ash wrote:
due to the nature of a lever you don't get a huge amount of body with your coffee, But I still reckon you get an amazingly defined bunch of flavours from this machine.
Ash, glad to see you are enjoying your machine. If you are looking for lots of body, then try a larger basket. I have a triple basket, and have played with doses, ranging from 16g to 24g. This opens up a huge spectrum of flavours for you to try, and see which suits your palate. As to the comment above, I believe your opinion about "body" will change, the more you experiment. I was introduced to lever espresso by someone who really knows their craft as a barista. It was on an old Rancilio machine that was not plumbed in, and the boiler had to be topped up manually. The theory of this was explained to me, but I cannot remember the details correctly, so am hesitant to comment. Using a triple basket the resultant ristretto had tonnes of body. The pour was thick and dense. The coffee was more intense and flavoursome, than the same product from his other machine, which was a Synesso. Same coffee, same grinder; different dose and different grind setting. Lever machines open up a huge range of variables for you to play with. The fun part is the learning curve. As to continual comments on a particular forum about the performance of the L1, I wish to thank them for the comedic relief. To post a swag of photos showing faults and damage clearly illustrates ones prowess with a camera, and one's intent. The lack of pictures of an espresso, or a pour is baffling given the photographic skills. So is the lack of comparison with another machine that the reviewer has at home. This might have lent some credibility to the review that I now bookmark under "comedy". To lay blame on a low showerscreen as the reason for a poor result in the cup; is the same as a tradesmen blaming his tools as the reason for his poor workmanship. A point to remember. The lever group is not made by L1, but rather an Italian manufacturer who also supplies Bosco, KVDW, QM and others. Thus many machines with a similar low showerscreen; including commercial ones, are in use around the world. The baristas using these machines (and there are a few with credentials) are able to produce good espresso. How is it that one person cannot? Is it their technique, their beans or both??
