I have just bought a 1999 S1 described as BNIB and unused. I have read a pro review that seems to say that after depressing the lever for a set time I then release it i.e. let it go? If I were to do that the lever would violently return to its start position! Have I read the pro review properly or am I misunderstanding the instruction? Do I need to renew the grouphead piston seals/gaskets maybe? It's clearly a DIY job but where can I get the parts and a food silicone grease for the gasket replacement? Very informative site/forum. Any help for a newcomer/novice would be welcome. Robert.

If the brew chamber is empty, the piston has nothing to push against except air, so the spring will violently return the lever to the start position as you describe. Not to ask the obvious, but did you fill the boiler, allow it to come to pressure, and keep the lever depressed long enough for the brew chamber to fill with water?

BTW, Mark's detailed review covers the Microcasa's operation, as do many threads on this forum.

you need to wait for pressure to build up then water will flow
but also you will need a packed portafilter to counter resist the water

Thank you for the replies. Yes I have done all the preliminary things that you kindly point to. So when the pressure is at the cut off level, the coffee in and tamped and the water in the grouphead I depress the lever until the coffee begins to flow. At that point, if I were to let go of the lever there is nil resistance to it returning to its start position apparently unimpeded by water in the chamber or coffee back pressure.

Do you have any experience with espresso? Anyone actually present who can help you get started?

Assuming that the machine is complete and intact, its likely that the coffee needs to be ground much finer. If its stale it needs to be MUCH finer. If you are buying it from someone who grinds it for you, experiment with it in the day or so after it is ground. If its preground in a vacuum seal package then its really hard (impossible) to get good coffee out of it and will need to be tamped very hard. If you want good coffee, use fresh grounds within a few tens of minutes (and preferably less) of them being ground by a reasonable quality grinder (opinions vary about what those last three words mean).

Grinding too fine will choke the machine so that the water does not flow through fast enough and taking the group hande out needs to be done very gingerly, very slowly so that the pressure is released very slowly as a dribble or you will get grounds and hot water everywhere, which could be dangerous if there's lots of it.

Getting the grind right is a bit of an exercise. People with lots of experience with dialling in machines (most reviewers) just do it. For the rest of us its trial and error and takes a while.

Newtoelektra wrote:Thank you for the replies. Yes I have done all the preliminary things that you kindly point to. So when the pressure is at the cut off level, the coffee in and tamped and the water in the grouphead I depress the lever until the coffee begins to flow. At that point, if I were to let go of the lever there is nil resistance to it returning to its start position apparently unimpeded by water in the chamber or coffee back pressure.

Even if the Microcasa had sat unused in a box since 1999, I would expect the gaskets to be good enough to seal. But who knows, maybe they are compromised by aging, or maybe the seller took it apart for fun and forgot to reinstall the gaskets. Remove the top two Allen screws and pull out the piston. It should look like this:



When replacing the piston, remember that the piston is a snug fit and the gaskets need to be coaxed over the rim of the cylinder. No need to force the piston in. I find it helpful to run the edge of a dull plastic knife around the perimeter where the gasket/cylinder edge meet to "shoehorn" the gasket in.

coffeefrog wrote:Assuming that the machine is complete and intact, its likely that the coffee needs to be ground much finer. If its stale it needs to be MUCH finer.

To add to Greg's comment, you can judge the fineness by feel. Rubbing the coffee between your fingers, it should feel between the coarseness of wheat flour and white pepper. If it feels dry and the grounds don't stick together, the coffee is stale. For good results with the Microcasa, the coffee must be fresh and you must use a good grinder.

Wow! What really helpful responses. Thank you everyone who has given their helpful comments.

coffeefrog wrote:...its likely that the coffee needs to be ground much finer. If its stale it needs to be MUCH finer. If you are buying it from someone who grinds it for you, experiment with it in the day or so after it is ground. If its preground in a vacuum seal package then its really hard (impossible) to get good coffee out of it and will need to be tamped very hard. If you want good coffee, use fresh grounds within a few tens of minutes (and preferably less) of them being ground by a reasonable quality grinder (opinions vary about what those last three words mean). ...

I see that fresh ground at the correct grind is ultra important. I know that to say I am using an Illy ground product will be anathema to all readers however that's all I have at the moment. Perhaps the use of this product is the cause of the problem I have identified?

HB wrote:Even if the Microcasa had sat unused in a box since 1999, I would expect the gaskets to be good enough to seal. But who knows, maybe they are compromised by aging, or maybe the seller took it apart for fun and forgot to reinstall the gaskets. Remove the top two Allen screws and pull out the piston. It should look like this: ...

Thanks for the photo. I've had the piston out and inspected it, no obvious signs of wear in the seals but perhaps they are just a little hard and rigid with age and deterioration. I think I should just order some from Elektra direct.

Newtoelektra wrote:I know that to say I am using an Illy ground product will be anathema to all readers however that's all I have at the moment. Perhaps the use of this product is the cause of the problem I have identified?

Yes, for the Elektra Microcasa a Leva, I would expect Illy preground to gush forth enthusiastically. If you stand on the tamper, you might be able to extend the extraction to 10 seconds, but it would not taste good. Fresh ground coffee with a good grinder are required. In general, high-end equipment is less tolerant of stale coffee or improper grind. The pressurized portafilters common among the lowest entry level equipment handle preground best.

Alan said it best in Inside Domestic Espresso Machines:

Alan Frew wrote:Pressurized portafilters and pressurized filter baskets come in many guises, but they basically have a single purpose: to allow the customer to get the appearance of acceptable crema from stale, poorly ground supermarket coffee.

Newtoelektra wrote:Thanks for the photo. I've had the piston out and inspected it, no obvious signs of wear in the seals but perhaps they are just a little hard and rigid with age and deterioration. I think I should just order some from Elektra direct.

Seals like that are fairly stiff anyway. By all means order new ones, but if its not dripping when the machines is hot and pressurised I'd leave them alone (they are a bit of a bugger to get onto the piston, if you haven't done it before there is a 60% chance of their ending up upside down or inside out on the first, second, third etc attempts).

I'd suggest you find a coffee roaster or bean shop with nice people in it. Having someone to talk to about finding the right beans for you and the right grind is a great help. Forums are a wonderful thing, but having someone who can say "well, if you want something sweeter/richer/sharper than the last one, try this one instead" is a great help and you can get them to grind small amounts (150g is usually a minimum purchase where I come from) for you until you get a grinder.

Thank you to all who have responded to my enquiries so helpfully. I'll sign off now, order a set of seals for the piston, save up for a decent grinder to be found in the U.K. and find a good supplier of beans. I am really enjoying the Micro Casa, just looking at it is pleasing so onward and upward with the art of making good coffee. Robert.