finally the first video that one uses strega and knows what is he doing. cooling flush, control of p.i. , control of brew pressure, stops the extraction at the right time. Greetings from a Greek home roaster & barista
Φιλε μου θα ηθελα μερικες πληροφοριες,αν εχεις την καλοσυνη.Ενδιαφερομαι να αγορασω αυτή την μηχανή κ θα ηθελα να μου πεις αν υπαρχει στην Ελλαδα καποιος που να την πουλαει κ να αναλαμβανει κ το σερβις.Αν εισαι ευχαριστημένος.Τι θα επρεπε να προσεξω κλπ.Σκεφτομουν να αγορασω μια La pavoni,αλλα οσο την ψαχνω,τοσο καταλαβαίνω ότι είναι μια μηχανή που δεν μπορεις να εμπιστεύεσαι απολυτα.Τελος θα ηθελα να μου πεις αν μια τετοια μηχανή μπορει να ανταπεξελθει κ σε επαγγελματικο επιπεδο.Σε μια μικρη επιχειρηση δλδ.Ευχαριστω εκ των προτερων.
@@nowayout2111 Σίγουρα θα έχεις κάνει την επιλογή σου, δυστυχώς δεν μου είχε βγάλει ειδοποίηση για το μύνημα σου και τυχαία το είδα. Για επαγγελματική χρήση υπάρχουν και άλλες χειροκίνητες,η συγκεκριμένη πιστεύω δεν κάνει γιατί θα σε καθυστερήσει συν ότι θες μοντέλο με Ρόταρυ κατευθείαν στο δίκτυο(υπάρχει) Παρόλα αυτά παραμένει το όνειρο μου για χρήση στο σπίτι, αν την έχεις πάρει πες μου εντυπώσεις
A few months ago I crowd funded and succeeded in raising enough money for the the purchase of this machine and a nice grinder. I'm very passionate about espresso and your video has made me very happy in the decision to purchase the Strega. Thanks for the great video. Look forward to seeing more.
Hi we ordered the Strega Top so we can use it with tank & pump or plumed, then if correctly understood the pump is off but with permanent line PI pressure. Thanks to your videos with superb information. How did you find out about the PI timing 3 bars equals 6 mosquitos etc. have you got a list form 1 to 9 bars?
When you release the lever after the preinfusion, it will lift a little before engaging. The lower the preinfusion pressure, the higher it will lift. If hardly lifts, you are at 8 to 9 bar. If it lifts to 9 o'clock (horizontal), you are at roughly 3 to 4 bar, the same as a line pressure preinfusion. If it lifts all the way to 10:30, you are in the "sipper" group range, i.e. at boiler pressure. The amount fo time the pump needs to run varies from machine to machine; you'll soon figure it out. Hint: listen closely, the pump gets quieter as the pressure rises; it happens very fast, on mine after about 8 seconds.
Is there anything major to worry about in an older Machine? I am picking up a 2013 machine for only $1000 AUD this weekend that is in amazong condition and has been serviced about every 18 months. A big step up from my ECM CASA V!
You're spared a typical fried connection problem of older Italian made home machines in 110V country; but it's still worth while checking the plastic connectors around the boiler for heat cracking. Routine maintenance for all these machines may require replacing pressure stats and ulka pumps. Get some food safe lube for the piston gaskets (there should eb videos on RUclips to shw you how. A peculiar problem of the Strega (non plumb version) is the microswitch that turns on the pump whic is located at the top of the group. It doesn't need repalcing, but can get bent out of shape and not come on. Otherwise, you're good to go.
@@HBsJim Thanks for the reply. I feel pretty confident opening up machines (albeit much cheaper ones) as I have refurbished / and sold about half a dozen Breville Barista Express' plus a ECM Casa IV this year. So I'll definitely check it out.
Hi Jim. I wanted to change my Cimbali m27 with one of these for my cafe. Something like Strega but with 2 or 3 headgroups. Is it worth changing it or the lever machines are generally hard to use multiple times for a barista. My main concerns are the handiness and the coffee flavor. What do you think?
The Strega is a home machine; but several manfacturers make commercial multi-group lever machines. You will need a three group lever machine to replace a two group pump machine, since lever groups have to cool off for an extra 30 to 45 seconds between shots. Baristas will need more training to use them as well. The upside is that these machines are simpler, lower cost, and make very tasty shots from light "3rd wave" roasts. So, my feeling is that if your crowd are office people wanting lattes, and in a rush; it maybe not a great idea. If your crowd are hang out, coffee people; then it may be a great idea.
Thanks for your fast reply! That was helpful! Bezzera has a one model named b2013 al. Have you heard about it? I know there are better lever machines but unfortunately, my budget is limited. Do you think this model is risky for a cafe, or should I change my budget scale? @@HBsJim
Hi Jim! I'd just want to confirm something with you. I've read somewhere the strega takes about 6 seconds to build up to 1 bar, and after that it's 1 bar every second. So that's 14 seconds for 9 bar pressure , is that correct? 2nd question let's say I want to preinfuse at 1 bar. I'd hit the pump for 6 seconds, disengage the pump and hold the lever for the length of pre infusion ? Wouldn't there be a pocket of air inside the cylinder ?
That's about right, but maybe a second or two long. There may well be variation from pump to pump. If you use a fine grind, so the first drops take some time in appearing, the pump will go silent when it reaches 9 bar and the flow stops. If you time this on your machine, you'll have the baseline. For the first half of that time, the group is filling under low pressure, for the second half, the pressure is rising.
Thanks for the truly inspiring video. Which of the 3 strega models do you have. Would you say other than need of a particular model, does one produce better or different tasting espresso than the other 2.
Good question. I used the tank only version. There is a water mains connect only version, and a your choice version (I can't recall the names they use). In terms of use, there are only two modes. In pump mode, the pump fills the group at it's set pressure, usually around 9 bar, in the mains mode, the building's water pressure, usually 2 to 3 bar, fills the group. I used to think there was a difference in favor of the pump, since you can turn the pump off mid fill and get lower preinfusion pressure too, if you want. But now I know you can also lift the lever so it pressurizes the puck more, but then hold it, so there is no flow, to raise the preinfusion pressure on a conventional sipper or mains filled lever machine. So you can vary the preinfusion pressure either way. In my tasting experience, the differences are usually small, but with very light roasts, a low pressure and long preinfusion sometimes works best.
I have the Strega too. When I do a flush without the coffee basket then water will flush over the driptray. When I do this slowly than I have no problems. Do you have this too?
I don't do much flushing, but I haven't noticed it. One remote possibility is that your needle valve is not closing. When you put the paddle all the way to the left, the fkow should stop. If it doesn't, undo the little set screw, at the rear of the paddle, lift the paddle up, and reposition it on the valve stem so the valve completely shuts when it's turned to the left..
@@HBsJim Thank you for your message. I appreciate that. I only don't understand what you mean with Paddle? Is this something in the head group of the Strega? The problem is only by flushing without the basket
@@ronald7482 My apologies; I was thinking of another machine I reviewed, not the Strega, which does need to be flushed. I do not recall the water spilling off the drip tray to the counter.. On the other hand, I had the pump model. If you are conneccted to the mains, and the mains pressure is high, there may be a substantial flow. BTW; when you flush, DO NOT lift the lever, just let the pump or mains do the work -- never lift the lveer unless there is a basket and a puck -- you can damage the machine and injure yourself.
Sorry, I must be spaced out today. The Strega has a group head heater and mostly does not need to be flushed. When you do, be VERY CAREFUL when lifting the lever, and brake it so it rises very slowly. If you get spatter, yo are letting it rise too fast.
@@HBsJim Thank you for your message. I understand now. I have the pump as well. When I take the lever down and up I do this careful and slowly. Special when I go upwards. I was just wondering why some water come over the drip tray by the flush. When I pull slowly the lever than it goes perfect
With lever machines, you can control the length of the preinfusion and the flow rate during the shot. This makes dealing with very light roasted coffees much easier than with a fixed pressure/fixed preinfusion pump machine. E61s now have the option of retrofitting a needle valve to control flow, pressure, and preinfusion times (see my Bianca review on HB or in the videos). If you already have an E61 you enjoy, this may be a more cost effective option for you. Some Strega users have PIDed the boiler and grouphead heater. They achieve better temperature regulation, but not much of an observable taste improvement. IMO, if you can control flow and pressure, you can work the shots that way; without needing precise control of temperature.
im so torn between this and the Profitec pro800 , strega is within my price range , and the price of the pro800 hurts me , but i like how the pro 800 doesnt use the pump for brewing. that being said i am an absolute beginner with NO experience with any kind of espresso machine prosumer or appliance level.
In two months, you won't remember how much you spent; but if there is something about the machine you don't like, it'll be in your face every day. So always look for the machines you will like first, and then worry about the price. Never buy anything you don't like just because it is a better deal; it won't be a good deal for you. (Obviously, you also need to brutal about dropping all the stuff you don't really need, otherwise you'll bankrupt yourself)
This machine heats up fast, since the group has its own little heater. The moment the boiler is up to pressure, the group is hot too -- about 20 minutes. The design is friendly for turning it on only when you want to pull a shot. Conventional lever machines like the Profitech are designed to be left on all day. The downside of this home use friendly design is that the Strega is a modern hybrid, whereas machines like the Profitech are purist old school levers.
The pump becomes quieter as the pressure in the group increases. This happnes quite quickly, from 7 to 9 seconds or so. Eventually, I became adept at cutting it off at the right point (you can verify the pressure, after raising the lever by how the lever rises before it engages). If you are into modifying the machine, you can use a dimmer or an adjustable pressure switch to set the maximum pump pressure. You can also adjust the over pressure valve already in the machine down to a minimum of 7 bar. It is set to 11 bar from the factory -- which is the standard in Italy for vibe pumps.
So My grind was to fine, and its taking forever to finish, If I remove the basket, I think I will be showered with coffee, is there a way to de pressurize before I remove the basket?
If you have the time, turn the machine off. As the water cools, it will flow more easily through the puck. If you don't have the time; it will get messy. You can minimize the mess by pulling the lever down (not so fat that the pump engages); before taking out the portafilter. That relieves some of the pressure. Good luck!
at 6:28 in this video, he shows how to stop (temporary) the coffee by pulling down lever during the flow. You may be able to remove the pf like such... safely i hope.
I haven't used the 800 but my colleague Dan reviewed it on home-barista.com. Based on that ... the 800 has a slightly better build and is an old fashoned classic design. The Strega warms up much faster, and the high pressure preinfusion is more convenoent than lifting and holding the lever to get higher pressure preinfusion on the 800. If you are a purist, get the 800; if you want a more steampunk machine, the Strega is it.
@@HBsJim Hi Jim thanks very much for the reply. Not sure what is meant by steampunk. I will be visiting a shop who has both. It will be fun to play with them. Thx again.
@@HBsJim don't mind me butting in, but between the pro800 and the strega which would you recommend for low maintenance and durability, i'd like to stick with one machine for5-10 years and hopefully service it once or twice a year
Oh I am terrible sorry I ment cool flashing before you make a shot. No cooling shots. No warming shots. No back-flushing. Just pull & go that is for the Londinium.
You don't need to flush if you want a shot that starts at 95C and ends at 90C; which is the way the machine is set up. If you want to start cooler, you can flush (the end temperature will remain roughly the same). The Londinium models that have a true heat exchanger can be also be flushed or not in the same way. The original Londinium takes in boiler water, albeit slightly cooled through some tubing. Flushing is not a good idea with this, since it will overheat the group, and the entire temperature profile will be too high. Your question is based on the basic idea that flushing is a bad thing. This was true for early "E61 box" home machines, whose poorly designed thermosyphons overheated the group, and required flushing just to make any kind of drinkable shot. Bezzera always had a very good track record of making all their machines idle properly, so you can walk up and make a shot on any of them; this is true of almost all machines now. For these machines, being able to flush predictably is a nice thing, since you can lower shot temperatures on the fly.
most commercial lever machines are going to require a line connection and many require 220 electrical hookup and no pump because commercial lever machines work off of line pressure, if you don't have 220 hookup and don't plan to plumb in it may not be a viable option for you
Hi Jim is me again. In regards to dialling in the beans grind size for the strega , is it the same process? 14gms in 28 gms out , in 20-30 seconds ? I'm asking because over in HB I read that the strega is very different.
Um, it's a lever machine. If you're a beginner with lever machines, or don't have it yet, pull down the lever and wait for the first drops to show. Then lift the lever and let it do its thing. The amount of coffee and time it takes will be up to it. If you have the grind right, the first drops will shot in about 7 to 15 seconds. After you lift the lever, the shot will take another 15 to 25 seconds, and you'll get about 2 ounces of liquid in the cup. If the flow is clear, remove the cup early. Don't worry too much about time and weight until you have a feel for the machine. Experience doesn't come from watching RUclips videos.
@Dave Blane: It might very well be that you do lack the skill to extract a decent espresso out of a Strega. But that does not mean everybody else does.
finally the first video that one uses strega and knows what is he doing. cooling flush, control of p.i. , control of brew pressure, stops the extraction at the right time. Greetings from a Greek home roaster & barista
Φιλε μου θα ηθελα μερικες πληροφοριες,αν εχεις την καλοσυνη.Ενδιαφερομαι να αγορασω αυτή την μηχανή κ θα ηθελα να μου πεις αν υπαρχει στην Ελλαδα καποιος που να την πουλαει κ να αναλαμβανει κ το σερβις.Αν εισαι ευχαριστημένος.Τι θα επρεπε να προσεξω κλπ.Σκεφτομουν να αγορασω μια La pavoni,αλλα οσο την ψαχνω,τοσο καταλαβαίνω ότι είναι μια μηχανή που δεν μπορεις να εμπιστεύεσαι απολυτα.Τελος θα ηθελα να μου πεις αν μια τετοια μηχανή μπορει να ανταπεξελθει κ σε επαγγελματικο επιπεδο.Σε μια μικρη επιχειρηση δλδ.Ευχαριστω εκ των προτερων.
@@nowayout2111 Σίγουρα θα έχεις κάνει την επιλογή σου, δυστυχώς δεν μου είχε βγάλει ειδοποίηση για το μύνημα σου και τυχαία το είδα.
Για επαγγελματική χρήση υπάρχουν και άλλες χειροκίνητες,η συγκεκριμένη πιστεύω δεν κάνει γιατί θα σε καθυστερήσει συν ότι θες μοντέλο με Ρόταρυ κατευθείαν στο δίκτυο(υπάρχει)
Παρόλα αυτά παραμένει το όνειρο μου για χρήση στο σπίτι, αν την έχεις πάρει πες μου εντυπώσεις
Hey Jim its me again!
so i finally bought the Strega ! its coming this thursday!
now to put what i've learned to practice
Congrats
A few months ago I crowd funded and succeeded in raising enough money for the the purchase of this machine and a nice grinder. I'm very passionate about espresso and your video has made me very happy in the decision to purchase the Strega. Thanks for the great video. Look forward to seeing more.
What a good video and what a nice machine. I can't belive it doesn't have more views.
Hi we ordered the Strega Top so we can use it with tank & pump or plumed, then if correctly understood the pump is off but with permanent line PI pressure. Thanks to your videos with superb information. How did you find out about the PI timing 3 bars equals 6 mosquitos etc. have you got a list form 1 to 9 bars?
When you release the lever after the preinfusion, it will lift a little before engaging. The lower the preinfusion pressure, the higher it will lift. If hardly lifts, you are at 8 to 9 bar. If it lifts to 9 o'clock (horizontal), you are at roughly 3 to 4 bar, the same as a line pressure preinfusion. If it lifts all the way to 10:30, you are in the "sipper" group range, i.e. at boiler pressure. The amount fo time the pump needs to run varies from machine to machine; you'll soon figure it out. Hint: listen closely, the pump gets quieter as the pressure rises; it happens very fast, on mine after about 8 seconds.
Is there anything major to worry about in an older Machine? I am picking up a 2013 machine for only $1000 AUD this weekend that is in amazong condition and has been serviced about every 18 months.
A big step up from my ECM CASA V!
You're spared a typical fried connection problem of older Italian made home machines in 110V country; but it's still worth while checking the plastic connectors around the boiler for heat cracking. Routine maintenance for all these machines may require replacing pressure stats and ulka pumps. Get some food safe lube for the piston gaskets (there should eb videos on RUclips to shw you how.
A peculiar problem of the Strega (non plumb version) is the microswitch that turns on the pump whic is located at the top of the group. It doesn't need repalcing, but can get bent out of shape and not come on.
Otherwise, you're good to go.
@@HBsJim Thanks for the reply. I feel pretty confident opening up machines (albeit much cheaper ones) as I have refurbished / and sold about half a dozen Breville Barista Express' plus a ECM Casa IV this year. So I'll definitely check it out.
Hi Jim. I wanted to change my Cimbali m27 with one of these for my cafe. Something like Strega but with 2 or 3 headgroups. Is it worth changing it or the lever machines are generally hard to use multiple times for a barista. My main concerns are the handiness and the coffee flavor. What do you think?
The Strega is a home machine; but several manfacturers make commercial multi-group lever machines. You will need a three group lever machine to replace a two group pump machine, since lever groups have to cool off for an extra 30 to 45 seconds between shots. Baristas will need more training to use them as well. The upside is that these machines are simpler, lower cost, and make very tasty shots from light "3rd wave" roasts.
So, my feeling is that if your crowd are office people wanting lattes, and in a rush; it maybe not a great idea. If your crowd are hang out, coffee people; then it may be a great idea.
Thanks for your fast reply! That was helpful! Bezzera has a one model named b2013 al. Have you heard about it? I know there are better lever machines but unfortunately, my budget is limited. Do you think this model is risky for a cafe, or should I change my budget scale? @@HBsJim
I haven;'t used it myself; it isn't sold much in the US. I do beleive it is less expensive than the Izzo or Victoria Arduino machines.@@arkhaki8328
Hi Jim!
I'd just want to confirm something with you.
I've read somewhere the strega takes about 6 seconds to build up to 1 bar, and after that it's 1 bar every second.
So that's 14 seconds for 9 bar pressure , is that correct?
2nd question let's say I want to preinfuse at 1 bar.
I'd hit the pump for 6 seconds, disengage the pump and hold the lever for the length of pre infusion ?
Wouldn't there be a pocket of air inside the cylinder ?
That's about right, but maybe a second or two long. There may well be variation from pump to pump. If you use a fine grind, so the first drops take some time in appearing, the pump will go silent when it reaches 9 bar and the flow stops. If you time this on your machine, you'll have the baseline. For the first half of that time, the group is filling under low pressure, for the second half, the pressure is rising.
@@HBsJim cheers Jim , you're a great help
Thanks for the truly inspiring video. Which of the 3 strega models do you have. Would you say other than need of a particular model, does one produce better or different tasting espresso than the other 2.
Good question. I used the tank only version. There is a water mains connect only version, and a your choice version (I can't recall the names they use). In terms of use, there are only two modes. In pump mode, the pump fills the group at it's set pressure, usually around 9 bar, in the mains mode, the building's water pressure, usually 2 to 3 bar, fills the group.
I used to think there was a difference in favor of the pump, since you can turn the pump off mid fill and get lower preinfusion pressure too, if you want. But now I know you can also lift the lever so it pressurizes the puck more, but then hold it, so there is no flow, to raise the preinfusion pressure on a conventional sipper or mains filled lever machine. So you can vary the preinfusion pressure either way. In my tasting experience, the differences are usually small, but with very light roasts, a low pressure and long preinfusion sometimes works best.
I have the Strega too.
When I do a flush without the coffee basket then water will flush over the driptray. When I do this slowly than I have no problems. Do you have this too?
I don't do much flushing, but I haven't noticed it. One remote possibility is that your needle valve is not closing. When you put the paddle all the way to the left, the fkow should stop. If it doesn't, undo the little set screw, at the rear of the paddle, lift the paddle up, and reposition it on the valve stem so the valve completely shuts when it's turned to the left..
@@HBsJim
Thank you for your message. I appreciate that.
I only don't understand what you mean with Paddle? Is this something in the head group of the Strega?
The problem is only by flushing without the basket
@@ronald7482 My apologies; I was thinking of another machine I reviewed, not the Strega, which does need to be flushed. I do not recall the water spilling off the drip tray to the counter.. On the other hand, I had the pump model. If you are conneccted to the mains, and the mains pressure is high, there may be a substantial flow. BTW; when you flush, DO NOT lift the lever, just let the pump or mains do the work -- never lift the lveer unless there is a basket and a puck -- you can damage the machine and injure yourself.
Sorry, I must be spaced out today. The Strega has a group head heater and mostly does not need to be flushed. When you do, be VERY CAREFUL when lifting the lever, and brake it so it rises very slowly. If you get spatter, yo are letting it rise too fast.
@@HBsJim
Thank you for your message.
I understand now. I have the pump as well. When I take the lever down and up I do this careful and slowly. Special when I go upwards.
I was just wondering why some water come over the drip tray by the flush. When I pull slowly the lever than it goes perfect
Very good video. How big is the difference between a E61 and the Strega when we talk about taste of the coffee?
And why has this machine no PID?
With lever machines, you can control the length of the preinfusion and the flow rate during the shot. This makes dealing with very light roasted coffees much easier than with a fixed pressure/fixed preinfusion pump machine. E61s now have the option of retrofitting a needle valve to control flow, pressure, and preinfusion times (see my Bianca review on HB or in the videos). If you already have an E61 you enjoy, this may be a more cost effective option for you.
Some Strega users have PIDed the boiler and grouphead heater. They achieve better temperature regulation, but not much of an observable taste improvement. IMO, if you can control flow and pressure, you can work the shots that way; without needing precise control of temperature.
@@HBsJim that's right.in the meantime I got the Strega as well
im so torn between this and the Profitec pro800 , strega is within my price range , and the price of the pro800 hurts me , but i like how the pro 800 doesnt use the pump for brewing.
that being said i am an absolute beginner with NO experience with any kind of espresso machine prosumer or appliance level.
In two months, you won't remember how much you spent; but if there is something about the machine you don't like, it'll be in your face every day. So always look for the machines you will like first, and then worry about the price. Never buy anything you don't like just because it is a better deal; it won't be a good deal for you. (Obviously, you also need to brutal about dropping all the stuff you don't really need, otherwise you'll bankrupt yourself)
So what choice did you make in the end?
@@mijnnaamisaaron the bezzera strega been good so far
Hey, Jim!
How much time to this machine get ready for the use? I've heard profitec 800 takes about 45min to get heat...
This machine heats up fast, since the group has its own little heater. The moment the boiler is up to pressure, the group is hot too -- about 20 minutes. The design is friendly for turning it on only when you want to pull a shot. Conventional lever machines like the Profitech are designed to be left on all day. The downside of this home use friendly design is that the Strega is a modern hybrid, whereas machines like the Profitech are purist old school levers.
Brilliant explanation. Very informative.
Have you found an effective way to see the bars on the pressure when you try to control the pump going back?
The pump becomes quieter as the pressure in the group increases. This happnes quite quickly, from 7 to 9 seconds or so. Eventually, I became adept at cutting it off at the right point (you can verify the pressure, after raising the lever by how the lever rises before it engages).
If you are into modifying the machine, you can use a dimmer or an adjustable pressure switch to set the maximum pump pressure. You can also adjust the over pressure valve already in the machine down to a minimum of 7 bar. It is set to 11 bar from the factory -- which is the standard in Italy for vibe pumps.
So My grind was to fine, and its taking forever to finish, If I remove the basket, I think I will be showered with coffee, is there a way to de pressurize before I remove the basket?
If you have the time, turn the machine off. As the water cools, it will flow more easily through the puck. If you don't have the time; it will get messy. You can minimize the mess by pulling the lever down (not so fat that the pump engages); before taking out the portafilter. That relieves some of the pressure. Good luck!
at 6:28 in this video, he shows how to stop (temporary) the coffee by pulling down lever during the flow. You may be able to remove the pf like such... safely i hope.
Hi Jim how would you compare the Strega with the Profitec P800 lever machine thx much
I haven't used the 800 but my colleague Dan reviewed it on home-barista.com. Based on that ... the 800 has a slightly better build and is an old fashoned classic design. The Strega warms up much faster, and the high pressure preinfusion is more convenoent than lifting and holding the lever to get higher pressure preinfusion on the 800. If you are a purist, get the 800; if you want a more steampunk machine, the Strega is it.
@@HBsJim Hi Jim thanks very much for the reply. Not sure what is meant by steampunk. I will be visiting a shop who has both. It will be fun to play with them. Thx again.
@@HBsJim don't mind me butting in, but between the pro800 and the strega which would you recommend for low maintenance and durability, i'd like to stick with one machine for5-10 years and hopefully service it once or twice a year
hi no backflushing needed with the Londinium, why with the strega?
There's a misunderstanding somewhere: no lever machine can be back flushed; not is it required.
Oh I am terrible sorry I ment cool flashing before you make a shot.
No cooling shots. No warming shots. No back-flushing. Just pull & go that is for the Londinium.
You don't need to flush if you want a shot that starts at 95C and ends at 90C; which is the way the machine is set up. If you want to start cooler, you can flush (the end temperature will remain roughly the same). The Londinium models that have a true heat exchanger can be also be flushed or not in the same way. The original Londinium takes in boiler water, albeit slightly cooled through some tubing. Flushing is not a good idea with this, since it will overheat the group, and the entire temperature profile will be too high.
Your question is based on the basic idea that flushing is a bad thing. This was true for early "E61 box" home machines, whose poorly designed thermosyphons overheated the group, and required flushing just to make any kind of drinkable shot. Bezzera always had a very good track record of making all their machines idle properly, so you can walk up and make a shot on any of them; this is true of almost all machines now. For these machines, being able to flush predictably is a nice thing, since you can lower shot temperatures on the fly.
Do you recommend any commercial lever machines?
most commercial lever machines are going to require a line connection and many require 220 electrical hookup and no pump because commercial lever machines work off of line pressure, if you don't have 220 hookup and don't plan to plumb in it may not be a viable option for you
Hi Jim is me again.
In regards to dialling in the beans grind size for the strega , is it the same process?
14gms in 28 gms out , in 20-30 seconds ?
I'm asking because over in HB I read that the strega is very different.
Um, it's a lever machine. If you're a beginner with lever machines, or don't have it yet, pull down the lever and wait for the first drops to show. Then lift the lever and let it do its thing. The amount of coffee and time it takes will be up to it. If you have the grind right, the first drops will shot in about 7 to 15 seconds. After you lift the lever, the shot will take another 15 to 25 seconds, and you'll get about 2 ounces of liquid in the cup. If the flow is clear, remove the cup early. Don't worry too much about time and weight until you have a feel for the machine. Experience doesn't come from watching RUclips videos.
I've yet to buy the strega .
You're right , I'm just collecting as much info as I can before my purchase, thank you for your time
1:04 lol, just lol
Personal gym in your kitchen 😜💪💪
Strega Who Should Buy??
NO ONE, PERIOD.
For you, maybe. For me, yes. It makes my espressos taste wonderful, every time.
@Dave Blane: It might very well be that you do lack the skill to extract a decent espresso out of a Strega. But that does not mean everybody else does.
@@normhardy im am pretty sure you compared the strega with the profitec pro 800, why did you choose the strega ?
@@letsgoletsgoletsgoletsgoletsgo i never used a profitic 800. My previous levers were the Lusso, Sama, and LaPavoni.