That machine should warm up for at least half an hour, if not an hour. Pressure only means that there is pressure in the boiler, it takes time for the rest of the machine to come up to temp.
You don't need to purge a cup of water, only enough to stop the brew water from flashing to seam, 2 to 4 oz should do the trick.
Rocky will grind and you will get a potentially passable cup but you will want to upgrade soon to a better grinder.
Not sure where the water is dripping from that you refer to but could it be the 3 way valve?
In real life, my name is Wayne P.
Feed the newbs, starve the trolls and above all enjoy what you drink!
The water drip is normal - has something to do with a by pass valve for the plumb in I think. Even if machine is not plumbed in. I've gone away for a couple days at a time with the machine on its daily on/off timer and the trays never "overflowed". I've seen many larger commercial machines drip the same way out of a similar valve I take it. Congratulations on the purchase. I couldn't be happier with mine.
"I'm a man of simple tastes, easily satisfied by the best" Winston Churchill
I just joined the Giotto Evo club and was wondering what the frothing experience was like for those who haven't upped the boiler pressure to 1.2 or 1.3.
Mine seems to top out at around 1.1 after the heater kicks in. I'm using 1% milk and I can't get much microfoam action. I'm placing the tip of the wand just below the surface of the milk and angling it so i get a good swirl going but I still can't seem to get that velvety goodness I'm looking for.
Anyone have success with this without increasing the boiler pressure? I'm just trying to figure out if it's possible without touching the pressure so then I know it's something I can improve with technique alone.
Hi guys -- I just got my Giotto Evo today (thank you 1st Line) and have upped the pressure to 1.2 bar per DavecUK's instructions (thank you Dave). That is, the pressure is 1.2 at the top of the cycle and about 0.95 at the bottom before the heater kicks in. So far it seems quite nice, good extractions and good foam. I want to wait before a full review, but I'd appreciate hearing other Evo owners tell their particular technique, as micsam did on the previous page.
Ihave Rocket Evoluzione since 1 mouth and i'am very happy.I buy form from IDrinkCofee.com and very very good service.The machine is complete commercial high end component.The extraction is exellent at each shot.For me it better choice because the Izzo is more 600$ and i know i very good choice too.But for my budjet 2000$ and is very big for my fist expresso maker.But i want a machine for the long time .
I've been trying to find the right time. Is it just my Evo or what because mine just doesn't seem to have that "water dance/sputtering" when I do the flush. And the steam seems to be consistent no matter how long I wait so it makes it hard to know when I've flushed enough based on the typical signs.
ONE way to classify espresso machines is by their method/mechanism/capabilities for producing the shot.
-- Manual machines do not have a pump. They rely on the operator to force the water through the puck by use of a lever -- like the Elektra Micro Casa a Leva, the La Pavoni Europicola, or the Olympia Cremina. These are all manual lever machines -- the operator lifts the lever up and pulls it down, pushing the water through the puck. There are also spring-operated lever machines, like the Bezzera B2006AL, or the Rancilio Class 6 LE models, in which the lever is controlled by a spring -- the operator pulls the lever down, and then a spring draws the lever back to the "up" position, moving the piston and forcing the water through the puck.
-- Semi-automatic machines have a pump to force the water through the puck, but the operator turns the pump on-and-off. Examples would include the machines like Gaggia Classic, the Faema Legend (the original E61 machine, or the Izzo Alex Duetto II -- which are, respectively, an SDBU, an HX, and a DB machine -- all in semi-automatic formats.
-- Full-automatic machines, also known as volumetric dosing machines, have a pump to force the water through the puck, like a semi-auto, but after a certain volume of water is dispensed (programed by the operator), the pump will shut itself off automatically. HOWEVER, the pump can also be shut off manually, just as with a semi-automatic. Examples would include the Bezzera BZ07sde, the Elektra Sixties T1, and the La Marzocco Linea AV models. Each of these , by the way, is also produced as a semi-automatic -- the Bezzera BZ07spm, the Elektra Sixties A3 (now discontinued, although plenty of other semi-autos are still made by Elektra), and the La Marzocco Linea EE models.
THEN you can classify machines by their boiler type:
-- Open boiler machines are relatively rare, and date back many decades. These can heat the water for espresso, but cannot build up any pressure to steam milk. To the best of my knowledge, this are all manual lever machines, and include machines like the Arrarex Caravel and the La Peppina.
-- Single Boiler Dual Use (SBDU) machines are the most popular machines for home use. These have one boiler and two thermostats; the boiler will either heat the water within to brewing temperature or to steaming temperature. The operator must wait for the boiler to move up/move down before continuing, i.e.: the machine can only brew or it can steam milk -- one or the other -- at a time.
-- Heat Exchanger (HX) machines also have one boiler, but it is permanently set to steaming temperature. Cool water, either from a built-in reservoir ("tank") or from a water line ("plumbed-in" or "direct connect"), is then flash heated to brew temp via the use of a heat exchanger.
-- Double Boiler (DB) machines have two boilers, one for heating the brewing water, the other for making steam.
ALSO, machines can be classified by their components, if you will, and their target market.
-- Consumer machines are just that, designed for home use by the consumer.
-- Professional (or commercial) machines are designed for high-volume use in busy cafés, restaurants, etc. They use more robust parts than consumer models, able to withstand their heavy, constant usage.
-- "Prosumer" machines fill in the gap; they are actually low-volume commercial machines that can also by used in a home environment.
/ / / / / / /
So you can have a commercial lever machine, or a consumer lever machine; a full-automatic HX prosumer model, as well as a full-auto HX commercial model, and so on and so on and so on . . . .
As far as PID units are concerned, it is debatable whether they are of significant importance (if any) on an HX machine.
WBW Senior Member Joined: 20 Mar 2011 Posts: 29 Location: Vancouver Expertise: I love coffee
Posted Sun Oct 23, 2011, 10:34pm Subject: Re: Rocket Espresso Giotto Evoluzione
Hi there,
I would like to get some feedback from Rocket Giotto/ Cellini Evoluzione owners as I am seriously thinking about buying this machine in the next few months.
- how long have you had your machine and are you still happy with it? - any problems that have been commonly reported with this machine? - anything frustrate you about this machine? (how about that tiny driptray?)
I have noticed that some of the people who posted in this and other rocket-related threads have moved on to other machines....why?
PS: Is this the thread that most closely resembles a Rocket Evoluzione owner's thread? Not too many discussion topics on CG about it, and this discussion topic spends about 90% of the time arguing about PIDs on HX machines....kind of makes this not the most useful thread for potential rocket buyers / owners, but what can you do....
PPS: I am trying to delay / avoid starting one of those "what machine should I buy" threads...hence for now I am trying to focus on you, the experienced Rocket users, instead of my wants / needs....
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