Re: ECM Veneziano A1 Help...
My Faema Due was set up for a busy commercial setting, even though it was not in one....and the steam pressure was always sitting well over 1.2 bar - the steam that came out of the 4 hole tip was totally insane. The pump pressure was also set high, so that with both groups running and the auto fill cutting in there was still about 9 bar, but stick in a blind and the thing would charge up to 11-12 bar!
Long cooling flushes had to be used - in a busy cafe it wouldnt ahve been a problem probably. With the help of the guys here I tuned in down to a more managable home level - it now runs at about .7bar - .95 bar. And for the pump in the middle of the 9 bar part of the guage. Before tweaking my wife would sometimes forget to flush and the coffee was burnt and bitter because of it. Now the coffees are consistently great.
The steam power I had started to get used to, but it was very unforgiving - now its much easier to use and creates lovely thick micro-foam, but concentration is still required and the volume is still very high.
Just some thoughts for you....dont know if they assist.
Cheers
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Re: ECM Veneziano A1 Help...
Update: the machine is now up to around 1.5... the depth of flavours coming out in the coffee is the best Ive seen to date. Sourness seems to have been eliminated now too, so Im going to give Campos Superior Blend, etc. a crack and see how they go.
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Re: ECM Veneziano A1 Help...
yeah man, next time youre over bring it round.
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Re: ECM Veneziano A1 Help...
Ive got the basic thermocouple and filter with a small hole that you can try. Not exactly a Scace device but gives you some idea of temp.
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Re: ECM Veneziano A1 Help...
There will be an increase in temperature at the group head as higher pressure = higher boiler temp and therefore the water in the HX will also be hotter. This machine ships at 1.0 bar for good reasonOriginally posted by Bon link=1176768978/30#32 date=1181196227I have since bumped my machine up to 1.2..... coffee isnt burning.
Im yet to pull the blend I was originally having trouble with though.
Have you thermologged it?
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Re: ECM Veneziano A1 Help...
I have since bumped my machine up to 1.2..... coffee isnt burning.
Im yet to pull the blend I was originally having trouble with though.
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Re: ECM Veneziano A1 Help...
..as it should have....You have a 1 group machine with a 2.5L boilerOriginally posted by Bon link=1176768978/30#30 date=1177920653Yeah, that too... mines only a 2 hole steam tip opposed to a 4.
Faster does not necessarily mean better.....
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Re: ECM Veneziano A1 Help...
Yeah, that too... mines only a 2 hole steam tip opposed to a 4.
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Re: ECM Veneziano A1 Help...
Bon, are you sure the commercial machine hasnt got more and bigger holes in the steam wand tip?
-Robusto
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Re: ECM Veneziano A1 Help...
Whoa! this is getting way too complicated for a simple fireman, my enquiry about modifications was really only out of curiosity. I am actually very happy with the performance of the A1, if there were minor adjustments to tweak things up a bit, I might have a crack. But this is too deep for me. My motto, if it aint broke, dont fix it!
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Re: ECM Veneziano A1 Help...
In which case, Id be looking very closely at the coffee...Have you cupped it and seen the same astringency....Sounds like a fault to me....Some roasters blend to a recipe and as coffee does change, its not always the way to go....Originally posted by Bon link=1176768978/15#26 date=1177843997segrave is correct.
I have no problems texturing milk (just slow)... yet, when I go to another machine that is set for a commercial environment, Im overwhelmed by the amount and power of the steam so I wanted to jack my machine up to be more like one set for a commercial environment.
Plus, I also wanted a higher temperature in the group head... there is one particular blend I have been trying to pull for a while which keeps coming out astringent - Im told I need a higher temperature which is really the only thing left to try as I have been through a variety of baskets, dosed less, dosed more, etc. and I can get a decent shot out of just about everything else I put through the machine.
2mcm
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Re: ECM Veneziano A1 Help...
segrave is correct.
I have no problems texturing milk (just slow)... yet, when I go to another machine that is set for a commercial environment, Im overwhelmed by the amount and power of the steam so I wanted to jack my machine up to be more like one set for a commercial environment.
Plus, I also wanted a higher temperature in the group head... there is one particular blend I have been trying to pull for a while which keeps coming out astringent - Im told I need a higher temperature which is really the only thing left to try as I have been through a variety of baskets, dosed less, dosed more, etc. and I can get a decent shot out of just about everything else I put through the machine.
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Re: ECM Veneziano A1 Help...
:-? Which would lead to a greater fill of the boiler and therefore less volume of steam if Im not mistaken??Originally posted by Segrave link=1176768978/15#24 date=1177812811I think he was referring to the Water level probe which will change the water to steam ratio in the boiler and change the heat X-fer to the water in the Hx i.e if your running at a higher pressure then you could lower the water level so less heat is transferred to the water in the Hx.
I really wonder why you feel that you need to increase the perssure anyway. The A1/S1 had plenty of quality dry steam..If you are having problems texturing, you may need to adjust the nut on the group handle
;D
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Re: ECM Veneziano A1 Help...
I think he was referring to the Water level probe which will change the water to steam ratio in the boiler and change the heat X-fer to the water in the Hx i.e if your running at a higher pressure then you could lower the water level so less heat is transferred to the water in the Hx.
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