[ashcroc]

I hadn't thought of that. I am sure either Soll or another thread mentioned that the Verona alarm links to the PID? Not sure if that is likely now I think about it, but might be an option tho.

I'm planning to investigate the tank properly and open up the machine sides this week to see what I have to play with.

I had hoped to get a simple machine so I wouldn't need to use my laughable electronic skills, but hey ho!

Where it links to on the verona doesn't really matter as you can always hook it up to a light or buzzer. It's the other end that interacts with the sensor that's important.

 

[rob177palmer]

I suspect this is the corresponding part...?

http:// https://www.bellabarista.co.uk/magnetic-reed-sensor-for-quickmill-andreja-veloce-verona.html

I'll check the reservoir in detail tomorrow and. Make a plan. I'm not really sure how the above part would work so might need to investigate further

 

[rob177palmer]

So everything has been a little quiet this week as have mostly been focusing on the newest addition to our family - a long 5 days of caffeine through necessity!

So I have been busy pulling a lot of shots on the Veloce and starting to get to grips with what works best. I am finding a 6-10 s PI followed by just holding the lever back slightly at spring engagement for a slightly higher PI before the Main extraction seems to work really well.

I am also getting to grips with adjusting the PI and retarding the lever between shots to manipulate the output.

Loving the machine and delighted I chose a lever.

I have learned two things:

1) this is definitely a Hx machine and definitely needs a cooling shot after the machine warms up. 60-100ml (filling the shot glass and letting it overflow) does the trick, but the second shot is always better than the first.

2) it does have a low water detection system, but no sort of alarm to let the user know what is going on!!

It does have a reed sensor installed (the part that I posted about above). When the water falls below minimum the circuit breaks and the pump and heating element can't function. It would have been fairly obvious to install an LED to communicate this to the user! i'll be adding something to make this more obvious and hopefully avoid running dry so frequently.

 

[rob177palmer]

Thanks to @El carajillo for his help in taking apart his Verona to send me internal photos so I could better understand my machine.

 

[rob177palmer]

@dfk41 - you have had Veloce and Londinium. How do the two compare with need for cooling flush?

I thought I had read somewhere that the L1 didn't require a flush, but I thought was also an Hx machine, so I don't understand how that can be.

 

[4085]

@dfk41 - you have had Veloce and Londinium. How do the two compare with need for cooling flush?

I thought I had read somewhere that the L1 didn't require a flush, but I thought was also an Hx machine, so I don't understand how that can be.

best practice would be a short flush if it has been idle for say more than 30 mins. In theory, the 2 machines are the same. Water circulates between the boiler and the group continuously, but sometimes the thermos-hon can stall, so a quick flush ensures this does not happen

 

[rob177palmer]

I can definitely notice the temperature and flavour difference first thing in a morning if I don't flush first.

How often would you normally expect the thermosiphon to stall? Presumably this might happen if air were in the circuit? If so, have I missed anything on install that might be the cause?

 

[rob177palmer]

So thermosiphon stalling is definitely a real thing.

This article is really interesting:

http:// http://www.frcndigital.com/coffee/stall.html

 

[4085]

I would not get hung up on it. I cannot speak for all L1/Veloce owners but for myself, on a lever before I grind I flush, not a lot, 30 to 40 mms. this ensures if stalling has occurred it restarts, and if stalling has not occurred, cannot do any harm. I do the same thing on me Sage DB and every machine I have owned. Neither machines are cold feed HX though, so that link is not accurate. Think of it like stirring a slightly clumpy grind before tamping, it just becomes part of the process

 

[iroko]

@dfk41 - you have had Veloce and Londinium. How do the two compare with need for cooling flush?

I thought I had read somewhere that the L1 didn't require a flush, but I thought was also an Hx machine, so I don't understand how that can be.

I only give my L1 a quick flush after I've pulled a shot. I warm machine for about 1hr before using, I don't flush before shot.

Is your machine running too hot ?, maybe turn It down a bit.

If you pull the lever when machine is off It wont heat up fully next time you put It on, you will have disturbed the thermosyphon and the machine will be cool.

 

[rob177palmer]

Thanks both. It's really useful to hear how you're using yours.

I'm at 1-1.1 bar, so should be nicely in the temperature range. It's literally the first shot,then the next few in succession within, say 1 hr , are all lovely.

I'm leaning a lot about how this thing works, and it's useful to understand the reasoning behind why something is necessary

 

[iroko]

Mines at 1.3, so 1.1 doesn't sound like It should be too hot. Has anyone else got the Veloce and do they need to flush ?

 

[rob177palmer]

Sadly very few were sold in UK sit seems. Still being sold in Europe under the Rapido (I think) name, but my foreign language skills aren't great!

Think I'm getting there with how to use it though. Had friends around this morning and pulling loads of shots back to back was really useful experience. I think my pressure is good TBH. Just learning when and how much cooking flush is needed to get the best out of it

 

[4085]

BB were only obliged to buy 6 I think it was. It was a project QM did not really support. They are very capable machines. Not many in existence so count yourself lucky! And I daresay many L1 owners would consider a new one if they knew what price you paid for yours, compared to the resale value of 2 to 4 year old L1's!

 

[rob177palmer]

That was the deciding factor for me - I might well have the best bang per buck espresso going

Also leaves the path open for an L1 eventually - the L1 is undeniably a little prettier externally, even if little difference in the cup.

I'm really enjoying going through all the old beans and roasters I have previously used over the years and seeing the difference in coffee flavour when pulled on the lever. Rediscovering some gems!

 

[Stanic]

great to hear that you are very happy!

was that the one for £950?

 

[rob177palmer]

Yes - but my wife doesn't know that...

 

[rob177palmer]

So, an interesting idea experiment today.

Two shots. Back to back, no change in grinder setting.

Shot 1 - I got distracted by my 3-year old, so a 10-15s PI, then retarding the lever for about 5s then full spring power:

Shot 2 - as a comparison I went for a 1s PI, then no retarding of lever - gentle release straight to full power.

So, what are we learning from this?? Medium to light roast fresh beans - Django Los Pirineos - vac sealed and frozen at 7 days, now frozen for 3 weeks.

- A longer wetting of the puck definitely increases flow speed.

- visibly, the crema on shot 2 looks better extracted - more coffee oil spots maybe?

- difficult to be certain that Shot 2 tasted better, but it did have a deeper finishing flavour and possibly a nicer mouth feel

So I am not necessarily improving things by faffing and excessively wetting the puck.

 

[Stanic]

is this using the auto timer mode that starts after it registers the first drops of coffee? is the pre-infusion included in the top time?

 

[rob177palmer]

is this using the auto timer mode that starts after it registers the first drops of coffee? is the pre-infusion included in the top time?

Good point - should have clarified. This IS autostart/stop timer mode so those shot times are the times for which the extraction was actually flowing.