where I could get an espresso, he just said to knock on any door in the neighborhood, and to look for little old ladies and a crucifix on the door. While this might be all true, it wasn't exactly helpful.

The Elektra Semiautomatica in copper in brass was sitting at one end of a bar/counter somewhat near the the checkout area and pretty much in a front window of the store. I do not recall if it had the eagle or glass ball atop, but she was pretty darn flashy! Probably the eagle. The owner said he'd offer to fire her up and make me an espresso if he wasn't so busy. To his credit, it really wasn't the time to do so as there was an Arts festival going on and lots of folks coming in and out. I thought it was his Italian machismo speaking when he claimed that he could make the best espresso in Little Italy on that Elektra. After reading Jim's experiences, perhaps he was right.

-Jeff

[niad]

What kind of tamper would you say is the best for the Semiauto, flat or convex?

For example i read that the Elektra A3's grouphead or dispersion screen would work best with a convex tamper because of the shape.

Also, the screen on the A3 is convex, and performs noticeably better with a convex tamper.

And as i read this i wonder if the dispersion screen is also the same as on the A3.

Elektra uses the same group bell on all their commercial machines, and A3 reviewers have also noted this rare combination of short dwell time and easily achieved, ultra-precise pours.

[another_jim]

I use a curved tamper, since I like to swivel the tamper to distribute the grinds.

The two group bells appear to be identical, judging from the parts diagrmas:



But the shower screen on mine is as flat as Denmark. If the A3 one has a curve, then the identical diagram is hiding some tweaks in the parts.

Added in an edit:

I looked over my notes, and noticed that the doubles basket does have a pronounced tendency towards donutty (edge first extractions), and that three of the pours (of the 20 odd doubles) were downright nasty (dripping ring pours). This is obviously not an issue on tapered single baskets. All the bad pours are right after I made a lot of singles, so my technique may have been off.

I would say that a curved tamper and fussing over the puck edge is worthwhile when doing doubles, especially if you intend to use an LM basket.

[miKe mcKoffee]

Now you must sacrifice a bag of StarBucks beans to the espresso gods and dance naked while chanting and swinging the portafilter over your head in the back yard to ward off the evil bitter espresso spirits.

Uh, wouldn't making an offering of *$ beans to the espresso gods be more likely to beckon blond bitter gusher spirits sent forth in their disgust and anger

[another_jim]

Elektra on the Testbench
(well actually, on the Cambridge Food Encyclopedia)



Needle valve and closed circuit OPV, all hooked up, not leaking, working as advertised, ready for fine tuning and tasting.

Is the South wrong on occasion? Will I rue fixing the unbroken Elektra, or will it turn into the baddest machine west of the Arno? Stay tuned.

[another_jim]

Well, I started at 9.5 bar PF-pressure gauge, and I'm back up to 11 bar ...

Needle valve's a keeper though, 4 - 5 seconds dwell time pretties up the flow and improves the appearance of the crema; I can't go much more without choking the water debit below 50mL/10sec off. I'm guessing that double dispersion screen is a fair flow blocker.

[jesawdy]

Jim-

How is that needle valve plumbed and used? Are you just restricting the initial onslaught of water from slamming the puck? I see the pics, but no explanation as to how the needle valve is used.

-Jeff

[another_jim]

Jim-

How is that needle valve plumbed and used? Are you just restricting the initial onslaught of water from slamming the puck? I see the pics, but no explanation as to how the needle valve is used.

-Jeff

I'm copying something Andy Schecter had on his ever growing Silvia (he's got a closed loop pump controller now). The valve acts the same way as a gicleur, a restrictor in the flow. The difference is that it's adjustable, so one can, in principle, imitate the action of any sort of jet from in the usual 0.4mm to 1mm size range. Whether this is "real" preinfusion, I don't know. restricting the flow increases the dwell time, the time it takes between turning on the pump and seeing the espresso flow.

But ...

The needle valve I got has to be nearly shut down to have any effect, and from there it's a quarter turn to completely blocked flow, so if I ever want to do this on a lab machine, I'll need a more finely threaded one.

For this machine, "about right" is just fine; since I'm looking for a fun machine that makes reliably great espresso; not the next WBC contender. So this valve, which gets the initial pause up from 1 second to around 4 or 5, is fine.

In the pic, it's installed between the pump and OPV. This was an error I had to correct. In that position, it amplifies bubbles into the OPV's spill line. Since that feeds back into the pump input, I was getting progressively more bubbly water out of the group when I restricted the flow. The new position, downstream of the OPV, seems to correct this.

This is my first time adding piping to an espresso machine. So it's taking longer than I expected, and there'll probably be some more pratfalls.

[another_jim]

11 bar and 4.5 seconds dwell are the magic numbers. At least for the Semi, using the Faema single, dosed with 12 grams, ground on an M3. But here's the real news (maybe):

It's the grinder, stupid

Quite simply, this combo doesn't just deliver the best shots, it requires the finest grind setting. The connection between the two is rather obvious (although finer grind = better extraction may turn out to be wrong).

As Andy discovered (or confirmed vis vis proprietary Italian research), the flow through the puck at a certain grinder setting rises as one raises the pressure from 0 bar up to some level, then it peaks, then at higher levels, it starts falling again. In other words, there's a pressure that requires the finest grind, lower and higher pressures require coarser grinds, for similar shot times.

This makes little initial sense: classical mechanics predicts the higher the pressure, the faster the flow through a given resistance, in this case the puck. However, the puck is not a fixed resistance to the flow. Instead, it's an aggregate (like cement or crushed stones) whose impermeability depends on how the fines and coarse particles mix and mesh. Higher pressure settings tend to knock the puck into more impermeable configurations. So as you raise the pressure, it's a race between how the pressure creates a tough puck and how it punches through. As a matter of pure empirical observation, the punch factor peaks somewhere between 7 and 12 bar, presumably depending on the grinder, the basket, the holes, the water dispersion, the pump type, and a load of other stuff.

Italian espresso manufacturers set up their machines for singles made with good quality grinders, regardless of how the rest of the world actually uses the machines. Their standard for adjustable vibe pump OPVs has long been 11 bar. This worked very poorly on doubles from the E61 box; but seems to work best with the Elektra for singles. the Elektra's older group, found on the Semi, is much more in the mainstream of 80s and 90s group design -- shorter dwell time, low mass and water storage, and heating by bolting to the HX and boiler -- although E61oid designs are making a big comeback. It could be that the 11 bar conventional wisdom is based on these designs.

In any case, it may be worth checking at what pump pressure you need to grind the finest, given your standard way of making espresso, and see if that peaks the taste too.