Jim Schulman did a through and very useful review of the Elektra Microcasa Semiautomatica. I am considering the Lever version of that machine and am wondering if Jim or anyone has some views to share. Is the lever difficult to learn? I hear only praise of the Elektra Microcasa a Leva.

Bob,

I have had a Microcasa for 17 months and use it daily. I think it is a great machine. I have the luxury of having two lever machines. If I were limited to one it would be a Microcasa.

I found the learning a very enjoyable experience. The more you use it the quicker the process proceeds. For the first 9 months I had it it was my only machine and I pulled no fewer than 5 shots daily.

Having a grinder good enough that you can adjust the grind in small steps is very important. A very rough rule of thumb might be to spend half as much on the grinder as on the machine. If you are getting both discounts are available.

Enjoy the journey.

KS

KarlSchneider said:

If I were limited to one it would be a Microcasa.

I found the learning a very enjoyable experience. The more you use it the quicker the process proceeds. For the first 9 months I had it it was my only machine and I pulled no fewer than 5 shots daily.

Having a grinder good enough that you can adjust the grind in small steps is very important

Thanks Karl,

I have a Quickmill Grinder and it seems to perform real well and is rather easy to "mini-adjust". I appreciate your experiences and I am also gaining in confidence in taking the $tep for the Microcasa. The other machine I am considering is the Bezzera BZ02S. Apparently a wonderful machine and about $200 less. I lean heavily toward the Microcasa as a special treat that I can master and pull really outstanding shots early on.

I have both the a Leva and a La Pavoni EPC8. I am probably a lone voice in this, but I prefer the EPC8 because I like the idea of being able to apply more pressure to the shot by the manual method rather than relying on the tension of a spring to supply the shot pressure. I do single shot ristrettos which turn out better with a finer grind and a lot of push.

I encourage you to test both before you buy. With either machine, I'm sure you will find using a lever machine to be a rewarding experience.

I don't have the wealth of experience of many of the Lever Espresso Machines members, but I agree with Fullsack. My personal lever espresso machine is the Microcasa a Leva, and I've spent a couple months evaluating the Olympia Cremina and the Gaggia Achille. I prefer the all-manual levers because they allow finessing if the grind setting wasn't just so (*), and because the manuals produce enough pressure to create denser, richer crema. That said, the espressos from the Microcasa are very good and the design of the machine is exceptional. I've never seen a home espresso machine that's even close in terms of sheer beauty. This reminds me, I need to get the Microcasa out and give her a try, it's been too long...

(*) OK, what that really mean is that I can adapt the pressure on the lever as necessary to recover from an incorrect grind setting.

Fullsack said:

I encourage you to test both before you buy. With either machine, I'm sure you will find using a lever machine to be a rewarding experience.

I live in DC and, to my knowledge, there are no places nearby where I could try the different machines. I would love to pull some shots on several machines without traveling to NJ or NY. Any suggestions here?

One thing to keep in mind in this kind of discussion is that we are comparing machines all of which make wonderful espresso. Preferences seem to me based on personal choices rather than anything else.

My preference for a Microcasa over other lever machines comes down to one basic difference. At the top of my priorities is taste. Since many if not all of us would say that taste is at least a high priority I need to explain more specifically how taste matters to me. My fascination with taste developed through years of wine tasting, study and collecting. What is of highest importance to me is individual differences of single vineyards or microclimates. It gets down to individual bottle to bottle variations. In espresso I am similarly fascinated in the singular tastes of each particular batch of beans I roast and then taste. Almost all my roasts are SO. The reason I give the Microcasa such high marks is because it brings out the singular flavor of each separate roast better than any other machine I have used. The Microcasa seems to bring out the pure flavors of each bean and let those flavors stand out. In comparison to my Cremina I would say that the Cremina extracts more crema, more body in the espresso but provides less clarity of flavor of each roast. The Microcasa sacrifices some crema and body but excels in pure flavor.

This is the core of my preference. It applies only to those SO's that have unique taste profiles. The best flavored beans are best in a Microcasa to my taste. I sometimes find that I prefer a specific roast in the Cremina. This is because when the Microcasa pulls out the flavors so clearly I find I do not like them. The Cremina softens those flavors and often makes a better cup out of a coffee with less perfect flavor profile. For example I find most Brazil SO's to come out better in the Cremina. I like them less in their pure state. I more often find Yemen and Ethiopian SO's to work best in the Microcasa. For my taste the best of all is an SO that sings solo in the Microcasa.

This same preference is even stronger in my morning coffees. I make what I call Cafe Hermitagio. Most would call it an Americano but I have come to find that term tainted with condescension. Instead of a single pull / single basket that I use for espressi I make these in double baskets with 33% more coffee and a double pull. I then add water to fill a cappa cup. In this method I get wonderful extraction of the flavor of each bean. I almost never prefer one of these made with the Cremina because the flavors are less clear.

Beyond these specific taste considerations another factor for me is the experience in use. Here the Cremina wins over the Microcasa. I prefer the feel of a manual lever. It is a little more difficult to get all the parameters working with a manual lever but they are, to me, simply more fun. Further the Microcasa is "fussy." It sneezes if one removes the pf too soon after a pull; the Cremina never does. The Microcasa also more quickly overheats but this is not an issue for my use in that I seldom pull more than 3 shots in any one session. One can compensate for overheating simply.

Appearance is also an issue for me. My Microcasa with custom wood handles from Thor and the Blue Murano glass ball on top appeals to my aesthetic sense. On the other hand I am quite taken with the modest size of the Cremina. I like the un-pretentiousness of the Cremina. The quality of construction of both seems high.

In the end, quality in the cup is decisive for me.

KS

I know little about lever machines, so this is a very naive question, but is it possible that the uniqueness of the shots from the Elektra are a function of lower brew pressure than the manual levers? The comments of less crema, less body, and greater clarity or focus are all things that are influenced by brew pressure.

Dan, have you been able to measure the pressure output at the PF from your Microcasa? Or Karl, have you tried to approximate the characteristics of the Elektra shots by pulling a shot with lower than usual effort on the Cremina?

I'm looking into getting a lever machine, and am currently focusing on these two machines.

Thanks,

Mark

Dogshot wrote:I know little about lever machines, so this is a very naive question, but is it possible that the uniqueness of the shots from the Elektra are a function of lower brew pressure than the manual levers? The comments of less crema, less body, and greater clarity or focus are all things that are influenced by brew pressure.

Dan, have you been able to measure the pressure output at the PF from your Microcasa? Or Karl, have you tried to approximate the characteristics of the Elektra shots by pulling a shot with lower than usual effort on the Cremina?

I'm looking into getting a lever machine, and am currently focusing on these two machines.

Thanks,

Mark

Mark,

I will let Dan address the issue of measuring the pressure out of the pf. From what I recall reading your suggestion may be correct.

It has been suggested to me in other discussions that I could adjust my technique on the Cremina to more closely approximate the taste profile of the Elektra. I have not had that result. Varying the grind, using more and less pressure from my arm and having differing times for pulling shots do make a difference on the Cremina but the differences I taste all fall within the Cremina profile of rich texture, thicker mouthfeel and more crema. Keep in mind that these are the highest priorities for many. They are secondary for me to taste clarity and individuality.

I can give you an even more "naive" suggestion. I think the Elektra people "engineer" their machines for a certain taste profile. In other words I suspect the unique taste profile of Elektra is caused not simply by low brew pressure but by a collection of interconnected engineering decisions (that I could not begin to identify). I have never had a shot from an Elektra Semiautomatica but I "translate" Jim Schulman's review to say that that those shots are similar in profile to my Microcasa. I wonder but have no idea about Elektra A3 shots.

The only other experience I have is a few shots I pulled on a Gaggia Achille that cannonfodder was kind enough to loan me for a few days. Its shots were to me much closer to the Cremina's. My simple-minded interpretation is that there are engineering trade-offs and that Gaggia and Olympia choose the values of crema, thick texture over purity of taste. This makes sense also if one considers that classic espresso is made with a blend of beans and not from the SO's from which I am trying to extract singular flavors. In a commercial cafe one wants consistency of quality and not the erratic singularity I am intrigued by and searching for.

KS

Dogshot wrote:Dan, have you been able to measure the pressure output at the PF from your Microcasa?

No, Lino estimated it based on the piston geometry and spring strength to begin at ~6 bar and finish at ~4 bar.