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Re:Solis SL70 vs Gaggia Carezza: - 2006/08/31 10:43Lexi,
I have not used this, umm.., rather expensive tamper.
In general, you do want there to be a small gap (2mm for e.g.) between the surface of the coffee puck and the showerscreen, before brewing. However, there are exceptions and you will often vary your technique somewhat to suit the coffee that you are using as well as the machine. Some swear by using higher doses.
During brewing, the coffee expands. Thus, after brewing, it is normal to see an impression of the showerscreen and center screw (if present) on the puck. Should you not see this, your dose may have been too low.
There will typically be some coffee grounds on the screen after removing the spent puck. With a high dosage, you may have a lot of coffee stuck. It is important to clean the screen frequently to prevent oil buildup: for example, flushing between shots and using a grouphead brush.
I have some reservations about the tamper that you linked, but have never used one. It would be paramount for the depth of the tamper to be appropriate for your machine, and the onus is still on the user to dose appropriately in order to maintain a consistent tamping pressure. If you are tamping to the stop point, and the coffee hits the showerscreen while locking in the portafilter, you are going to have problems and won't be able to do anything about it. If the tamp level is correct, it will help you to achieve a level tamp if your distribution is good. The pressure applied, to the point of tamping to the stop, will vary depending on how much coffee is in the basket, the grind, and - to a lesser extent - the type and roast level of the coffee beans.
I also hope that it makes a fairly snug fit with the basket, since you will have trouble accomodating any edge gap problems.
What worries me about this tamper is that it removes the ability for you to make adjustments, other than tamping to a lesser depth. Learning to tamp to a consistent depth is not very difficult with a standard, quality tamper, that will allow you to adjust when necessary. While I'm not trying to pan this tamper sight unseen, I also noted that it carries a 30-day money-back guarantee. If it works for you, great! If not ...
Whatever tamper you use, you will need to develop a good dosing and distribution routine. Achieving an even distribution/density of coffee in the basket is critical for proper extraction.
DaveDave is an Ottawa resident and Coffee Expert
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Lexi
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Re:Solis SL70 vs Gaggia Carezza: - 2006/09/04 12:56Thanks for advises, every day I’m getting more and more micro-foam. The limit-block tamper was exchanged for a traditional one that resulted in more crema and better control over espresso quality. Apparently, my espresso was "under-tamped" with the limit-block tamper.
I have another question to Colin and other SL70 owners; do you get minor water dripping from the grouphead when you turn the machine on? (approximately a droplet every 15 sec for first few minutes) Is it normal?
Thanks Lexi
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dave
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Re:Solis SL70 vs Gaggia Carezza: - 2006/09/04 21:14Lexi,
You are most welcome. Glad that things are working out for you. Do keep us posted!
Maybe you'll have some latte art pics for us in a little while
Dripping after turning on the unit sounds a bit like: pressure builds up as the boiler heats, which causes a possibly scaled (or heat deformed) group valve to leak a little bit. You may notice the same thing when you heat for steam (valve closed)?
Only ... didn't you just buy this machine recently? Was it new or a refurbished unit? Anyway, I'm just guessing, but if this is the problem a descaling might help.
DaveDave is an Ottawa resident and Coffee Expert
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Lexi
Visitor
Re:Solis SL70 vs Gaggia Carezza: - 2006/09/05 06:55It was a brand new unit and I'm using fitlered water, so there will not be a build-up after 3 weeks of use. Yes, I notice the same thing when I'm heating for the steam. There is a one year warranty on the unit, should I treat it now?
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dave
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Re:Solis SL70 vs Gaggia Carezza: - 2006/09/05 08:56It could be par for the course. It sounds like the group valve is giving the slightest bit under pressure while heating.
Some dripping or steam is likely normal, particularly under the increased pressure when heating the boiler (especially to steam temperature with the steam valve closed - my machine will release steam and water under those conditions, as well as rattle off the same through an outlet hose). A steady drip may indicate a small issue with the group valve seal.
It is also possible that the valve is not seated quite right, or if it has an adjustable spring that it needs a slight adjustment. Again, though, I have not used nor been inside your machine.
DaveDave is an Ottawa resident and Coffee Expert
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Lexi
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Re:Solis SL70 vs Gaggia Carezza: - 2006/09/05 10:19Colin, did you observe anything described above on your SL70?
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Lexi
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Re:Solis SL70 vs Gaggia Carezza: - 2006/09/11 13:09I just spoke to Solis tech support. They claimed that it is totally normal to have dripping when the boiler is on. They say that the check valve is rated for 1.9 bar, approx. 24psi and when the pressure built up by expanded water reaches this value the overflow will occur. They also said that all of the machines will have it. SL 70 owners can you confirm it? Currently I’m observing 1 droplet/ s for about 30 s during boiler heating. I do not want the coffee to be exposed to the dripping and have to wait for boiler to heat up before inserting the filter, it is slightly inconvenient. Earlier I removed check valve and found it to be in order. Any comments?
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dave
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Re:Solis SL70 vs Gaggia Carezza: - 2006/09/13 11:42Lexi,
I think that your slight dripping is normal. While I usually don't see drips, I do get water collecting in small amounts at the grouphead (held by water tension). If I leave my puck in the group for more than a few seconds, it will eventually get wet. In contrast, the steadier drip that I am starting to see with my steam wand is likely due to a worn valve seal (and possibly in part due to scale accumulation in the valve).
I wouldn't advise letting coffee sit in the portafilter, attached to the machine, while the machine is preheating. It will get wet, bake, disrupt your extraction, and degrade your coffee experience.
Leave the portafilter in, yes, as it needs to come to temperature and equilibrium with the group. The portafilter is, in fact, part of the group and a key component of it's temperature stability.
Let the machine come up to temperature first, and then prepare your basket with fresh ground coffee immediately prior to brewing (grinding, dosing, distributing the coffee evenly in the basket and to cover any gaps, finally tamping).
If you wish, and your portafilter basket spring is not very stiff, you can prepare the basket by itself and then insert it into the portafilter. However, be careful not to jar the puck, which can be difficult if you have a stiff basket spring or a ridged basket (ideally, tamp the puck with the basket in the portafilter, to avoid disturbing the puck's seal with the basket).
DaveDave is an Ottawa resident and Coffee Expert
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