זה שאין חיבור קבוע למים זה מתאים לי , אני לא רוצה שהמכונה תהיה ליד הכיור .
מלבד התכנון המוקפד של האיצו האם זה יבוא לידי ביטוי באיכות הקפה שהמכונה מוציאה לעומת הויואלדי מיני ? או שברמות האלו זה כבר ליגת על
מה אתה/ אתם אומר על זה
נכון מהגיון , או נכון מנסיון שלכם ?
?About 53 or 58 mm?
I don't know if you have read my post in another topic, but here is my experience with these sizes, I copied my post:
Imagine, 8g of coffee "stapled" in a 58mm, more shallow filter.
And now imagine the same 8g of coffee in a 53mm (less surface) and deeper filter. What happens is, the same amount of water running to both filters, for the same time, touching the same amount of coffee - BUT: watch it in single drops - they are all in contact with more coffee grounds on their way down, than in a flater filter. Sounds like peanuts, I know - but what made me believe was the reality:
We had a single group La Pavoni and a single group La San Marco. Both were correctly maintenanced, had the same pressure, same water temperature, we used the same coffee, grounded at once ...the only difference was the design oof the portaflter.
The difference in taste was bigger than I expected!!!!!
With the LSM the coffee tasted fuller, richer, soft and all the characteristics of this coffee were in the liquid - I felt it in my whole mouth.
With the La PAvoni - the coffee consistence was a bit more watery, not so rich, and the characteritic notes of the coffee was only felt in the back of my mouth, the water tasted more metalic....
It's like you compare a fresh pressed orange juice (richer) with on made from cncentrate (watered)
I don't want to make the Pavoni a bad machine - not at all - it very good, too, but I like my coffee more rich, fullbodied.
And I think this worked that way, because the water touched MORE COFFEE GROUNDS on the way down in the same time. Therefore I will go with a smaller, but deeper portafilter in the future. Someone asked me, if it's so good, why does not every espresso machine company work with that? Well, it's patented, and everyone prefers something else. Like expobar has all their boilers and pipes of pure copper, the other ones have chromium-copper. La Marzocco loves their dual boilers (what makes sense in the US were a lot more of water and steam is needed - compared to Italy) and another company swears that their teflon pipes are best for preventing calcium... whatever, if you ever have the chance to compare a 53 mm with a 58mm - do it - it could be a positive difference for you, too. I have well trained taste buds, I did feel it. However - this is just my personal opinion, but I swear even with sniffles you can taste a difference
I respect and accept any other opinion which will follow now, but it won't
לא משנה מה יש לך בחיים אלא את מי יש לך בחיים .........
Life is not measured by the number of breaths we take,but by the moments that take our breath away
) דווקה אהבים את המראה הוינטאז'י ,נקי ואינדוסטריאלי של מכונות e-61 ,זה גם קפה מצויין וגם רהיט או אפילו יצירת אומנות.לגבי אפוקה לא מזמן היה פה פוסט(חפש בפורום),וויולדי נבדקת ברצינות(גם עכשיו) כשדרוג הבא של כמה "משתמשים כבדים" פה(גם בפורום)...
מסכים עם כל מילה.
??? תשמע זה בית חולים (אולי למשוגעים) שהייתי רוצה להתאשפז בו.
