Not a Vibe vs Rotatory pump issue. This is clearly a grind or/and tamp pressure issue. Or a coffee freshness or type issue. Just because they sell you the same type of coffee does not mean it is as fresh. An having said all that my new Brewtus IV gives me more trouble than my older one (return unit). Does not behave the same even though it is the identical unit.
You need to work on one thing at a time. I would suggest using a tamper on a bathroom scale to feel the right tamp weight. Once you get that right start adjusting your grind so you get between 25-35 seconds with the pull at around 8 bar. An this is with a double basket. Do not start with a single basket, they are much harder to get a good pull and crema with. Also find a place that sells coffee that they roast themselves. One that gives a nice crema. Ask them before buying. Just keep it consistent and change only one thing at a time. Again start with that tamp weight. It is the easiest to keep the same. As you go on you will find different coffees will like different brew temperatures, tamp weights, and grind settings. But for now start right at the basic step. An one last thing. If you do not have a naked porta filter you might consider one. With it you can see if you are getting channeling or not. Not a mandatory item by any means, but could be helpful. Good luck John On Jun 6, 3:43 am, gshokar <[email protected]> wrote: > I am having somewhat of a similar problem, I am constantly brewing at > 4-5 bar pressure. I am not getting much crema out of my shots, they > are verry dark, oil like, and the crema doesn't begin until my shot > are about 3 quarters extracted. > > I've had my brewtus 4 - Vibe machine for a few months now and I am > not > happy with it yet. I am giving it some time to try to work out the > bugs but I can't produce consistent shots with any sort of crema. I > am using a Bartaza Vario - W as my grinder, at setting 1:(S-Z). This > is a pretty fine grind setting for those of you who don't use Baratza > Vario's. > > The problem I am having is the vibe pump almost always chokes if I > were to tamp to hard or grind too fine. The Pressure bar raises up > to > 10-11 then the vibe pump almost sounds like it shuts off and the > pressure drops to 4 then it slowly goes up again and then stops once > the pressure gets up too high. Now the pressure drops as soon as the > coffee begins to come out of the portafilter which would explain the > pressure drop but I am wondering if this is normal. > If I were to get a regular shot out of the Brewtus within the 25-28 > second window the pressure gets up to 4 bar max. > I am not getting much crema this way at all. > > I purchased beans from a cafe that they just used on their La > Morcozzo > machine and the crema it produced versus my machine was night and > day. Do I have false expectations of what a prosumer machine can do? > > Will moving to a rotary pump do anything for me? > > On Apr 14, 10:21 pm, guido <[email protected]> wrote: > > > > > > > > > hello ben, > > > sorry for the belated response, i've been ill. > > > > Could it be that your grind finally gets saturated at the end, > > > swells, and seals the puck allowing pressure to build? > > > that could be, but if the pressure build because increased resistance > > from the coffee bed, how does that explain an hugely increased flow > > rate? that seem odd to me. > > > best, > > guido. -- You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected]. To unsubscribe from this group, send email to [email protected]. For more options, visit this group at http://groups.google.com/group/brewtus?hl=en.
