Closing Observations

Among the many details that I noticed during my investigation of the Maximatic is the provided user manual. On the one hand it does exactly what one expects: tells the user how to operate and maintain the machine and does so as well as any such manual I have read (and far better than most, including my Elektra manual). As previously indicated I have been using the Maximatic "according to the book". I should spell out some of these choices for interested readers.

1. Dosage. Olympia describes the correct dose for a single shot as 7.5 - 9 g. Since acquiring my first lever machine I have used the single basket for single shots and continued that practice with the Maximatic and have used the recommended amount of coffee. My only use of the double basket is to make Caffè Americanos. As with the levers I use 13-14 g.
   
2. Caffè Americano. The manual includes a glossary of names and descriptions of espresso-based drinks. Included in the list is Caffè Crème. When I had my semi-automatic ECM Giotto I developed a taste for Caffè Cremas (see How to make cafe cremas) and was looking forward to trying them again with the Maximatic. I switched to Caffè Americanos when I got my Elektra Microcasa a leva because they tasted better. I had assumed that the different machine types made the difference. Now having tried Caffè Crème again, I find it is my taste preference that changed. Adding hot water as opposed to adding more "diluted" espresso gives greater clarity of flavor in the Americano.
   
3. Vacuum breaker. The test machine I have has the vacuum breaker installed in the boiler cap. The manual says to open the steam knob during heat up to release air from the boiler. Although this appears to be unnecessary (and may be from an old printing of the manual), I continue to do this with each start up. My Elektra requires this bleeding of false pressure and it has been a part of my routine for more than four years. I do it automatically without noticing as one does many things while driving a car. When I got my first Cremina, it had a vacuum breaker, but I continued to release air during its start-up. When I moved to the Millenium/2002 Cremina it also has the vacuum breaker and I continue to release air on startup. The valve on my Cremina 67 had to be de-scaled when it stopped working. I monitor the valve on the Cremina Millenium/2002 for scale build up.
   
4. Cooling Flushes. [Edited 12/19/2009]This is a complex topic. The manual does not refer to cooling flushes. It does recommend pre-heating the brew group. After the machine has reached operating temperature the manual recommends running 140ml (a full cappuccino cup) of water through the group. I have followed this procedure and have done no additional cooling flushes. I have tasted no adverse effect from using the machine without cooling flushes. I have tasted some small temperature differences in the cup but have experienced no burnt flavors. On my Elektra and my Cremina 67, I have tasted the results of an overheated group as a burnt flavor. I have not tasted this on the Maximatic. I have made no more than three shots in a session and my practice is to make these three in succession without pause. The temperature of shots 2 and 3 is very similar. On an Elektra, after the third shot one needs to cool the group. On my Millenium/2002 Cremina I notice no heating with more shots in a session. I have not left the Maximatic on for long periods and cannot verify from experience the cooling flush that seems likely would be needed after sitting idle.

As I bring this discussion to an end, I have to say I am more surprised than I imagined. On the one hand, I did clearly expect to like this machine. Olympia Express has a long record of making superb machines. As a convert to lever machines, I did not expect to find myself tempted to want any semi-automatic. There is no question that I am now tempted in precisely that way. The Maximatic makes espresso with a taste quality similar to the very best lever machines and does so in a manner less demanding on the user. Its ability to make superb espresso is directly connected to its unequaled build quality and workmanship and to its compactness. It provides an option that no other machine offers. If one wants superb espresso output plus convenient operation plus authentic home size plus unequaled workmanship and build quality, there is no other choice. As Olympia Express says, its form is defined by its function. One can find a sub-set of these qualities in other machines but none contain the complete package found in the Maximatic.

Beyond this point, I want to test the Maximatic and the Cremina head-to-head on the same coffees. I will post follow-ups on these comparisons.

KS

Thanks KS for your added insights on the Olympia Maximatic from a lever aficionado's point of view. This concludes the review and review redux. Comments/questions from the HB membership are welcome.

Great to see you adding your insights here, KS. I certainly look forward to reading your comparison of the Maximatic and Cremina.

Cheers

Mike

This evening I had my first chance to directly compare espresso made on my Cremina and the Maximatic. The beans used were an SO Yemen Harasi roasted 54 hours ago. The roast is just barely entering the peak segment of its life and still quite a bit closed. It was roasted about a minute into second crack. I pulled two shots on the Maximatic and then two on the Cremina. My target was to "percolate" 30 ml in 25 sec. The second shot on both machines was close to this extraction.

Tasted blind I do not think I could detect which was made by which machine -- they were that close in taste. The creamy richness of young beans was a major component of both. The Cremina shots may have been the slightest bit smoother in texture. Both had clear Yemen character and the heavier quality of all of this year's Yemen crop was emphasized by both machines.

The first Maximatic shot was noticeably warmer than the second. The two Cremina shots were closer in temperature to each other and closer to the first "hot" Maximatic shot. This whole range was small and all of the shots were in the normal temperature range.

I had the same experience when I tried my two Creminas side-by-side. Their shots were much more the same than different. I had to "look" for differences to find any.

Perhaps I should have said above "tasted deaf" one could not tell the difference. We lever users are accustomed to the quiet of the machines. The Maximatic is very pleasantly quiet for a pump-driven machine. Actually I find the sound of the 3-way release valve at the end of each shot more surprising than the pump sound.

In the picture above notice that a Cremina needs to be pulled out from its storage place for comfortable access to the lever. The Maximatic can remain in place while being used. Another convenience.

More notes to follow.

KS

PS
A full hour and a half after making the last Cremina shot I was suddenly struck by the fact that I was still tasting the espresso.

It is always a real learning experience to do these concentrated tasting studies. In daily making of espresso I am focused on getting really good shots and on producing different tastes. When I make myself pay attention so that I can share observations I notice more things. Tonight I had two more Yemen Harasi's on the Maximatic and then two on the Cremina. What jumps out to me at this moment is what a huge difference the past 24 hours have made in the character of the espresso. Last night I felt the coffee was just beginning to reach maturity and still a little closed. Tonight it is fully at its peak. There were still hard edges to the taste in both machine shots last night. From the first shot tonight I was tasting creamy background with a center of the distinctive Yemen earthiness and Harasi weight. The differences between the two machines were there but so slightly. The Maximatic shots were if anything a bit more integrated and the parts of the Cremina shots still more separate. The temperature of the espresso in the cup from the Cremina was slightly higher.

I am also conscious that my Cremina technique is not quite back to its regular fineness. I tend to do the same with wines. Put an 82 Domaine de Chevalier and an 82 Leoville Las Cases in front of me and I will pick them apart rather than focus on the wonderful nature of both.

Rather than trying to decide which is better the most pleasure comes from making the comparisons.

KS

What is the loose yellow wire in the picture?

KarlSchneider wrote:I have tasted no adverse effect from using the machine without cooling flushes. I have tasted some temperature differences in the cup but have experienced no burnt flavors.

KarlSchneider wrote:The first Maximatic shot was noticeably warmer than the second.

Quite interesting, especially after the "dragon" characterization of the Maximatic. I assume the machine was still at the 1.1 bar setting that Dave found to be the sweet spot for him? Out of curiosity, pulling consecutive shots, let's say 4 or 6 of them - if the first is hot (at least without a cooling flush), the second is cooler, how would the successive shots be in terms of temperature consistency?

Br,
Teme

I think it's an earth wire Teme. Everything part on the new Olympias is now earthed with a separated wire with spade connector, including the top plate/cup warmer.

Great to read this detailed comparison from Charles.

Many thanks to all for another great review.

Cheers

Mike

michaelbenis wrote:I think it's an earth wire Teme. Everything part on the new Olympias is now earthed with a separated wire with spade connector, including the top plate/cup warmer.

I thought it might be. But if I see correctly, one of the prongs of the 3-way solenoid is also missing a wire. Anyway, I am impressed by the fit and finish of the Olympia.

Br,
Teme

I will re-ask a question I posed long ago.

Is the 1.3 pstat setting (reported above as the "out of the box" setting) the vendor's doing or the factory setting? Does the manual give a recommended pstat setting? If so, what is it?

Why do I ask?

a) the Oly website claims delivery of 198F water but makes no mention of a flushing regimen.
b) other members have raised the question/challenge, What justifies a higher price?

If this HX machine is so well tuned that it can deliver brew water at the desired temp without a flushing regimen, then IMO that would be a major selling point in addition to its build quality.

Teme wrote:Quite interesting, especially after the "dragon" characterization of the Maximatic. I assume the machine was still at the 1.1 bar setting that Dave found to be the sweet spot for him? Out of curiosity, pulling consecutive shots, let's say 4 or 6 of them - if the first is hot (at least without a cooling flush), the second is cooler, how would the successive shots be in terms of temperature consistency?
Br,
Teme

Hi Teme,

The machine I have is not the one tested by Dan and Dave. I have a different machine, the latest model shipping in the US. I have been using the machine at the setting it had out of the box. I have not adjusted the pstat. After warm-up, the gauge on this one reads 1.15 bar at the bottom when the light/heating element turns on. The light switches off at 1.28 bar and the pressure rises to 1.3 bar after the light/heater turns off. I suspect this is the same setting used by Dan and what Dave started with.

My standard practice is to pull consecutive shots. After initial warm-up I run some water through the group with pf in place to warm the group. I then measure beans into the grinder, grind, brush out the passage between the burrs and the doser, fill the filter basket, tamp and pull the shot. After tasting the shot in two or three sips I immediately start the second shot, i.e., I remove the pf, put filter basket in a container, place the pf aside (not in the group), measure the beans into the grinder, grind, tamp, pull the shot. I pull three shots in successtion without stop.

For three consecutive shots I taste a very slightly warmer temperature in the first and no difference between # 2 and #3. I have not done more than three in a row. I have done 3 in a row every evening. I doubt that shots 4, 5, or 6 would be any different in initial temperature in the cup.

KS