MaraX? Good machine. Used to own one. Should be about 1000 Euro.
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Coffee - do you and how do you consume it?
- Thread starter spacevector
- Start date
The process to convert my Silvia Pro to a rotary pump machine continues.
First of all, holy crap pipe fittings are expensive.
Second, I've decided to keep the vibration pump for the steam boiler fill, but I'm adding a pulsor to it for noise reduction. It should make the pump's vibrations get to the machine less.
I wonder how much water debit will change? Even this piddly 60w motor rotary can do quite a bit more flow.
First of all, holy crap pipe fittings are expensive.
Second, I've decided to keep the vibration pump for the steam boiler fill, but I'm adding a pulsor to it for noise reduction. It should make the pump's vibrations get to the machine less.
I wonder how much water debit will change? Even this piddly 60w motor rotary can do quite a bit more flow.
How about some pics, please!
You wanted to convert FROM a vibration-pump[?] TO a rotary-pump[?] but decided instead to just add a pulsor[?].
How about a ViewGraph presentation, instead?
It sounds complicated and expensive but I gather you are doing it all for noise-abatement, so that you can chill better with your audio system.
I spent near half an hour just to clean/lube my LaPavoni's steam wand (on/off valve) innards. [don't ask for photos, pls.
]This machine has two pumps - one to pressurize the brew loop, one to fill the steam boiler. The brew pump is being converted to rotary. The vibe pump on the steam boiler is staying, but for noise reasons, I'm adding a pulsor.
I bought home the simplest geyser coffee maker many years ago. All I spend money on in order to make delicious coffee is to buy high-quality expensive beans that were fried a maximum of a month ago. And of course a high-quality coffee grinder.
Simple, especially in the morning, is a good way to start.
But I am afraid, I looked at the problem from another angle and did just the opposite of how you solved the problem.
I spent a bunch on hardware (a $1600+ lever espresso machine plus the requisite $500+ burr-grinder) and just buy mid-priced (but fresh) beans.
This is my favorite
Crema Intense – Instant coffee | DAVIDOFF
Lose yourself in the subtle aromas and elegant flavor of our Crema Intense instant coffee. Experience its smooth, velvety texture and enjoy all this well-rounded blend has to offer.
@pseudoid a photo to explain what I'm doing. Rear vibration pump is the steam boiler pump. Note the lack of fitting on the outlet of the pump. That's where the pulsor is going to be installed. It should reduce the vibration transmitted to the boiler and the chassis. The rotary pump is in front and is not fastened in yet. It should substantially reduce noise but also substantially increase water debit - but that's okay, because the water debit was on the lower end of things anyway (at most, the highest I ever got was 6.67ml/s which is fairly low - 8.3ml/s is normal for La Marzocco).
Attachments
The manual lever machine I bought looks to have 167 items on their published PPL.
The only sounds it makes is like an angry cat hissing and growling... while the boiler water is getting to temperature.
But unlike our cat, it seems to be low-maintenance, quite predictable, reliable and most importantly don't stink.
The only sounds it makes is like an angry cat hissing and growling... while the boiler water is getting to temperature.
But unlike our cat, it seems to be low-maintenance, quite predictable, reliable and most importantly don't stink
.You've probably thought of this already but would replacing your machines footsies with softer silicone versions (there are different weight classes depending on machine lbs) to absorb some of those pump vibrations??? Maybe even some hi-temp spongy material below the pump(s)???
Those are the same Pump Mounts in my regular Sylvia. They work as well as anything can in regards to minimizing vibration transfer to the chassis, I think.
I did notice an improved difference in sound when I upgraded my Vibratory Pump to the one with the Brass Nipple:
...instead of the stock pump.
Perhaps it's biased.
I also thought about lining my Sylvia chassis with bitumin/butyl padding to see if that helps.
(C'mon, it's an audio forum, after all! And I have some that I bought for a cabinet build. )
(Same with my grinder, too.)
I did notice an improved difference in sound when I upgraded my Vibratory Pump to the one with the Brass Nipple:
...instead of the stock pump.
Perhaps it's biased.
I also thought about lining my Sylvia chassis with bitumin/butyl padding to see if that helps.
(C'mon, it's an audio forum, after all! And I have some that I bought for a cabinet build.
)(Same with my grinder, too.)
Same.
Thanks for interesting tips on last two pages folks!
All I've been adding is a pinch of powdered cardamom. Smells very good, doesn't change taste.
I could not read through all 82 pages of this thread. I have a Rancilio Silvia espresso machine and a Rancilio Rocky bean grinder. I use espresso beans from Loblaws and have two doubles each morning. I like a touch of International Delight French Vanilla cream to knock the edge off. I installed a PID on my Silvia so the water is always 106 deg. C.
2 x dopios = Quad-shots
I've heard it been called an Italian stallion... but ONLY if you can take it straight up; without adding sugar, milk, salt, cardoman... or even GoldBond foot-powder.
These are what I was referring to earlier.
They are mainly used for vibration absorbing duties in the PC builds but they also have anti-vibration sheeeeeeeeets!
FWIW
nobodynoz
Addicted to Fun and Learning
Espresso is a small cup of concentrated brew prepared on request by extraction of ground roasted coffee beans with hot water under pressure for a defined short time.
Ground coffee portion 6.5 + - 1.5gr
Temp should be 90 + - 5°C
Inlet water pressure 9 + - 2 bar
Percolation time 30 + - 5 seconds
These conditions are needed to make a good cup of espresso
Best ARABICAS : Brazil, Columbia, Mexico, Ethiopia, Guatemala, India, Uganda, Costa Rica (not in order of quality !)
from the book : 224 pages " ESPRESSO COFFEE " THE CHEMISTRY OF QUALITY. Edited in English by Andrea illy and Rinantonio Viani... ACADEMIC PRESS
illy is a top brand of coffee in Italy...
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What exactly is wrong with the 80+ pages of/about coffee, right here at ASR?
And if I may add; here are some other factoids; some contrary to the book.
@SIY once told us about 'Ethiopian' and all I can say is "OMG, he was right!" and thanks to him, now I know why!
Ethiopian Coffee
*Ethiopia is the birthplace of the coffee plant. It’s been here since prehistoric times, and all the arabica coffee that grows in Asia and Latin America can actually trace its roots back to East Africa. Coffee is said to hail from the Kaffa-region. Hence, the name: coffee.
*While the rest of the world’s coffee, to a certain extent, is derived from the few plants that were stolen from Yemen back in the days, there is a substantial genetic variation among the coffee plants in Ethiopia.
*The current ‘most expensive coffee in the world’ is an example of this. Geisha was brought from Ethiopia to Latin America [Panama?] in the 19th Century – initially as a potential disease resistant crop. However, it was later discovered that it tasted, unlike any other coffee with its notes of jasmine, peach, and bergamot.
*There are three main [and distinct Ethiopian coffee] regions:
• Harar
• Sidamo
• Yirgacheffe
*This is also how the Ethiopians themselves like to think about the coffee. In fact, the country has trademarked the names, and once even had a legal battle with Starbucks over its exploitation of this Ethiopian heritage.
*Harar, however, seems to have fallen out of favor with Western roasters. It’s not as common as it used to be. This region is typically associated with notes of blueberry – which if you’re a real coffee geek – is one of the ultimate flavors.
*Sidamo (or “Sidama” which is actually the correct name) is ubiquitous. Really, this zone is immense to the point, that there can be significant changes in taste. However, the beans are typically packed with fruity notes and light chocolate. This is also where some of the highest grown coffee can be found with a typical altitude of 1400-2200 masl.
*Yirgacheffe is the smallest region, but it’s also the most famous one. It is more or less a part of Sidamo. The coffee coming out of these few villages comprising the Yirgacheffe area is some of the most amazing, sweet and floral coffee in the world. >Link<
*No matter how you analyze it, the rare Geisha bean from Panama comes out on top (and most expensive coffee at auctions)
*Rankings (Hi-to-Lo): Panama, Ethiopia, Hawaii, Colombia, Indonesia, Guatemala, ElSalvador, Kenyan
*Cupping scores (Hi-to-Lo): Geisha, Pacamera, Bourbon, Typica, SL8, SL34, Catuai, Caturra >Link<
It has also been said that the Brazilian coffee industry is more interested in quantity rather than quality.
IMHO: Blended beans just complicate the simple enjoyment.
Count Arthur
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I thought it came from Yemen: https://pod.link/1553744133/episode/d849b86dacb2a54bec9729a16b75ff67
Yes - the Ethiopian beans are some of the best I have tasted.What exactly is wrong with the 80+ pages of/about coffee, right here at ASR?
And if I may add; here are some other factoids; some contrary to the book.
@SIY once told us about 'Ethiopian' and all I can say is "OMG, he was right!" and thanks to him, now I know why!
Ethiopian Coffee
*Ethiopia is the birthplace of the coffee plant. It’s been here since prehistoric times, and all the arabica coffee that grows in Asia and Latin America can actually trace its roots back to East Africa. Coffee is said to hail from the Kaffa-region. Hence, the name: coffee.
*While the rest of the world’s coffee, to a certain extent, is derived from the few plants that were stolen from Yemen back in the days, there is a substantial genetic variation among the coffee plants in Ethiopia.
*The current ‘most expensive coffee in the world’ is an example of this. Geisha was brought from Ethiopia to Latin America [Panama?] in the 19th Century – initially as a potential disease resistant crop. However, it was later discovered that it tasted, unlike any other coffee with its notes of jasmine, peach, and bergamot.
*There are three main [and distinct Ethiopian coffee] regions:
• Harar
• Sidamo
• Yirgacheffe
*This is also how the Ethiopians themselves like to think about the coffee. In fact, the country has trademarked the names, and once even had a legal battle with Starbucks over its exploitation of this Ethiopian heritage.
*Harar, however, seems to have fallen out of favor with Western roasters. It’s not as common as it used to be. This region is typically associated with notes of blueberry – which if you’re a real coffee geek – is one of the ultimate flavors.
*Sidamo (or “Sidama” which is actually the correct name) is ubiquitous. Really, this zone is immense to the point, that there can be significant changes in taste. However, the beans are typically packed with fruity notes and light chocolate. This is also where some of the highest grown coffee can be found with a typical altitude of 1400-2200 masl.
*Yirgacheffe is the smallest region, but it’s also the most famous one. It is more or less a part of Sidamo. The coffee coming out of these few villages comprising the Yirgacheffe area is some of the most amazing, sweet and floral coffee in the world. >Link<
*No matter how you analyze it, the rare Geisha bean from Panama comes out on top (and most expensive coffee at auctions)
View attachment 251622
*Rankings (Hi-to-Lo): Panama, Ethiopia, Hawaii, Colombia, Indonesia, Guatemala, ElSalvador, Kenyan
*Cupping scores (Hi-to-Lo): Geisha, Pacamera, Bourbon, Typica, SL8, SL34, Catuai, Caturra >Link<
It has also been said that the Brazilian coffee industry is more interested in quantity rather than quality.
IMHO: Blended beans just complicate the simple enjoyment.
I also have a fondness for some of the wild coffees coming out of ethopia - they frequently have a range of different beans and flavours which makes for an interesting cup.
I partly disagree with the comment about blending beans - my favourite "regular" cup is 80% Summatran Mandheling and 20% Indian Malabar
But single origin Ethiopians feature amongs my most frequently enjoyed single origins.
One of my absolute best ever shots consumed was a single origin Sidamo. *drools a little