timo888 wrote:Thanks, Mike. I'm thinking ahead for the LMWDP members from the year 2020. I've never been able to free the retaining screw in my Peppina. I doubt whether King Arthur himself could do it.

Regards
Timo

To really clean the group, you will need to take the dispersion block off the group. I do not think this will be a 'clean it once a year' item, more like once a month so I doubt the screws will fuse unless it is from sheer neglect. I have never encountered a stainless to copper screw that would not let go with some coaxing (or torch). I have seen zinc bolts on aluminum blocks oxidize and fuse, welding them together for all time. That is why I use an anti-seize compound on all of my motorcycles bolts.

timo888 wrote:Dave,
Thanks for zeroing in on the single. If you were to use the dry grind-weight-to-beverage-weight ratios set forth in this thread initiated by AndyS:

http://www.home-barista.com/tips/brewing-ratios-for-espresso-beverages-t2402.html

where would your shots fall? Do you tend to pull a tight ristretto?

How does the Achille fare when pulling lungo? How does a multiple pull affect the temperature of the water coming through the HX?

Regards
Timo

The single shots are most defiantly ristretto. I only get slightly over a half lever pull before bonding kicks in. I have not measured the volume but if had to make an approximation, I would say .5 oz or slightly more but well less than 1oz in 28-30 second extraction at proper perssure. The single basket is quite shallow and does not use much coffee. I could probably get 3 singles out of my double dose in a LM ridgeless basket based on observation. That would put the single at around 5-6 grams. When I have a chance I will work some measurements up and post them.

I have not tried any lungo's. Most of my shots tend to be ristretto-ish at 1.5-1.75oz on doubles. In theory, the steam heated HX should heat slower than an immersion HX so the temperature should stay more stable through an extended pull. I did try a cafe crema but my large 12oz cups will not fit under the spouts (detailed in prior posts).

Well, that was a monster post session. I believe I have caught everyone's questions. If I overlooked anyone, please post up and I will do my best to answer.

I have revisited the single basket on the Achille. My dose guess was off, it appears that 8grams is the sweet spot using some Ambrosia from CaffeFresco.

7gram and my tamper would bottom out on the edges of the basket where it rolls in like a funnel. The headspace appears correct but the tamp is off and the shot was fast and all blonde. I wonder if a convex tamper (I am using a flat Reg Barber) would work better. The convex shape would give me more tamp in center of the basket. I will explore that next single session.

8 gram would not bottom out on the tamp but would leave a very light impression of the screw holding the shower screen in place so there is not much headspace. 9 gram dose will lock in but the puck drags on the shower screen resulting in massive channeling.


I was pulling slightly over a half stroke on the lever. That gave me a ristretto of .5 oz. Beyond that the shot went blond quick but that could also be the age of the coffee, it is past its prime. I was getting similar results when the blend was prime but I was not measuring the volume, just drinking. I roasted up a batch last night and will revisit again with some fresh roast and post tasting notes between the single and double.

The lever machine shootout is quickly approaching and notes from it will be posted. We will be doing a head to head comparison of the Factory (La Pavoni), Achille, Elektra and Cremina using a variety of SO espressos from a Mazzer Mini and Cimbali Jr grinder.

cannonfodder wrote:I have revisited the single basket on the Achille. My dose guess was off, it appears that 8grams is the sweet spot using some Ambrosia from CaffeFresco.

7gram and my tamper would bottom out on the edges of the basket where it rolls in like a funnel. The headspace appears correct but the tamp is off and the shot was fast and all blonde. I wonder if a convex tamper (I am using a flat Reg Barber) would work better. The convex shape would give me more tamp in center of the basket. I will explore that next single session.

8 gram would not bottom out on the tamp but would leave a very light impression of the screw holding the shower screen in place so there is not much headspace. 9 gram dose will lock in but the puck drags on the shower screen resulting in massive channeling.


I was pulling slightly over a half stroke on the lever. That gave me a ristretto of .5 oz. Beyond that the shot went blond quick but that could also be the age of the coffee, it is past its prime. I was getting similar results when the blend was prime but I was not measuring the volume, just drinking. I roasted up a batch last night and will revisit again with some fresh roast and post tasting notes between the single and double.

The lever machine shootout is quickly approaching and notes from it will be posted. We will be doing a head to head comparison of the Factory (La Pavoni), Achille, Elektra and Cremina using a variety of SO espressos from a Mazzer Mini and Cimbali Jr grinder.

Dave,
Willing to try an old fashioned approach? Dose 9-10g, ground rather finer than you're doing now, don't tamp but settle with a soft whack whack of the PF on the countertop. Pull one ounce with a long preinfuse to let the grind expand.

Regards
Timo

I will give it a try Saturday morning. My roast will be fresh and ready then.

You've delivered a thorough report on the Achille, incidentially satisfying my preference for going through the technical/service manual before doing more than glancing at a photo of a machine. Many thanks!

This deserves a second readthrough when I might have a chance at enough uninterrupted time to absorb more than, retrospectively, I managed yesterday. The single unit aspect of heating element/boiler is of no little concern, but the machine has yet to stretch its legs amidst the general prosumer user.

Any chance you could get hold of a Peppina or Caravel for the shootout?

Don't know of one in your area, unless a trip to Chicago is planned . . .

Henry

I do not know anyone with a Peppina or Caravel that is local. I know Jim has a Peppina but Chicago is a long drive.

I am getting with KarlSchneider tomorrow to do an Achille vs Elektra and Olympia comparison.

I tried Timo's suggestion with a fine grind and no tamp for the single basket. I did not have much luck. My results were around the same to slightly sub par. I went through a half pound of bean this morning trying to hit the sweet spot. I also tried the convex tamper as well as my flat tamp. The results again were about the same.

I am getting a half oz on my single basket. Beyond that, the shot blonds quickly and the flavor tanks. The diminutive little 1/2oz shot is quite good. When compared to a double of the same bean, the single is brighter with less body. The shot still pulls almost all crema but the crema is slightly less persistent. If you let the little shot sit for more than 30 seconds the crema starts to fade. But with a little .5oz shot, why would you let it sit?

I pulled one of my best shots this morning. I have been noticing that there is a balance between the force you use on the lever and the amount of crema. If you grind a little tight and the shot is borderline choked the crema production is lower and less persistent. There is definitely a sweet spot. Once you have it dialed in, the moons align and there is peace in the world as you sip that heavenly nectar.