Hello everyone.
New to this board, and the S1 , previous machine was a Bezzera 99 and a lever one that we still have,
after adjusting the S1 to 9 bar, came/w with 8+bar and set temp. to 90 celcius my shot were getting sweeter and creamier. than 95 degrees
I check with the ITALIAN ESPRESSO NATIONAL INSTITUTE.
and fought some good reading and explanations of certain requirement for a real espresso.
What characteristics
New S1 owner (Boston)
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chas
- Vivaldi Dreamer
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What I've always wondered about when I see these specs especially the presssure vs time specs; i.e. 9bar and 25sec is whether this is an absolute or mostly based on a 58mm PF. Does this apply equally to an S1 with it's narrower diameter and subsequently thicker coffee puck?
It seems like at 9bar the water would have to flow faster through a thicker puck in an S1 to yield the same shot amount relative to a 58mm machine and that this faster flow would make some flavor difference.
Another way to look at this is that if we are trying for 9 bar for 25 sec to get x ounces we'd probably need a different grind and tamp pressure than on a 58mm machine to obtain this result. Once again sllightly affecting the resulting flavor. (Might be for better or worse!)
Does this make any sense or am I missing something? Any fluid dynamics experts out there?
It seems like at 9bar the water would have to flow faster through a thicker puck in an S1 to yield the same shot amount relative to a 58mm machine and that this faster flow would make some flavor difference.
Another way to look at this is that if we are trying for 9 bar for 25 sec to get x ounces we'd probably need a different grind and tamp pressure than on a 58mm machine to obtain this result. Once again sllightly affecting the resulting flavor. (Might be for better or worse!)
Does this make any sense or am I missing something? Any fluid dynamics experts out there?
Chas
LM GS/3 & LaSpaziale Dream v 1.25 (US 120V)
Mazzer Kony E, Customized Rocky
Hottop P/B
LM GS/3 & LaSpaziale Dream v 1.25 (US 120V)
Mazzer Kony E, Customized Rocky
Hottop P/B
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Joseph
Chas.
IMHO, the difference from 58mm to 53mm is realy not that much ,
but I can tell that the reason I lower mine was to achived a coffee temp.
of around 67 degree celcius or around 155F to 160F in the cup,
and coffee did taste sweeter with no bitterness
of course there are many variable like which coffe, grind, dose, presure,
as a rule I prefer about 20 second time for dosage. This is what I use in the time I live in Europe and here.
thanks for this board and all who enjoy espresso coffee like I do.
Molto grazie.
Joseph
IMHO, the difference from 58mm to 53mm is realy not that much ,
but I can tell that the reason I lower mine was to achived a coffee temp.
of around 67 degree celcius or around 155F to 160F in the cup,
and coffee did taste sweeter with no bitterness
of course there are many variable like which coffe, grind, dose, presure,
as a rule I prefer about 20 second time for dosage. This is what I use in the time I live in Europe and here.
thanks for this board and all who enjoy espresso coffee like I do.
Molto grazie.
Joseph