I noticed in the video for the Saeco Venezio depressurizing disassembly, that the reason the PF is pressurized is the presence of a spring assembly right on the PF itself.
I don't have a spring assembly in my PF for the DeLonghi EC-702. The only thing that would appear to build up pressure in the PF is a circular plate of fine perforations that obviously requires a certain amount of pressure to pass liquid. But this appear to be the same thing that would be left in the Saeco when converting to non-pressurized.
So am I non-pressurized or still pressurized in some way that's not obvious?
]If it's anything like the Delonghi I had (though all their pressurized filters were the same?). Here's the filter taken apart, that black plastic piece next to the screen at the top is what you want to remove (its flush with the screen when pulled out of the rubber gasket), and then just reassemble. Yours looks different then this?
Mine is identical to your photo. The plastic piece you suggest I remove is the piece that also has the threads onto which the barrel piece screws on.
So I assume this is going to be a loose fit of the screen into its holder, then that into the main filter holder. Which is why some folks say the filter will come out if your slap it on a box.
So are you saying that the plastic piece is the ONLY item that pressurizes the PF. There is no mechanism up in the head that also makes the PF act pressurized?
Far as I know that's what "depressurizing" these machines with the stock PF is, seems what everyone else does as well. And yeh the screen can come out, you can just rinse it with water under the sink to get the puck/grinds out, then you can take the screen out and clean or so whatever with it. Once the grinds are in and tamped though and the pressure from the head, it'll stay put like stock when extracting. The tricky part with these machines is getting the correct grind fineness for being depressurized, I had a hard time doing that as their designed to work better as a pressurized unit, could never get the right ratio. Was either to close to choking or extracting to fast, never really a good medium (coffee tasted better with the pressure clip in).
Yeah, I just tried this last night and quite agree. It seems to be a changeover that doesn't make a whole lot of difference and actually introduces new unknowns.
My first pull was hardly any different from the pressurized version. But I also was in the habit of tamping before (even tho that is said to be unnecessary). Perhaps that managed to equalize any differences I might have experienced.
I might experiment a bit more and I'm due to roast again about now.
Yeah, I just tried this last night and quite agree. It seems to be a changeover that doesn't make a whole lot of difference and actually introduces new unknowns.
My first pull was hardly any different from the pressurized version. But I also was in the habit of tamping before (even tho that is said to be unnecessary). Perhaps that managed to equalize any differences I might have experienced.
I might experiment a bit more and I'm due to roast again about now.
I think the machines that can handle being depressurized well are when you get into the Gaggia's and similar that come with pressurized PF's, they just have better power, group heads, PFs etc. The cheaper ones like Delonghi just seemed to work better while pressurized, but still fun to play with depressurized...I just though the coffee on my bar32 tasted better with the pressure clip in. I started having some issues with the bar32 so that pry hurt my results, as others with Deloghi's said they've pulled decent shots depressurized.
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