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Topic: Expobar put in storage (11 msgs / 401 lines)
1) From: Les
"Carlos" my faithful espresso machine (Expobar Office Control) for the
past 3 years has been put in storage.  "Fritz" my Olympia Cremina just
makes better espresso, ristrettos, and Cappos.  He is a little more
work for doing Americanos.  I am making drinks for only 2 or 3 people
so Fritz is up to the task.  This morning as I type I am enjoying a
very nice cappo of a 50/50 blend of Yemen Mokha Sana'ai and Guatemala
FTO Quiche-Maya.  For those looking for chocolate, this is hard to
beat!  So with all the talk of PID, double boilers, I have gone
backwards in technology and am enjoying some of the most excellent
espresso I know.
Les

2) From: Tom Ulmer
Glad to hear about "Fritz". 
I've felt like a virgin only suspecting I was married to the world's finest
lover...

3) From: John F Coffey
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Les,
You trying to start my upgrade fever running again ?  And here I  
thought I could be satisfied with just the Expobar.  Now you have me  
thinking of new machines .. but what direction do I look in now.. LOL..
By the by .. the tamper is great !! ..
thanks,
--John
On Nov 11, 2006, at 10:06 AM, Les wrote:
<Snip>
--------------
   John F. Coffey
   Email - john
   P.O. Box 524			
   Blaine, WA  98231
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Les,
You trying to start my = upgrade fever running again ? And here I thought I could be satisfied = with just the Expobar. Now you have me thinking of new machines .. = but what direction do I look in now.. LOL..
By the by .. the tamper is = great !! ..
thanks,--John"Carlos" my faithful espresso machine (Expobar = Office Control) for thepast 3 years = has been put in storage. = "Fritz" my Olympia Cremina justmakes = better espresso, ristrettos, and Cappos. He is a little morework for doing Americanos. I am making drinks for only 2 = or 3 peopleso Fritz is up to the task. This morning as I type I am = enjoying avery nice cappo of a 50/50 blend = of Yemen Mokha Sana'ai and GuatemalaFTO = Quiche-Maya. For those = looking for chocolate, this is hard to So with all the = talk of PID, double boilers, I have goneespresso I know. homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = --------------John F. = CoffeyEmail - johnP.O. Box 524 = Blaine, WA98231


= = --Apple-Mail-1-294392366--

4) From: Alchemist John
If you are thinking of upgrading to a lever, don't fail to consider 
this new boy in 
town. http://www.home-barista.com/forums/viewtopic.php?t#59 The 
Gaggia Achille.  The only 58 mm, HX lever.
At 14:46 11/11/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

5) From: Tom Ulmer
The Achille has some interesting features. Do you use this one John? 
I was viewing the fellow pulling a shot and either he was working the shot
extremely hard or there was little thought given to countering the forces
acting on the machine's structure.

6) From: Derek Bradford
I think most upright-boiler levers behave that way.  I know my
Europiccola certainly does.  Little thought is perhaps a tad
rough...I'm not sure on the math, but I know there is a considerable
amount of force being applied to the base where it meets the boiler.
Alchemist...you're pretty quick with the calculations--how much force
is (roughly; my lever, for example, is 25cm long from the piston
shaft) being applied at the base of the boiler?
--Derek
On 11/12/06, Tom Ulmer  wrote:
<Snip>
-- http://www.novernae.comHome of the Wandering Sloth

7) From: MichaelB
I have 23 years of experience pulling that hard on my Olympia Cremina. I
can't speak for the durability or lifespan of the Achille or the other
machines but I'm sure I will wear out before the Cremina does.
On 11/12/06, Tom Ulmer  wrote:
<Snip>
--
MichaelB

8) From: Alchemist John
Little thought is definitely NOT what is happening.  This guy knows 
his stuff.  Also, I don't know which video you watched, but most 
people hold the PF handle to steady the machine and counter said 
pressure on the structure.  It would surprise me if he is not holding 
the handle out of view.
The vertical pressure you apply on the handle is around 40-50 lbs, so 
the base sees around 30-40 foot pounds of torque.  Not insignificant 
but normal.
As for working the shot hard, it takes quite a bit of strength to 
pull a good consistent shot.
I don't have the Achille, although it is on the want list.  But at 
$1200, it is a bit high for me at the moment.  I own both a Cremina 
and a Gaggia Factory.  Maybe if I sell both, I could by the Achille, 
but not right now.
At 07:28 11/12/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

9) From: Tom Ulmer
http://www.home-barista.com/forums/viewtopic.php?t=2359&start=140Take a look at the second video. To me appears that the boiler lists =
about
5 during the pull. This is my observation any; as well as my point of
contention. The list of the boiler is may indicate a potential flaw that
over time may lead to failure.
It never occurred to me to question whether the fellow in the video had
little thought as it appeared that he was quite intentional and =
conscious of
his actions.

10) From: Derek Bradford
On 11/13/06, Tom Ulmer  wrote:
<Snip>
t
<Snip>
It is quite a list, but I suspect it's comparable to that of other
similarly-built levers. The boiler is taller, so the listing becomes
more obvious.  I know my Pavoni lists, as they've done since they were
born.  I've heard of bases rusting and weakening, but never heard of a
properly-cared-for machine breaking at that point.  But it's certainly
possible.
<Snip>
 of
<Snip>
Personally, I assumed you were questioning Gaggia.
--Derek
-- http://www.novernae.comHome of the Wandering Sloth

11) From: Mike Chester
Subject: +Expobar put in storage
<Snip>
I was thinking that Carlos Expobar sounds like the name of a Colombian drug 
lord and he should be "put away."
Of course, my machine, Vito Vetrano, sounds like a character on the 
Sopranos.
Mike


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