It is recommended to leave some headroom in the boiler.

These machines tend to run hot, not cool, and there's really no need for warming flushes-- if having water for flushing is the reason you've filled your boiler to the brim. Water can be cycled between boiler and group, thereby bringing the group temperature up, with a few quasi-pulls -- raise the lever to a height just shy of the point where water would emerge through the screen.

The target temperature really depends on your roast/blend. I've had excellent espresso at 195°F and at 203°F. I'm unfamiliar with the blend you are using.

Yes, zenith at ~0.8+ bar. Plenty of steam .... if the boiler has some room for it.

timo888 wrote:It is recommended to leave some headroom in the boiler.

These machines tend to run hot, not cool, and there's really no need for warming flushes-- if having water for flushing is the reason you've filled your boiler to the brim. Water can be cycled between boiler and group, thereby bringing the group temperature up, with a few quasi-pulls -- raise the lever to a height just shy of the point where water would emerge through the screen.

The target temperature really depends on your roast/blend. I've had excellent espresso at 195°F and at 203°F. I'm unfamiliar with the blend you are using.

Yes, zenith at ~0.8+ bar. Plenty of steam .... if the boiler has some room for it. )

888...I fill to just below the top of the sight glass. When I have vocalists over, 4-5 will want shots/Americanos, which will pretty much use up 1/2 or more of my tank.
I'm not flushing constantly. ONLY before the 1st shot. I don't even flush between shots, just wipe the group screen with a clean wet bar rag.
I tend to roast my SO's and blends Northern style. No oil, barely in to 2nd (if at all), unless I'm using some robusta, which I roast separately.
So where I'm set seems to be OK. Iwas able to pull 3 shots in 10 minutes, and the group temp didn't exceed the 95c/203f area on the temp strip, which I now use strictly as a guide. Next time, i want to let the group get a bit hotter, if only to see when the shot suffers...which, of course will then be magically transformed into another SPOUSAL AMERICANO.

I'm glad someone is using the little temp strips. My pulls are at about ½ of the 203 mark. That works with the one on the flying saucer of my Astra group also. They are only a good way to assure that the first shot is at a warm enough temp at the group.
Cheers
-Richard

espressme wrote:I'm glad someone is using the little temp strips. My pulls are at about ½ of the 203 mark. That works with the one on the flying saucer of my Astra group also. They are only a good way to assure that the first shot is at a warm enough temp at the group.
Cheers
-Richard
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RP...I stuck mine up about 2/3 inch higher than you...I assume no problem?
Mine needs a flashlight to see, due no doubt to the fluorescent lighting in my kitchen.
The strip woirks like a charm, and is apparently quick enough responding.
Thanks.

So, when you pull three shots in succession, with only enough time between to grind/dose/reload, what does the temperature strip read during the third shot?

timo888 wrote:So, when you pull three shots in succession, with only enough time between to grind/dose/reload, what does the temperature strip read during the third shot?

203/94, and you can just see the edge of the next section "greening."
That's when I rinse the PF under cool watrer, iunsert, grind, remove PF, which is now back to temperature, load and go. The strip now reads 203.

Bumping myself...bad form
OK, according to the steam wand pressure gauge from Orphan, my former .9 at the Apex, was now 1.0!!
Not sure if the steam wand gauge is as accurate as the way more expensive (to purchase) gauge that attaches to the boiler throat, but assuming so, I adjusted between cycling of the boiler. Nearly a full turn.
Resting, I'm at just a wee bit over .8...sort of .825. When the boiler cycles, it rises to .970
I noticed several things. More mellow espresso. Less "steam" exiting my group during the pre-first shut flushes.
The group of course stayed a bit cooler. The 3rd pull got me to the 94c/203 area of the temp strip.
Also, after the pull, there was a bit less wait to remove the PF...less pressure build up...just a slight up and down wiggle to relieve the pressure.
Back to taste. Though I'm not in love with my current blend (no Yemen or good fruity Ethiopian presently included) I got a uttier, less agressive shot. I like it, especially as my KyM tends to display the more acidic elements of whatever coffes are dumped into her.
I am borrowing a local CG'ers Baratza Vario for a few days.
My Brazil Morinha Raisin will be 6 days old. hmmmmm
Thanks for all the help, and the gentle insistence that I "chill"...the Cremina

RP...I stuck mine up about 2/3 inch higher than you...I assume no problem?
Mine needs a flashlight to see, due no doubt to the fluorescent lighting in my kitchen.
The strip woirks like a charm, and is apparently quick enough responding.
Thanks.

I think that wherever you place the strip is good if it allows you to hit the sweet spot every time. I though to put it as close to the PF and all the extra mass of the "bell." Bye the way, You are the first I have noticed to point out that the group temp may be adjusted by use of false pumps. They put the two holes in the group to boiler part for a reason. Normally, I use that to get my group to the illustrated coloration much faster than waiting for it to come to temp normally. I like a good shot on the first pull and the 'wee little tattlers' have saved me from a few sink shots.Cheers All!
-Richard

Hi Rob,

I finally met the Cremina yesterday. I'll be writing up tomorrow. We had to do a little fiddling with the pressurestat which had been upset by a very bumpy journey from London Vuictoria (lots of station steps) to Brighton. Reiss from Londinium Espresso who has considerable experience with his 2002 Cremina updated to latest spec took considerable care to set it up so that it was cycling between a fraction over 7 and a fraction over 8, if memory serves me. This certainly worked well in terms of flavour profile, heat of coffee in the cup and temperature stability of the machine. We were pulling shots with it on continuously from 2.30 until 6.00 pm, making some 30 espressi (mainly doubles) and it did not overheat. Reiss gives much of the credit to the new pressurestat, but the setting is obviously important as well.

I have no idea whether this transposes well to your earlier model or not, but thought it worth mentioning. The size and design of the tank on the later models is different.

Cheers

Mike

Michael,
NO WAY could I pull 20 shots without overheating. Even at my newer lower stat setting (resting @ .825 approx)
After 4-5 now, I need to cool the group just a touch.
Enjoy!!!!