I've seen in the (non-lever) Espresso Machine forum reference to a Gaggia "Perfect Crema" device which is an available option on certain of the non-lever Gaggia models. Basically, it is a passive pf insert that causes the puck to be pressurized before allowing the espresso to flow out of the basket. The thread referencing this optional device goes on to note all sorts of objections to it, operational problems with its use, and overall detrimental results to the quality of the "pull" it produce despite the apparent increase in crema (or at least "crema-like" material) it produces. The thread goes on to state that most users simply do away with it and just use the standard basket.

My question, as a relative newbie (and asked primarily in the interest of "experimentation", recognizing that the device probably flies in the face of the purist ideal at the heart of using lever machines in the first place) â€" anyhow, my question is, would use of this sort of insert, if available for the Gaggia Factory(which I believe is NOT the case) or any other lever machine, have any application to a or use in such a lever machine - and if so (at least theoretically), would its use in a lever machine overcome any of the objections and/or problems encountered with its use in pump machines - or would it's potential use in a lever machine (again, if even possible) simply exacerbate such problems?

I know that when all is right with the grind, with the lever machine and with the technique, the crema "is just as it should be"... I'm not looking for any shortcuts or workarounds to the right grind, lever machine or technique - I'm simply asking out of "experimental curiosity" about this type of device in a manual lever environment...

Thanks,
r-gordon-7

r-gordon-7 wrote:...would use of this sort of insert ... have any application to a or use in such a lever machine - and if so (at least theoretically), would its use in a lever machine overcome any of the objections and/or problems encountered with its use in pump machines - or would it's potential use in a lever machine (again, if even possible) simply exacerbate such problems?

My first reaction is, why should a lever react any differently? The coffee doesn't "know" that pressure is being produced by a person pulling on a lever, or a spring, or a vibe pump, or a rotary pump. Pressure needs to build because of flow resistance in the puck, not a pinhole in a plastic insert.

I can tell you from years of experimenting with my SBux Barista... I could get HORRIBLE espresso with a wonderful looking (to the uninitiated) crema with GREAT regularity. Once I killed off the "pressure valve" in my Barista I just got the same HORRIBLE espresso WITHOUT most of the fake crema. After getting my Le'Lit grinder and using THAT with the Barista, I started to get some really nice espresso with HUGE crema (I never killed off the "pinhole" exit point from the P/F. Kept meaning to, but just never did). I could get a nice 2oz double espresso with almost 1.5oz of crema, persistent crema! I'm MUCH happier these days with my Gaggia Factory and about 1/3 to 1/2 oz of REAL crema... Sometimes I get a blend that's fresh and the grind hits just right and I get 1/2 to 1oz of crema, but that's rare... MUCH rather have the nice espresso with OK crema (levers, as a rule, don't generate as much crema as a pump machine.... SOME people can get great crema out of them, but mine, while nice, is not high volume)...


When the crema persists, even thru pouring into a 16oz tumbler (for my americanos) then 1/3 to 1/2 oz is just fine with me!