A Tale of Two Levers - Elektra Microcasa a Leva and Olympia Cremina

[KarlSchneider]

My "new" Cremina arrived this week.

I bought it from a regular HB participant who has upgraded. It is a 91 and seems just as reported to be immaculate. The Desert Ironwood handles are my addition thanks to accidentally good timing with Les at Thor.

I will be presenting details as I can.

Since i have pulled only 13 espressi and 4 Americani so far i have little info.

Very initial impressions include;

The amazing compact size is more impressive in person that in concept.

It produces a great amount of crema. More pronounced than I had anticipated.

The "official" double basket is smaller than the Elektra.



I calculate ca. 14% less volume. I would happily trade a double Elektra basket for a single Cremina if anyone is interested since I am a single pull type and do not feel the need for larger double baskets.

The Cremina needs a finer grind than the Elektra.

There is no hierarchy to these observations. They are random.

Bottom line so far. The Cremina is better than I had imagined and I had high expectations.

KS

[HB]

Looks very nice! I love the shapely rare wood handles.

The Cremina needs a finer grind than the Elektra.

I think Lino calculated, based on the estimated spring strength, that the Microcasa starts around 6 bar and finishes around 4 bar. Last week I was at Steve's place and he was single pulling crema-laden espressos that nearly topped the Illy Nudes. My Microcasa could only dream of such a feat. In addition to Steve's skill, I attribute the difference to the manual lever putting out closer to 9 bar. Nobody has volunteered to allow Lino to tap their Microcasa grouphead to measure the brew pressure directly, so this is only conjecture on my part.

[bobcraige]

Karl

I am really interested to read your post. The machine looks beautiful. Having lived with my Cremina for about twelve or thirteen years, it is very interesting to hear your observations.

Good luck with it and enjoy it!

[KarlSchneider]

To date I have pulled only about a dozen espressi and a dozen Americani so these are obviously first impressions.

The first day I started with the normal grind for my Elektra and I was using Brazil Brauna Peaberry beans at 4 days old. By the third pull I was getting what seemed close to the right range of pressure. I had to tighten the grind on my Mazzer by a good 30 deg. The crema was better than I ever get from the Elektra. It was darker and thicker. I also noted very clearly a difference in the texture in my mouth. I now think this is what I have read Steve Robinson and others refer to as "mouthfeel". On the second day the second cup was more of a revelation. I took my first sip and looked into a cup still with crema on top. After a second sip I was still looking at crema in the cup. I finished the shot with all crema. A Brazil SO is going to make crema but clearly the Cremina gets far more than an Elektra. I said to myself, "Well I guess the name Cremina actually means something."

I also note that the volume I get from a single pull is larger than I get from the Elektra. The Elektra fills a standard espresso cup about 50%. The Cremina produces a 75% full cup. In both cases I am using a single basket and a single pull. I should add here that I have one Olympia double basket and no single. I have three Elektra doubles and three Elektra singles. The Elektra baskets fit the Olympia pf easily. The Olympia pf fits my Elektra but the Elektra pf does not fit the Cremina. Holding the double baskets up to the light makes it appear that the holes in the Olympia are slightly larger. But my vision is poor so I am reluctant to assume this is correct. I do wonder if slightly different sized holes in baskets is part of the "engineering" of each machine.

This week I have both Yemen and Brazil SO's to test. I am very curious how they will come out. So far I find the espresso from the two machines different. I do not see one as better than the other. The Elektra pulls an elegant flavor. The Cremina seems more of the richness dimension. I am curious how an inherently fine flavored Yemen will turn out. This week is also a different Brazil. And then to complicate things I have a Kona for Americani.

KS

[mogogear]

Our expectations of the comparisons you'll draw from these two are equally high!!
Congratulations on making one of these machines jealous!

[KarlSchneider]

The coffee gods may not be crazy but they surely have a sense of humor. Today begins the slow learning curve. Just to suck me in I was given that pure crema shot. And several other glorious shots.

Today my first was a complete stall. Shot two and three were minimally OK from the Brazil Nazareth Dias Pereria. Bitter finish I never like. So, I tried finally a Yemen Sana'ani. Completely frustrated I was given another glimpse of hope. It will take months to get the variables in focus. I'll get there.

For dinner I opened a northern burgundy from Nuits St. Georges. I am a great fan of southern burgundy from Volnay. The southern ones never get the big excitement. It is always the northern ones. Chambertin and Nuits. But give me a delicate Volnay from a great producer and I am at the pinnacle. The same is true with espresso. I am learning the pleasures of richness from Paul Klee (probably the wrong name given the quality) but I remain a lover of elegance. i suspect i will be pushing the Cremina in the other direction from its normal one.

A few days ago my wife read to me from a cookbook in which the suggestion was made of matching specific styles of espresso with specific desserts. I can see the difference between a spring lever and a manual becoming decisive in any such discussion.

KS

[randomperson]

There are only few things better in this life than Volnay!

I would be interested in hearing the name of the cookbook your wife was reading from -- it intrigues me!

Please keep sharing your journey -- I am keenly interested in the Cremina!

[espressoperson]

The coffee gods may not be crazy but they surely have a sense of humor. Today begins the slow learning curve. Just to suck me in I was given that pure crema shot. And several other glorious shots.

Today my first was a complete stall. Shot two and three were minimally OK from the Brazil Nazareth Dias Pereria. Bitter finish I never like. So, I tried finally a Yemen Sana'ani. Completely frustrated I was given another glimpse of hope. It will take months to get the variables in focus. I'll get there.

Happily you started your Cremina journey on a few upnotes so you know what is possible.

Here's an alternative view of what you are experiencing. The Cremina is an amazing machine, capable of practically infinite improvement. As soon as you experience success you tend to push it further to get an even better shot with better taste. And with each push you experience limitations you may not have experienced before. So there is a constant pursuit of improved technique to keep moving ahead. Of course you can stop pushing at any time and stay at a plateau for as long as you like - but where's the fun or challenge in that?

Also, with the Cremina's increased ability to extract the essence of the coffee, a taste that was only intriguing in an ordinary shot may become amazing. But the other side is that a taste that was marginally acceptable in an ordinary shot may turn objectionable. Perhaps lighter roast levels may be one way to tip the balance in a more palatable direction.

[KarlSchneider]

There are only few things better in this life than Volnay!

I would be interested in hearing the name of the cookbook your wife was reading from -- it intrigues me!

Please keep sharing your journey -- I am keenly interested in the Cremina!

Hi,

The quote comes from, The Best of Taste: Flavors of the Pacific Coast, John Sarich, Sea-Hill Press, p. 129. We have enjoyed several recipes in this book.

The Cremina is a superb home machine. Your interest in it is entirely warranted.

KS

[KarlSchneider]

Happily you started your Cremina journey on a few upnotes so you know what is possible.

Here's an alternative view of what you are experiencing. The Cremina is an amazing machine, capable of practically infinite improvement. As soon as you experience success you tend to push it further to get an even better shot with better taste. And with each push you experience limitations you may not have experienced before. So there is a constant pursuit of improved technique to keep moving ahead. Of course you can stop pushing at any time and stay at a plateau for as long as you like - but where's the fun or challenge in that?

Also, with the Cremina's increased ability to extract the essence of the coffee, a taste that was only intriguing in an ordinary shot may become amazing. But the other side is that a taste that was marginally acceptable in an ordinary shot may turn objectionable. Perhaps lighter roast levels may be one way to tip the balance in a more palatable direction.

Michael,

I am beginning to more fully appreciate your point about the virtually infinite range of improvements one can devvelop on a Cremina. The spring mechnism in the Elektra takes away one variable. This factor has both positive and negative significances. On the negative side it eliminates a major element of fine adjustments in pulling shots. This is my new path of study. I do, however, believe the constraint of the spring was in fact a very good learning factor for me. Years ago I recall talking with a fine poet. He complained that those who teach poetry want to start teaching blank verse. The poet, on the other hand, insisted that to really learn poetry writing one has to master rhyming and rhythm first and only when one can easily produce sonnets in strict patterns then progress to free verse. I estimate I have pulled 1500 shots on the Elektra in the past year. I now know so much more about how to get the best out of it. I think much of that learning translates to the new Cremina lessons. I do think the Cremina opens options I did not have with the Elektra. I know I do not know where I will end up in a year from now.

Your point about roasts is intriguing. I try lighter roasts constantly and so far have been consistently disapointed. This was true on the ECM Giotto and on the Elektra. I will try this only after I get some clarity on basic technique.

KS

[KarlSchneider]

My morning Americani today give more indications of the character of the shots the Cremina pulls. These were made from a 2 day old Kona Kowali Farm roasted a good minute into 2nd crack. On Niccolo Amati I would use a double basket (and grind accordingly finer), use 33% more coffee and do a double pull. I get, when I get it right, great expression of the taste of Kona completeness and balance, in a structure of elegance. With Paul Klee I also use a double basket and the same amount of coffee but do only a single pull. I get more crema and it is darker. In the cup the taste is subtly different. The extra / stronger crema shows up in a richer texture and a heavier feel. Kona Americani in Niccolo Amati hve great flavor and are thin in body. Kona Americani in Paul Klee are heavier and maybe have slightly less clarity of flavor. I need to check this with other Konas and this batch on Niccolo Amati.

KS

[RCMann]

Hey Karl-

Congrats on the new machine. Let me know if you want to add the pressure gauge, it's a nice complement to a custom machine.

I'm a fan of the DI handles, but liked a green tint, so I went with the Verawood on mine.

I'm interested in your comments about getting a better shot with the Cremina that the Elektra. I've never used a spring machine but always felt a bit dubious about letting the machine have any control other than heating the water. Maybe we should start a subgroup of completely manual machines!

I've been drinking nothing but Americani for the past few months, since I discovered some of the incredible Kenya Gethumbwini from Sweet Maria's.

Rod

[KarlSchneider]

Hey Karl-

Congrats on the new machine. Let me know if you want to add the pressure gauge, it's a nice complement to a custom machine.

I'm a fan of the DI handles, but liked a green tint, so I went with the Verawood on mine.

I'm interested in your comments about getting a better shot with the Cremina that the Elektra. I've never used a spring machine but always felt a bit dubious about letting the machine have any control other than heating the water. Maybe we should start a subgroup of completely manual machines!

I've been drinking nothing but Americani for the past few months, since I discovered some of the incredible Kenya Gethumbwini from Sweet Maria's.

Rod

Hi Rod,

I admit that I miss the pressure gauge. I rely on the one on my Elektra for generic information and would welcome the same data on the Olympia. At the moment I trust that the Olympia is in the normal range.

I thought your Verawood handles were perfect. Les had a pair of DI handles and I grabbed them because I know he struggles to keep up with orders. He is such a fine craftsman. With a manual lever I cannot imagine not having wood handles.

I hesitate to say the Cremina makes better shots than the Elektra. I honestly think the issue is more than the spring lever vs. a manual lever. I think it is the whole complex of engineering. I want and plan to keep both machines on the kitchen counter. I am getting permission from SWMBO. Each is special and neither is inherently better. My current obsession is the Cremina hence my hyperbolic praise.

I need to get some of the Kenya you mention. I find Americani to be perfect for beans that otherwise make poor espressi. My great current pleasure are these Kona's. They all make poor espressi but glorious Americani.

KS

[espressoperson]

I need to get some of the Kenya you mention. I find Americani to be perfect for beans that otherwise make poor espressi. My great current pleasure are these Kona's. They all make poor espressi but glorious Americani.

KS

Here's an example of how varying lever profile can produce very different cup taste profile.

Tonight's coffee was Sweet Maria's Decaf Sumatra Mandheling roasted about 20 secs into 2nd.

The first shot was pulled with a fine grind to produce one lever pull of 1.5 oz. over 20 seconds. Heavy body, good crema production, but much too bitter to enjoy straight. It needed a splash of Grand Marnier to cut the bitterness and make an overall pleasant dessert shot. Even with the liqueur there was more than a hint of the earthiness and pungency of the Sumatra.

For the second shot I dialed the grinder almost 1 unit coarser. This allowed me to pull my "standard" lever shot: 10 second pull, then quickly up again and down for another 10 second pull but snatch the cup away at blonding. Now this was much better. No bitterness. A subtle blending of raisiny fruitiness and roast pungency with medium clarity, and moderate to light body and earthiness. A thinner layer of crema on top.

The first shot profile often works well for typical espresso blends like Sweet Maria's Monkey. The second profile works better for finicky SOs that are often marginal for espresso. An Americano is usually a surer thing with these coffees but once in a while it is fun to work with the lever profiles to find a pattern that will produce a special SO espresso.

[hperry]

Karl,

Olympia makes a gauge which replaces the screw top for the water fill. When I checked it was $150. Simple replacement and keeps the machine stock - and - puts the gauge directly in front of your eyes as you pull. When I checked they were in stock and available for shipping.

[mogogear]

Hi Rod,


KS

Paul Klee- OK, I'll admit the obvious- I haven't the foggiest... but it is also because I want to hear you say why you chose to call your new machine Paul Klee!!! Wait, I can imagine you now settling back in old leather club chair with perhaps a glass of sherry, port or scotch and you begin the tale of "The Paul Klee".....................................................

[bobcraige]

Karl,

Olympia makes a gauge which replaces the screw top for the water fill. When I checked it was $150. Simple replacement and keeps the machine stock - and - puts the gauge directly in front of your eyes as you pull. When I checked they were in stock and available for shipping.

The gauge is a very nice tool and requires no modifications to the Cremina. I believe the price is actually $110, but should be checked with Olympia. The Cremina is so stable that a gauge is unnecessary. It is really more important as a service tool than for day to day use, but if you want a gauge on your machine, it is the way to go.

[hperry]

Marcus at Olympia quoted:

Boiler cap with
pressure manometer 0 -2.5 bar CHF 120.00

Shipping CHF 35.00

VAT Tax CHF 11.80

Total CHF 155.00


Or about $126 with shipping. You're right - I was remembering the Swiss Francs. Thanks for the correction.

[KarlSchneider]

I decided this evening that it was time for a first counter top taste comparison of Niccolo Amati and Paul Klee. I chose the likely-at-peak 4-day old Yemen Sana'ani. I decided to use Niccolo Amati as the starting point. The shot I pulled was around an 8.5/10. I say this based on so much recent experience. I know before I begin to taste the range I am in. This is based on amount of flow during pre-infusion, the time of lever rise and similar elements. It was a good shot but not perfect.

In the mouth my first impression was that it was a slightly over-roasted coffee. Then I remembered that indeed the weight after roast was 1-2 g below optimal. On the whole, however, very good. Lacking in the best clarity of Yemen. Just a tad dull. Due I think to over roasting.

Then I pulled the first one of the day from Paul Klee. The gods once again like to laugh. While I have no built up experience with this machine I thought the pull was a bit too hard but not as bad as I have had. It took lots of pressure but not an extreme amount. In the cup I found my second one of crema all the way to the bottom. When all was gone there was still a beautiful inner cup of brown coating the inside of the Illy Rosenthal Pistoletto I was using. Wonderful cup. But no note of over-roast. The richness of the crema covered over the individual character.

Second cup from Paul Klee. I tried to repeat the pure crema. Ha! I got no drips in pre-infusion as before but the pushing down of the lever was easier and went faster. I got still far better crema than with Niccolo Amati but not as much as before. I could see black in the cup after my first sip. With the first pull there was all crema on top after sips 1 & 2. The taste was also in between. Not as soft and more singular coffee taste. But still no hint of the over-roast.

Simple conclusion: I am comparing apples and oranges. Or, for those who have tasted: de Montille Volnay and Domaine de Chevalier Graves. Different but not better or worse.

KS

[KarlSchneider]

Paul Klee- OK, I'll admit the obvious- I haven't the foggiest... but it is also because I want to hear you say why you chose to call your new machine Paul Klee!!! Wait, I can imagine you now settling back in old leather club chair with perhaps a glass of sherry, port or scotch and you begin the tale of "The Paul Klee".....................................................

OK mo, you did ask.

It starts easily enough. The machine is Swiss and so is Paul Klee. I also could (and may yet) make a case for Alberto Giacometti, I love his small bronze sculptures. I see the Cremina as sculptural. Sort of like a ballerina in a pose.



But I love the art of Paul Klee. And I also have Swiss ancestry. My middle name is of those shepherds / cheesemakers who take cows into the Swiss mountains in the summer and live in these:



But it is the art of Klee that is the essential thing. This morning on NPR someone was talking about baseball and teaching kids to play baseball by "living in the moment" and not living in some other place or time. The art of Klee is simple yet astonishing. When you stand in front of one of his paintings you have to be there in the moment and no place else. Watching the ball you need to hit as it comes at you. Espresso is like that for me. To make good espresso, especially on a lever I have to live in the moment and in no other. If I manage I can pull glorious shots. Let my mind drift off and I will get appropriate espresso.

There is more. For tomorrow.

KS