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Author Topic: Suped-up Sunbeam (Slayer style) haha  (Read 10185 times)

C-man

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« on: 05/12/2012, 06:41 PM »


here you can see the pressure gauge added.

top right side you can see a little white knob  (pump speed controller)

Bottom right side if you look closely you can see a little black lever (line pressure control)


Rancillio S24  HG one bench grinder Rosco mini- Hand grinder,  Presso,  modded popper

C-man

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« Reply #1 on: 05/12/2012, 06:46 PM »
here you can see the plumbing involved



All the brass bits on the right were added as well as an OPV and line to the gauge.

the copper on the left leads down to the line pressure control valve at the bottom left

also the wiring for the pump speed control is visable

Rancillio S24  HG one bench grinder Rosco mini- Hand grinder,  Presso,  modded popper

C-man

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« Reply #2 on: 05/12/2012, 06:48 PM »
gauge in action
Rancillio S24  HG one bench grinder Rosco mini- Hand grinder,  Presso,  modded popper

C-man

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« Reply #3 on: 05/12/2012, 06:59 PM »
I can pre-infuse and ramp up or down any pressure I choose

I can also ramp the pressure down to lengthen the shot without blonding and spend more time in the chock-let caramel phase of the shot at the end, some shots I let trickle at about 2-3 bar for a while at the end.

It is just a cheap machine I picked up for $15 in mint cond. never used. 

the back gives easy access for mods.

I am having a bit of fun pressure profiling different beams.

I am finding that 9 bar for 30 seconds is no longer relevant

What I do now is find the best grind for each bean,

then adjust the machine to that grind rather then grinding for the machine.
Rancillio S24  HG one bench grinder Rosco mini- Hand grinder,  Presso,  modded popper

Lacehim

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« Reply #4 on: 05/12/2012, 08:16 PM »
That has to be the most tweaked Sunbeam I've ever seen C-man.  Wow.

You've put a lot of work into those mods.

askthe coffeeguy

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« Reply #5 on: 05/12/2012, 10:33 PM »
Great looking mods - so how are you pressure profiling?

By flicking a switch? And then what happens?

P
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Black Shiraz

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« Reply #6 on: 05/12/2012, 10:44 PM »
The hand grinder worth more than the kit  :rofl:

Brett H

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« Reply #7 on: 05/12/2012, 10:46 PM »
Just brilliant C-Man!
Diadema Junior Extra PID, La Pavoni Professional, Compak K10 Conical, Compak A8 Automatica, Fiorenzato F5, Rancilio Rocky, Behmor 1600, BBQ Roaster (retired), KKTO

derrilex

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« Reply #8 on: 05/12/2012, 11:52 PM »
Too much time on ya hands C Man  :D Nice work  :thumb: How about a video in action ?

C-man

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« Reply #9 on: 06/12/2012, 08:43 AM »
Great looking mods - so how are you pressure profiling?

By flicking a switch? And then what happens?

P

I can control the pump speed with the dimmer and the line pressure with the valve after starting to extract.

I can also control the milk warming speed.

I have the OPV set at close to 9 bar now,
I have a hole in the side where I can insert a screwdriver to adjust it. I just adjusted it while pulling a tight shot and left it there.

but now I am thinking to re-adjust the OPV way up to full 15 bar pump pressure
just to play around even more and see how a shot would go with a ramp to full 15 bar just for a short time
to maybe extract some deeper oils then ramp it down to lower pressure before blonding.

I seem to remember 15 bar was good for a start but needed to be backed way down as before I installed the OPV I could get some good shots but only for the first 10-15 seconds so I always did restretto's

Anyway, bottom line--- I am getting good coffee on a cheap machine

seems a big soft bean like the Cuban likes a slow ramp-up pre-infusion with a quick peak at 9 bar then a very low pressure run about 3-4 Bar with fantastic results.

Other harder beans like to ones I just got From Micheal don't seem to respond to pressure profiling as well, but i wonder how they would with a 15 bar peak?
Rancillio S24  HG one bench grinder Rosco mini- Hand grinder,  Presso,  modded popper

Brett H

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« Reply #10 on: 06/12/2012, 08:47 AM »
This is really brilliant stuff mate!  How is the responsiveness of the vibe pump?
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C-man

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« Reply #11 on: 06/12/2012, 08:54 AM »
This is really brilliant stuff mate!  How is the responsiveness of the vibe pump?

the dimmer is a little rough, it has smooth spots and not so smooth spots, sometimes the pump ramps up and down perfectly and other times it sorta acts strangely or even chatters a bit.

so I use it to get close to where I want to be, but the bleed off valve is steady once I get it to the right place

The bleed off valve is a ball valve and should really be a needle valve to have more sensitivity

It is all very crude but lots of cheap fun and I am learning all the time.
Rancillio S24  HG one bench grinder Rosco mini- Hand grinder,  Presso,  modded popper

C-man

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« Reply #12 on: 15/12/2012, 08:47 AM »
Just added a triple basket mod.[/img]
Rancillio S24  HG one bench grinder Rosco mini- Hand grinder,  Presso,  modded popper

Brett H

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« Reply #13 on: 15/12/2012, 09:31 AM »
Look out....  :thumb:
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askthe coffeeguy

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« Reply #14 on: 16/12/2012, 08:57 AM »
Wow that's amazing functionality on an affordable machine - I wonder how long it is until a large scale manufacturer brings something similar to market?

Acg
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Ronin

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« Reply #15 on: 16/12/2012, 10:08 AM »
now I am thinking to re-adjust the OPV way up to full 15 bar pump pressure
just to play around even more and see how a shot would go with a ramp to full 15 bar just for a short time
to maybe extract some deeper oils then ramp it down to lower pressure before blonding.


For what its worth, I was at LTD brew bar in fortitude valley on Friday and Luke explained to me that his sweet spot for the beans he is using anyway, pressure starting between 2 & 3 bar then as it starts to drip ramp to 7.5 to 8 bar, then back down to about 2 to finish. He also suggests to forget the 30sec guide and proceeded to pull me the tastiest 50 sec shot I've ever had. Bloody beautiful dbl ristretto.

If ever in that way drop in and pick his brain about it, he's more than willing to share knowledge and has lots off it.

The LM Strada will max out at 12.2 bar. It's above my head by a long way but if fun to play with  :thumb:
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C-man

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« Reply #16 on: 16/12/2012, 10:36 AM »
For what its worth, I was at LTD brew bar in fortitude valley on Friday and Luke explained to me that his sweet spot for the beans he is using anyway, pressure starting between 2 & 3 bar then as it starts to drip ramp to 7.5 to 8 bar, then back down to about 2 to finish. He also suggests to forget the 30sec guide and proceeded to pull me the tastiest 50 sec shot I've ever had. Bloody beautiful dbl ristretto.

If ever in that way drop in and pick his brain about it, he's more than willing to share knowledge and has lots off it.

The LM Strada will max out at 12.2 bar. It's above my head by a long way but if fun to play with  :thumb:

Interesting, thanks for the input Ronin, I feel I am out here all alone with this sometimes! 

I have used his exact same pressure profile with my soft beans, yes about 50 seconds with the pre-infusion is about same as me, I even switch cups at the end of an extraction and let it run into the new cup for 10 seconds before removing it and then shutting off just to taste the later extractions to know how long I can go at a low pressure. sometime 60 seconds is OK.

It does not work on harder beans though, So I tried the higher pressure with the harder beans, my max pressure is 13 bar out of a 15 bar pump. I got mixed results then ran out of those beans.
I can do amazing things with soft beans, but I am still undecided about the hard or even normal beans, I sort of stopped on the hard beans for a while just pulling normal 9 bar shots until I get more beans.

when I get enough of the one bean roasted up I will start playing around again.


 
Rancillio S24  HG one bench grinder Rosco mini- Hand grinder,  Presso,  modded popper

Ronin

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« Reply #17 on: 16/12/2012, 11:24 AM »
You're not alone Cman, but keep in mind this forum is mainly for home baristas and most will not have the capacity or knowledge for pressure profiling. Even some of the better roasters have trouble and on sell machines like the Strada.

Limited things can be done on the E61 group machines during the shot but only small pure infusion and post infusion. I have been shutting off the pump but letting the shot run about 5sec more and getting sweeter shots lately with the blends I have tried..

Forgot to mention that Luke at LTD rarely needs to change grind now, most adjustments made using the pressure profile
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Brett H

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« Reply #18 on: 16/12/2012, 12:53 PM »
He also suggests to forget the 30sec guide and proceeded to pull me the tastiest 50 sec shot I've ever had.

Hey, that's what I've been doing with my e61 machine.  I figure that as long as the temperature doesn't change too wildly I can run the shot longer for the Wahana that seems to like a powdery fine grind.

Interesting, thanks for the input Ronin, I feel I am out here all alone with this sometimes! 

I have used his exact same pressure profile with my soft beans, yes about 50 seconds with the pre-infusion is about same as me, I even switch cups at the end of an extraction and let it run into the new cup for 10 seconds before removing it and then shutting off just to taste the later extractions to know how long I can go at a low pressure. sometime 60 seconds.


You're not alone mate save for your excellent ingenuity.  I try pressure variations on my Pav lever but I have no gauge and prefer to use the look of the shot as my guide.


Limited things can be done on the E61 group machines during the shot but only small pure infusion and post infusion. I have been shutting off the pump but letting the shot run about 5sec more and getting sweeter shots lately with the blends I have tried..


I've been doing exactly this with the Diadema Dual Boiler although I've not noticed any extra sweetness.. Just some lovely striping in the shot and slightly more complexity.


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C-man

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« Reply #19 on: 16/12/2012, 02:35 PM »
good stuff guys!

I seem to get the biggest changes at end of the shot using low pressure longer trickle according, to grind, I think this is where that added sweetness lives.

Brett- maybe you should do all the soft beans on your manual Lever?   

By eye and taste is really good enough anyway.
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Brett H

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« Reply #20 on: 16/12/2012, 02:40 PM »
This is a video of what I've been doing... Sumatran Wahana natural 6 days post:

[embed=425,349]http://youtu.be/ifaOb8Hrv4Q[/embed]
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« Reply #21 on: 16/12/2012, 02:55 PM »
Fascinating stuff, great work C-Man!

I wonder how long it'll be before we get prosumer machines with this kind of feature set.
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C-man

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« Reply #22 on: 16/12/2012, 06:06 PM »
great shot Brett!

how did it taste?  and what is different?

kelsey-   it will never happen, it just throws too many variable into the mix.
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Kelsey

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« Reply #23 on: 16/12/2012, 06:29 PM »
Oh I don't know - you could say the same of levers. God knows Breville has created a machine for inveterate fiddlers.

We just need a prosumer paddle machine!
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Brett H

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« Reply #24 on: 16/12/2012, 10:21 PM »
great shot Brett!

how did it taste?  and what is different?

kelsey-   it will never happen, it just throws too many variable into the mix.

Hey C-man... The Wahana was quite flat tasting this morning so I elongated the shot with a slower ramp up and ramp down.  The difference is that I now taste cane sugar sweetness!!  Given I grew up in Brandon NQ I almost had to pinch myself. In short (too late) the shot tasted amazing... Hanks for asking.
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