Can you comment on where exactly a correctly set up O-ring 16 lives? It seems like the top of the cylinder has an indentation that the ring might fit over, but does it sit at the top of the cylinder (not around it) and where should I apply the Dow?

Thanks again for all of the help!

Dan
The o-ring doesn't shift position, it just seems to bypass air from time to time.
The food grade grease just creates a barrier around the o-ring and tends to seal it up.

The cylinder is stepped at its top forming a seat which the o-ring sits on and therefore around the cylinder. As the grouphead is lowered into position over the cylinder, the o-ring stays in its seat and pushes up into the machined barrel of the grouphead forming the 'seal'.

When the problem of air leakage first happened, in my case, I was of the opinion that the o-ring was the wrong size. Because unlike the normal application of an o-ring seal which very slightly compresses its section to form a seal, the Achille o-ring is stretched to fit over the cylinder top in the first place. Obviously the remaining cross-section of o-ring material was calculated to seal the gap between the two faces, otherwise it wouldn't seal at all. But it still seemed odd.

So my answer is to coat #16 with the grease and assemble. Lower the grouphead over the cylinder assly in a continuous downward direction. i.e don't lower, raise and lower if you can help it. Chances are you will unseat the o-ring off the cylinder.

This weekend it's a pound of Klatch's Belle Espresso. I got it in the mail on Thursday or Friday, but nowhere on the bag could I find a roast date. The crema and taste are good, so no complaints (for now). I'm really getting the hang of dialing in the grind for a sweet spot in terms of pull strength - I'm having no trouble filling my 2oz EspressoParts shot glass with golden-brown(ish) crema. I've got to work on temperature management next - I dialed down the pstat to shut off the boiler at 1.3bar (on at 1.1bar I think), and the post-flush wait and pre-infusion need some work. Also, the crema is persistent enough for me to split a shot with the double spouts, let the cups sit while I steam 5oz in my 12oz pitcher (working the milk so it nearly fills the pitcher), and pour some latte pseudo-art.

I might work on OR16 tomorrow but for now things are going OK.

Belle Espresso is good stuff, but for some reason Klatch never seems to put the roast date on their bags. I believe, though I can't say for sure, that they ship the same day the beans were roasted. In any event, their beans seem very fresh when they get to me, with plenty of crema, aroma and flavor. It helps that it usually only takes a day or two for them to get here.

I steam 5oz in my 12oz pitcher (working the milk so it nearly fills the pitcher)

That seems like way too much stretching. I try to stretch the milk to maybe 25% above the original volume. Any more than that and it just comes out in a big blob. Work on stretching less and whirlpooling more.

Beezer wrote:That seems like way too much stretching. I try to stretch the milk to maybe 25% above the original volume. Any more than that and it just comes out in a big blob. Work on stretching less and whirlpooling more.

Dan, I agree with Beezer on the above.

I have found even better results by rolling the milk over itself rather than whirlpooling. This is achieved with a close to vertical steam wand, centred near the back of the pitcher and half the depth of the volume. But it depends on the tip design--one hole, two hole etc.

You should not have to spoon off the thick stuff, it should be ready to go!

sophiesbar wrote:I have found even better results by rolling the milk over itself rather than whirlpooling.

I think I picked up something like this from a Brewtus 1-hole tip steaming video. I tried it yesterday and I got the best crooked heart that I have ever poured.

A few more lattes and shots coming this morning so I'll post more results later. Thanks again for all of the great tips.

EDIT: spelling error

Well, one failed steam valve and one leaking gasket later, I've made the decision to put the Achille idea to rest. I'll be calling WLL tomorrow to inquire about a return for a refund - I am within thirty days of the shipment of the new machine. Though it is unfortunate that my Achille experience had to end this way, I am glad I gave it a try. I did learn quite a bit about lever operation, and people around me learned just how far espresso craziness can go (watching an all-metal machine bend a bit while I had much of my weight on it was a surprising sight for everyone who saw it).

This certainly shouldn't discourage others from trying the Achille if they like the features, looks, and the new (amazing) price. A machine I expect to last for YEARS should not have had problems in its first two weeks; this is my main reason for returning it. I expect that others will have better luck than I did.

At this point I'd like to give a big thank you to Craig and everyone else who helped me out (both in this thread and everywhere else on H-B). I'm now headed off to the Espresso Machines forum for some help choosing between the Bezzera BZ02 (semi auto) from 1st-line, the NS Oscar from Chris' Coffee, and the new One Black from Salvatore Espresso.

Most importantly, however, I must thank Darren, Don, and the rest of the WholeLatteLove staff for their excellent responsiveness and service throughout my time working with them. WLL has been an excellent company to deal with, both one year ago when I purchased my Gaggia Espresso and these past few weeks when I've tried out the Gaggia Achille.

All the best to current and future Achille owners. You've got a great machine - (both of) mine turned out not to be the best fit for me.

-Dan