Comments on: Lever Espresso Extraction

By: rephael simonsohn

rephael simonsohn — Mon, 05 Dec 2011 09:52:35 +0000

hello,
i am sending you a quote of a post of mine and i will be very thankfull if could give me your opinion on this matter:Thank you for letting me present this question. I have a Fiorenzato piazza san marco 1g, a very beautifull machine which I boght about 2 weeks ago.After i grind fine fresh coffee and tamp it with a tamper in the basket-portafileter i put the handle with the coffee into the warm(at least 1 our)machine which is under correct boiler pressure etc.The minute i pull the hand(piston-spring)lever- SOME coffee comes out.i am not talking about the FEW dark creamy drops that begin after a few seconds of pre-infusion,what i am concerned about is an immediate release of a little bit of dark coffee before ther entire process.After the lever is released a good coffee with a lot of crema comes out and everyting is ok.I am just worried becauce when you make a short espresso-this very little coffee before pre infusion and not after-is eaning full.I love this machine which i got after many years of espresso and the technitian here can not find the answer.(p.s before preparating a flushing pll is being made as well) i am waiting your answer and thank you once again for letting me ask, rafael simonohn

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By: » Blog Archive » Espresso Shots on the Slayer Machine

» Blog Archive » Espresso Shots on the Slayer Machine — Mon, 01 Dec 2008 22:19:07 +0000

[...] options to ensure accurate and predictable brew temperatures regardless of how busy your cafe was. We experimented with old lever machines – tasting the difference these old machines had on the coffee, then had the spring tension measured [...]