Buyer's Guide to the Gaggia Achille - Page 6

[cannonfodder]

That would be a big problem in my view. Most of the time its two cappas here.

And yes, there is interest in an exceptional lever machine.

Waiting for the coffee review.

It steams and does a decent job of it. For a couple of cappas it would be fine but if you prefer those monster 120z double shot latte's the steaming may take a little too much time, but it will do them. With that hotrod 1300 watt heating element it will pump out steam until you run it out of water.

The machine is really showing it colors. As Jim so wonderfully pointed out, in Europe the shot is the norm and a milk drink in home is almost unheard of. The design of the machine certainly appears to target the espresso shot and milk based drinks as an occasional diversion.

[cannonfodder]

The Achille should make a better pair of cafe cremas (6 pulls) than any other home lever (bigger basket, no overheating), and better than a vibe machine (no pressure drop problems when pulling super long shots). You can check this -- try fitting two 12 ounce latte cups under the spouts,

Here is an interesting development. While attempting to try Jim's recommendation, I discovered that my only 12oz cups will not fit under the spouts. The distance from the drip tray to the bottom of the spout is 3.5 inches, my cups are 4.5 inches. A demitasse cup or 6oz cappa cup fits perfectly but those monster milk drink cups that Americans tend to prefer will not fit under the machine. My 10oz coffee mugs will sit under them but no go on the latte sized cups. With a bottomless portafilter they would just fit, or remove the drip tray and angle the glass up and in.

[another_jim]

Here is an interesting development. While attempting to try Jim's recommendation, I discovered that my only 12oz cups will not fit under the spouts. The distance from the drip tray to the bottom of the spout is 3.5 inches, my cups are 4.5 inches. A demitasse cup or 6oz cappa cup fits perfectly but those monster milk drink cups that Americans tend to prefer will not fit under the machine. My 10oz coffee mugs will sit under them but no go on the latte sized cups. With a bottomless portafilter they would just fit, or remove the drip tray and angle the glass up and in.

Interesting, I thought the cafe latte cups (same shape as a cappa cup, but 10 to 12 ounces) are shorter than standard mugs.

[cannonfodder]

I should clarify that my only 12oz cups are the Bodum double walled cups. The double wall design makes the cup tall and narrow. I do not have any of the large bowl shaped cups as I never make drinks that size. My cup collection consists of 2oz, 3oz, 4oz, 6oz, 10oz and the 12oz. All of them fit under the spouts with the exception of my Bodum 12oz cups.

[cannonfodder]

As I mentioned yesterday, my pressurestat adjustment and flushing routing was yielding some mixed results. I was getting a very unusual cup with both blends. Allow me to describe the process and my results.

I decided to use a three pull flush based on my previous experience with the machine set at 1.4 bar, it is currently set at 1.2 bar. I also used a 0, 5, 10, 20 second recovery after the flush before pulling my shots, discounting the time it takes to pull the container I was flushing into and locking in the portafilter. I would estimate that sequence at 4 seconds. I was using two Paradise Roasters offerings, Espresso Nuevo and Espresso Havana. I decided on my 'standard' dose, again I dose by volume not by weight although I weighed each dose after tamping just to verify for consistency. The two blends weighed in at two different levels using the save volume dose. The Espresso Havana came in at 18 grams for all 4 shots; the Espresso Nuevo was 17 grams with the exception of one that hit 18.

Through the entire test I was getting a very unusual cup. The 0 recovery shots were all sour, but the remaining shots were very unusual. I was getting a combination of sensations. I would get bitter undertones with some sharp sour twinges in most all of the samples. Given the night to ponder the results I believe I have stumbled onto the answer.

The long three pull flushes were unnecessary and heating unevenly. The first seconds of the pull was flash heated and burnt the start of the pull, however the water in the heat exchanger had not fully recovered and was running cool. I believe I was burning the beginning and then rapidly dropping off to a cold shot which produced the bitter and sour tastes in the cup. The flash burn could be a side effect of an extended power on time. The machine had been on and idle for three hours.

I loaded some Espresso Classico into the grinder this morning and pulled two shots using two cooling pulls (4oz) and have not had that bitter sour cup. The machine has been on for one hour. That two pull flush with a short recovery, around 5 seconds has removed the bitter as well as the sour notes I was getting last night. More detailed testing with a data logger and thermocouple is needed to see exactly what is going on in that portafilter.

This shot was just a tad over extracted. Note the two light spots of crema from the portafilter spouts.

[cannonfodder]

I would like to ask the readership a question. Those of you that currently own a home lever espresso machine, how many shots can you pull in rapid secession before the machine overheats or runs out of gas?

I am working on a shot capacity test and want a maximum threshold to shoot for. I am going to try overheating the machine. My preliminary test suggests that it will take a lot of shots.

[hperry]

I would like to ask the readership a question. Those of you that currently own a home lever espresso machine, how many shots can you pull in rapid secession before the machine overheats or runs out of gas

Prior to the commercial lever I had a Cremina. Four was maximum. Shots 2 and 3 were the best.

[cannonfodder]

My Gaggia Factory (rebadged La Pavoni) hits its limit on number 3 with shot 2 being the best most of the time. After a half hour of idle time it is not even worth the effort unless you like burnt shots.

[cpl593h]

With the Europiccola, 3 shots max, two being the best. With the Cremina, 4 shots max, either 2 or 3 being the best. I no longer have either, and not because I don't love lever machines.

[hperry]

An interesting phenomenon that I don't understand with the commercial lever (which has an HX), I have to warm it up to temperature rather than cooling it down. The process is fairly predictable. It takes 3-4 pulls to get it to about 200 degrees ( the purported best temperature for most of the coffees I brew). Possibly the HX functions quite differently in this machine.

[grong]

how many shots can you pull in rapid secession before the machine overheats or runs out of gas?

Ponte Vecchio Lusso--I stopped before the machine did this morning, at six two-pull doubles. I had used 20 percent of my available water, and think I could have pulled many more full-crema tasty shots without overheating, as I detected no deterioration betweeen shots 4 and 6.

[another_jim]

The Millenium Europiccolo is basically a two shot machine. If you don't flush the group, it's shots 2 and 3, if you do flush, shots 1 and 2. The Millenium design has the advantage that the group cools off a bit when idling, so one can leave it on if one only has pulled one or two shots. If one has pulled the third, it still needs to be turned off and cooled.

[cannonfodder]

Last week someone had requested a video of the water flowing from both the shower screen and dispersion block. Here they are.

[cannonfodder]

It appears that very few lever machines get beyond 3 shots before overheating and having to be shut down for some time to cool. Even the all mighty Olympia Cremina only gets 4 or 5 before it overheats.

I ran a test using the Achille. I pulled back to back double shots as quick as I could to see what effect the prolonged session would have on the shot quality. All shots were pulled within two minutes of each other with one prolonged break (a whopping 40 or so seconds) to refill the heat exchanger water tank. The machine had been on and idle for one hour prior to the start and I maintained a two pull flush with a 10 second recovery. That is how long it took to dump the water out of my flushing cup, put my demi on the machine, lock in the PF and start pulling. I used a quarter pull followed by a full pull for an approximate 1.5oz shot.

The first shot had just a touch of sourness in the cup. From shot two to shot five there was very little change in the cup. The small variance was more likely due to fluctuations on the handle side of the portafilter than the machine itself.

Here is a video of shot 5 of 5. Given the 4 shot threshold of most home levers, I do not see any reason to repeat the test and go beyond 5 shots unless someone just wants additional research. While I took a sip from each drink, after 5 you start to get sensory overload, and that is a lot of coffee to burn through. I have no doubts the machine would have continued to 10 shots with no problems.


Paradise Roasters Espresso Classico

[mogogear]

Thanks Dave for your pre-game descriptions. I can't wait to see( when you get there) if the water used for shots( in the clear top) can stay cool enough not to become too hot when pulled through the HX...... My mind is a whirring

Imagine crescendoing organ music HERE!)

"The audience is listening......"

THX ( aka George Lucas)

[cannonfodder]

Thanks Dave for your pre-game descriptions. I can't wait to see( when you get there) if the water used for shots( in the clear top) can stay cool enough not to become too hot when pulled through the HX...... My mind is a whirring

Imagine crescendoing organ music HERE!)

"The audience is listening......"

THX ( aka George Lucas)

Forgot to post it out of my notes. Startup the organ music....Yes it stays relatively cool. After an all night run the water in the heat exchanger reservoir was a blistering 89F. I turned it on in the late evening, say 10pm and probed it the next morning around 8/9am. That was with the original 1.45 bar boiler setting. The new lower setting should prove even cooler.

The reservoir water temperature was one of the first things I thought about when I put it together. The HX reservoir has small stilts on the bottom that keep a half inch air space between it and the boiler topper. The plastic boiler top cover also provides some insulation. You can put your hand on the top (just don't touch the boiler cap) and not burn yourself. If the reservoir does get hot for some reason, just take it off and fill it with fresh cold water but it will not overheat during a brew session.

I just filled the reservoir and powered the machine up. I will check it every half hour until I go to bed as well as tomorrow morning.

Start temperature 9:15 PM 64F
First check 9:45pm 68F
Second check 10:15pm 73f
Third check 10:45pm 78F
Fourth check 11:15pm 83F
Bed, check again in the morning.

This is interesting. I am getting 101 in the water reservoir this morning after 10 hours of idle on time. The mere fact that you can let the machine run for 10 hours is a new experience. While the machine will do it, I am sure its designers probably never intended it to be a 24/7 power on machine. Simply lift the tank off, dump it out and refill with fresh cold water, now the temperature is back in the low 60's.


Heat Exchanger Reservoir Stilts

[cannonfodder]

One week with the Gaggia Achille

Since the Achille arrived I have once again dedicated myself to leverdom and enjoyed the ride so far.

A week's summary of observations. The machine is very sturdy. It appears to be designed around a commercial lever with beefier components than your average lever machine. The 58mm portafilter is a welcome addition and gives the user a much wider array of basket options. The tamper selection is much more varied than the common 49 and 51mm lever offerings.

I have adjusted the pressurestat down. When it arrived it was running 1.3-1.45 bar and required substantial flushing to cool the unit. I am now running 1.1-1.2 bar and the cooling flushes are greatly reduced. While there is a reduction in steam output, there is still more than enough to steam up a cappuccino.

The lever on the Achille is a bit stiffer due in part to the heat exchanger you are forcing the water through. A simple down stroke with no attached portafilter uses about 10 pounds of force. The lever is thicker in diameter than the La Pavoni but slightly shorter. Make no mistake, you will increase your bicep size pulling shots. It takes a substantial amount for force to achieve the 40 pounds of pressure needed for a 9 bar shot. People of weak constitution may have difficulty applying enough force to the lever. I quite literally lean into the lever during the extraction. You can always grind a little coarser at the sacrifice of crema.

The shots flow like thick warm honey and often pull nearly 100% crema. I get a rather unique cup character which is composed of the best of bother lever and pump worlds. I still get the characteristic thick buttery mouth feel that so many of us go to levers for. However, I also get the heavy crema-laden shots you normally associate with pump machines. There is also more clarity in the cup very reminiscent of the pump machines. I still get a cleaner cup from a La Marzocco, but I do get more separation of flavors than my Gaggia Factory produces.

The lack of an overheating problem is a godsend. I have the machine on a timer so it is hot and ready in the morning. A couple of quick lever pumps to flush and you are ready for business. To date, I have pulled 5 double shots in rapid succession without a hint of overheating.

My only disappointment has been with the steam wand. It still produces ample steam and with a little practice you can produce a nice velvety microfoam, but I still long for a two hole steam wand. However the shot properties more than make up for the steam wands shortcomings.

Much more testing is in the wings and we are working on getting some thermocouple data. Dan will be chiming in soon with his observations and once the custom portafilter is made, we will start posting some thermal measurements.


Paradise roasters Espresso Classico

[HB]

Sharing only well thought out and validated opinions without sharing progress and opinions along the way. I think we understand the difference between first impressions and final validated conclusions. Why not give us both?

Fair enough. As I said earlier, I prefer to ruminate on my observations, but I'll make an exception and post my unfiltered first impressions from an exchange between Dave and I.

Yesterday the Gaggia Achille arrived. It was past 9PM before I got around to it, so I focused on refining the flush routine. Using a bottomless portafilter and the thermofillter, I started with Dave's posted routine. Although the pressurestat setting is lower than Dave's (1.25 bar? I didn't write it down), the flush routine was nearly the same: About two full strokes. Hoping to improve my chances of some good espresso the next morning, I pulled some quick taste shots. Below are my notes:

Five shots of Intelligentsia Black Cat, all 17 grams (tared), bottomless, 2.5 flush, Macap auto-tamp... in other words, full anal mode:

1. Grinder was last set to French press. Yesterday I decided to clean the grinder and erased all my "cheat" marks. Choked shot.
2. Moved two notches coarser. Ran too hot. Need to lock in fast with this one!
3. Pretty good. Poured a little slow, but firmed up. Started to soften at the end. Nice and smooth, but low body. No "ommph". Monochromatic.
4. Better pour throughout, held up nicely. Improved body and interesting chocolates / spice. Mild sign of roast notes; they're usually more prominent in pump machine shots.
5. Best of the series. Good body, nice creamy texture. Volume about 1.5 ounces (maybe?). Still reminds me of a lever shot, but I see what Dave's talking about it being a hybrid. My guess is the pressure is lower than 9 bar. This weekend I'll profile it.

Given that each stroke only produces two ounces and I'm not double-pumping, I assume all the shots will be short. Usually a puck absorbs what, 20 cc? Plus there's the room above the puck. Anyway, for a first night out, three of the shots were below par compared to the Elektra Microcasa a Leva, two were above, and shots 4-5 were comparable to the Cremina. Then again, I'd never get more than one or two shots out of the Cremina like that before it overheated.

And my notes the next morning:

Three shots, three good ones. Reminds me of the better shots of the Microcasa with crema that's nearly as good as a pump machine (but not in the luscious range of the Elektra A3's). Two full flushes and then flush stopped half way; the last half of the stroke fills the chamber and made it easy to pull a true double. The crema in the first picture is a bit crestfallen since I didn't plan on taking a picture.

Although the crema production is very good, I don't think that I'm getting the pressure high enough. Or at least that's the only explanation I have for the "lever-esque" flavor profile. The angle of attack isn't good for vertically challenged people. For one of the shots I swang like a monkey from the lever so I could watch the bottomless extraction. It would have made a funny video...

Or maybe it's the temperature profile, i.e., a high rising profile pushes up the chocolates at the end and mutes lighter notes? Then again, the roast flavor is so tame. Usually Black Cat growls if you crank the temperature too high... grrrrr-r-r.

Below are shots one and two from Morning 1:


Crema faded while I rummaged for the camera


Dots are not channeling, but splashing from the final drip-drip-drips

[cannonfodder]

Since Dan is comfortable posting preliminary notes, here is my part of the conversation.

Tighten up your grind. When I say I lean on the lever, I really mean I lean on the lever. Some of my best shots were almost aborted because I thought I choked the machine. I would hit full pressure and the lever just stops and hangs there for 4 or so seconds, then the love starts to flow and the mojo starts working, the lever really pushes back. Being a bit vertically challenged, at mid point in the shot the lever is even with my shoulder. I lock my arm up against my side and dip at the knees through the rest of the shot. I keep a firm grip on the portafilter handle. Imagine suspending yourself from the lever while grasping the portafilter, then try to bend the two together.

I ran a sample of Sumatra Lake Tawar through the machine this morning. The first shot was too coarse and had very little resistance. Sour flat pale Illy crema. Tightened up the Cimbali by ¾ of one number setting, the second pull (there is only enough coffee for one small press pot or two shots) fought back but was still just a touch coarse. Lots of crema, not much tiger fleck in the cup, heavy body, very sweet and clean with just a bit of earthy peat in the finish and some caraway. It reminded me of a slice of pumpernickel bread. Not that funky earth 'I just ate a spoon of peat moss' I get from most Sumatra.

I will have to shoot a video so you can see how much pressure I put on the handle.

I doubt it will match the A3, but I bet you find it very comparable and occasionally better than the Cremina. Having never pulled a shot from one, I am just guessing based on others observations. That is part of the reason I have been withholding a lot of shot information. My reference base is narrow. When I finally get with Chuck (Karl) I will see what I can do with his Cremina.

[cannonfodder]

I am still impressed with the shots. Here is a typical double shot using my house blend with a LM ridgeless basket. This is a 2oz shot in a 6oz cup bound for a cappa. The shots are cleaner than your average pump machine with that thick dense crema you get from a pump with the thick buttery mouth you get from a lever. The shots this guy makes are really impressing me. Clean, thick and crema laden shots.