Brasilia Portofino Del 2 Manual

: 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.

Espresso Machine Parts Brasilia are sold at Cafe Parts. We are the Espresso. Group Century-Portofino-Gradisca II (64). Brasilia Portofino 2 Group Espresso Machine Domenic Seminara. Mejsi uiljyams foto hakeri. Brasilia Espresso/Cappuccino Machine Portofino 2 Group - Duration.

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). • 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?