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  • #16
    Re: Brewtus

    Originally posted by 2muchcoffeeman link=1125888542/0#14 date=1126576964

    I wouldnt be too worried about the narrow portafilter. Its pretty deep and you can dose plenty into it. One bonus is that with the much thicker puck, its pretty much impossible to get channeling 8-)
    Yeah, I had wondered about that. The main concerns center more around aftermarket products, especially filter baskets. But there seems to be a reasonable range out there anyway.

    One very nice machine indeed.

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    • #17
      Re: Brewtus

      We use a LaSpaziale Super 3 group at work and it certainly has problems with being too hot ( I sometimes have to flush for >5 seconds to cool the group head) but that could be because of a lazy service dude. There are a few other problems with things like not enough distance between spouts and drip tray, steam wand doesnt actually sit over drip tray - just little things that should be but arent. I havent had any serious problems with the 53mm baskets although the single is always pretty muddy.

      Having said all that I know naught about the Vivaldi s1.

      Luke

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      • #18
        Re: Brewtus

        Originally posted by doxhead link=1125888542/15#16 date=1126594913
        We use a LaSpaziale Super 3 group at work and it certainly has problems with being too hot ( I sometimes have to flush for >5 seconds to cool the group head) but that could be because of a lazy service dude.  There are a few other problems with things like not enough distance between spouts and drip tray, steam wand doesnt actually sit over drip tray - just little things that should be but arent.  I havent had any serious problems with the 53mm baskets although the single is always pretty muddy.

        Having said all that I know naught about the Vivaldi s1.

        Luke
        A cooling flush is always a good idea although I have used an s3 and that was hot too. One would think it should be a minor service adjustment. Have used an s1 and it was fine. As for muddy singles, what singles arent? Many people dont use them anyway. The other shot could always go towards some iced coffee mix??

        We have a Brasilia gradisca and solved sloppy singles by getting a deep single- 12g which is still rarely used - to go with our 18g doubles.....

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        • #19
          Re: Brewtus

          Hi 2muchcoffeeman,

          So what is it, if you dont mind me asking and its not too far off topic, that makes the singles sloppy and how is it fixed by using the 12g basket?

          btw, I always flush the grouphead - I was taught by a pro.

          Luke

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          • #20
            Re: Brewtus

            Hey Luke- we find the deep singles give us a thicker, drier puck though I do find that if I apply dose by sight principles, I have to brush off just a tad.... The extraction is certainly better. I also tend to updose a bit in the shop. It will always create a drier puck and definitely helps the pour in a single. In addition, the larger dose will allow a coarser grind. In my opinion, this will tend to skew the shot towards the sweet end of the spectrum.

            Glad to hear you had a good trainer

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            • #21
              Re: Brewtus

              Talking to a mate tonight about the Brewtus - what do you think about having 1.7L hot water sitting aroudn for long periods? Will the water go stale? Say you pour 4 shots, 120-200mL pending cooling flushes, is that enough to refresh the water?

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              • #22
                Re: Brewtus

                Mark:

                Now you are thinking like a true snobbie, worrying about every last detail!

                ((()))

                Look at it this way. The water you use in the machine has been sitting in pipes for days/weeks before it gets to your house.

                Mind you, if you were a snobbie with real balls you would go up into the mountains and get your own spring water each day.

                It is important that the water you use in your machine has been filtered and softened. This means a 1 to 5 micron screen filter then a carbon/polyphosphate filter to remove flavour taints and soften the water and prevent scale buildup.

                I personally think a two boiler machine is better than an hx machine, even though there are many good hx machines on the market (and some bad ones). A two boiler machine can have each boiler optimised for the job at hand ie. espresso or steam.

                An hx machine is inevitably a compromise although in practice they work surprisingly well, like my Bezzera.

                I would go for the Brewtus or the Reneka. I would be interested in how much the Brewtus is with a rotary pump?

                Regards,
                Grant

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