Coffee Forums banner
Cancel
Create thread New Forums

1 group lever from ACS - Vostok 1 group

Tags
1 group dual boiler lever vostok
Jump to Latest
1,801 - 1,820 of 3,176 Posts
#1,801 ·
@Denis S I know that de1 made you go through some head space trouble and you found solutions for that issue but I read on HB by a Bosco Sorrento owner that the thickest espressos he ever had were from LSM groups. He said that he couldn't get such results from his Bosco no matter what. I really hope this applies to our machine 🤞 I'm interested in your findings with different baskets/screens so make sure to share everything please.
 
#1,802 · (Edited by Moderator)
Once I will get it I will report back.

And what grinder did the boys at home barista use? probably a really uneven conical thing back then.

Daker roast is fluffier, so you cant fit that much. If a grinder is good it makes fluffy coffee and when you tamp it its compressing a lot. I can fit 19g into the 14 g gaggia basket with a bplus on top with my coffee/grinders.

Yes a LSM plumbed in, not with a gear pump. bosco is 58mm with less pressure, and LSM is 53mm with taller puck coarser grind.

18g of coffee into the 14g basket. And the puck looks like the pictures above the one from decent:
 

Attachments

#1,804 ·
Good test for the Evo today - ran some Kenyan light roast through at 1:2 ratio. First shot was 15 secs PI and complete in 42 secs. Opened the grind a quarter notch on the EK for second shot. 12 secs PI and completed in 32 secs.

Longer shot had more muted acidity but preferred the shorter shot. Bags of blackcurrant acidity but no sourness.

With some Columbian acidic beans finding quite short shots - 25 secs perfectly drinkable - loads of fruit pineapple acidity but no mouth puckering sourness. Couldn't get this on my previous lever - would have to go longer to tame the acidity and risk introducing bitter notes into the equation.

Seems like the 'gentle' 1.5 bar PI pressure is perfectly fine for lighter roasts.
 
#1,805 ·
Denis S said:
My local made SS 54.9mm tamper base for bravo is done and ready to be shipped.

I'm going to order the baskets now, and already have the 55mm bplus for more than 3 months.

The price of the base was only 25e, I already have the Bravo tamper in 58.5mm and did not want to buy a base from Brazil.

My workflow is grind, WDT with my tool, bplus on top and tamp on it. The screen clip and shower screen will be removed.

View attachment 58881

View attachment 58882
Click to expand...
Denis - have you tried other self-levelling tampers other than the Bravo, and why did you specifically pick the Bravo? I'm also on the lookout for one (49.5mm), and Bravo and Eazytamp are both available. I like the looks of the Bravo more, but would be great to know more about whether it's also better from a functional perspective.

Apologies if I keep derailing the thread, but I assume the info may be interesting to others who will want a self-levelling tamper for their ACS.
 
#1,806 · (Edited by Moderator)
Bravo is easier to get in Europe and possibly cheaper. It is also well known within coffee enthusiasts.It was easy to make a tamper base for it and because I already had it why look for something else. It works and i'm happy with it. I also like massive/oversized stuff (levers, bentwood grinder, and other big things).

Force tamper is also good but limits the range force of tamping. It also creates a uneven compression from above down, because of how it tamps, like an uppercut to the puck.

I can't say anything about Eazytamp since I did not own or play with one.
 
#1,808 ·
The Bravo does feel good in the hand due to it's size and is well made. The Force gives a totally different experience as after the trigger it hammers the puck with the same force every time. Had an Eazytamp but didnt like it as it felt like a metal on metal grating during the tamp. Sold mine. The Decent and Levtamp are similar. Not calibrated but thats not that important tbh. For the LSM group I got a Bravo direct from Gilberto
 
#1,810 ·
I've been dosing 18g in the stock double basket aiming for 2:1 ratio; if I grind to have a brewing time of 30 seconds (from when I lift the lever) the preinfusion only takes 2-3 seconds to start sweating, if I grind finer I can get preinfusion to last for around 12 seconds but then the brew time raises to 45-50 seconds; how this numbers sounds to the other lucky owners?

Also, I've tried to lower the preinfusion pressure to 1.5 bar max but if I do this the brewing pressure reaches barely 10 bar instead of the 10.5bar when PI was set at the factory to 2.5bar, is this normal?

by the way, when other users say that they have set PI to 1.5bar, does that mean the max pressure while the pump is running or the pressure the gauge settles after the pump stops running? There is 0.5/1 bar difference between these values in my machine.
 
#1,811 · (Edited by Moderator)
rusty pie said:
f I grind finer I can get preinfusion to last for around 12 seconds but then the brew time raises to 45-50 seconds; how this numbers sounds to the other lucky owners?
Click to expand...
My 'typical' PI times are in the region of 10-15 secs but am finding lower end suits my tastes buds best with lighter roasts. With some older beans, with PI running at 10 secs, completed shot can end 23-25 secs. Such shots should be sour but aren't - acidity is higher but tamed. EKs is a factor in this obviously.

rusty pie said:
Also, I've tried to lower the preinfusion pressure to 1.5 bar max but if I do this the brewing pressure reaches barely 10 bar instead of the 10.5bar when PI was set at the factory to 2.5bar, is this normal?
Click to expand...
My Evo's PI bar pressure is as it came from the factory - around 1.5 bar. Depending on the bean and its post-roast date age, max spring bar pressure varies between 10-10.5 bar.

rusty pie said:
by the way, when other users say that they have set PI to 1.5bar, does that mean the max pressure while the pump is running or the pressure the gauge settles after the pump stops running? There is 0.5/1 bar difference between these values in my machine.
Click to expand...
Pump should run until PI bar pressure setting is achieved and then cut in and out to maintain that pressure. At lower PI bar pressure settings, e.g. factory set 1.5 bar, my pump doesn't pulse once set bar pressure is achieved. Will behave differently if PI bar pressure is set higher - particularly at the highest setting where it may pulse to maintain the set pressure - noticeable if PI time is extended.
 
#1,812 ·
The Systemic Kid said:
Good test for the Evo today - ran some Kenyan light roast through at 1:2 ratio. First shot was 15 secs PI and complete in 42 secs. Opened the grind a quarter notch on the EK for second shot. 12 secs PI and completed in 32 secs.

Longer shot had more muted acidity but preferred the shorter shot. Bags of blackcurrant acidity but no sourness.

With some Columbian acidic beans finding quite short shots - 25 secs perfectly drinkable - loads of fruit pineapple acidity but no mouth puckering sourness. Couldn't get this on my previous lever - would have to go longer to tame the acidity and risk introducing bitter notes into the equation.

Seems like the 'gentle' 1.5 bar PI pressure is perfectly fine for lighter roasts.
Click to expand...
Would be interested to know how fine the grind and the dose in/out? I'm trying similar experiments on my Vesuvius.. TIA
 
#1,813 ·
GrahamSPhillips said:
Would be interested to know how fine the grind and the dose in/out? I'm trying similar experiments on my Vesuvius.. TIA
Click to expand...
EKs set at 1.0

Reference for grind size - check individual grains not clumps to give you an idea how fine the setting is.

Ground the Kenyan finer today - 18 sec PI and completed in 42 secs. Acidity was muted to the point where nothing really stood out. Drinkable, but prefer shots in the 25-30 sec range where fruit acidity is bright.

Portafilter shot shows how low an 18 grm dose sits in the stock basket.



 

Attachments

#1,817 ·
GrahamSPhillips said:
wow that IS low! Worth increasing the dose? (Same grind) ??
Click to expand...
The Evo Leva may share the Vesuvius case but the LSM group and E61 are not the same.

The LSM group extends into the basket, c10mm, so the key measurement will be space to shower screen, so the baskets for the LSM will appear at first glance lower but the dist. To screen may be the same
 
#1,818 ·
The Systemic Kid said:
My 'typical' PI times are in the region of 10-15 secs but am finding lower end suits my tastes buds best with lighter roasts. With some older beans, with PI running at 10 secs, completed shot can end 23-25 secs. Such shots should be sour but aren't - acidity is higher but tamed. EKs is a factor in this obviously.

My Evo's PI bar pressure is as it came from the factory - around 1.5 bar. Depending on the bean and its post-roast date age, max spring bar pressure varies between 10-10.5 bar.

Pump should run until PI bar pressure setting is achieved and then cut in and out to maintain that pressure. At lower PI bar pressure settings, e.g. factory set 1.5 bar, my pump doesn't pulse once set bar pressure is achieved. Will behave differently if PI bar pressure is set higher - particularly at the highest setting where it may pulse to maintain the set pressure - noticeable if PI time is extended.
Click to expand...
If I set PI to 1.5bar, then brewing pressure hardly reaches 9.5 bars on mine. I wonder why such a big difference between machines. I too am dosing 18g.
 
1,801 - 1,820 of 3,176 Posts
About this Discussion
3.2K Replies
94 Participants
Last post:
SimonB
Coffee Forums
posts
904K
members
44K
Since
2008
A forum community dedicated to coffee enthusiasts. Come join the discussion about collections, retailers, beans, grinders, brewers, technical maintenance, models, styles, teas, reviews, accessories, classifieds, and more!
Full Forum Listing
Explore Our Forums
Coffee Lounge ☮❤ Coffee Accessories Coffee Beans Gaggia Forum All Grinders & Hand-Grinders