I'm looking for tips from L1 owners as I've had mine (2013) for not even a week yet. Here's the issue:
I seem to be getting very consistent results: poorly extracted, tasteless, bodyless, pale crema, espresso shots. Pucks are always disrupted. Lever grab is always quite high (occasionally lower but then I get a tasteless 1:1 ristretto). Poor is inconsistent (almost as if the pressure kept oscillating during poor).
What I tried:
Dosing anywhere from 12g to 16g.
Tried stock double basket and EPHQ14.
Tried adjusting grind.
Cleaned and lubed (Dow 111) the seals (they're still soft)
Cleaned the shower screen (dispersion is good).
Tried new CMA piston seals (skipped a bit).
Tried pop-on CMA shower screen (was a bit better but the fit was not perfect so the water would come of the sides of the shower screen a bit...)
5 sec PI. (No drips. Ever.)
Longer PI. (If drips, then extraction is too fast)
Bought new beans (same roast)
Bled the air off the TS.
No matter what I do, the results are consistently bad. And surprisingly very similar.
I did contact Reiss and he thinks my group is running cold. My vacuum relief valve was sticking a bit so I cleaned it (even though it was pretty clean) and it's working on and off so I will replace it later this week. I do relieve the false pressure though and leave the machine on for pretty much the whole day. Group is pretty hot. TS doesn't seem to be stalling (sometimes hear a funny noise that goes away with a short flush)
All this would be very easy to explain if I was a lever newbie. But I'm not.
I spent the last year with a 79 Olympia club (which I fully restored) as my daily driver. I pulled great shots with ease.
I just got a Bezzera B3000al with an Astoria CMA group (that my wife won't tolerate on the kitchen counter) that has been pulling AMAZING SHOTS, on after another. My 3rd shot ever with the Bezzera was my best shot ever pulled.
Grinder is a Fiorenzato F64e.
I dose, distribute and tamp properly.
I even have a little distribution tool to break the clumps!
I'm working on the same SO medium roast Kenyan bourbon.
Pstat is set to cycle between 1 and 1.2 bar
I did order cafelat modern lever silicone group and PG seals. It also comes with an IMS 200 shower screen. I'm hoping that's the answer to my sudden lost of skills...
My L1 came with a double spout PF so I can't see everything that is going on in there. Luckily for my kitchen counters and cabinets...
This is the last shot and puck of today's failure: