Zen and the art of Elektra Microcasa a Leva mastery

[espressobsessed]

Greetings macchinesti,

Recently I've had the good fortune to use an Elektra Microcasa a Leva - yet I've been unhappy with my results thus far.

I'm curious about a few things:

-grind fineness/dose strategies
-lever pressure overrides (?)
-preinfusion

I've also used a La Pavoni Pro, and managed some pretty amazing shots: heavy crema, silky smooth flavour transitions. Pure beauty in the cup.

Not so much with the Elektra. Yesterday I did manage some nice shots after extending my preinfusion to 10+ seconds, but nowhere near the heavy La Pavoni crema of my memories.

Now, I do remember the Pavoni required an extremely fine grind, compared to the setting I was using on my Rocky at the time, for my e61 Euro 2K Jr.



But I'm curious about the volume you guys dose, what pressure you pull shots at (do you override the boiler by turning it off?). Additionally, I release the lever completely when I let it flip up, instead of being gentle (although I might not do this in the future with the longer preinfusion).

thank you kindly,
jimmy o

[cremacafe]

Welcome to the Elektra club

I dose about 16.5grams into the basket with a setting of about 6-7 on my Rocky. I lightly tap the PF while filling the basket to help equal the distribution. Using my finger, I make semi-circular motions to level the grounds (think wax on...wax off Daniel-san....only to a lesser degree) I then give it a firm tamp (around 30-35lbs) and a quick polish.

I pre-infuse about 10secs, or until I have a few drops out of both sides, then release. As for overriding the boiler, I haven't noticed any difference in shots with leaving it on vs. turning it off. I typically release the lever instantly, preferring the instant pressure over the build up.

I used to not grind fine enough and compensate with a hefty tamp. This created a less than ideal taste. Now I grind a bit finer, and gracefully tamp. I think most of us big strong guys have a tendency to tamp with more pressure than needed. And with the MC, that'll just stall the machine.

I also only pull one shot. I don't like the 'spro that comes after a second pull.

Good luck and let us know how it works out for you. Nice pic by the way!!

[KarlSchneider]

Benvenuto also, to the Elektra Club!

As a new owner like you, I hesitate to tell you what to try. My Ohio "neighbor," cremacafe, has given what sounds to me like excellent advice as a place to start. From there I suggest doing your own experimenting. I like the experimenting itself. When I succeed it is usually because I change one thing at a time and then pay serious attention to the result.

[coffeefrog]

What works for me is to half fill the group handle, tamp lightly, then finish filling it and tamp again a little harder. I don't measure weight or pressure so I can't get technological about quantities and pressures.

I let it preinfuse for about 10 seconds and ideally I am seeing the first few drops of coffee at that point. As for lever pressure, I just let the lever up after the preinfusion, too little pressure doesn't seem to help the coffee.

Experiment with the grind and tamp, for example, as the beans age I need to tamp harder, and different beans need different amounts of grounds and pressure, what works for a Sidamo isn't quite right for a Harrer, What works on day 2 after roasting doesn't work on day 10.

[srobinson]

Good to have you on the board. It looks like all the Elektra owners are tuning their shots this month. Happy to help, but let me know what is going on with your current process? Take us from how fresh the coffee is through the grind into your routine. Then we can help you narrow it down.

By the way..one way to improve your shot immediately is to start sporting a Lever Machine World Domination Plot member number. By the power vested in me you are now granted LMWDP #014

[srobinson]

Hey coffeefrog, have you not received your number yet? I must have missed your first post.

You are now the proud owner of LMWDP #015. The army grows. Told Dan we need a sub site now to contain all the lever traffic.

[KarlSchneider]

Told Dan we need a sub site now to contain all the lever traffic.

Steve and Dan,

I had been thinking of proposing this as well. I would like to see it at least on a trial basis.

[coffeefrog]

Hey coffeefrog, have you not received your number yet? I must have missed your first post.

You are now the proud owner of LMWDP #015. The army grows. Told Dan we need a sub site now to contain all the lever traffic.

Thanks Steve. I'll wear it with pride

Does anyone else feel that the biggest variability comes from the beans? Some beans require careful handling, some seem to be extremely tolerant of variations in weight, pressure and temperature.

One thing that Jimmy didn't mention was temperature. The Microcasa machines overheat fairly quickly and it's a good idea to pull the shots soon after the machines has come up to pressure. I usually only make two or three cups before turning the machine off.

[espressobsessed]

Heh... I like this gang.

I can't report much progress with the elektra, as you can guess with my other pstat thread.

I'm actually in the process of selling the elektra, but I am thinking about adopting a nuova simonelli commercial 1 group lever... or at least cleaning it up after I'm done with the elektra.

-jimmy

[srobinson]

So are you staying with Levers? If so i grant you #016. Otherwise I will have to revoke all honors when you sell the Elektra.

[espressobsessed]

Steve,

Don't break my heart! Yes, the simonelli is a lever.

[srobinson]

That signature like looks great. Pics baby and new thread on that machine as initiation rights.

[newhoupa]

Heh... I like this gang.

I can't report much progress with the elektra, as you can guess with my other pstat thread.

I'm actually in the process of selling the elektra, but I am thinking about adopting a nuova simonelli commercial 1 group lever... or at least cleaning it up after I'm done with the elektra.

-jimmy

espressobsessed did you sell your elektra? If so, how much?
Any suggestions on how to hunt one down used? Or is it even worth the effort and time: i.e. just pop for a new one?

The threads on the Lever Espresso Machines "forum" has me down/up with upgrade fever...
Wouldn't mind getting one of the prestigious LMWDP #

Why did you want to sell your Elektra?

I am a newbie sorta...
Currently have a Silvia/Rocky combo. pid 'd the Silvia : more to tinker than anything else...Roast my own etc...
Not proficient in any of the areas so why am I looking at a Lever Machine: you guys need to tell me...

Nice forum...

phil

[cremacafe]

I bought mine from a coffee shop that no longer carried Elektra. Mine was the floor model, never used, got it on EBay for $700. Keep an eye there for used, or just pop on over to one of the sponsors for a new one. There are always a few Pavoni levers on EBay as well. Just depends on how much you want to spend. Levers are a lot of fun, plus the visual aspect can't be equaled.

[espressobsessed]

I haven't officially sold my elektra, although there is a hold on it. I'm selling it for $600 canadian. the base is tarnished, but being the brass and copper model, it still looks oozingly gorgeous, and can be polished up from time to time.

yeah, copper and brass elektra MCaL is SOOOO Steve.