Varför hellre en GS3 än Synesso? GS3 är bättre, mer temperaturstabil, bättre andrahandsvärde och nästan snyggare ochså. Gillar inte riktigt den där stora klumpen på Synesson... GS3 är snyggare och bättre helt enkelt.
A3 är inte intressant. Det är ju "bara" en vanlig HX med en enorm kokare (som måste isoleras, men den kan i alla fall isoleras...). Nä, för platt, fyrkantig och ... vet inte. Den faller inte på läppen utseensemässigt, då väljer jag nog hellre en Vetrano om man nu ska ha en HX.
Har förresten fått ett första svar från Bellabarista angående rotopumpskonvertering:
"Dear Kent
Thank you for you e-mail regarding the Brewtus. We wouldni't fit, or advise to fit a rotary pump in a Brewtus - there simply isn't enough room and I don't think the machine would benefit with this pump."
Varpå jag svarade:
"Of course it would benefit. It would be more quiet and the brewing pressure would be more stable. With a rotary pump the Brewtus II would be the totally dominating machine!
There is room inside the Brewtus for a Rotary pump, if you remove the water reservoir, some distributor in Australia is offering this.
Check this webpage for images of the Brewtus with internal rotary pump: http://ministrygrounds.net.au/blog/136/minore-rotary-pump-conversion
Also Wholelattelove is considering a rotary pump alternative for the Brewtus, but they have the wrong electrical standards...
And the rotary pump could also be fitted outside the Brewtus, under the kitchen workbench, but I guess this would be a less attractive alternative for some people."
Har inte fått svar på det än.
The reason I give the Microcasa such high marks is because it brings out the singular flavor of each separate roast better than any other machine I have used. The Microcasa seems to bring out the pure flavors of each bean and let those flavors stand out. In comparison to my Cremina I would say that the Cremina extracts more crema, more body in the espresso but provides less clarity of flavor of each roast. The Microcasa sacrifices some crema and body but excels in pure flavor.
All the Elektra commercial groups use the same system, other companies' pump groups don't even comes close, and Dan has found that the Elektra A3, a beautiful, but technologically plain vanilla commercial HX machine, also pulls incredible shots.
What is this factor? One thing stands out when looking at the Semiautomatica's water path from pump to puck. The water goes through two dispersion blocks and a shower screen which are elaborately engineered to provide straight down, ultra-even water distribution over the entire puck.
All the Elektra commercial groups use the same system, other companies' pump groups don't even comes close, and Dan has found that the Elektra A3, a beautiful, but technologically plain vanilla commercial HX machine, also pulls incredible shots.
Lever machines have a similar straight down and wide water path and also produce ultra-clear shots despite non-existent temperature and pressure controls. Joel Klein, a friend of mine who owns a Brewtus and an Elektra Microcasa a Leva always insisted that it was the simple water path of the levers that made the Leva's shots taste so good. I think he's nearly right; groups perform better if the water enters straight down over the entire puck surface, rather than entering in a narrow area or oblique angle, then dispersing turbulently in the gap between the shower screen and puck.
Likheten mellan de tre olika Elektramaskinerna är deras grupphuvud.
Elektras grupphuvud skiljer sig från E-61 & Co
Länken fungerar förresten inte...![]()
Konstigt, fungerar hos mig...
Oavsett vad så piskar nog GS3an allt;-)