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Topic: Tweaking LSM was > RE: +Best shots in some time from a "Crazy" blend (7 msgs / 191 lines)
1) From: miKe mcKoffee
This is a multi-part message in MIME format.
Mike (just plain)
 
Obviously since I'm the one pulling the shots pre-flush is routine and
mandatory!;-) First doing a lungo double shot cooling flush/pre-heating the
two shot glasses, build PF then immediately pull is working well for good
tasting shots. Find not needing any additional flush. Steam adjust wise
yeah, I pulled a bunch of info' down from Michaelo's website and read about
that, but haven't had the time to get inside the machine yet. But will soon,
since one of the two steam wands is snapped off from a previous employee and
Travis is supposed to order it with the group gaskets! I also know JB weld
works just fine plugging steam tips:-)  Don't really want to drop the boiler
pressure 'cuz of those occasional 20oz quad shot lattes, for them and their
copious milk the 6 hole is fine. But plan to go with more restricted tip on
one of the two steam wands once I have two functioning. 
 
Hmmm, toggle type steam valve? Not sure what you mean. It's spring lever
activated, but not hard on/off but variable pressure until full on or locked
on. I can play the steam but not feel the pitcher temp at the same time.
Still working on steaming technique. FWIW this machine is specifically model
85-16M-2. I do know about the shorter steam wands, think I should tell
Travis to go with that one to replace the broken. The existing is a pretty
long sucker.
 
Thanks for the gasket offer but I guarantee I won't put up with those
briquette group gaskets 'til PNWG!!! 
 
IMO early indications are the La San Marco not a bad commercial HX machine,
if you know (or sort of know:-) what you're doing. It'll hammer 'em out
pretty good too.
 
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Kurmudgeon miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Michael Dhabolt
Sent: Wednesday, May 23, 2007 7:08 PM
miKe,
 
I've done some work on three different LSM machines over the last year, all
three had different steam wands and tips.  The toggle type steam valve can
be adjusted a little (not much) to cut down on the steam volume.  I dropped
the boiler pressure substantially and welded two holes closed on the steam
tip for one guy and he was pretty happy with the results.  It dropped the
brew temp a bit, which is an added benefit in a location where no one
remembers to pre-flush. 
 
If you don't have those gaskets by the time we do the gathering, let me
know.....I'll bring a couple.
 
Mike (just plain)

2) From: Floyd Lozano
You have to preflush to regulate temp, or just to preheat the glasses?  I'd
expect a commercial machine to be better at that, but perhaps I'm just
looking through rose colored glasses here ;)
-F
On 5/23/07, miKe mcKoffee  wrote:
<Snip>

3) From: Douglas Shetler
Mike,
I have a LSM 1 group Practical.  Tore it apart in February-March, replaced
power switch, new gaskets in HX fittings at boiler, replaced heat element
(blew existing one when when repairing) PID through pressure-stat opening
with Watlow 935 (has timing function).  Running boiler at 247, or about .9
bar.  Use the 6 hole tip, finally getting micro-foam in about 10 seconds
from 7 ounces in 20 ounce pitcher.  Also have a Eric type Adaptor in the
bolt on top of group head.  No Scace device available for 53 mm
portafilter.  I did do one thing that I think will make a difference.  I put
a needle valve on the intake line and run about 8 ml/second.The ramp up on
brew pressure is about 2 seconds. I have a Watts pressure regulator that
gives me 20 psi into the pump (I also replaced the pump -procon 250 psi).
I am new to all of this and don't trust my judgment on my shots.  However, I
do a simple flush just a tad past the water dance.  I think the shots are
pretty good.  I get a log of cream on Monkey Blend I roast.    It reads
about 208 degrees on my temp device on the brew head when I stop the flush.
Let's get Greg Scace to build a thermofilter for the LSM.
Doug Shetler
On 5/23/07, miKe mcKoffee  wrote:
<Snip>
-- 
Doug Shetler

4) From: Cameron Forde
Didn't Greg post here recently that he was working on a 53 mm device
for his La Spaziale (with plans to make them available commercially)?
Is the La San Marco a 53 or 55mm PF?  I had heard 53, but miKe said
55mm.
Cameron
On 5/24/07, Douglas Shetler  wrote:
<Snip>
-- 
ceforde

5) From: Douglas Shetler
Sorry. My error. I think Mike was correct at 55mm.  I use a 53 mm tamper
which has room to spare.
Doug
On 5/24/07, Cameron Forde  wrote:
<Snip>
-- 
Doug Shetler

6) From: miKe mcKoffee
This is a multi-part message in MIME format.
Temp stabilizing pre-flush from idle is required standard procedure for all
but the very top of the line saturated group style machines. If you want
your first shots to be the same as successive shots that is. But there is no
"HX temp surfing" like a home prosumer HX. But you also can't really change
your shot temp on the fly like you can by varying flush and/or count like
with prosumer HX machine. But you're not changing blends or SO in commercial
environment frequently so changing shot temp is not needed as a rule.
 
miKe  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Floyd Lozano
Sent: Thursday, May 24, 2007 7:35 AM
To: homeroast
Subject: Re: Tweaking LSM was > RE: +Best shots in some time from a "Crazy"
blend
You have to preflush to regulate temp, or just to preheat the glasses?  I'd
expect a commercial machine to be better at that, but perhaps I'm just
looking through rose colored glasses here ;)
-F
On 5/23/07, miKe mcKoffee  wrote: 
Mike (just plain)
 
Obviously since I'm the one pulling the shots pre-flush is routine and
mandatory!;-) First doing a lungo double shot cooling flush/pre-heating the
two shot glasses, build PF then immediately pull is working well for good
tasting shots. Find not needing any additional flush. Steam adjust 

7) From: Douglas Shetler
Mike,
I am a big fan of yours, having followed your thoughts here, on the
Coffeegeek and home-barista.  It will be interesting to hear what you have
to say about the LSM as you have more experience with it.  There seem to be
a lot of amateurs like myself that are buying used 1 and 2 group commercial
machines for home use.  There doesn't seem to be a lot of info even at
coffeegeek and home-barista about how to set up these types of machines.
I'm talking about the LSM's, the Brasilias, the Astorias the Laurentis, old
Elektras,  etc.
I love the steam production of my LSM and the external pump and direct water
hookup.  I also like the fact that there is lots of room inside and easy to
take apart and clean up.
Doug Shetler
P.S. I went to high school in Ridgefield and visit the Vancouver area from
time to time.
On 5/24/07, miKe mcKoffee  wrote:
<Snip>
-- 
Doug Shetler


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