New review of Nurri L-Type Leva by Lance Hedrick - Page 4

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Cuprajake
Posts: 551
Joined: 2 years ago

#31: Post by Cuprajake »

with these modern style levers you get:

more temp control, more consistency with it having twin boilers your not limited by the single boiler or any overshoots, you can also turn off the steam if you never use that so its super efficient, if you like a declining temp profile you can do that by changing the pid setting,

in terms of up keep my old evo was 2yrs old it had a temp sensor in that time, and a small leak from a steam arm elbow.

espressotime
Posts: 1751
Joined: 14 years ago

#32: Post by espressotime »

erik82 wrote:Oh yes because heating a 5L boiler is much more efficient then heating only a 0.8L brew boiler :mrgreen: . And you can do straight 9 bar profiles or lever shots, have much more temperature control, much less declining temperature during a shot, can do back to back without having to wait for minutes. The Nurri is in every way lightyears better than the Pompei.
I'm not talking about efficiency.
Also the Nurri costs 5000 dollars plus. :mrgreen:
Who wants to do 9 bar shots with a lever anyways.Besides a Strega can do that too so nothing special
Temperature control exists in abundance on any decent machine.
Declining temperature is one aspect that makes a lever special and is a desirable feature .
I can make back to back shots.No problem.If one has to wait more than 7 or 8 seconds when a shot has finished the grind is too fine
Also this isn't t a machine used in a commercial setting .
Nurri themselves mention on their website this is a machine for domestic use.
Nobody makes back to back shots in a domestic environment .Maybe after christmas dinner. :mrgreen:

Cuprajake
Posts: 551
Joined: 2 years ago

#33: Post by Cuprajake »

its more about knowing your temps also,

also depends what you are drinking i suppose,

levers are just a tool

Erik77
Posts: 35
Joined: 3 months ago

#34: Post by Erik77 »

Who actually owns a Nurri L Type Leva?

espressotime
Posts: 1751
Joined: 14 years ago

#35: Post by espressotime »

Cuprajake wrote:its more about knowing your temps also,

also depends what you are drinking i suppose,

levers are just a tool
Temperature or pressure.Makes no difference.

Cuprajake
Posts: 551
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#36: Post by Cuprajake »

haha ok -

ive owned the acs evo leva in the past

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another_jim
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#37: Post by another_jim »

espressotime wrote: ...This is a 5000 dollar machine.It is brought as the next best thing.I still don't t see advantages to say a regular dipper or hx lever. Lots of electronics inside.I see that as a negative.
You could post this and your other remarks in any discussions of any machine designed in the last 50 years, including any double boiler, pump machine, or machine that uses electronics instead of electro-mechanical controls.

We get it, you're not just old school but happily archaic. Please consider making this argument in a more general topic, rather than as asides in discussions of particular machines.
Jim Schulman
★★ Quite Helpful

Cuprajake
Posts: 551
Joined: 2 years ago

#38: Post by Cuprajake »

Sadly you get alot of opinion on machines that haven't been used, it's why I'm very careful to only speak of what I've used

Going from an 54mm LSM group back to a Bianca I tasted the difference first hand, I also saw how much more stable the group was compared to what I would say is probably the most stable e61 machine.

How ever the levers are limited to non turbo shots, I really don't think they need it as they pull light so well

erik82
Posts: 2195
Joined: 12 years ago

#39: Post by erik82 »

another_jim wrote:You could post this and your other remarks in any discussions of any machine designed in the last 50 years, including any double boiler, pump machine, or machine that uses electronics instead of electro-mechanical controls.

We get it, you're not just old school but happily archaic. Please consider making this argument in a more general topic, rather than as asides in discussions of particular machines.
And this attitude is backed up by using stale grocery store coffee or oily Malabar sitting in a K30 hopper. He's used to pulling shots with completely stale grounds as the retention in the K30 is huge. Doing things the same way for 30 years isn't a good thing and doesn't help in getting forward in any way. With those parameters nothing is going to be a step forward.

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Viernes
Posts: 266
Joined: 15 years ago

#40: Post by Viernes »

espressotime wrote:Yeah but you could also pull away the cup.What is the advantage?
The advantage depends on how you are using the machine.

Try with this setup -2 Vero cappuccino glasses and the ARC scale- to pull away the glasses without making a big mess instead of pulling a paddle to cut the shot clean.

I make at least 2 rounds of these every day.

espressotime wrote:Declining temperature is one aspect that makes a lever special and is a desirable feature .
With this machine you can get flat, declining, and increasing temperature profiles if you wish.
espressotime wrote:Also this isn't t a machine used in a commercial setting .
Not really.




This is Suntime coffee in Thailand.