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How to remove a circlip

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  • 338
    replied
    Great result Tom, glad you are falling back in love with your Valexia. Be thankful your Italian mistress is an Italian coffee machine not a 1980s Italian car! If it is any confirmation I aim for 18 grams in my Valexia (my wife pre-measures into jars and isn't as fastidious on accuracy, so 18 to 18.8 or so).

    Hope you enjoy the Streitman!

    Leave a comment:


  • tompoland
    replied
    Update: I settled on an 18g dose and a paper filter and this set up passed the 5 cent test. But I still had a lot of channelling.

    Out of impatience I did something that was rather naughty which was to change two variables at the same time: I dropped the temperature by 5 degrees and used the magic tumbler that was collecting dust (Weber Workshops variety).

    This produced a much more even pour consistently over three shots.

    Then, based on the lack of volume from pre-infusion and even though the grind size was a full 10 points coarser on the EG-1 than I grind for the Decent, I increased the grind size another 4 points on the EG-1 (thanks to @DavecUK for emphasising this) and the pour was more even again, over another three shots.

    Thanks to EVERYONE who contributed suggestions. This was a team effort and I’m grateful for your every contribution.

    I can now enjoy the shots from my Izzo again (I really love using the lever).

    As a foot note, Santa is delivering a Streitman CT2 to my Queensland address today, exactly seven days after it was shipped from the Netherlands. It will sit next to the Valexia and thus the gauntlet will be thrown down.

    Leave a comment:


  • tompoland
    commented on 's reply
    Ah ha ... thanks will give that a shot (pardon the pun)

  • amberale
    replied
    To check the head space between your shower screen and the top of your dry puck, place a 5 cent piece on top of the prepared puck and put your porta-filter into the grouphead as per usual.
    Then remove it.
    For the “proper” head-space the 5 cent piece should leave the slightest impression on top of the grounds.
    No impression is “too much space”/underdosed.
    Deep impression is “not enough space”/overdosed.

    Leave a comment:


  • tompoland
    commented on 's reply
    A lot of food for thought thanks. Sounds like the gap height it very important. Right dose weight/height = right pressure = less channelling.

    I've seen the five cent idea reference before - can you elaborate please?

    I did try 20 grams (last week) in the 22 gram basket and I seemed to have more success with that, presumably it was the right height to create enough pressure.

  • 338
    commented on 's reply
    EA to see how easy it is to remove there is a video 3 posts above of it being done in 20 seconds, including fumbling for the circlip holes

  • EspressoAdventurer
    replied
    Originally posted by tompoland View Post
    [USER="5744"]
    With the realization that baskets operate in a similar manner to my beloved wife - what is stated is not always what is meant :-) ... !!
    And right there /|\ ........Ladies and Gentlemen is My entry for Post of the Year !
    Well said Tomo. Im not sure Id have to guts to say it. But Ill damn well defend your right to say it long and loud.

    Originally posted by tompoland View Post
    [USER="5744"]
    I am setting the coffee cake short of the screen now that I've figured out that an 18 gram basket does not take 18 grams and leave enough of a gap
    i.e. if I load the 18g basket with 18g then the coffee is hitting the screen and preventing me from locking in the portafilter handle.

    I've gone back to putting 18 grams into the 22 gram basket and I'm now also using a filter paper and really easing the level down so the pre infusion is more gentle. I've also fitted the IMS shower screen and I'm using IMS competition baskets as supplied by Antony as CassaEspresso. But the channelling is visible as is also the occasion fine but strong spray at surprisingly bizarre angles.
    I've still getting too much channelling for my liking - way more than I get on the Decent. I use a bottomless portafilter and shot mirror so the evenness (or unevenness) is visible.
    I am very careful about puck prep, using a rake to distribute as evenly as possible and a 54mm EasyTamper with the flange that extends beyond the top of the basket so that the tamp is evenly applied across the top of puck. I'm guessing that I've just got to get better at the puck prep. Or maybe I'm over preparing?
    Suggest 'sacrifice' one dose of grounds - 24g.
    5 cents = 1.35mm
    10 cents = 1.75mm approx for both

    dose and note your tamp weight. not heavy for assesing dose weight. medium.
    tip out and weigh your dose.
    repeat for other basket.
    IF your beans are really fresh And you have he appropriate dose weight, which converts to puck height ! ...thats where the secret of dialing in is.

    You refer to gushes / chaneling. My suggestion your issue isnt puck prep but inappropriate dose weight (height)
    And no not too high to rub into the shower screen.

    Channeling occurs when you have insufficient resistant to the flow rate / pressure the machine / lever is delivering.
    Resistance s a factor of -
    - freshness of bean.
    - amount of dose (height of puck - volume, is as important as grind setting)
    - grind
    - finally tamp - 1%

    Bingo. good flow rate = nice shot, consistency, flavour control appears because you can now easily adjust your shot.
    Becasue you now have control of the shot. And can make one change And know what the result will be before you pull the shot.


    Originally posted by tompoland View Post
    [USER="5744"]
    And that's after amm fairly robust tamp. I guess that what you are suggesting is that the "gunk" I referred to was in part caused by the coffee puck coming into contact with the screen? Had not thought of that but it makes sense so thanks for the astute observation.
    Yes. Part of my machine maintenance regime. Don't cause a mess that has to be cleaned up !

    Good luck with it Tom
    Last edited by EspressoAdventurer; 2 December 2021, 10:46 PM.

    Leave a comment:


  • tompoland
    replied
    EspressoAdventurer thanks for your note.

    I am setting the coffee cake short of the screen now that I've figured out that an 18 gram basket does not take 18 grams and leave enough of a gap i.e. if I load the 18g basket with 18g then the coffee is hitting the screen and preventing me from locking in the portafilter handle. And that's after a fairly robust tamp. I guess that what you are suggesting is that the "gunk" I referred to was in part caused by the coffee puck coming into contact with the screen? Had not thought of that but it makes sense so thanks for the astute observation.

    With the realization that baskets operate in a similar manner to my beloved wife - what is stated is not always what is meant :-) ... I've gone back to putting 18 grams into the 22 gram basket and I'm now also using a filter paper and really easing the level down so the pre infusion is more gentle. I've also fitted the IMS shower screen and I'm using IMS competition baskets as supplied by Antony as CassaEspresso. But the channelling is visible as is also the occasion fine but strong spray at surprisingly bizarre angles.

    I've still getting too much channelling for my liking - way more than I get on the Decent. I use a bottomless portafilter and shot mirror so the evenness (or unevenness) is visible.

    I am very careful about puck prep, using a rake to distribute as evenly as possible and a 54mm EasyTamper with the flange that extends beyond the top of the basket so that the tamp is evenly applied across the top of puck. I'm guessing that I've just got to get better at the puck prep. Or maybe I'm over preparing?

    Pic of pliers below for your viewing pleasure. Thanks again to all.
    Attached Files

    Leave a comment:


  • EspressoAdventurer
    replied
    Tom I had the feeling it would be a tough one. Without knowing for sure.
    And why I went into detail. One thing I didnt go into is the leverage ratio!
    i.e. the length of the handle vs the pivot point plus the length of the 'tangs' for want of a better description.

    In the interest of others here in future .....
    post up a pic of what pliers you used .
    And how easy / difficult to remove / reinstall.

    PS RE: mess up there.......You are setting up your coffee cake short of the screen Once locked away ?

    Leave a comment:


  • amberale
    commented on 's reply
    The Ig Nobels
    https://www.google.com.au/url?sa=t&r...dsbSPrM3fcTfHm

  • tompoland
    commented on 's reply
    Indeed and I intend to remove it every six weeks so I'll get better at it. Wife thought it was very funny, swearing and all.

  • 338
    commented on 's reply
    The IMS shower screen stays cleaner. Anyway it is now a breeze to get it out

  • tompoland
    replied
    Many thanks to EspressoAdventurer and 338 and others who contributed. Got the darned thing off. I don't know what the opposite of the Nobel Prize but whoever invented circlips should be awarded one.

    And my oh my, the gunk underneath. And that's not a machine that's had more than two shots a day over a couple of months.

    Anyhow thanks again to all!

    Leave a comment:


  • FNQ
    replied
    haven't seen the particular circlip being mentioned, but have seen plenty of circlips escape to the far beyond if one of the pliers tips moves.... Just mentioning it because of proximity to eyes...... if anyone has spotted the circlip from the cam bearing out of my mini please be kind to it.

    Leave a comment:


  • 338
    commented on 's reply
    Ps Great service by Casa Espresso!
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