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Thread: Lever press GS3

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    Lever press GS3

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I understand that some people will think that messing with an already phenomenal coffee machine like the GS3 is sacrilege.

    But I came across this modified GS3 at Coffee Machine Technologies in Docklands Melbourne. It obviously caught my attention given it has a nice spring piston lever installed.

    Pulled a couple of shots with the guys and I was extremely impressed with the extraction and pour.

    Apologies in advance, I have no idea on what sort of spring lever is installed nor the technicalities behind it. I also know that I should pay more attention to these sort of details.

    I liked it so much that I purchased it and thought it was worth sharing.

    Now what to do with the Kees Speedster.

    Thanks for looking.
    Faatshank




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    Quote Originally Posted by Faatshank View Post
    Now what to do with the Kees Speedster.
    send it over to me.
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    Senior Member coffeechris's Avatar
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    I'm closer and in Melbourne i can come pick it up

    The GS3 looks nice too.

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    The GS3 looks impressive!

    Didn't you just get rid of a GS3? (Obviously without lever)

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    Good memory! Yes I did. You can't beat the GS3, modified or not. The lever press GS3 just looks cool and like I said, the shots I was pulling was a level above. This was just running off the water tank... I couldn't resist.
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    That is a great recommendation based on your last two machines.

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    Quote Originally Posted by Faatshank View Post
    I understand that some people will think that messing with an already phenomenal coffee machine like the GS3 is sacrilege.

    Thanks for looking.
    Faatshank



    Hardly sacrilege old chap. Converting it to lever made it into a proper machine. I mean, what else is there?

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    Senior Member JMcCee's Avatar
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    After having a squiz around it seems it's a Bosco group. One of the most well sorted lever groups available these days.

    How appropriate it should go on a well sorted GS3 back end. Not quite a vintage Faema or Gaggia group but a cracker nontheless.

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    If that was an impulse buy, I'd hate to see what you come home with if you do research :-)

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    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by JMcCee View Post
    After having a squiz around it seems it's a Bosco group. One of the most well sorted lever groups available these days.

    How appropriate it should go on a well sorted GS3 back end. Not quite a vintage Faema or Gaggia group but a cracker nontheless.
    Yep, it's the 58mm group on the Astoria/Bosco/Londinium/Achille.

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    Quote Originally Posted by Rockford View Post
    If that was an impulse buy, I'd hate to see what you come home with if you do research :-)
    That's what keeps my wife worried....!
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    That really is an awesomely beautiful machine. I love the black and chrome along with the mix of modern and classical lines.

    You must be well chuffed and knowing the beautiful nectar levers make I am sure you are enjoying the results in the cup.

    Jealous.... maybe a teeny tiny bit

    Alastair
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    Looks awesome mate, I'd be happy to take the speedster off your hands as well.

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    I did see this (or something like this) on Insta and was blown away! Amazing machine.

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    Looks cool, and 1 of 1 in the world?
    Whats the advantage of the lever conversion?

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    Frankenstein lives!

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    Quote Originally Posted by herzog View Post
    Frankenstein lives!
    But this is soooooo beautiful!!!

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    wow mate, i am still loving your last GS3, and cant see myself ever selling it, unless a speedster or slayer popped up at a great price.
    Want some nice side glass panels for it by any chance

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    Senior Member Jackster's Avatar
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    Never heard of kees, but a google brings an enlightening array of wonderful machines.
    Both are awesome looking machines!

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    Quote Originally Posted by PhatBoy View Post
    Looks cool, and 1 of 1 in the world?
    Whats the advantage of the lever conversion?

    Not sure I am the best person to answer this, however I will give it a go.

    Firstly I find the espresso extraction is a bit different to a non lever machine. I am not sure if this is just me or common for piston lever machines. The espresso is almost sweeter and less bitter. It is one of those things, cant really pin point how or why, just love the taste of the shots I am pulling.

    Secondly I cant believe how quiet this machine is.It is amazing that the lever press basically makes no noise. Not something I thought would be important for a coffee machine, but finding it to be quite a novelty at this stage.

    Thirdly I find pulling a shot is a bit more fun than a traditional machine - how quickly you pull the lever (and how slowly you release it) will affect the flavour profile of the coffee.

    Just my two cents.
    Faatshank

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    Quote Originally Posted by JohnA View Post
    wow mate, i am still loving your last GS3, and cant see myself ever selling it, unless a speedster or slayer popped up at a great price.
    Want some nice side glass panels for it by any chance
    Good to hear from you John.
    Yes I am definitely keen in my custom side panels from the older machine. Glad you are enjoying the machine. Will send you a PM.
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    Quote Originally Posted by PhatBoy View Post
    Looks cool, and 1 of 1 in the world?
    Whats the advantage of the lever conversion?
    And yes, from what I can see, 1 of 1 in the world. I could be wrong....

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    CoffeeSnobs Owner Andy's Avatar
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    Weird but wonderful, I like it.

    You might want to turn the spouts around though, looks like they barely make the drip tray (but that might just be the camera angle too).
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    Nice!

    Familiar looking group head ...

    charlie

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    Quote Originally Posted by Faatshank View Post
    I understand that some people will think that messing with an already phenomenal coffee machine like the GS3 is sacrilege.

    But I came across this modified GS3 at Coffee Machine Technologies in Docklands Melbourne. It obviously caught my attention given it has a nice spring piston lever installed.

    Pulled a couple of shots with the guys and I was extremely impressed with the extraction and pour.

    Apologies in advance, I have no idea on what sort of spring lever is installed nor the technicalities behind it. I also know that I should pay more attention to these sort of details.

    I liked it so much that I purchased it and thought it was worth sharing.

    Now what to do with the Kees Speedster.




    Thanks for looking.
    Faatshank








    I called in to survey the eye candy at CMT Docklands.
    It’s an amazing place to view the high end including serious commercial machines from leading companies.

    I was advised the above GS3 Lever was a one- off custom version designed by the Senior Technician. It is not a standard production model and is somewhat unique.

    I hope the purchase provides a joyous brewing experience using perhaps the best combination of electronic control and human skill in managing the pour!
    Last edited by warmtone; 29th May 2018 at 08:48 PM.
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    How about a youtube video of the franken gs3?

    Looks amazing by the way

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    Quote Originally Posted by Faatshank View Post
    But I came across this modified GS3 at Coffee Machine Technologies in Docklands Melbourne. It obviously caught my attention given it has a nice spring piston lever installed.

    Pulled a couple of shots with the guys and I was extremely impressed with the extraction and pour.

    I wonder how it would compare to using the new GS3 MP with the ability to vary pressure on the fly.

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    Quote Originally Posted by Melbroaster View Post
    How about a youtube video of the franken gs3?

    Looks amazing by the way
    Note sure how to YouTube the video, but will give it a go this weekend.
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  29. #29
    Senior Member Magic_Matt's Avatar
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    Holy guacamole, I've been pondering for ages what possible upgrade path I might eventually take from the Synchronika - think I just found it. If I can find someone to make or mod one, anyway...

    Quote Originally Posted by kwantfm View Post
    Quote Originally Posted by herzog View Post
    Frankenstein lives!
    But this is soooooo beautiful!!!
    So is Frankenstein's monster! (on the inside at least).

    (edited for clarity to add nested quote - because Tapatalk is a piecacrap).
    Last edited by Magic_Matt; 1st June 2018 at 01:36 PM.
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    Quote Originally Posted by Magic_Matt View Post
    Holy guacamole, I've been pondering for ages what possible upgrade path I might eventually take from the Synchronika - think I just found it. If I can find someone to make or mod one, anyway...

    So is Frankenstein's monster! (on the inside at least).
    Tough crowd!!

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    Senior Member Magic_Matt's Avatar
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    Quote Originally Posted by Faatshank View Post
    Tough crowd!!
    Oh, I'm saying I think it's beautiful.

    Tapatalk autocraptically removes nested quotes, killing the context of discussions - which is spectacularly dumb behaviour for an app that's 'designed' as forum software if you think about it.
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    Quote Originally Posted by Magic_Matt View Post
    Holy guacamole, I've been pondering for ages what possible upgrade path I might eventually take from the Synchronika - think I just found it.
    Sell me your Synchronika so you can start the upgrade
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    Quote Originally Posted by Melbroaster View Post
    How about a youtube video of the franken gs3?

    Looks amazing by the way
    Hopefully this works - not the best, but gives you enough to see the potential.

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    Quote Originally Posted by Faatshank View Post
    Hopefully this works - not the best, but gives you enough to see the potential.

    Dang. I think I'm in love.
    Quote Originally Posted by Mb21 View Post
    Sell me your Synchronika so you can start the upgrade
    Haha, I'll let you know if that happens. If you can convince the OP to keep posting videos the chances will improve dramatically
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    Do espresso cups have more clearance?
    Can you weigh shots if you wanted to?

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    Quote Originally Posted by PhatBoy View Post
    Do espresso cups have more clearance?
    Can you weigh shots if you wanted to?
    Yes to both questions.

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    Quote Originally Posted by PhatBoy View Post
    Do espresso cups have more clearance?
    Can you weigh shots if you wanted to?
    Have been reflecting on your questions.

    I have always worked to the simple benchmark (rightly or wrongly) of trying to extract 30ml of espresso in 25 seconds (or thereabouts).

    Excuse my ignorance, but the thought of weighing my shots is a new concept to me. Very interesting.

    So here at the stats:

    Amount of espresso used (double shot): 18.5 grams
    Individual coffee weight (for the single cup): 24 grams
    Time to pour shot: 25 seconds

    How does this compare?

    What is the rule of thumb?

    What can I improve?

    Thanks
    Faatshank

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    Actually now that I think of it some more - mils and grams are the same are they not (in terms of 30 mls espresso will equal 30 grams espresso). So I think I have answered my question.

    Still keen to get everyone's view and what they are aiming for?

    Do the metrics change from Lever Press machine to saturated heads etc?

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    Quote Originally Posted by Faatshank View Post
    Actually now that I think of it some more - mils and grams are the same are they not (in terms of 30 mls espresso will equal 30 grams espresso). So I think I have answered my question.
    Yes and no. 30ml of coffee liquid is very close to 30g. What comes out has a percentage of crema which can vary widely depending on, amongst other things, type and age of coffee. Add a bit of Robusta into your blend and measure the crema! Also using a naked portafilter produces a lot more crema than one with spouts.
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    Quote Originally Posted by Faatshank View Post
    Actually now that I think of it some more - mils and grams are the same are they not (in terms of 30 mls espresso will equal 30 grams espresso). So I think I have answered my question.

    Still keen to get everyone's view and what they are aiming for?

    Do the metrics change from Lever Press machine to saturated heads etc?
    Not sure this is right. The dissolved solids make it a fair bit heavier than water, which is 1g=1ml
    what you’re currently pulling sounds like it’s closer to a ristretto.
    most sources that I’ve read suggest starting at about a 1:2 ratio of bean weight to liquid weight, but I’m current doing 17.7g in, 30g out in roughly 30sec. But this may have no relevance to you, as it’s not lever.
    Coincidentally, weighing in/out is why I bought your Forte ��

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    Quote Originally Posted by Faatshank View Post
    Hopefully this works - not the best, but gives you enough to see the potential.

    Nice shot, looks awesome.

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    Quote Originally Posted by Faatshank View Post
    Have been reflecting on your questions.

    I have always worked to the simple benchmark (rightly or wrongly) of trying to extract 30ml of espresso in 25 seconds (or thereabouts).

    Excuse my ignorance, but the thought of weighing my shots is a new concept to me. Very interesting.

    So here at the stats:

    Amount of espresso used (double shot): 18.5 grams
    Individual coffee weight (for the single cup): 24 grams
    Time to pour shot: 25 seconds

    How does this compare?

    What is the rule of thumb?

    What can I improve?

    Thanks
    Faatshank
    The beans I use come with a suggested recipe which is slightly different for each of their different beans. For the beans I currently have the recipe is

    Double shot
    In: 21gOut: 43g
    Time: 28sec
    Temp: 94C

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    Quote Originally Posted by Faatshank View Post
    Have been reflecting on your questions.

    I have always worked to the simple benchmark (rightly or wrongly) of trying to extract 30ml of espresso in 25 seconds (or thereabouts).

    Excuse my ignorance, but the thought of weighing my shots is a new concept to me. Very interesting.

    So here at the stats:

    Amount of espresso used (double shot): 18.5 grams
    Individual coffee weight (for the single cup): 24 grams
    Time to pour shot: 25 seconds

    How does this compare?

    What is the rule of thumb?

    What can I improve?

    Thanks
    Faatshank
    Faatshank, your ratio seems a little low for a standard shot. A 1:2 ratio is usually standard, your probably more in the range of a ristretto but it's all relative to how you like to drink it and the taste of course.

    How long do you preinfuse for? My standard is 10 sec. So I will pull the lever down, leave it for 10 sec, then pull it back up. Usually the flow will start about 5 sec after I pull the lever back up and I start the count for the shot timer from the time the first drop hits the cup. I normally aim for about 40 sec shot time. I find the sprung lever gets a slightly better flavour from a longer duration shot.

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    Quote Originally Posted by WhatEverBeansNecessary View Post
    Faatshank, your ratio seems a little low for a standard shot. A 1:2 ratio is usually standard, your probably more in the range of a ristretto but it's all relative to how you like to drink it and the taste of course.

    How long do you preinfuse for? My standard is 10 sec. So I will pull the lever down, leave it for 10 sec, then pull it back up. Usually the flow will start about 5 sec after I pull the lever back up and I start the count for the shot timer from the time the first drop hits the cup. I normally aim for about 40 sec shot time. I find the sprung lever gets a slightly better flavour from a longer duration shot.
    Thanks, this is really helpful.

    I also preinfuse for 10 seconds, but I aim to get a few drops after about 5 seconds and then pull the lever up.

    Do you get any coffee drops/drips in the preinfusion stage?

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    Quote Originally Posted by Faatshank View Post

    Do you get any coffee drops/drips in the preinfusion stage?
    Almost never. But when I do I normally notice there is some channelling with a cracked puck etc. The first few drops should come only after about 5 sec and be really thick like honey.

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    Quote Originally Posted by WhatEverBeansNecessary View Post
    Almost never. But when I do I normally notice there is some channelling with a cracked puck etc. The first few drops should come only after about 5 sec and be really thick like honey.
    Thanks again, very helpful.

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    Quote Originally Posted by WhatEverBeansNecessary View Post
    Almost never. But when I do I normally notice there is some channelling with a cracked puck etc. The first few drops should come only after about 5 sec and be really thick like honey.
    One last question - does that mean that you end up with roughly 40 grams/mils of espresso in your cup? I.e. based on 40 seconds from first drip.

  48. #48
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    I normally aim for about 30g in 40 sec from the first drip.
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    I have held fire on this one. I know the guys at CMT very well and they are excellent technicians.

    This one however is not something i would be doing to a GS3. Good as a one off but....


    Antony
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  50. #50
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    Quote Originally Posted by Casa Espresso View Post
    I have held fire on this one. I know the guys at CMT very well and they are excellent technicians.

    This one however is not something i would be doing to a GS3. Good as a one off but....


    Antony
    I was thinking about this and wondering how well it would work in reality... Seems like the pressure profiling abilities and temp stability of the GS3 (esp MP with needle valve) would go begging... Kinda like working over a muscle car to just end up at exactly the same power/weight ratio but with a cooler accelerator pedal. Are there any production levas intended for domestic use that aren't single-boiler dippers?

    It just looks so damn good, in a slightly steam punk kinda way.



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