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ECM Mechanika V Slim Running Hot

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  • ECM Mechanika V Slim Running Hot

    Hi,
    Just recently purchased this machine and it's running quite hot, needing an excessive flush to get the temperature down. Using half a litre in multiple flushes to get the temp down to 95C, this temp is going by the coffee sensor. Going through a lot of water.The pressure with the blind filter is 10 Bar, Should I reduce the pressure? Thanks.

  • #2
    What’s your steam pressure at? I have a mechanika slim too but my cooling flush is minimal as my steam pressure is I think around 1.2 bar. I think you may need to turn down it down if you want shorter cooling flushes.

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    • #3
      It's sitting at around 1.25 and varying either slightly just above or, below that mark. Brew pressure is 10 bar as stated. I'm not sure if when you reduce the pressure if the machine should be under pressure as you adjust, or you change it and then test with the blind filter?


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      • #4
        I haven't adjusted anything since I bought it from the retailer. think the brew pressure of 10 bar is correct as it will be 9 bar in the group head. This is separate to the steam pressure and is linked to how hot the boiler is. The hotter the boiler, the better steam pressure but the downside is longer cooling flushes. Hopefully someone else more knowledgeable than assist as I'm a newbie so my info may be wrong.

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        • #5
          If you find/think it is running hot and do not have access to a scace device take your machine back to your retailer or to a service centre to get it recalibrated to whatever temperature you want, normally around 94 degree's. You should not have to do cooling flushes on your machine as once set it should stay at the preset temperature.
          Maurice

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          • #6
            It's a bit weird actually, the machine seems more stable than yesterday. Yesterday the machine was on for 3 hours and the temp was 100ish. I had to do 3 x 125ml flushes to pull a shot. Pulled another shot a few minutes later and had to do 2 x 10second flushes, which is ridiculous, so flushed over half a litre of water for 2 shots fairly close together. At the moment it's running at 95.7C which is good, not having touched the machine for nearly an hour and half. The only other thing that I'm thinking is the coffee sensor may be faulty leading me on a wild goose chase.

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            • #7
              I have found that if I leave the machine on for around 35-40 minutes and flush, the water is too hot but a very short flush cools it down. I have found since I started doing a cooling flush, my coffee has become more consistent.

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              • #8
                After 35-40 minutes the water will be hot whether its 94 or 96 degrees or whatever. If your machine is set to your preferred temperature it will not get any hotter than your set temperature unless your machine is not working correctly. You should not have to do a "cooling flush" as the water you are flushing with is at the preset machine temperature.

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                • #9
                  A few points
                  You claim the brew pressure is 10 with the blind in. If you have your blind in this is not the brew pressure as the blind filter has no holes. This is the max pressure the opv (over pressure valve) and has no relation to the brew pressure.
                  Your brew pressure is the pressure while pulling a shot, which is dependent on your grind and dose.

                  What do you mean by brew sensor? The machine has no standard brew sensor so is it an aftermarket temp gauge in the group head?
                  if so, this temp is not the water temp, but the combined temp of the water and group head and is an indicator only. It will not replicate the brew temp and will not measure the same as a scace.

                  These machines come factory set at about 93-94deg and are great at being stable temp.
                  Tbh I think you are either being overly analytical or perhaps not fully understanding your set up.
                  What grinder do you have?
                  Have you had a lesson on your set up?
                  and most importantly, how does it taste?

                  if you are enjoying the flavour you are producing then it is correct for you regardless of other things perceived to be normal or correct (but in reality are possibly not)

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                  • #10
                    Originally posted by Ronin View Post
                    A few points
                    You claim the brew pressure is 10 with the blind in. If you have your blind in this is not the brew pressure as the blind filter has no holes. This is the max pressure the opv (over pressure valve) and has no relation to the brew pressure.
                    Your brew pressure is the pressure while pulling a shot, which is dependent on your grind and dose.

                    What do you mean by brew sensor? The machine has no standard brew sensor so is it an aftermarket temp gauge in the group head?
                    if so, this temp is not the water temp, but the combined temp of the water and group head and is an indicator only. It will not replicate the brew temp and will not measure the same as a scace.

                    These machines come factory set at about 93-94deg and are great at being stable temp.
                    Tbh I think you are either being overly analytical or perhaps not fully understanding your set up.
                    What grinder do you have?
                    Have you had a lesson on your set up?
                    and most importantly, how does it taste?

                    if you are enjoying the flavour you are producing then it is correct for you regardless of other things perceived to be normal or correct (but in reality are possibly not)

                    All I'm questioning is that it seems an excessive amount of water to have to flush.

                    Anyway, to answer your questions:
                    Yes, it an after market temp gauge in the group head and I do realise that this is an indication only and will never replace a scase measurement.
                    Quamar Q50 grinder.
                    I have had a lesson on the machine and they certainly didn't need to flush a humongous amount of water.
                    It's making excellent coffee.

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                    • #11
                      Trying to pull the temp down via a "flush' using the lever/ therefore the HX tube will as you state take a lot of volume.
                      The Hx is a recipient of the heat source, not the creator.

                      Flush via your water spout And run the steam wand.
                      You'll need to trial how much etc.
                      As Ronin said concentrate more upon your puck setup. Particularly dose and remain consistent
                      FWIW the Q50 stepped adjustment has been noted here prev to often falls between notches for the optimum grind setting.

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                      • #12
                        Is it possible you have an after market temperature gauge issue and not brew temperature issue? ie when the temperature gauge reading "was 100ish" and you performed a flush, was a significant amount of steam released? When you make a coffee with the temperature gauge reading 100, does it taste significantly different to one when the gauge is reading in the right range?

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                        • saeco_user
                          saeco_user commented
                          Editing a comment
                          The only reason I suggest this is because the ECM Mechanika is generally regarded as such a reliable and stable machine.

                      • #13
                        I would like to upgrade the grinder at some point and yes the incremental steps can be a pain, but there's ways around that. We'll see how this grinder performs with the Slim over a longer period, at the moment the coffee is fantastic and far superior to what I was achieving with the BES 920.
                        I'm still experimenting so taking all info on board. Main thing is the coffee's good. Thanks.

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                        • #14
                          Originally posted by saeco_user View Post
                          Is it possible you have an after market temperature gauge issue and not brew temperature issue? ie when the temperature gauge reading "was 100ish" and you performed a flush, was a significant amount of steam released? When you make a coffee with the temperature gauge reading 100, does it taste significantly different to one when the gauge is reading in the right range?
                          I don't know actually. When it was a 100ish I was too focused on bringing the temp down, so yes, I should have tasted it. New machine syndrome and wanting to do everything correctly.

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                          • #15
                            As "saeco-user" mentioned above, when the thermometer is reporting a group temperature of ~100C, does the water from the group immediately "flash" to steam? If it does not do this, then I would ignore what the thermometer indicates and request a replacement from the supplier.

                            Mal.

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