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Rossa Air Espresso PG (Pressure Gauge) Review
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Well coffee is usually below 6. Here is a link:Originally posted by Beanz. View PostThe US FDA Food Code 2009 states:
4-101.14 Copper, Use Limitation.
(A) Except as specified in ¶ (B) of this section, copper and copper alloys such as brass may not be used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator. P
(B) Copper and copper alloys may be used in contact with beer brewing ingredients that have a pH below 6 in the prefermentation and fermentation steps of a beer brewing operation such as a brewpub or microbrewery.
FDA Food Code 2009: Chapter 4 - Equipment, Utensils & Linens
HealthWiseCoffee.com » HealthWise Coffee Announces Results of its
Also B section does not mention coffee, only beer.
From this I take that coffee is acidic enough not be used with brass. But I've also found articles which mention that it's safe. It's like with aluminium. You never know. And you can't avoid everything, because there is a health risk in almost everything...
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Originally posted by beo1329 View PostWhich model of the lezyne do you have? Until how many bars can you charge the cylinder?
Thanks
Hi. Yes i wasnt very clear before.
I have two lezyne pumps. The first and main pump is the travel floor drive. I can charge the cylinder up to about 200psi - off the gauge - on that pump.
The second is a lezyne high pressure shock pump. With a bit of effort I can get that one up to about 160psi. This pump takes about 25 strokes to charge the cylinder whereas the floor drive about 4.
120-140psi is fine for a 6 bar shot.
Think I was a little cocky in my previous comments before. But in general I think I am correct.
For example. In Montpellier there is one shop that sell coffee beans. The beans are stored in big plastic bins and the beans are scooped out and put in a bag. They are not that fresh.
Other than this you either buy beans from the supermarket, or go to a cafe.
A cafe with high turn over will sell ok coffee. But almost all seem to take no care in how their beans are roasted and stored.
Please note, I am talking in general, just walking around, asking a few people.
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I'm getting my PG next weekend. I'll get a shock pump immediately after that. I'll let you know how it works out.Originally posted by eljimberino View PostHi. Yes i wasnt very clear before.
I have two lezyne pumps. The first and main pump is the travel floor drive. I can charge the cylinder up to about 200psi - off the gauge - on that pump.
The second is a lezyne high pressure shock pump. With a bit of effort I can get that one up to about 160psi. This pump takes about 25 strokes to charge the cylinder whereas the floor drive about 4.
120-140psi is fine for a 6 bar shot.
Think I was a little cocky in my previous comments before. But in general I think I am correct.
For example. In Montpellier there is one shop that sell coffee beans. The beans are stored in big plastic bins and the beans are scooped out and put in a bag. They are not that fresh.
Other than this you either buy beans from the supermarket, or go to a cafe.
A cafe with high turn over will sell ok coffee. But almost all seem to take no care in how their beans are roasted and stored.
Please note, I am talking in general, just walking around, asking a few people.
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My PG has arrived last weekend.Originally posted by beo1329 View PostI'm getting my PG next weekend. I'll get a shock pump immediately after that. I'll let you know how it works out.
I bought a Scott shock pump (40 bar) and I managed to pump up the cylinder up to 19 bar. I managed to keep the pressure at a constant 9 bar.
After the third try I managed to make espresso that is similar to the Bacchi made espresso. Which is very good by the way.
My conclusion so far is that while the Bacchi is better for home use (because you don't have to clean it immediately after, therefore it takes less time to prepare espresso in the morning), the Rossa makes similar espresso and only the cleanup process takes longer. With the Rossa you have more versatility as well.
Overall I recommend this product, it is quite expensive, but if you take care of it and you clean it properly, it will last a long time.
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After the third try the espresso taste was similar to the Bacchi made espresso.Originally posted by eljimberino View PostCool man. After a while you 'should' be able to better the Bacchi.
Try mucking around with pre-infusion pressures and maximum pressures.
Thanks for the tip on the shock pump.
Keep posting in here about your experiences please.
I'm satisfied, but I'll keep the Bacchi. In the morning it's easier to prepare the coffee , while I'mm brushing my teeth, half sleeping
I plan to post a video as well, when I order my new freshly roasted beans. Now my beans are not totally fresh. I'll make a coffee on the Bacchi and the Rossa as well. I suppose both of them will make excellent espressos, the Bacchi has been proven to make great espressos, long time ago.
My point is, I will prove that the Rossa can make the same quality as a portable solution.
Regarding shock pumps. If you buy a shock pump , which is certified to work until 40 bar, then you can charge the cylinder up to the maximum (but if you want a constant 9 bar pressure to prepare 60 ml - double shot - with the Rossa, you should charge up the cylinder until 19 bar - 20 is the maximum allowed)
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I have had a Rossa PG for over a month now. It makes simply astounding espresso. I have an assortment of high end machines but this one takes the award for making the best espresso.
The biggest eye-opener for me besides the quality of the shots that this device can make is the fact that, in spite of being able to make shots at any desired extraction pressure, those made at the low pressures around 6 to 7 Bar are the most sublime.
The "9 Bar is optimum" mantra is simply not true (to my taste buds).
Beo1329....go against coffee convention and hold your maximum extraction at 6 to 7 Bar and then compare against Bacchi. Let me know what you think when you have some really freshly-roasted coffee. With the Rossa PG I have also noticed that the coffee beans that make the best shots are those that are 1-6 days post-roast. From day 6 post-roast there is a noticeable decline in flavour profiles.
You can probably tell that I am really happy with my Air Rossa.
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Paolo, I've only done 9 bar extractions, because I would like to compare apples to apples. I don't want to reset the Bacchi valve to 6 bar extraction, but it can be done easily.
The reason of the nine bar extraction is to keep the variables constant for both devices and see how the espresso tastes.
Of course I will experiment with 6-7 bar extractions in the future as well. Thanks.
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Good stuff
Beo...be sure to invest in a high quality water filter.
The Air is the way to go in my opinion. Pressure control is much greater than with the crank model.
Paolo...given the your 'best' shot from a crank model, can you say which you prefer?
Can you account for the flavour decline after day 6 Paolo? I would have thought bean flavour would be the same regardless of machine. Are you using a hand grinder too?
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I'll measure it tomorrow. But just as an indication: I open the valve and I wait until pressure starts to build up. For a couple of seconds, you cannot see anything one the gauge. When pressure starts to show, it is going up slowly until 1 bar. After noticing this, I open the valve until pressure goes up fast until 9 or 6, depending on choice.
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I prefer the air model and its extra control. I can get as good results with the HC but not as consistently as with the air model.Originally posted by eljimberino View PostThe Air is the way to go in my opinion. Pressure control is much greater than with the crank model.
Paolo...given the your 'best' shot from a crank model, can you say which you prefer?
Can you account for the flavour decline after day 6 Paolo? I would have thought bean flavour would be the same regardless of machine. Are you using a hand grinder too?
The flavour decline is evident in all of my machines.
I tend to use my Pharos grinder (almost exclusively) with the Rossa.
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Read this:Originally posted by eljimberino View PostGood stuff
Beo...be sure to invest in a high quality water filter.
The Londinium Espresso Blog: The best water for your espresso machine
I'm using a similar mineral water. The reason why I don't have a water filter, just a shower filter, is that I live in Dubai, for now, but I don't plan to live all my live here, just a couple of years, so I don't want to invest in something expensive and bulky.
Some mineral waters are just as good as heavily filtered tap water. Also Dubai tap water is so bad, that if you start to shower with it, you start loosing hair. That's why I have a shower filter.
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