Concluding Unscientific Postscript

It is time to bring my contributions to this thread to a close. As is often my observation of having followed a new path, I should have expected the unexpected. Curiosity was the driving force for inquiring into this opportunity. I really wanted to taste what kind of espresso the new Maximatic would make. HB, Olympia Express and Swiss Coffee Products graciously collaborated to indulge my curiosity. My sincere thanks.

I made the switch in 2005, soon after HB started, from a semi-automatic pump-driven espresso machine to an Elektra Microcasa a Leva. It is fair to say I was a convert to lever machines. I much preferred the taste of the espresso I made on the Elektra. I preferred the hands-on experience of using the machine. I preferred the scale of the machine and its quietness. I also enjoyed no longer having to flush the group for cooling. A year later I acquired an Olympia Cremina 67 and my conversion to Steve Robinson's LMWDP was complete. The Cremina added a new, expanded taste profile to my espresso making and a significant step up in hands-on experience quality. The Cremina also offered better temperature control without the need to use cooling flushes. One year later I acquired an Olympia Cremina Millennium which provided improvements in build quality and temperature stability over the C 67. The Elektra-Cremina has proven to be an ideal home 2-group lever.

When this Maximatic review project began, I understandably had no intention of acquiring any more espresso machines. But the path turned. I did not imagine how much I would like the Maximatic. I have found it to be much more than the anticipated machine with an unsurpassed build quality. The unexpected postscript to my exploration of this machine is the realization that it is a unique machine and so I decided that I have to keep it.

A Home 3-Group

Last evening I had espresso made with 30-hour Brazil Nossa Senhora de Fatima made in the Cremina. I roasted "Our Lady" beyond the supplier's recommended full city roast to my usual full minute into second crack. The outcomes were all three delightful. They reminded me of what the ancient Greeks referred to as the "bloom of youth". The coffee will change as the week progresses but this was a fine start. With each week's new coffee I guess which machine will make it best and make adjustments to a different machine if needed. These options will expand as I learn more about the Maximatic's subtle characteristics.

The Cremina is distinguished for me by the richness of flavor and the experience of making the espresso. Nothing compares to using a manual lever - hence the origin of the term "pull". The Elektra's spring technology gives the user less engagement in the process. The Elektra, however, is unequaled in my experience in the clarity and lightness of Being in its espresso with the right beans.

The Maximatic earned its place in the pantheon of my espresso machines. I am enthusiastic about this unexpected change.

KS

Wow! There's nothing like a Christmas story with a happy ending

Enjoy......

And if you can't resist the temptation to the give the Elektra Semi a try, I'd be very curious to know how you rate the differences....

Hello All and Happy New Year! I have read through this long and interesting post about the new Maximatic and have just had the opportunity to address one of these machines from a technician's perspective. there has been a lot of discussion about price/value, build quality etc, but what about when the machine requires service?
The machine in question is a 2002 model which is virtually identical to the newest build, but with the earlier large brass jacketed pstat and no allowance for removing the sight glass tube through the top of the brass junction boss, and yes a manometer with a stop pin, etc. It came to me with a number of small leaks a history of chewing up steam wand swivel o rings....not to mention low/fluctuating pressure and temp. The machine had a previous factory service to address a manufacturing problem with the boiler welds so it had been obviously taken completely apart for this service and reassembled, which possibly resulted in the small problems it was having.
I found a leak at the upper sight glass fitting which turned out to be a cracked glass tube, a leak at one of the top serto banjo bolts that fed the pstat resulting from a crushed banjo bolt, some general maintenance issues (the group dispersion screen screw was overtightened and could not be removed resulting in a plugged group). Servicing these issues was very labor intensive, likely due to the miniaturization of the machine....and I will add that I admire the build on the Olympia machines and the engineering that goes into them....this post is not a critique of Olympia in any way, but a report from the front.
To address anything wrong with the sight glass tube requires removal of the boiler from the machine vs the old method of removing the pstat and front cover to R and R the tube with the boiler et al attached to the frame. The boiler is easily removed after detaching the front panel all of the serto fittings to the front of the machine, but the sight glass cannot be serviced in a straightforward manner as it is tucked into the corner of the frame with no access for a 19mm wrench.
Their Serto banjo fittings are fantastic as they allow easy alignment of the connections for the various components BUT, and there is always a BUT, these fittings must be tightened with absolute precision and care. The most difficult leak to find and fix was at one of these fittings. The Serto fittings seal on the end of the fitting against a small brass flat washer inside the female part and the banjo bolts use a copper crush washer on top of the collar. The banjo bolt itself is very thin in the area where the water passes and the slightest overtightening can shatter the inner bolt. This was the case in my patient. The original assembly was likely very precisely done, but once the first torque down is made one must be VERY careful about the reassembly of these fittings, likely requiring absolutely the use of new washers in the fittings with any reassembly or tightening.
As has been discussed and speculated upon, the price of this machine is quite steep but the quality is top rate and the parts fit together perfectly.....but from a service perspective the owner I think should be prepared for some high labor cost on a repair involving boiler removal, and we all are familiar with the sometimes shocking cost of some of the mostly proprietary parts for these machines. They are fairly service friendly but one must always proceed with caution and care due to the precise nature of the assembly and build of the machines.
Not to detract from what seemed like a final post on this topic....just wanted to add a small perspective that has not been covered.

Doug,
Thanks for your technicians perspective. One would hope that the machine you worked on is the exception rather than the rule. I have a variety of Olympia machines- some over 20 years old that are in excellent shape and as best I can tell are still on the original gasket sets. I have replaced a couple of group head gaskets and a pump but that's it. I would anticipate that a purchaser of the new machines who respects and values their investment could anticipate a very long life before major reconstructive work. Buying second hand all bets are off of course.
Regards, Ian
I currently run a 1992 Cremina, and a pair of Pasquini liviettas (54mm grouphead as per the new Maximatics) 1991 & 1988 on a regular basis.

Ian
Nice group of machines there. I do enjoy working on Olympia machines since they fit together so well and are generally designed for an ultimate service or rebuild...very good engineering. We can become a bit frustrated over the lack of a wholesale source for their parts, but they have adequate parts availability, so it is not a big issue. I have rebuilt a few of the Olympia/Pasquini machines and you will likely agree that when viewing the nuts and bolts of the older machines they do somehow seem much simpler, which to me is a positive aspect. It is my observation that some of the "improvements" on the newer machines may be cost cutting measures, such as the Mater pstat instead of the old design, and a stainless steel boiler is actually cheaper (from a raw material standpoint) than a brass boiler and a bit less labor intensive to work with as well (easier to weld for example), and the big brass block valves make any other replacement parts impossible to source anywhere but from Olympia. Of course, the Mater pstat has a tighter deadband than the old Olympia pstat you are familiar with, and stainless steel boilers are a big selling point from a consumer standpoint so I cannot blame Olympia or other manufacturers for that matter from putting a positive spin on each and every feature of the product.
It is my hope that at some point a machine will be manufactured that puts a high emphasis on ease of repair and maintenance....I think the Cremina is very well up there in this regard, but I suppose a manufacturer does not wish to mention the product could or would ever need to be repaired. With your machines, I think you will agree, as with the new Olympia products, if and when something goes wrong they are so simple and straightforward that one is not left scratching one's head and wondering just which black box is at fault.
Doug

Hello,

I've read a lot of Maximatic threads and I believe a majority of users are setting older Maximatics at 0.9bar to 1.1bar.

Has something changed with the construction/thermodynamics of new Maximatics that make the factory set 1.3bar a better setting? Is it easy to change the pstat down to 1.1bar?

Is it just a balance between steam power and brew temp; with the ideal setting for brew temp at 1.0-1.1?

Thank you,

At the end of the day it's personal preference. I have my machines set at .8 bar. Measuring with a scace the temperature stabilizes at 198-199 after a 5 second or so flush. As the machines are tank fed I'm not a big fan of flushing more water than necessary. The trade off is probably a little less steaming power though for my drinking habits it's not an issue. I've come to what works for me by trying many variations over a period of a few years on the machines in question. My temp setting works well for most of the coffees I use and on occasion I have to play around some to get the most out of high temp blends.

This point applies to all HX machines.

If you just pull one or two shots at a time, you have wide latitude in setting the pstat, since you can flush to whatever temperature you please. But the "par" setting range of a pstat is the one that gets shots within the proper 90C to 95C range when doing them at a rate of one a minute.

A commercial machine will recommend the par setting; but a home machine may go higher or lower to make the steaming and flushing more convenient. Since home users will hardly ever pull three or more shots in a row, this makes sense.

A informed user who can measure shot temperatures will use whatever setting works best for his or her use pattern.

mshimao wrote:Hello,

I've read a lot of Maximatic threads and I believe a majority of users are setting older Maximatics at 0.9bar to 1.1bar.

Has something changed with the construction/thermodynamics of new Maximatics that make the factory set 1.3bar a better setting? Is it easy to change the pstat down to 1.1bar?

Is it just a balance between steam power and brew temp; with the ideal setting for brew temp at 1.0-1.1?

Thank you,

mshimao,

Yes it is very easy to adjust the pstat on the Maximatic and indeed on all Olympia machines. One has to remove the boiler cap and one nut holding the top on the case. No tools needed for this. The sides and back are one piece that slides away.

By the way, the new machines have a top that can be used as a cup warmer that has a rim on the outside edge to hold cups on the surface. I find this a very well done and welcome addition.

I have found no reason to date to adjust the factory pstat setting. I cannot speak to any change in design or thermodynamics between old and the new machines. I have not yet tasted the result of overheating that changes the taste of the espresso. My Elektra will ruin the taste of espresso with a burnt flavor if not managed. The Cremina 67 did this also to a lesser extent. Neither of my newer Olympia machines do. And, on my Cremina I set the pstat higher than the factory setting. I am not talking about the temperature of the espresso but the taste -- parallel to the caliente - picante difference.

I make single espresso's and Americano's but not milk drinks. Since I do not steam milk I cannot speak to steam power. I do pay great attention to subtle taste changes and would notice harm from an overheated machine.

KS

I have been asked via pm by several HB readers about my response to the Maximatic now that I have lived with it for a longer period of time. I can share the following for all who are interested.

I have now had the Maximatic over two months. The short version of my general response to it now is that I am even more pleased with its character than my initial very favorable response. At the time my test of the Maximatic started my Elektra Microcasa a leva had reached a point where I had to send it off to be serviced. I had had it for 4-1/2 years of virtually daily use and often twice daily use. I concluded it needed professional service and I sent it off to Stefano's Espresso Care in OR. It has now returned and has resumed a central role in my machine use alongside my Millenium/2002 Cremina and the Maximatic. Allow me to add a note of praise for the servicing done at Stefano's. The Elektra now operates as it did when new from the factory. The espresso produced is once again superb and the action of the lever a delight to use.

What has developed now that I have these three machines all in perfect working order is that I find myself picking a single machine for every roast. Each one makes espresso that is distinct and each finds the sweet spot of a coffee that the other two do less well. Each week I have two different roasts and I determine in the first day or two which roast works best in which machine. This practice expands a long interest of mine in SO roasts for espresso and the full range of flavors to be found therein. In this practice it is clear that each of these machines is in my mind equal in its ability to find the best in single coffees that the others do not quite find.

I say the above with the full understanding that having three espresso machines in regular use is a wonderful opportunity for me to indulge my passion. Having three machines is also wholly un-needed. Each of these machines would suffice for making wonderful espresso on a daily basis and they would allow exploration of a wide range of roasts. My Elektra was my sole machine for 2 years before I acquired a Cremina. When I had the two both were used regularly and often daily (I make espresso mornings and evenings). Now with three machines I use two or occasionally one weekly depending on the coffee at hand.

While my circumstances allow for having three machines at once I do ask myself the question, what if I had to live with just one? As indicated I am certain each of these would be entirely satisfactory. I would then add, to my significant surprise, that if I had to choose one I believe I might choose the Maximatic. The reason is fairly simple. Of the three it has the broadest range of producing the best taste in coffees. I made fine espresso across the board with the Elektra but had broader great results when the Cremina gave me a "two-gouup". The Maximatic has the broadest range of high end success. I am told that in Europe the Maximatic out-sells the Cremina by 3-to-1. I can understand. That said I must say the enjoyment of using the manual Cremina is superior to the other two. In the end I do not have to choose and am thrilled not to have to do so.

KS