I am posting one more item around our recent WBC-protocol temperature stability tests of the Slayer prototype espresso machine.  The graph above shows how the two different probe devices we used read and registered temperature and temperature change. The main difference between the Scace meter and the custom K probe device we put together in shop is response time.  I think we may have also gotten a small advantage in terms of precision with the K as well, but no one has really sorted through the data to determine this, yet. 

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I have attached a picture of the BOSCO espresso machine now in place at the Caffe Vita in Fremont.  

This machine is a classic lever machine.  The use of a spring instead of a pump to provide brew pressure is the main difference between lever machines and conventional, traditional-style espresso machines.  The BOSCO lever has no pump and motor–so brewing is quiet.  

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The Season is here, and I hope everyone is enjoying this time of jolly abandon as much as we are–finding an uplifting tonic (figuratively, if not literally) to fend off the doldrums of these long, dark days of the winter solstice. I wish this, indeed, but maybe not as much as all that if you must drive, do calculus, or study for the GRE’s.

But if you are in fair Seattle this holiday, Slayer hopes you seize the opportunity to enjoy the heffeweisens, stout ales, and hearty brews of all descriptions that are being poured by the flagon-full at the numerous breweries and public houses around town. You never know for sure what the future will bring your way, so make sure you enjoy these boisterous beverages and the merry companionship of your groupies, hearties, and special someones in a way that warms your soul and brings a smiling to your heart.

This season has been so merry for our tribe that I nearly forgot to post this one last note–before we bid 2007 farewell and welcome in a new and hopeful year. Forgive me for keeping this missive un-customarily brief. However, I know you will understand what a pull the winter festivities have on our time and attention–and what a toll these activities can wreak on clear writing and logical narrative. However, if you are one of the ones reading this (which is to say, you are) you are welcome to join our table no matter where, so we may hoist a glass of good cheer to you and yours. So to begin. . .

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There is something about the espresso extracted from a lever machine that is clearly distinct from what we can pull of a standard pump driven espresso machine. Lever shots tend to be much softer and smoother, often sweeter. As well, those who have pulled lever shots are keenly aware of the distinct visual appearance of the espresso as it begins to appear & flow from the portafilter during the initial infusion.

So, the obvious question is why? What is happening during this lever extraction process that is different than what happens on a pump driven machine? Recently we decided to identify the difference and answer some of these questions.

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I’ve always been curious to see how a shot pulls from a lever machine using a naked portafilter - so, we rebuilt an old Simonelli ISX lever and drilled out the portafilter. Here’s the vid:

What we noticed is that there is an odd & disturbing cone of foam that forms at the end of the shot Read the rest of this entry »