Here's the left side of the boiler - notice that it really is a Brugnetti and that the blessed thing looks nearly new ...
The left side of the boiler - it's a little shocking, how simple these machines are. The white lead snaking up is for the Type 'K' thermocouple, which feeds the Dwyer TCS-5010 temperature controller now mounted on the right side.
I'll detail the entire install in a future post, but this machine is somewhat unique, in that it has a true HX loop feeding fresh water to the lever group, and hence it wants to run at 1.3 - 1.5 Bar boiler pressure (e.g. 243-255 F) to yield a very consistent 195 - 205 F shot temperature as measured by a Scace Device on a Fluke thermometer.
After fussing about and fine-tuning, I finally got around to pouring a few shots of a very simple blend (150gm of Brazilian Yellow Bourbon, 75gm of Yemeni Mocha Matari, and 50gm of Sumatra Lintong, taken to Full City in a Gene Cafe roaster) with the temperature set for 200-201 F - and here are the results:
After a 20 second pre-infusion, the lever was gently released, and 3-5 seconds later the first drops appeared - rich, dark, and viscus:
About 15 seconds into the shot, the stream is tight, well-striped, and very dense looking:
There's been some recent discussions about whether or not a lever machine could produce 1st-class crema. to which I can only respond "Ahem!" and submit:
Exhibit A: 'You're either for us, or a Guinness...'
Exhibit B: 'There's no place like Foam, Dorothy ...' (taken about 30 seconds after the lever hit the upper stop)
Exhibit C: 'Pleasant-tasting, Fast-acting, goes directly to the source of those gnawing Coffee Pangs...'
This final shot was taken a good 60-75 seconds after the pour, the crema is still dense, alive with swirls, and full of textures and flecks.
This is no Robusta induced meringue that melts away into nothingness like a political promise, leaving you to wonder 'Did someone steal my tongue?"
This is Full Monty crema - light, effervescent, silky - a fireball of flavor with your palette as Ground Zero - chocolate, raisins, a whiff of lemon, a dash of pepper, a splash of something dark and resinous like an aged Amontillado - all embedded in a delightfully smooth sweetness that just flows across the tongue.
Perhaps not a perfect God-shot - but it will do for now ....
Cheers
Jim
