Originally posted by Jono_Willmer
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Synesso MVP Hydra arrival and install!!!
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I know, I just can't even consider changing anything at the moment. The Mythos is a great grinder, just the look is slightly a clash.Originally posted by LeroyC View PostHaha! Sorry man, don't mean to throw a spanner in the works. Yep, they match for sure! Love the new machine. Very slick.
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First crack or nothing
- Nov 13
- 3439
- Sydney (West)
- Filter or long black: clean with crisp acidity
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OMG they both look awesome, big congrats!Originally posted by Jono_Willmer View Postthey match, don't they???
I can't begin to think about that, the Mythos will have to do for now.
What do you recommend? ha ha
Just wondering did you swap-out the standard black machine levers and PF handles for the matching wood ? IMO fwiw, if you took those few items back to mythos black that would tie grinder and Synesso together..... like a match made in heaven, ..Drooool Drooool.
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I paid extra for the wood, I felt it softened the look somewhat.Originally posted by slipslopslap View PostOMG they both look awesome, big congrats!
Just wondering did you swap-out the standard black machine levers and PF handles for the matching wood ? IMO fwiw, if you took those few items back to mythos black that would tie grinder and Synesso together..... like a match made in heaven, ..Drooool Drooool.
Eventually I'll have it powder coated, but until I know what colour scheme we will be using for our new house it will stay as is.
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New video uploaded showing the VP mode. I dialled in the extraction using the manual mode then fine tuned it in the controller for the fully automatic program.
https://youtu.be/6sSZIUS1veE
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Lovely bit of kit, almost a shame it has to go against a wall as it looks great from any side. Is the top drawer rail deliberately short for the underbench bits (assuming from the previous machine) great idea without affecting the rest of the cupboard space.
I read the blurb on what it can do from their website, I have no idea what it means to the end result but it sounds very impressive.
Standard on the MVP Hydra is our unique bypass system that offers 4 programmable stages of pressure profiling- Preinfusion, Ramp Up, Full Pressure (9 bar extraction), and Ramp Down. You can set these stages to maximize the acids, sugars, and texture of your coffees. Using these stages allows far greater command of an espresso shot and affords the user the ability to get the very most of any particular roast profile.
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Hi Rockford,Originally posted by Rockford View PostLovely bit of kit, almost a shame it has to go against a wall as it looks great from any side. Is the top drawer rail deliberately short for the underbench bits (assuming from the previous machine) great idea without affecting the rest of the cupboard space.
I read the blurb on what it can do from their website, I have no idea what it means to the end result but it sounds very impressive.
Yes the back of this model is especially nice, I think that the logo is great on the 1 groups. One day it will be on an island bench so it will be visible, but for now it's hidden.
The top drawer is short yes, it works very well indeed.
The system is actually not very complicated to use at all, it sounds more complex than it is. Think of 4 stages: pre-infusion, ramp up, full pump pressure and ramp down. The pressure of each stage is adjustable though ramp up and ramp down are the same. It's just a simple extraction curve, that can be modified by time on the fly and the individual pressures by mechanical adjustments to the pump and water inlet systems.
I hope that makes sense? I'll try and do a video to explain it soon.
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Nice. Time to find some nice, relatively lightly roasted Geishas or Pacamaras and treat them to long preinfusions, gentle ramps and declining pressure profiles. I'm thinking 20-30sec, sub 3bar preinfusion experiments. Jealous.Originally posted by Jono_Willmer View PostHi Rockford,
Yes the back of this model is especially nice, I think that the logo is great on the 1 groups. One day it will be on an island bench so it will be visible, but for now it's hidden.
The top drawer is short yes, it works very well indeed.
The system is actually not very complicated to use at all, it sounds more complex than it is. Think of 4 stages: pre-infusion, ramp up, full pump pressure and ramp down. The pressure of each stage is adjustable though ramp up and ramp down are the same. It's just a simple extraction curve, that can be modified by time on the fly and the individual pressures by mechanical adjustments to the pump and water inlet systems.
I hope that makes sense? I'll try and do a video to explain it soon.
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That's an excellent sounding idea. I'll have to try that out.Originally posted by LeroyC View PostNice. Time to find some nice, relatively lightly roasted Geishas or Pacamaras and treat them to long preinfusions, gentle ramps and declining pressure profiles. I'm thinking 20-30sec, sub 3bar preinfusion experiments. Jealous.
Are you saying 20-30 sec pre-infusion?
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Yeah maybe. It'll depend on the coffee and it's roast level and density, and if I had a machine like that I'd definitely be trying a few experiments. I remember James Hoffmann saying something like an 8sec preinfusion is a good starting point for a 20g dose of your average espresso. Obviously anything that could make a coffee more difficult to extract (such as roast level and density) will mean that it could benefit from a longer preinfusion. The other thing to try is a much finer grind as a decent preinfusion could allow you to do this without choking the machine.Originally posted by Jono_Willmer View PostThat's an excellent sounding idea. I'll have to try that out.
Are you saying 20-30 sec pre-infusion?
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Ok that's great info thank you for your interest and suggestions. If you're ever on the South Coast of NSW drop me a line and come and have a play.Originally posted by LeroyC View PostYeah maybe. It'll depend on the coffee and it's roast level and density, and if I had a machine like that I'd definitely be trying a few experiments. I remember James Hoffmann saying something like an 8sec preinfusion is a good starting point for a 20g dose of your average espresso. Obviously anything that could make a coffee more difficult to extract (such as roast level and density) will mean that it could benefit from a longer preinfusion. The other thing to try is a much finer grind as a decent preinfusion could allow you to do this without choking the machine.
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There's plenty you can try and there's heaps of stuff online about pressure profiling and lever profiles so you won't find it hard to find info and tips. As unlikely as it is that I'll get to the South Coast any time soon you never know so I'll keep that in mind, cheers.Originally posted by Jono_Willmer View PostOk that's great info thank you for your interest and suggestions. If you're ever on the South Coast of NSW drop me a line and come and have a play.
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