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A boost to pre-infusion pressure on the L1
Having read the spate of posts about the advantages of the 3bar PI pressure available on the L1-P, I decided to try to ramp up the PI pressure on my L1 by adopting the "Fellini" lever move often written about on Home-Barista.com. After a shorter PI than usual (at boiler pressure 1.2), I've lifted the lever to just above where it catches and held it there. Drips appear almost immediately and after a moment I allow the lever to resume its usual course. The greater saturation of the puck (attested by the drips) results in a faster pour at the same grind. I think there may be more mouth-feel too.
Matt
Matt
Comments
I'd like to confirm the use of the lever in ways other than just gently letting it release.
I think your approach is one way of getting better saturation. Lately I have let the lever rise to where it's just catching and then pulling down again to get more water. I understand the risk of upsetting the puck but being wet, it settles very easily. The lever catches a little earlier on the second release because we now have a little more water above the puck. Still getting a single cone very early (under 6 sec) and the right flow rate.
I've had my L1 for about 10 months without any maintenance issues. Over the last month, I have noticed the lever catching a little higher so maybe it's getting close to replacing the piston seals.
Trevor