NJFats Senior Member Joined: 2 Jan 2005 Posts: 12 Location: New Jersey Expertise: I love coffee
Espresso: Marcuzzi Grinder: Rancillo
Posted Fri Jan 21, 2005, 7:51pm Subject: Expobar Office users...cooling down the engine
I have read many posts that the Office machines run hot and I have had the same experience with my Marcuzzi. I have lowered the pstat, but it still seems a bit hot if it has been "idling" for a while. I find running about 6-8 oz. through the portafilter cools it down. Would running the hot water tap do the same thing?...it would be alot easier. Thanks
Posted Fri Jan 21, 2005, 9:54pm Subject: Re: Expobar Office users...cooling down the engine
A cooling flush is mandatory for all E61 machines and clones, our Marcuzzies included.
Here's my experience with my pstat deadband set to approx 0.9 low and 1.0 high.
If I have pulled a shot within 2 minutes, 3 oz of water will suffice.
If I have pulled a shot within 5-8 minutes, 6-8 oz will suffice.
If I have not pulled a shot within the last 8 minutes, I'll usually go for 10 oz or so.
Many folks pull a blank shot until the "water dance" stops. That's what I do, and the water volumes above represent the approximate volumes at which the "dance" stops on my machine.
As posted above, please keep in mind that brew water does not come from the boiler in the Expobar/Marcuzzi. Run a couple of searches on "HX" or 'E61" and you'll probably learn much more than you ever wanted to know about how these things work.
Good luck.
Jeremy
"I've appeared before every court in the state. Often as a lawyer." - Lionel Hutz, Esq.
sjames Senior Member Joined: 19 Dec 2001 Posts: 463 Location: Melbourne, Australia Expertise: Pro Barista
Espresso: Expobar eb-61 Office Leva Grinder: Mazzer Mini Vac Pot: Unibuy Syphon Drip: Are you talking to me????? Roaster: Peter Wolff - Veneziano
Posted Sun Jan 23, 2005, 6:19pm Subject: Re: Expobar Office users...cooling down the engine
jrtATL Said:
A cooling flush is mandatory for all E61 machines and clones, our Marcuzzies included.
Here's my experience with my pstat deadband set to approx 0.9 low and 1.0 high.
If I have pulled a shot within 2 minutes, 3 oz of water will suffice.
If I have pulled a shot within 5-8 minutes, 6-8 oz will suffice.
If I have not pulled a shot within the last 8 minutes, I'll usually go for 10 oz or so.
Many folks pull a blank shot until the "water dance" stops. That's what I do, and the water volumes above represent the approximate volumes at which the "dance" stops on my machine.
This is exactly my experience on my 2 week old Expobar Office Leva.
I have my pstat set to 1.0 low and 1.2 high (factory settings). It takesabout an hour to obtain thermal stability, unless you flush the group regularly, and that would probably reduce warm-up time somewhat. If you follw the links in mike01's post above, you'll find some great information too.
I was concerned that the water in the reservoir, that was heating up, was affecting brew temperature. I've insulated the water tank with some cardboard and foil, and the water in the tank is 10C above room temp water. Brew temperature is ~94C (where it should be), so there's no impact there. I'll remove the insulation and check the tank temp, then see if the brew temp is affected.
I'd love to do a side by side test with a Giotto or even another e-61 machine like the Wega. That way I could really see any differences in flushing requirements.
On a positive, my Office Leva will produce 25 seconds of brew water (empty basket) @ ~94C, with 1 minute of recovery, over and over, and over, and over, and over...............
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