Flow rate of a rotary pump espresso machine - Page 2

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cannonfodder (original poster)
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#11: Post by cannonfodder (original poster) »

AndyS wrote:Four group machine is like a 4-barrel carb?
A better analogy would be my Kawasaki. Four cylinders with one single barrel carb per cylinder. You want to talk about a tuning nightmare, try synchronizing 4 carbs to the same flow. But when you get it right, hold on because the wind get pretty strong at 160mph, not that I would ever break the law and speed. :twisted:
Dave Stephens

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RapidCoffee
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#12: Post by RapidCoffee »

HB wrote:I just measured the (rotary pump) Vetrano and it was almost three ounces in 10 seconds. Sorry, I don't have an LM handy to measure, but it sounds like you're at least in the ballpark.
I'll confirm that on my Vetrano: just measured 5.5oz in 20sec (no PF).

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cannonfodder (original poster)
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#13: Post by cannonfodder (original poster) replying to RapidCoffee »

Sounds like my jets need tweaked. I am getting almost twice that flow rate. Maybe my shot problems are on the machine side of the handle, sounds like a good excuse for now. :wink:
Dave Stephens

Rosemary

#14: Post by Rosemary »

My flow rate on my 15yold Cimbali Jnr is also about double! I assume these flow rates are still relevant even though it has a vibe pump? Does this mean I also should be changing the group jet and/or group jet filter?
I haven't worked out how to access these. Is there any simple explanation anywhere. ( I have looked at the exploded diagram on coffeeparts but I couldn't see how to get to this!) :?


Many thanks

Rosemary

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erics
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#15: Post by erics »

Silvia (what a sweetie) just did somewhere between 3.33 and 3.50 ounces in 10 seconds. She has an orifice also and I seem to think it is about 1.0 mm.

I thought the only function of the orifice (0.6 mm or thereabouts) in an E61 machine was to control the preinfusion??

Cannonfodder - you needs one of those adjustable floating ball flowmeters that were made for solex and weber carbs for your K machine. And - could you point me to the link of the E61 animation - I have searched to no avail.

While I fully agree with Jim S's definition of water debit although I would increase the flow a little, does anyone know the origin of the term "water debit" as it relates to espresso machines? Is it used to give some indication of preinfusion qualities or pump output under zilch load or both? Illy shows nothing on "water debit" and google only shows forum discussions.

Eric S.

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HB
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#16: Post by HB »

erics wrote:And - could you point me to the link of the E61 animation - I have searched to no avail.
It's linked from the Resources page.
Dan Kehn

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erics
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#17: Post by erics »

I thought that Cannonfodder originally provided that link but in any case, she is a tired link now. I did get to see it once but then that was then and this is now.

http://www.benissimo.nl/e61/

I would find it fascinating (sorta similar to AndyS's profiling) to see what a change in orifice size would do to taste assuming I could keep everything else relatively constant.


Eric

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another_jim
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#18: Post by another_jim »

Andy and I are old hands in this. I think this:
http://tinyurl.com/ffeoo
is the link to the original discussion on alt.coffee
Jim Schulman

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cannonfodder (original poster)
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#19: Post by cannonfodder (original poster) »

erics wrote:I thought that Cannonfodder originally provided that link but in any case, she is a tired link now. I did get to see it once but then that was then and this is now.
Eric
Wasn't me, but I do remember it.

It will be interesting to see what changes after I swap out the jets. I don't have anything as fancy as a data logging pressure transducer. So I will have to rely on my papillae (taste buds), shot glass and timer. I don't have any means to map the pressure profile.
Dave Stephens

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cannonfodder (original poster)
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#20: Post by cannonfodder (original poster) »

So if I understand correctly, having to large of a water jet would give me to high of a water debit. That prevents me from getting a proper preinfusion and hence an even extraction. Because of my excessive flow rate, the puck is getting hammered and I am getting an uneven extraction.

On my Isomac, I get two distinct water flows and pressure readings on my brew gauge. Once I engaged the pump, I would get a slower trickle from the group, the pressure would rise to about 5 bar and hold there for 6 or 7 seconds. Then the pump sound would deepen, as if it was encountering some resistance, and the pressure would increase to 9 bar.

That delay was my water debit (preinfusion) phase as the expansion chamber filled to capacity. The audible change in the pump would be when my expansion chamber was full and the pump started to encounter some resistance. If I were to measure the water vs. time, I should be getting around 34ml for my 17 gram double in that preinfusion stage. Your optimal situation would be 34ml in 10 seconds.

After the debit stage you are flowing an additional 60ml in 20-25 seconds. So you are actually pushing around 3oz of water to achieve the 2oz shot. The extra 1oz is retained in the properly saturated puck. So from an unrestricted group, you should be getting 94ml in 30-35 seconds?

To change the flow on an E61 machine, you would change the gicleur. To achieve the same impact on my Faema, I would put a smaller jet in the group.

With the high flow rate of my current machine, any small defect in the puck is exaggerated. Any small difference in the distribution is exasperated due to the lack of water debit and I am rewarded with a lopsided extraction cone and a blah cup.

Like I said at the top of the thread, I am still learning and trying to take my understanding to the next stage. And get a decent cup at the same time.
Dave Stephens