Comments - My Romance with Lever Espresso machines. - Barista Exchange2024-03-28T10:43:15Zhttps://www.baristaexchange.com/profiles/comment/feed?attachedTo=1688216%3ABlogPost%3A284851&xn_auth=noHi Alun, I am looking for a l…tag:www.baristaexchange.com,2015-12-24:1688216:Comment:15748672015-12-24T13:02:54.199Zsantiago abudhttps://www.baristaexchange.com/profile/santiagoabud
<p>Hi Alun, I am looking for a lever machine that could run only on Gas, will you recomend me some model? Thanks</p>
<p>Hi Alun, I am looking for a lever machine that could run only on Gas, will you recomend me some model? Thanks</p> Hi Alun,
I see that You are…tag:www.baristaexchange.com,2009-11-06:1688216:Comment:6805702009-11-06T07:03:43.875ZCarlo Grencihttps://www.baristaexchange.com/profile/CarloGrenci
Hi Alun,<br />
<br />
I see that You are very active on this subject !<br />
Concerning FREDDO , just thinking of what southern italian baristas are seeking all the time i.e. a thick, intense drink You should exclude the possibility to ad ICE to espresso to obtain the CAFFE' FREDDO.<br />
No, it is just an accumulation of "lost" shots , of shots made during the early morning heathing phase of the machine , of some wrong shots..... here nobody throws away anything , and this is even more true in the case of our magic…
Hi Alun,<br />
<br />
I see that You are very active on this subject !<br />
Concerning FREDDO , just thinking of what southern italian baristas are seeking all the time i.e. a thick, intense drink You should exclude the possibility to ad ICE to espresso to obtain the CAFFE' FREDDO.<br />
No, it is just an accumulation of "lost" shots , of shots made during the early morning heathing phase of the machine , of some wrong shots..... here nobody throws away anything , and this is even more true in the case of our magic nectar ! Once the coffee (espresso) has cooled down it is poured into a big glass bottle picked from the freezer, sugar is added (if desired; we normally do but it should be dosed carefully) and the mix is shaken as seen in my video. The shaking must be repeated during the whole day in order to avoid th solidification of the liquid in one block.<br />
Shaking produces, on the contrary, a gas emulsion that turns the whole thing into a frozen-like crema.<br />
We just call this delight: CAFFE FREDDO.<br />
In Summer it works like "a kick in your ass" for the whole working day; it's the common working man's legal dope , with a great deal of pleasure involved.<br />
The dose is much bigger than a single espresso: it's at lest two or three shots in terms of volume.(look at the glass !)<br />
Worth trying, then pls. send me a video of your caffè freddo.<br />
I had never thought of "cyber trans planting" a caffè freddo in another Continent !<br />
<br />
Ciao Thought I would post some of…tag:www.baristaexchange.com,2009-11-06:1688216:Comment:6803612009-11-06T02:11:01.337ZAlun Evanshttps://www.baristaexchange.com/profile/AlunEvans
Thought I would post some of Carlo's links to Lever machines here. He too is obvioulsy a big fan. Take note of the volume that goes through the 4 groupd lever in Bar De.Ga in Naples:<br />
<br />
1) <a href="http://www.youtube.com/watch?v=Ir68iy3IuQI">http://www.youtube.com/watch?v=Ir68iy3IuQI</a><br />
2) <a href="http://www.youtube.com/watch?v=7Lugehc2r-o">http://www.youtube.com/watch?v=7Lugehc2r-o</a><br />
3)…
Thought I would post some of Carlo's links to Lever machines here. He too is obvioulsy a big fan. Take note of the volume that goes through the 4 groupd lever in Bar De.Ga in Naples:<br />
<br />
1) <a href="http://www.youtube.com/watch?v=Ir68iy3IuQI">http://www.youtube.com/watch?v=Ir68iy3IuQI</a><br />
2) <a href="http://www.youtube.com/watch?v=7Lugehc2r-o">http://www.youtube.com/watch?v=7Lugehc2r-o</a><br />
3) <a href="http://www.youtube.com/watch?v=dXJc2bzVX3I">http://www.youtube.com/watch?v=dXJc2bzVX3I</a><br />
<br />
Cheers Carlo, thanks for this. I might try and post some more of our Indonesian crew using the Rapallo 3 group lever in store, Jakarta. The "second pull" should not…tag:www.baristaexchange.com,2009-03-25:1688216:Comment:3879082009-03-25T01:45:40.116ZAlun Evanshttps://www.baristaexchange.com/profile/AlunEvans
The "second pull" should not be necessary in a commercial machine. The option for longer shots can be as simple as over flooding the chamber of the lever- ie holding the lever down until the first drips of espresso are beginning to emerge before releasing the lever. Actually for many machines (CMA stable for example) a second pull is not an option as the lever chamber is fitted with a safety which means you can do le to interfer with the shot once it has begun . However for some machines the…
The "second pull" should not be necessary in a commercial machine. The option for longer shots can be as simple as over flooding the chamber of the lever- ie holding the lever down until the first drips of espresso are beginning to emerge before releasing the lever. Actually for many machines (CMA stable for example) a second pull is not an option as the lever chamber is fitted with a safety which means you can do le to interfer with the shot once it has begun . However for some machines the "Fellini Move" can be used for longer shots. This involves a double pull on the lever and is detailed in this series of shots. http://www.home-barista.com/levers/fellini-move-in-pictures-t1213.html Is it possible that some leve…tag:www.baristaexchange.com,2009-03-24:1688216:Comment:3870842009-03-24T18:06:07.315ZPedal Presshttps://www.baristaexchange.com/profile/ChristopherBryner
Is it possible that some lever machine pistons are set up to require a second pull to produce a double? Ours never seems to yield more than 30-40ml. It's a cafethena, which I understand to be a rebranded rio / astoria style machine. Parts-wise, that's what fits.
Is it possible that some lever machine pistons are set up to require a second pull to produce a double? Ours never seems to yield more than 30-40ml. It's a cafethena, which I understand to be a rebranded rio / astoria style machine. Parts-wise, that's what fits. Too right Carlo. It was only…tag:www.baristaexchange.com,2009-02-04:1688216:Comment:3222112009-02-04T00:16:23.563ZAlun Evanshttps://www.baristaexchange.com/profile/AlunEvans
Too right Carlo. It was only my second Trieste Fair and already I found I knew a lot of faces from last time around. I ws opposite to you...I started on the bottom floors and worked up. I even meet a uy from Wellington (my ome town in NZ) who sells the ECM Rocket machines... small world indeed
Too right Carlo. It was only my second Trieste Fair and already I found I knew a lot of faces from last time around. I ws opposite to you...I started on the bottom floors and worked up. I even meet a uy from Wellington (my ome town in NZ) who sells the ECM Rocket machines... small world indeed This year I was there again,…tag:www.baristaexchange.com,2009-01-24:1688216:Comment:3069642009-01-24T12:36:10.090ZCarlo Grencihttps://www.baristaexchange.com/profile/CarloGrenci
This year I was there again, but I spent most of my time in the competition hall (upstairs at the end of the first hall) where I ran a workshop about the selection of green coffee and prepared a competition for the teams taking part in the ETCC (European Team Coffee Challenge). Then I was involved as judge in these competitions and then every three steps I made met someone I knew (the older you get the more people you know...) ......well, Triestespresso is not a big fair at all, but I couldn't…
This year I was there again, but I spent most of my time in the competition hall (upstairs at the end of the first hall) where I ran a workshop about the selection of green coffee and prepared a competition for the teams taking part in the ETCC (European Team Coffee Challenge). Then I was involved as judge in these competitions and then every three steps I made met someone I knew (the older you get the more people you know...) ......well, Triestespresso is not a big fair at all, but I couldn't see it all in three days ! BTW YES!!! It is very possibl…tag:www.baristaexchange.com,2009-01-24:1688216:Comment:3068802009-01-24T06:40:55.053ZAlun Evanshttps://www.baristaexchange.com/profile/AlunEvans
BTW YES!!! It is very possible we meet in Trieste in 2006. I was there pretty much doing it all on the Indo Stand. That year we were on the top floor. This year we were opposite Sandalj on the ground floor.
BTW YES!!! It is very possible we meet in Trieste in 2006. I was there pretty much doing it all on the Indo Stand. That year we were on the top floor. This year we were opposite Sandalj on the ground floor. Hi Alun,
you came to southern…tag:www.baristaexchange.com,2009-01-24:1688216:Comment:3068632009-01-24T06:19:56.254ZCarlo Grencihttps://www.baristaexchange.com/profile/CarloGrenci
Hi Alun,<br />
you came to southern Italy and didn't even give ma a call!<br />
I am glad to see that you are a lever machine user and fan.... a visit to Napoli would have surely added something to your knowledge as barista; here no serious barista would handle anything else than a lever machine for his espresso. My favourite machines are Mr. Bosco's: fully artesanal made by hand one by one. Shallow portafilter and soft springs (opposite to San Marco's narrower and deeper portafilter and strong spring,…
Hi Alun,<br />
you came to southern Italy and didn't even give ma a call!<br />
I am glad to see that you are a lever machine user and fan.... a visit to Napoli would have surely added something to your knowledge as barista; here no serious barista would handle anything else than a lever machine for his espresso. My favourite machines are Mr. Bosco's: fully artesanal made by hand one by one. Shallow portafilter and soft springs (opposite to San Marco's narrower and deeper portafilter and strong spring, good for Robusta based blends and to extract coffee even from a piece of wood!)<br />
It's commonly believed to be a slow-operation device; even a former WBC thinks like that; a short visit to a busy neaplitan bar would make him change his mind in 30 seconds!<br />
I think I have met you personally in Trieste at a fair in 2006; is it possible ?<br />
I am very fond of the good Javanese WIB Robustas, but it has become very difficult to find really good ones here in Italy; now I am going to try some PTP XII Keliseligiri Estate WIB Robusta and some Arabica Jampit Estate; we'll clear customs this week e. It is an UTZ Certified coffee; that is a mandatory certification I am looking for.<br />
I would be glad to buy your choice of indonesian coffees if You feel like spending some money in sample shipments... I am not looking for something just bringing a name on a bag, you know what I mean....<br />
<br />
Next time You come to Italy please don't be so lazy: sometimes I may sound not too inviting but that's just because I am too busy in this chaotic town and life!<br />
Ring me up when You come , OK ?<br />
<br />
Ciao<br />
Carlo Hey Alun,
Y'ou finally did it…tag:www.baristaexchange.com,2009-01-12:1688216:Comment:2894692009-01-12T10:25:04.634ZChris Khttps://www.baristaexchange.com/profile/ChrisK
Hey Alun,<br />
Y'ou finally did it!<br />
Looks great.<br />
Makes great espresso.. and i wouldnt swap mine for anything.<br />
<br />
Though they can be abit of work.<br />
But if you love your work its not a problem. ;)<br />
<br />
But there is nothing that exemplifies espresso more than a well made lever shot!<br />
<br />
Join the c lub! :)
Hey Alun,<br />
Y'ou finally did it!<br />
Looks great.<br />
Makes great espresso.. and i wouldnt swap mine for anything.<br />
<br />
Though they can be abit of work.<br />
But if you love your work its not a problem. ;)<br />
<br />
But there is nothing that exemplifies espresso more than a well made lever shot!<br />
<br />
Join the c lub! :)