Picture of Rosito Bisani Brasilia Portofino 2 gp. One movable steam jet; One movable hot water spout; Emergency manual tank refill; Water level indicator.
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: Brasilia Portofino restore, part 1: Series of questions Buy the Breville Smart Grinder Pro today for under $200 - excellent all purpose grinder! Not Logged in: > > > Brasilia. Author Messages Senior Member Joined: 8 Aug 2003 Posts: 24 Location: plano Expertise: I love coffee Espresso: Schaerer Ambiente, Euroca. Grinder: Built-in Posted Fri Sep 5, 2003, 8:46pm Subject: Brasilia Portofino restore, part 1: Series of questions Brasilia Portofino Del/2,1993 (Basics: auto, 2grp, 220V, HX w/thermo-siphon).
The 1st stage of cleaning was mostly descaling / coffee crud removal of: • group heads ( every part) • portafilters, screens, baskets • brew solenoid valves (incl. Pressure vessel, plunger, spring () ) • HX to grouphead pipes • Flowmeter to HX pipe • Flow meters • Steam wands/tips Also, if it makes any difference, now feeding softened water. Parameters/results: • Water debit varies: in absolute terms (10 secs, w/o portafilter, cold water), I got interesting results: Group1 = 112ml; Group2 = 96ml. Note (as mentioned above) that both groups are now as new, including gigleurs. Translated into dose programming: w/o portafilter, a dose of 85-88 ml yields the desired 50-55 ml of double shot, i.e.
The ratio of 1.75:1. (Please correct if this should NOT be the expected result). Touch little mix mp3 download musicpleer.
Snmp network mapper. • 1st drop appears after ~5 secs. • P-stat (older Sirai model) range: approx. 0.9 - 1.1 --> water temp exiting group head = 210F, even some steam!; Turned down P-stat to approx range of 0.85 - 1.05 --> water temp is still just above 205F, particularly after idling. Overall range is probably 192F to 208F.
• Channeling. See contrast enhanced picture: () (currently slow loading)? The water holes seem to closely reflect the six holes in shower screen holder. The tamper (flat) is not perfect 58mm (~56mm), but strong tamp; re-pack the edges; the stronger the tamp the less prominent are the channels. The grind had to be rather fine in order to keep shot time of ~25 secs (used two different grinders).
Basket is full (> 14grams), packed grounds touch shower screen. • Brew pressure = 9.0 bar, steady • Inlet/mains pressure = ~3.2 bar • Relatively fresh beans (the shots from another machine are OK). • Thin crema most of the times: sugar pinch test barely passes in wider cups.
Major Questions: • Temp too high: is it the scale in HXs??? If I keep turning p-stat down, temp in the lower range would be too cool? And not enough steam? Possible solutions are welcome. I'm toying with the idea of installing a temp gauge into the spare 1/8' MPT cap (10mm?) port in grouphead -- would apply to virtually every machine, but am not sure if I can find the exact parts, particularly 1/8' MPT / 10mm short screw-in probe?
() • Channeling: is it still the tamp? (Even when I bring the temp down to ~200F, cannot get rid of channels.) Also: Can the inlet water pressure regulator be adjusted to where no line pressure is required, i.e. Feed from tank? Spring adjustment in the distributor block? (manual fill would not work then). That's it for now -- could not make it shorter, sorry.
Next time I'll be asking about strange portafilter fitting issue. Senior Member Joined: 19 Aug 2004 Posts: 43 Location: London U.K. Expertise: I love coffee Espresso: La Scala Butterfly/Unic Nova Grinder: Anfim/La San. Posted Thu Aug 19, 2004, 8:42am Subject: Re: Brasilia Portofino restore, part 1: Series of questions Hi AP, I have just bought one of these so was really interested in your post. The links are now dead:-( How did you get on?
How's the coffee? Do you still have the pics. Available as I am about to start tinkering with my Portofino.
Pip pip Chris Senior Member Joined: 8 Aug 2003 Posts: 24 Location: plano Expertise: I love coffee Espresso: Schaerer Ambiente, Euroca. Grinder: Built-in Posted Fri Aug 20, 2004, 2:59pm Subject: Re: Brasilia Portofino restore, part 1: Series of questions Hi Chris, I no longer have the Portofino, but the things basically had worked out. It is, apparently, a known fact [w/all HX machines] that one needs to pull a blank shot after a period of inactivity, to stabilize water temp. Water debit difference between the two groups is not unusual either. One of the important aspects is the blend itself -- initially I was using a blend that inherently produced little crema.
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