I had a Bezzera Domus Galatea II and now have an Alex Duetto II.
I loved the look of the galatea, all the curves etc (subjective of course). I am not sure why, but the finish on the case of the Bezzera looked better than the Alex to me, the shine seemed deeper and more glossy if that makes sense. Also the Bezerra has a thick steel backing behind the faceplate/group and a substantial steel frame. The stiffness of the group was noticeably better (no flex locking in PF) than the Alex. the alex chassis is all stainless but I cant see the powdercoated steel on the bezerra rusting anytime soon, it looked top quality.
Both great machines, both have positives and negatives, both make ripper brews. I would imagine this being the case between many machines as you get towards the mid/high end. I doubt one could find any machine without any flaws?
Cheers
Announcement
Collapse
No announcement yet.
Cooling flush on a Bezzera Mitica Top
Collapse
X
-
Hi Al,Originally posted by readeral View PostNot that I'm weighing into the debate, but just curious - got any photos of insides of these two machines Antony? Curious to know if they have the same internal layout as well. One assumes that the chrome (by that I mean the whole external look) is largely low priority for the R&D budget, and most of the work goes on inside.
The ECM with no clothes.
Certainly neat and sensible layout.
One thing about the ECM rotarys , they are super quiet!
Next week i will strip down a Bezzera and we will compare
Cheers
Antony
CASA ESPRESSO
Casa Espresso - Home
- Flag
Leave a comment:
-
I have a Mitica with a vibration pump. In retrospect, I do wish I got a TOP but anyway, it's a fantastic machine! Cooling flush is needed when I go to make the first shot but from shot to shot it's pretty good! Especially when it's paired with my Mazzer Super Jolly. I'm with you Yelta! Although, I do like my VST baskets.
- Flag
Leave a comment:
-
Yep, happy to run up a video and post it. May not happen until the weekend though. Weekday mornings at ours are sheer mayhem with two young kids. Thanks matth3wh.Originally posted by matth3wh View PostHi bigrizz... hopefully you're making some progress.
I'm surprised no one else replied to your 22-25g dose bit. Your stock Bezzera double basket is likely to be 14-16g dose range.
Are you using a naked/bottomless portafilter or the standard supplied double spouted portafilter?
Be interested to see a pic or two or even a video of your current steps.
- Flag
Leave a comment:
-
Matt you are right,Originally posted by matth3wh View PostHi bigrizz... hopefully you're making some progress.
I'm surprised no one else replied to your 22-25g dose bit. Your stock Bezzera double basket is likely to be 14-16g dose range.
Are you using a naked/bottomless portafilter or the standard supplied double spouted portafilter?
Be interested to see a pic or two or even a video of your current steps.
22 - 25gr and still maybe under dosed with the standard baskets. Somethings seems a miss. A pic or video as Matt suggested would help
Cheers
Casa Espresso - Home
- Flag
Leave a comment:
-
Hi bigrizz... hopefully you're making some progress.Originally posted by bigrizz View PostG'day matth3wh. I'm using the stock baskets. Good advice on the dosing. My Rocket would take 22g, which is nowhere near enough for the BMT double basket. I've upped it to 25g and I reckon it's still not quite there as my pucks are still wet. That seems a lot of coffee to me.
I'm surprised no one else replied to your 22-25g dose bit. Your stock Bezzera double basket is likely to be 14-16g dose range.
Are you using a naked/bottomless portafilter or the standard supplied double spouted portafilter?
Be interested to see a pic or two or even a video of your current steps.
- Flag
Leave a comment:
-
Aha, gotcha. Thanks for the clarification, Antony. Interesting.Originally posted by Casa Espresso View PostHi bigrizz,
You are right we don't use different beans. We use the same beans as the Italians, Americans, everyone. The big producers are the south American countries.
What is different here is that our roasting is different. There is a tendency to roast lighter here as compared to the darker Italian style roasts. Different roasts and blends do react differently to different group head temperatures.
Some of the darker Italian roasts with high Robusta content like a higher temperature, some of the lighter 100% Arabica blends like lower temperatures.
Although not from an espresso machine a great example is Andys different brew temperature he was using in the Brazen at MICE this year. One was at 92 degrees the other 89 or 90? Andy will correct me if I am wrong. The difference in flavour was pronounced! Both were excellent brews, but the lower temperature sample had a distinctive sweeter taste.
- Flag
Leave a comment:
-
Agreed, acidity is not necessarily bad. A certain amount of acidity is actually preferable in a well balanced espresso. There are a lot of factors at play here from temperature to roast.Originally posted by bigrizz View PostYes, definitely warmed up. Generally 30 mins at least. I'm not sure about sour. I thought my shots tasted more acidic, if that's what you mean? My chief tester (wife) thought the same. That's using the same bean going from my Rocket to the BMT. That said, I would still say the shots were good. Just different to my Rocket. I put that down to just not having quite got the machine figured out yet. It took me a while to get to that happy place with the Rocket too.
It would seem to me that the machine is operating as intended, its just operating at a different temperature giving a different flavour combined with different baskets and dosing requirements.
Keep at it, I'm sure your not far faraway from getting the best out your new Mitica!
Cheers
Antony
Casa Espresso - Home
- Flag
Leave a comment:
-
Hi bigrizz,
You are right we don't use different beans. We use the same beans as the Italians, Americans, everyone. The big producers are the south American countries.
What is different here is that our roasting is different. There is a tendency to roast lighter here as compared to the darker Italian style roasts. Different roasts and blends do react differently to different group head temperatures.
Some of the darker Italian roasts with high Robusta content like a higher temperature, some of the lighter 100% Arabica blends like lower temperatures.
Although not from an espresso machine a great example is Andys different brew temperature he was using in the Brazen at MICE this year. One was at 92 degrees the other 89 or 90? Andy will correct me if I am wrong. The difference in flavour was pronounced! Both were excellent brews, but the lower temperature sample had a distinctive sweeter taste.
Cheers
Antony
Casa Espresso - Home
- Flag
Leave a comment:
-
So Australians use different beans? Really? Sorry but I find that hard to believe. Yes, we have a tiny amount of home grown beans but the vast majority of beans are sourced from the same places around the world and roasted using the same machines used in Europe, right? Are you saying that we blend differently in Australia? I find that hard to believe too.Originally posted by dumiya View PostThe brilliance of the HX design is that the movement of the water through the boiler and through the group is controlled so that the temperature is relatively stable. The brass group acts as the fine tuner of the heated water that runs through into the puck. There are a number of controls in place. These can be modified, as in the case of Australia, so the brew water temp is corrected for the beans we use. In AU we require a lower temp. In EU because of different beans their temp is closer to boiling point so a cooling flush is needed to remove any steam. Grey Imports are not set up for AU, so cooling flushes maybe needed.
My tuppence worth!
- Flag
Leave a comment:
-
AFIK the boilers in all Bezzera's home use machines are nickle-plated copper, yes.Originally posted by bigrizz View PostIs the boiler nickel plated? It's not stainless steel, right? All the specs I've read say it's copper so guessing the silver colour is a plating?
- Flag
Leave a comment:
-
Is the boiler nickel plated? It's not stainless steel, right? All the specs I've read say it's copper so guessing the silver colour is a plating?
- Flag
Leave a comment:
-
Yes, I think you're on the money there. I saw a Youtube video where they state the machine needs very little cooling flush. Thanks for your reassurance that all is ok.Originally posted by degaulle View PostIt could be your BMT has been tuned differently than your previous machine such that it requires a minimum to no flush to nail the brew temperature to your liking.
- Flag
Leave a comment:
-
More acidity suggests a lower brew temp on average, all else (beans, dosing, grind setting, tamp) being equal. This is not bad necessarily. "Acidity" is a feature that is valued by most coffee aficionados, "sour" usually has the negative connotation of being too acidic. It could be your BMT has been tuned differently than your previous machine such that it requires a minimum to no flush to nail the brew temperature to your liking.Originally posted by bigrizz View PostYes, definitely warmed up. Generally 30 mins at least. I'm not sure about sour. I thought my shots tasted more acidic, if that's what you mean? My chief tester (wife) thought the same. That's using the same bean going from my Rocket to the BMT. That said, I would still say the shots were good. Just different to my Rocket. I put that down to just not having quite got the machine figured out yet. It took me a while to get to that happy place with the Rocket too.
- Flag
Leave a comment:
-
ECM, would be curious to know if AU spec machines are different.
- Flag
Leave a comment:

Leave a comment: