I too am interested in what p-stat is used on this latest Oly home espresso machine. When I was shopping for a pstat for my Oly Club, it became apparent that the most commonly used pstats for true domestic-class espresso machines are being subjected to temperatures well in excess of their published max-temp specifications (not rated for steam) --which might explain why some models seem to fail or get stuck on a regular basis. The first thoughts turn towards scale build-up, but temperature could be implicated.

I use a '87 Cremina and a '90 Maxi. For me it's nice to have 2 quality machines a pump and a manual lever from the same company. They use the same pressurestat to get used to with a nice simple, solid, open design. No expensive control boxes, finicky sensors etc. Not much possible for surprise breakdowns. Many of the small parts are the same for both. I can use the same baskets and PF. I can use the same boiler gauge and naked PF that Richard built. They sit and match in overall look/design nicely together with a small combined footprint. I can deal with one company for both machines. I'm quite content.
I noticed that they mention a 55lb tamp on the Olympia site

farmroast wrote:I noticed that they mention a 55lb tamp on the Olympia site

Actually, the site says "55.12lb".

Do they mention flushing? Odd indeed that they'd concern themselves with the tamp and have no mention of the flush.

. During the process, it is heated to 212°F, so that, when it reaches the brew group, it has a temperature of 198°F—the ideal brewing temperature for espresso.

Does today's Maximatic continue to use the original pstat?

Actually, the site says "55.12lb".

And the manual also specifies that amount of force. Try as I may, I just can't nail that 55.12 with any consistency.

Bill

If it helps, 55.12 pounds = 25.00 kilograms.

The owner's manual mentions flushing, but I believe the video I posted earlier is much more intuitive and accurate. As for the internals like the pressurestat, pump, etc... I will post photos before wrapping up the review.

Endo wrote:Please speak for your own experience and not mine. I've tried most HX machines up to an including the Mirage and the lastest and greatest Nuova Simonelli Aurelia (and soon the WBC edition).

Gimme a break. Enrico Maltoni himself hasn't tried "most HX machines." What you mean is you have tried a relative handful of HX machines that happened to be available to you.

Endo wrote:I haven't found a HUGE difference in taste which would warrant a doubling in cost of one HX machine over another. (Feel free to point out an example if you have one).

Your "HUGE difference" qualifier is designed to render all disagreement useless, as there is likely to be little agreement as to what constitutes a "HUGE difference." The diminishing returns phenomenon is often mentioned here and undoubtedly true. Reasonable people may reach different conclusions about how much they can or will pay for a given improvement in quality.

I have little experience with HX machines, but like to hang out with a pair of parts dealers who know these machines inside and out. They talk about so many variations of heat, water flow, and pressure control, not to mention dispersion devices, gicleurs and more that they make my head spin. To lump all HX machines together and say, they are all essentially the same and produce essentially the same cup would make no sense to anyone who really knows these machines.

HB wrote:If it helps, 55.12 pounds = 25.00 kilograms.

The owner's manual mentions flushing, but I believe the video I posted earlier is much more intuitive and accurate. As for the internals like the pressurestat, pump, etc... I will post photos before wrapping up the review.

Sure, 25 kilos was their starting point. But the decimal point only serves to perpetuate the mistaken notion that precision in the tamp leads to discernible virtues in the cup. The extra pains the translator took when getting out his calculator to get accuracy within two decimal places would have have been better spent on typing out the letters a-p-p-r-o-x-i-m-a-t-e-l-y before the number "55". And even then, we all know that 55 isn't a magic number that serves all grinds and all coffees.

With respect to flushing, and the Olympia website's claim that the water hits the basket at an "ideal" 198° F. -- I would be very interested in learning how the machine responds to various p-stat settings. What happens to the dragon at .9? At 1.1? Can you send the H-B investigative reporter to Switzerland to ask Oly how they chose 1.3? You referred to it at the top of the thread as the "factory setting". Or could that setting be the vendor's decision? You wrote earlier

... a quick flip through the owner's manual confirmed [1.3] was within specification ...

Can you be more specific here? "Within specification" isn't the same thing as "recommended".

I do like the new SS reservoir and the added gauge from the earlier models. But I do wonder why any other changes were done such as all the block fittings vs the more traditional standard fittings. From the pics on the web site the p-stat does look different with the only side view but can't tell if the the concept has changed or if in the future the old ones become unavailable are the new ones interchangeable. The thing I've liked most about the Olympia machines has been the lack of modern electronics (circuit boards, control brains, etc.) and the fear of them becoming unavailable. The trade off being I must use more of my brain. The simplicity of a non-electronics filled machine makes it generally easier for me to DIY diagnose any machine related problem too. I'm not sure about the comparisons/hype with Rolls Royce as I have no experience with one but it does remind me of my old Ford model A truck when it comes to reliability and ease to work on.

That is a nice looking little machine. Solid build, simple operation, small footprint, exceptional bloodlines. Like the Rolex of espresso machines. Yes there are bigger machines for less $$, flashier machines for less $$ but with an Oly, you put it in your will for the next generation to use. That is what you are paying for. Love to try that little box one day, my experience has only been with the lever incarnation.

I think its a very nice looking machine, and by the pictures, well-built is an understatement.

I think, if I got a significant amount of time using a "Dragon" HX machine, my opinion of HXs might change. Whether if it was this machine, or an Elektra Semi-auto. It probably relates to easier-to-control temps, especially for first time users. Not in the sense of, "I want to pull shots at 197, how do I do it".. But just getting the water where you want it. IME, Ive tried a bunch of different P-stat setting on MY machine, trying to find the flushing method that I liked most. IMHPO, I think when it comes to HX machines, the "Dragons" are probably the most user friendly. When I first got Anita, it took a while to get the flushing/rebounding down, and to be able to be consistent with it. Having a machine with fast recovery and low-thermal memory, though possibly uses more water, seems a simpler approach.

The Vac-breaker, personally, I dont think is a big deal. BUT.. The auto-fill I would certainly miss. I leave my machine on 24/7, so no vac-breaker would only affect me on those occasions the machine is off for a while.

I dont expect to see this machine on any top seller lists.. But I am pretty sure its going to be popular as time goes on. In todays economy, if you can buy something with the confidence that it will last for a long time, thats probably something that will sell. This machine is certainly not for everybody, but no machine is. But I look at it like this.. How many disappointed Cremina owners are there?