Oh no! For the damned aluminum Gaggia Achille's dispersion block

[CoffeeOwl]

Hi everybody!
I would like to marry to a lever machine, but I have my demands* and to make a long story short there seems to be only one machine that could satisfy me: namely the Gaggia Achille.
But there is one point really grave to me: it has an aluminum dispersion block.
There's absolutely no way around the use of aluminum with food for me. So I am begging everyone's help, otherwise there's no lever for me
As I noticed in some threads (like this one) maybe I could isolate the aluminium from the water or replace the block with a similar piece of steel or brass? Any ideas will be very much appreciated! Thanks!

* I want to have control and consistency of temperature (I don't mean 'no-overheating'). This rules out all other levers - seems to me.
I'd also like a machine quite portable, beautiful, with superb espresso taste - if the temp control wasn't my point Elektra would fit nicely, probably Cremina (although much more expensive) too - yet it looks like Achille is more flexible in taste profile (due to manual lever and assuming I could manage to control shot temperature, or at least temp profile) then these two anyway.

[mogogear]

I want to have control and consistency of temperature (I don't mean 'no-overheating'). This rules out all other levers - seems to me.

So Don't "mean" or don't "want" overheating..???? I am no expert and have never even pulled a shot on an Achille. I have see none is an shop- and that is no slam- it really is the only place I was able to pet one...

They just seem to have at average - a 50% approval rating.. that could be a quick and harsh assessment , but what is it that makes it "your final choice" ?

These types of determinations and questions are relevant to many that read here.. So I ask..

[peacecup]

Like Mogo, I've never used one. But I must admit I was disappointed when I read in the review that the Achille had a plastic piston, plastic tubing, and an aluminum dispersion block. Its more like a manual pump than a lever, and at $1200 retail it should be all steel or brass.

Anyway, one of the great benefits of the lever design is the fact that the piston pushes a volume of water directly through the puck, with no dispersion block and the associated turbulence. The Achille loses this benefit.

PC

[CoffeeOwl]

I meant overheating isn't much of an issue for me, because I would use it on a trip, at parent's diner and on similar occasion, or for the use of a lever from time to time.
As far as I understood from the review, the plastic piston and plastic tubes are in touch only with cold water.
Anyway back to the reason of my choice - I love the ability to control the brew temperature. Or... I loved, should I say, until tomorrow evening, when I read the Semiautomatica review. Anyway, from what I earlier read (please forgive me if I'm a bit information-pressed and now write some idiocy) I concluded that each lever machine has a more or less unique taste profile, and I'd like flexibility. It looks like the Elektra a leva and Cremina are two lever queens, with Lusso being a prince and other levers - like pavoni's - ...? I'm not sure, but looks like they're not soo-good (no offence anyone please!).

But then again after reading the review of Semiautomatica I'm just willing to have a shot prepared of the beans I use most to compare to my Vivaldi. If it's on par, then... you guess it! Then I'll pick Elektra a leva afterwards for its looks only with no further worries.
But unfortunately to have a Semiautomatica shot on my lips seems to be quite unreal for now.

[CoffeeOwl]

Anyway, one of the great benefits of the lever design is the fact that the piston pushes a volume of water directly through the puck, with no dispersion block and the associated turbulence. The Achille loses this benefit.

That's true, I didn't notice that!

[Trisha]

For absolute control of the espresso that ends up in the cup, I would recommend the 16-cup LaPavoni and stop fussing. "Absolute" temp control in a lever machine seems to me to be a bit unrealistic when the art of a superb shot of espresso requires freshly roasted quality whole beans, a very consistent and adjustable grinder (my Ascaso I1 continues to serve me perfectly), a knowledgeable and experienced barista with a tamping repertiore - and then the machine itself comes into play.

Learning the temperature profile of any machine, learning its intra-shot recovery, its steaming ability, its unique deadband-width on the thermostat/pressurestat, the pre-infusion, and the way one specific grouphead performs can only be grasped on the most general specifics until you actually lay hands on the machine and begin the education.

Keep it simple, as you begin!

Your entire skillset will develop and the art of truly lovely espresso will become evident as weeks and months pass with a humble, quality, completely lever machine.

The Elektra Micro Casa a Leva is, in my mind, for the romantic who rarely makes more than 2 cups at a time. It's more an intimate instrument, less a science project You may perceive otherwise, of course.

These are only my feelings, derived from your posts. Enjoy great espresso! Life is far to short to do otherwise.

Trisha

[shadowfax]

why knock the La Pavoni? I have a 16-cup that's pretty old. Its build quality could be called into question, but I have had no issues with it. As near as I can tell, it functions in much the same way as an Olympia Cremina, albeit with drastically lower build quality. No stainless steel boiler or anything like that, but it's still a direct lever with similar basket size, and operating on the same basic infusion method. I can't figure out why you would call the Olympia a queen of levers and a Pavoni "Not so good." The barista is going to be the one responsible for the shot quality, and if you can't hold up your end with a La Pavoni, I don't think you'll get much more out of a Cremina. The Cremina just seems like a better-built machine, made to a higher standard from higher-quality components. It would, no doubt, look a lot better and last longer. But, will the shots out of a Cremina be leaps and bounds ahead of shots prepared by the same barista on a La Pavoni 16-cup? I guess I can't tell you for sure, but I'd be pretty surprised.

[CoffeeOwl]

Thanks for your opinions!
Well, honestly my preference came out from reading the articles on Achille, Cremina, Elektra and Lusso. That's a cold fact: there's no Pavoni review on the site, maybe it's a good idea to have the new Millenium model evaluated?

No stainless steel boiler or anything like that, ...

You mean that the boiler on Pavoni is made of what material? (oh no, please, not aluminum again...)

[shadowfax]

Thanks for your opinions!
Well, honestly my preference came out from reading the articles on Achille, Cremina, Elektra and Lusso. That's a cold fact: there's no Pavoni review on the site, maybe it's a good idea to have the new Millenium model evaluated?

I would agree that, as pretty as my Pavoni is, it's not half as pretty as the Cremina or the Elektra. I don't care for the looks of the Lusso, myself, but it is a very neat machine.

As far as Pavoni reviews go, there is detailed pro review at CG, and the smaller La Pavoni Europiccola, I believe, is discussed a lot in the lever smackdown here on HB.

You mean that the boiler on Pavoni is made of what material? (oh no, please, not aluminum again...)

It's just brass. The outside of the boiler is chromed. Stainless steel is the best for quality, but it would resist heating up a lot more than a metal like brass. Of course, the flip side of that is that it has superb heat retention, but it's still problematic... stainless is MUCH more difficult metal for manufacturing things like boilers, groupheads, and portafilters, so you generally only see it on super-high-end commercial machines, like, I believe, the GS3. I'm pretty sure that newer Creminas also have stainless boilers.

I agree that it's kind of insane to have aluminum in the brew path of a $1200 machine, and I would say that the plastic components I saw in the images here rather irked me.

[ntwkgestapo]

I've got to agree, I've got a Gaggia Factory 16 cup which is a La Pavoni Pro with some slight differences (integrated Boiler OPV safety valve, the "Tin Man" hat to cover the boiler fill cap, etc). I had a LOT of trepidation about going the simple, manual lever way but have NO regrets! Best darn 'spresso I've had! Temperature is a no brainer after a few tries. I did some initial temperature measurements when I first got the machine, but don't worry about it one bit now. I just turn it on, wait 15 minutes, 5 second bleed of the steam wand, "half" pump the lever a few times, grind into the P/F, distribute, tamp and shoot! Works GREAT! REALLY missed it last week. Was down in Myrtle Beach and decided to NOT take it with me (won't do that again! ). First thing I did when I got back was make a double and AHHHHH, sooo good! A couple of good things that came out of the MB trip... 1) I discovered that the 12oz pitcher I'd left down there was a heavy stainless pitcher (bought it a few years ago as a "Mr. Coffee" pitcher!?!?) and 2) I found a cheap Chinese 20oz at one of the "kitchen" stores down there that seems to work QUITE well making microfoam (and it cost me 5 bucks!). It's heavier than the "Krups" pitcher I've had for 20 years and seems to promote the turbulence a bit better!

[darrylr]

I wonder about a couple things I read in this thread and would appreciate if anyone could clarify.

1. It was stated that an advantage of levers (other than the Achille) is lack of a dispersion block. Why is this an advantage? I would have thought that getting good dispersion of the water would be an advantage, in that it promotes even saturation of the puck.

2. Some people are objecting to aluminum in the water path. Is this because of cleaning issues with aluminum or fear of its safety, or is it a performance-related reason?

Darryl

[shadowfax]

Some people are objecting to aluminum in the water path. Is this because of cleaning issues with aluminum or fear of its safety, or is it a performance-related reason?

This seems like an interesting discussion on it.

Seems like the health issues are a bit FUDish, but in terms of longevity, aluminum is going to be somewhat reactive with even slightly acidic water.

[CoffeeOwl]

2. Some people are objecting to aluminum in the water path. Is this because of cleaning issues with aluminum or fear of its safety, or is it a performance-related reason?
Darryl

From the Chinese Medicine standpoint aluminum in contact with food acts as completely yin substance, to some incredible extent - it yinizises even a super-yang ginseng completely deteriorizing its healthy potential.

As for your previous question, it's a bit complicated - I'm afraid you'd have to read through the Semiautomatica review and lever-smackdown... or maybe beg peacecup and greg to chime in again

[fac10]

What about electroplating the aluminum part with some other metal, such as copper or brass? Maybe the thin layer of plating would be enough to satisfy your desire to isolate the aluminum from the water path? Of course, I have no idea what this would cost -- probably not cheap as it would be a one-off custom job.

[CoffeeOwl]

I don't know, maybe it would be an idea, but the problem with it (and maybe with any other way of solving this) is that I would have to buy the machine first and then eventually have the problem solved OR not solved.
And in the end it looks like the Pavoni Millenium will be my (first? ) lever. If I want to keep it on in case M arrives, I'll add a PID LOOO7L )