well, i bit the bullet and invested in this puppy! MCAL s1co. found a good deal on one, circa 2003 i think, on ebay. looks just like the current model, except for the logo on the front. any other differences that anyone knows of?

initially, i plugged the machine in to make sure it heated and could make shots. pulled 2 that night, both were undrinkable. but the machine worked!

so, i peeked around and saw how easy it was to remove the shower screen. just get a screwdriver against it, and pry down. the gasket doesnt hold it in tight at all, very easy to remove. man it was filthy! just as bad was the portafilter! the basket was obviously never removed. ugh.

i soaked the shower screen and baskets and pf in cafiza. took the bottom off the machine and found the pressurestat. lowered it from 1.75bar to 1.5bar. i think im going to lower it to 1.25 or so, i think its still a tad too high. dont know why it was so high to start with though.

next, tested a few more shots, much much better. what an interesting difference! i have my giotto tuned so i pull tight double ristrettos, 0.5-0.75oz, with really syrupy shots inside. the elektra doesnt seem to work this way. it makes really sweet shots, but, not much crema at all, and, not a heavy mouthfeel at all. obviously, i will have to give this area more time, im sure i can improve. as far as taste, even the heaviest blends (malabar gold is the 'heaviest' imo), come across much cleaner and milder. ive been trying to focus on one blend recently, greenline has been it for a month or so, and its much, well, not brighter, per se, but much more light and smooth in the cup. none of the chocolate that the giotto beings out, and not really any heaviness in the body, just smooth and clean tasting. after effects are that way too. a strong shot will make me jittery. none of the elektras have yet.

interestingly, i tried the same grind setting as for my giotto ristrettos, and it stalled the elektra! ive got it now to where the handle raises for around 10-15secs for a shot.

i dont quite understand how a basket probably half the size of the 58mm giotto can make a 'double'; so, in general, i think these shots will always be on the shorter side. why attempt 1.5-2oz out of something so small? the volume of beans just isnt there to create the same taste profile. this may impact cappuccinos. havent figured out what do to yet. i think a more course grind would make things too 'watery'

i have tried a couple 'ristrettos' on the elektra. i used the double basket (whats the single basket hold, about 7 beans?!) and only did one pass with the lever. produced around .5oz. not any more syrupy or more crema though.

yesterday i took the lever off and cleaned all the gaskets and the head, and soaked the fill tube in citric. it wasnt too bad to start but its shiny new now.

steaming, OMG! this has the most dry, abundant steam ive ever seen. no purging, not too hot. just really nice dry steam.

so, if you would.. here are some questions..

1. im thinking of filling the boiler with citric and letting it sit. is this a good maintenance practice for these machines?

2. is there a way to increase crema? finer grind seems to jam the machine, as does firmer tamp. multiple strokes of the lever maybe?

3. is my taste profile, described above, accurate of what these things should produce?

Thanks..cant wait to continue this journey, though, with cup results, i dont ever see this as a replacement for my hx machine, just a quiet morning alternative...any other tips would be appreciated.

oh, here are some pics.. notice the zen reminder (japanese tree) in the background.

LeoZ wrote:it makes really sweet shots, but, not much crema at all, and, not a heavy mouthfeel at all. obviously, i will have to give this area more time, im sure i can improve. as far as taste, even the heaviest blends (malabar gold is the 'heaviest' imo), come across much cleaner and milder... steaming, OMG! this has the most dry, abundant steam ive ever seen. no purging, not too hot. just really nice dry steam.

You're description very accurately captures the Microcasa experience. For specifics on maintenance and timings, see Mark's Elektra Microcasa a Leva Detailed Review and Karl's Elektra Microcasa a Leva Techniques I and Elektra Microcasa a Leva Techniques II.

1. im thinking of filling the boiler with citric and letting it sit. is this a good maintenance practice for these machines?

2. is there a way to increase crema?

3. is my taste profile, described above, accurate of what these things should produce?

Yes. No. Yes.

PS: Read more by selecting topics related to this thread.

Leo- your logo is the same as the current crop. Beautiful model- mine's solid chrome but I prefer the look of yours.

As to crema- different beans/blends do make a difference. I find it more difficult to coax crema out of 49th Parallel's organic espresso but have better luck with their epic espresso. Hines and Intelly Black Cat give me pretty durable crema. Our local Big Mountain (I'm in Calgary, Canada, and this is "local" to me) does a decent job as well (all of these are the same grind btw)- I've also done SO with Sidamo and some Nicaraguan varietal; Sidamo, at two roasts from two roasters, makes a gorgeous espresso with decent crema. The only blend that I really had trouble with was Stumptown's Hairbender, but a lot of people find it hard to work with. And rumour has it that Monsooned Malabar will produce a heavier crema, even in an Elektra Leva.

Of course, these are accepting the fact that you simply don't get the sort of crema you'd get with either a pump or a 100% manual lever. But you DO get crema. Experiment with beans a bit- it's a lot of fun to try beans in your Elektra for the first time- Hines in my pump machine was beautiful, but in the Elektra was a revelation, just stunning!

thanks for the replies..
here are a couple more things ive noticed/tried:

-speed of lowering the lever hasnt seemed to make much of a difference, except when too fast during the bottom half, the top of the puck becomes a bit disturbed (would probably translate to spraying with a bottomless setup)

-no preinfusion makes a shorter sweeter shot

-no preinfusion with multiple pumps each with the lever 1/3 back up, (ive tried 3) give a taller shot, but maintains the lightness/sweetness

-a standard (10sec, or first 2-3drops of espresso) preinfusion gives what ill call a normal shot

-a longer (15-18secs) preinfusion helps with a grind that may be too fine

-a longer preinfusion adds a bit more crema, but also makes a stronger cup. ill experiment with this one and see if a lower temp offsets things to get more crema and bring back the light/sweet cup as expected from the machine

-a longer preinfusion with 2 pumps makes a taller, stronger, moka pot tasting and looking cup. minimal crema, and more bitter. (nice to know a $1000 machine can duplicate a $20 pot..hehe)

thats all for todays experiments!

btw, do you guys have experience with other brands of lever machines? taste wise, how do full manuals like the la pavoni compare to the elektra? are all levers more or less the same? (i really dont want to buy yet another machine just to keep learning this stuff!)

Fresh beans, a full dose, and proper grind make good crema:

http://www.home-barista.com/forum...r-video-t3687.html

Enjoy the journey - it's a beautiful machine!

PC

I like your new slogan Jack......

Greg,

After a 1 1/2 with a lever in the house things just keep getting better - I'm sipping a Cafe D'Arte Taormina cappuccino as I write. The last of my father's day present, that my daughter brought to me in bed in the AM because she couldn't wait for me to open it. I'll be packing the Ponte Vecchio this afternoon to bring home for the holiday - I've been unable to convince my wife that I need another lever machine. I've yet to find a portafilter for the Amore lever. On weekdays I press the old Estro pump into service for an AM cappuccino. Aside from the noise its been producing some great drinks.

BTW, I don't see Ponte Vecchio listed among your very respectable collection of levers - you really should pick up an Export and give the old 45-mm spring lever a go. A custom orange to match your two-group setup would look great on the simple lines of an Export.

Happy Fourth!

PC

Happy Fourth to you and your family as well.. My collection is shrinking- I sold my Conti to Espressme, sold the 1981 Cremina to Coffeekid( Mark Prince) and have the Caravel is up for sale on Too Much Coffee (Europe)

If that all works- I will have room one day....

Wow, I was reading (and loving) Mark Prince's espresso writing before there even was an H-B. I'm glad to hear he's regressed to a lever! Maybe we can look forward to a coffeegeek review. I also peruse TMC occasionally, and have seen your posts there. The last Caravel on US EBay fetched $300, as you must have seen. Maybe when I move to Europe...

so many levers, so little time...

PC

peacecup wrote:Fresh beans, a full dose, and proper grind make good crema:

http://www.home-barista.com/forum...r-video-t3687.html

Enjoy the journey - it's a beautiful machine!

PC

nice vid, thanks. from the looks of the flow, you are using a manual lever, right? i dont think the spring will act the same way. maybe i can find the way to trick it.

i get crema, a thin layer thats pretty strong. itll hold sugar for 4-5 seconds.. so, not terrible, but not the 12 seconds of syrupy stuff from a pump machine...

either way, the taste is certainly smoother, and i dont get a headrush immediately after drinking it, so either the smaller dose or less concentrated coffee is 'better' for me. lol


also, update on post above:

slightly finer grind, preinfuse for 15 seconds but grind is fine enough that nothing comes out until i release lever, then, let it rise 1/3 up, then lever down again quickly gives me 1.5oz from a double, with a slightly heavier mouthfeel.