I purchased an Achille after reading several favorable online reviews and having a lengthy discussion with Danny Bresciani of ECM in Vancouver. My experience has been,to say the least,disappointing.

Upon receiving my new machine,my initial excitement was somewhat dampened by the fact that it leaked like a sieve(at the base of the boiler) as soon as I turned it on. I sent it back to be repaired without even pulling a shot. When it came back,the leak was repaired and some of the shots were really good,except I got no crema whatsoever.

A few weeks in,the leak returned. This time,however,it was running down the side of the boiler,much like several other users have described. I disassembled the grouphead and applied some vaseline to the O-ring(part#16) and that did indeed stop the leak,but since then I just can't get a decent shot out of the machine. When I pull a cooling flush,after the initial charge of water has stopped(lever at the bottom of the stroke),it spits out more water after a short delay.

If I tamp at all,the lever locks up completely,sometimes I can't get any espresso at all. If I use the same dose with no tamp,it takes 30-40 seconds to pull a shot and it's terrible. I really don't think it's grinder-related,I'm using a Mazzer Mini. the same grind in my Innova Dream works perfectly,lots of crema.

I know lever machines can be tempramental,but it just seems so wildly unpredictable. I'm not weighing my shots,but I've been doing the home espresso thing for many years and I'm willing to bet they are very consistent.

The only other adjustment I made was to tweak up the pressurestat a bit,it's now at 1.4,which is probably high,but at the factory setting(1.2) I wasn't getting enough steam pressure to do a decent job.

Sorry for the length of this,if anyone could help it would be greatly appreciated.

Best,
Gerry

Gerry,
Welcome and sorry to hear that you are having problems..... You might think of changing your post title to something that might point Achille users / owners to your question more easily- they are the ones that can help you the most.

I have never touched one and can't help you- good luck though. Sounds as if you have had some bad luck to start off with.

Hi Greg:

Thanks for the welcome and the tip. Have changed the title to Gaggia Achille Lock Up,hopefully that will help.

G

Hi Gerry
Sounds like you're having a frustrating time with the Achille right now!
I had a similar period when my machine was new, but not having bought it locally (online ex Italy) I sorted the problems I was having.
You have obviously got a local dealer. Did 'he' advise you how he fixed the 'leak' initially?Have you been back for advise?

Once that o'ring is sealing correctly, the cause of future 'leaks' is from the excessive strain put on the lever. That excessive leverage is the result of the grind being too fine or tamp excessive. As you have said you tried with no tamp at all, it must be the grind. (At this point it is just locking up with no coffee flow, BUT NOT 'leaking'. Is that correct?)
I don't believe you can expect the same result from two entirely different machines JUST because you are using the same grind. Grind to suit the machine you are using.

I have not weighed my dose either, but I use a convex scraper across the top of the portafilter which after a decent tamp ends up with about a 6-7mm space to the top. It makes a wonderful espresso with lots of crema.

The only other adjustment I made was to tweak up the pressurestat a bit,it's now at 1.4,which is probably high,but at the factory setting(1.2) I wasn't getting enough steam pressure to do a decent job.

Do you mean a lack of steam to froth the milk?

...I disassembled the grouphead and applied some vaseline to the O-ring(part#16)...

What elastomer is that o-ring (#16) made of? If EPDM, it should not be lubricated with petroleum-based products because EPDM, unlike Viton, has poor resistance to petroleum. Use Dow 111 instead.

Regards
Timo

Hi Timo:

Very good point. I'm not sure what the composition of the ring is,but I'll have to get some silicone grease just to be safe. I had read about the Vaseline tip on a very respected espresso repair/parts website,just can't remember which one right now.

I hate to sound like a dunce and waste your time,but how do I reply to individual responses in a thread?
Several people were kind enough to reply,but I only see the reply button at the bottom of the thread.

Sorry,this is my first forum.


Best,
G

GerryW wrote:... how do I reply to individual responses in a thread? ...

There is a "Quote" button () which, when clicked, will open up an editor window with the message displayed. Cut and snip as necessary, so as not to reproduce the entire post to which you're replying. Enter your reply, and click Preview to see how your reply will appear, or Submit to send it to the server.

Regards
Timo

Here are some manufacturer's descriptions. The PetroGel is not good for EPDM, its melting point is too low for use on piston seals in a lever espresso machine and, if I am not mistaken, USDA H-1 permits merely incidental contact. One wants to see NSF61 approval, the spec that governs potable water systems.

Regards
Timo

Dow Corning 111 Valve Lubricant and Sealant can be used as a lubricant for rubber and plastic O-rings, water softener and faucet valves, valve stems for potable water, aircraft vacuum systems, electronic and ignition systems, among others. It can be used as a sealant in applications such as vacuum and pressure systems, equipment subject to washing and harsh environments, electrical service entrances and underground connections, and transformer gaskets and equipment enclosures.

Dow Corning 111 Valve Lubricant and Sealant maintains a serviceable consistency from approximately -70° to 400°F (-57° to 204°C) and has NSF 51, NSF 61 approval and is acceptable as a release agent under FDA 21 CFR 175.300, when used in accordance with that regulation.

Petrol-Gel Sanitary Lubricant
by McGlaughlin Oil Co.

* Tasteless and odorless
* Will not taint
* USDA Rated H-1
* FDA approved
* Impervious to water
* Operating Temp 0° - 185°F
* High melting point of 195°F
* Technical white grease
* Valves, pistons, pumps
* O-rings, guides, slide mechanisms, and more

GerryW wrote: The only other adjustment I made was to tweak up the pressurestat a bit,it's now at 1.4,which is probably high,but at the factory setting(1.2) I wasn't getting enough steam pressure to do a decent job.

I wonder why nobody commented on your adjustment as it seems to me that you set the pressure way too high, and i wonder how you could possibly talk of a cooling flush then. i dont have a pressure gauge on my Pavoni but read that the pressurestat is set to between 0.7 and 0.8 bar, still i get powerful enough dry steam for frothing


cannonfodder says somewhere else in the forum [url]http://www.home-barista.com/levers/how-hot-is-your-pavoni-t610.html

cannonfodder wrote:The temp is controlled with a pressurestat, just like the controls for a HX machine. Since pressure is directly related to temp, the boiler pressure will give you a very close guess as to the boiler temp. You get some cooling as the water passes from the boiler to the grouphead.


Boiler pressure (bar) Water temp (Fahrenheit)
1.0 253
1.1 255
1.2 257
1.3 259
From Dan's HX Love Article

Problem with the Pavoni (and my Gaggia) is that the GH is directly attached to the boiler. The longer the machine is on, the hotter the GH will get. Eventually it will overheat and have to rest for an hour to cool down.

The 1.2 boiler pressure sounds high for these types of machines. My Gaggia runs about .9 much over 1 bar and you hit the red on the pressure gauge. There is also a pressure relief valve in the boiler cap. If you turn the pressure up you may blow the valve (think of opening the pressure relief valve on a pressure cooker, WOOSH).

edit: maybe i should have read on, as there seem to be different pressure gauges for different machines, some of which go up to 1.5 for the green zone... but still there might be a point in what is said above

Yes Craig,there didn't seem to be enough steam pressure to do a decent job. It's fine now,but judging from some of the other replies 1.4 might be too much for the espresso,I think I'll try backing it down a bit. Is yours at 1.2? The 6-7mm space at the top of the basket seems to help,I think my doses were too high. I pulled a couple of decent shots today,but still hardly any crema. Using freshly roasted beans too(I home roast).

G

sophiesbar wrote:Do you mean a lack of steam to froth the milk?