Hi guys, has anyone noticed leaking from any parts of the OPV during adjustment? I got a little scared that by rotating it towards me to gain better access, I might have unseated something in between the upper and lower halves (saw some drips during backflush test). So I slid the hose and clamp on a little further, and tried to tighten the two halves together.
Then pulled this beauty. What do you think about the brew pressure showing 9 bar at the beginning and then dropping a little towards the end. Should I tighten the adjustment collar a hair more? I'm leaving the back panel off for a little while to see if any water accumulates near the OPV. http://youtu.be/VKbU_5yC9K0
Then pulled this beauty. What do you think about the brew pressure showing 9 bar at the beginning and then dropping a little towards the end. Should I tighten the adjustment collar a hair more? I'm leaving the back panel off for a little while to see if any water accumulates near the OPV.
Looks pretty good to me, I think I read somewhere that anywhere from 8 - 10 is OK. You got a little gushiness toward the end, was the shot on the bitter side?
"I've Scaced many HX/E61 machines, seeing shot variances of up to 8-10F or more. [The BDB] stays within 1F." - Mark Prince
Then pulled this beauty. What do you think about the brew pressure showing 9 bar at the beginning and then dropping a little towards the end. Should I tighten the adjustment collar a hair more? I'm leaving the back panel off for a little while to see if any water accumulates near the OPV. http://youtu.be/VKbU_5yC9K0
I usually pull my best shots at an indicated pressure of 9 bar. I don't believe that you want to adjust the OPV any more as the function of an OPV (Overpressure Prevention Valve) or a PRV (Pressure release valve) is to limit the maximum pressure on the system. Mine is set to just above 10 bar (from the factory). You can check that by using the blind ("rubber" cleaning stopper in the basket) and holding the double shot as in the flushing/cleaning video from Breville.
The "extraction pressure" is set, essentially, by the resistance presented by the charge in the basket. E.G. an empty basket would generate almost no pressure drop and I would guess a hard tamped turkish ground charge would put the pressure drop into the OPV limiting range. I usually try to adjust my grind, weight, and tamp so that I see about 9 bar during extraction. It would be interesting to plot that pressure curve, however, I imagine that we can't get at that data any other way than via a video of the guage and counting frames etc.
Just my 2 cents,
Cheers,
Dave
Don't forget to stop and smell the coffee...... er flowers!
I don't recall any bitterness in that shot, but then again milk does hide a lot of defects. I've got a few different roasts that are aged a little over a week now, and they're consistently very solid (not overly interesting, but very forgiving). Your comments were perfectly timed for me to snag a lightly used bottomless in the for sale thread!
Today I pulled two shots that were both a bit too slow, and the gauge said closer to 10 so I'm definitely happy with the settings and think I'll close the case up. Quite surprising how much having that back panel off increases pump noise, it makes me think it wouldn't be that hard to add a little sound insulation, but I'm sure it would be more work than I'm interested in. I think I'll research pump sound insulating solutions, such as making a small box around it.
Also, what's your guys' preferred steaming technique? Such as angle of the wand, adjusting of steam power or fully open, amount of time stretching vs mixing (any favorite steaming and latte art videos with this machine)? What are your most successful PID settings for various roasts?
The purpose of the "wiggle" is for an exterior cleaning around the grouphead. Having water running while loosely engaging/disengaging the PF will shoot water out between the PF and the gasket (and maybe loosen some leftover grinds from the shower screen).
The backflush is for the internals. As Bubbadude stated, it vents into the drip tray (just like in the Seattle Coffee Gear video using the Rocket.)
You guys need to understand the flow paths and the way different systems are configured, no wonder confusion reins when users start trying to tell service people how their system work...
I leave you to think about it and consider the 3way valve and its function....
EDIT: Poster has re thought and edited org post.
NOTE: Many other posts here contain miss information from forum based experts, but it it not worth the effort to correct... Unless it tickles the ivories!!!
You guys need to understand the flow paths and the way different systems are configured, no wonder confusion reins when users start trying to tell service people how their system work...
Thanks for pointing that out, it certainly is incorrect. My comment has now been edited, so it would be nice if its current content is reflected in your quote; we wouldn't want to confuse anyone, would we?
"I've Scaced many HX/E61 machines, seeing shot variances of up to 8-10F or more. [The BDB] stays within 1F." - Mark Prince
NOTE: Many other posts here contain miss information from forum based experts, but it it not worth the effort to correct... Unless it tickles the ivories!!!
Yes, but from DAY ONE you have attacked (including lots of name calling) and disputed my information and that of others that have attempted to provide to this topic. Regardless of the fact that we may live and breath coffee and often do so for a living. So much so, that that topics have been locked, and real world, open and honest input is discouraged.
Therefore I defer to your greater knowledge and understanding of coffee and the BES900; above all others....
PS. for those that are interested, a pic of the latest Breville BES900 3-way solenoid gasket is available on the web. This may assist those who wish to make their own, should local service not be available post warranty; you just need to search.
Yes, but from DAY ONE you have attacked (including lots of name calling) and disputed my information and that of others that have attempted to provide to this topic. Regardless of the fact that we may live and breath coffee and often do so for a living. So much so, that that topics have been locked, and real world, open and honest input is discouraged.
There there, let's not get over-excited. I have never claimed any special expertise in coffee machine repair, I'm simply a one-year BDB owner with daily experience in the use of the machine. I leave the grand claims of cosmic wisdom to others, including the hit-and-run commenters who deal in vague insinuations and can't be bothered to leave specific, useful information.
"I've Scaced many HX/E61 machines, seeing shot variances of up to 8-10F or more. [The BDB] stays within 1F." - Mark Prince
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