Відео

I think it's the right size. As a shot mirror, you just need to see the bottoom of the pf...that's it

@@lorimcquinn3966 you should ask to the US importer: Johnny Cerini

@@claudiolevermag Was there a warning in the instruction manual when you purchased your machine?

@@lorimcquinn3966 I didn't check about it but anyway, mine was one of the earliest prototype version ( I manage a few lever machines communities on FB)

@@crazydan13 yes, I can share filters and portafilters with my Cremina

Shots from Cremina are better

@@back_to_the_bike8820 about 1:2, 13gr in and about 29 out

@@claudiolevermag temperature ok ?

@@back_to_the_bike8820 i didn't check temp. On boilerless machines I never do

@@nathanshelby1446 hey Nathan, the shot is good! I posted some feedbacks on the Olympia FB group: facebook.com/share/dshtsay43Q35812c/?mibextid=K35XfP

@@nathanshelby1446 the group name is "Olympia Lever Owners"

@@bogiesan i would recommend you also to join my Olympia Lever owners group

@@claudiolevermag app submitted.

@@claudiolevermag Yeah, did that, thanks. Mina arrives August 01. Then I must determine if my grinder is up to the task. Then I start working on a more elegant column for the head module because the Mina will be on the kitchen counter permanently and will not be traveling.

Thank you

@@blacktusq why? I would recommend you to listen to this: on.soundcloud.com/GWScmYjZeuXVdjSy7

@@blacktusq bear in mind that 58 is not the "deus ex machina"

Thank you

Just set the piston thus to almost touch the showerscreen. Make also sure the fork of the lever doesn't hit the top of the bell

If the fork touches the gh, after a while you'll get a little scratch on it

You have to adjust it such not to touch the gh for a very little space

@@claudiolevermag you gave me an idea - I try a few feeler gauges

Almost...

Thanx! The screen should be 49.5, it is the one sold by bplus.biz like "premillenium size"

Please check out my article about Cremina mods at www.thelevermag.com

It is the standard mirror you get in Italy during the mandatory military service. Basically it is a metal chromed plate.

You just use the teaspoon trick and the cup is clean 😉

@@claudiolevermag Thanks! BTW, thanks for NOT playing music and letting us hear the machine! I love the sounds it makes :). So you preferred the SL-Version over the classic one. I'm torn between them. The Workflow on the SL seems nice. But you can't influence the pressure profile. I don't know.

No, I prefer the classic direct lever one, I was just answering your question

@@claudiolevermag Thank you :)

It is common when using light roasted beans that have a very delicate taste. However, the basket used is the Strietman /ims 18gr precision basket

51.6mm

Hi Wake, for very light roasts I suggest 90 deg celsius. Still, there is one my recent video about pulling a shot with light roasts, I would suggest to see it 'cause it's quite detailed about every aspect of the extraction ( although it refers to a Cremina it is equivalent with a Pavoni). Thank you very much for your comment, cheers

@@claudiolevermag i will definitely see it Grazie tanto

Old advice was that freezing is bad, but that was bad advice, we now know freezing can be great for preserving coffee, you just need to know how to do it right. Single dosed containers like this work well, and there's benefits grinding directly from frozen. However, you don't want to take out 1lb of coffee take out a little and put the rest back in the freezer, or take out 1lb and open it up to use some immediately, the condensation formed from the temperature difference will cause the coffee to go downhill fast! In like 2-3 days it will change the coffee dramatically. If you have 1lb coffee frozen, keep the container sealed air tight and take it out the night before you need it (or wait a few hours for it to come up to room temp) then you can open it and if it was roasted 7 days before freezing it, and frozen for a month or so, it should be as if it is only 8 days after roasting! It will age / de-gas normally after freezing. I'm not a fan of single dosing from frozen just because it's possible your coffee will get better as it degasses and ages a bit more, if you're taking out a small amount each day, it would essentially be about the same, (in my example, it would all be equivalent to 8 days after roasting), and you can miss out on the coffees potential as it ages / degasses further.

Freezing single dosed beans makes the difference. Beans can "live" for months and do not fade flavours. The problem comes up when freezing more and a single dose, then the beans not used immediately will deprecate

@@claudiolevermag You can get around that, see my comment :)

@@BensCoffeeRants Thanks for the thorough reply. Great information.

Longer preinfusion and active preinfusion, 'cause I apply some pressure onto the lever

Thank you mate 🤗❤️

Interesting point. What output volume would you expect for a long?

​@@claudiolevermag I am looking for a 1:3 ratio at least. Maybe 1:4 if that is possible at all. Currently working on a La Pavoni Professional (14-14.5 gms in) , although I would think a similar method could be used on yours?

@@ablissfuldecline sure, first thing make sure you have properly adjusted the piston throw for best output. I suggest you to join this my group : facebook.com/groups/LaPavoniLeverOwners/?ref=share_group_link or this facebook.com/groups/LeverFever/?ref=share_group_link

@@claudiolevermag Okay certainly. Thank you

@@ablissfuldecline you bet I will take a video about a lungo

Thank you very much for your kind words. I have just tried to make a video that could really shed some light around light roasts extraction

Please post this question on lever fever FB group, I can't post the pic in here

The Olympia Cremina is an awesome machine. With the Pressure Profiling Kit, you have full control on the pre-infusion pressure and time and the pressure you pull your shots to with the profile you desire. You can even add a bluetooth Smart Profiler and with a compatible bluetooth Scale (i.e. an Acaia Lunar) you have full control and can record all your shots. And when you pull a great shot it feels great. It's footprint compared to many other prosumer machines is small which is ideal for home kitchens. And the quality of build (especially with the new ones) is amazing. I bought a new 2021 model late last year (after 6 months of researching and deciding what Espresso machine I would buy and watching the two James Hoffman's UA-cam videos on the Cremina and SMART Pressure Profiler) that finally decided it for me) and I love mine. James Hoffman's video on the Cremina is spot on.

Hi Mark, for the thermometer stand, have a look at bplus.biz. Still, you might find interesting this magazine: www.thelevermag.com

Cheers

I have a bezzera strega , it makes the same sound , that tong tong sound. No issues

@@letsgoletsgoletsgoletsgoletsgo much better than any pump machine in any case

no, it is just a matter of gaskets, the false pressure is not involved

Hi, please ask on lever fever facebook group

Please ask on the FB Lever Fever or Pavoni community

Yes perfectly. Bplus is now also working on Cremina accessories