1. Time in minutes, temperature in degrees centigrade, BT=ambient temperature on this graph
2. 5 flushes to warm the group (flush until the green light comes on for the inlet solenoid every time the element turns off)
3. Surface group temp then drops quickly from its peak in the 90Cs as the excess heat distributes itself around the group – you can see that the group has not fully heated through until about 20 minutes after switch on but you can get an acceptable espresso pulled at the 12th minute as we did above
3. 16g dose, 15 seconds pre-infusion on all shots, followed by a 60mL flush, which is the second temperature hump you can see after each shot is pulled
4. 2nd shot pulled 10 minutes after the first, 3rd shot pulled 10 minutes after the 2nd shot
5. 4th, 5th and 6th shots pulled at 20 minute intervals to show more clearly that the group is thermally stable
6. It is only necessary to flush after the last shot you pull in any given espresso making session. If you flush when pulling back to back shots you will get temperature accumulation in the group. If I had all day and nothing else to do it would be interesting to experiment with a shorter flush, perhaps 30mL after each shot, as you can see there is a couple of degrees of thermal accumulation over time, but this will happen if you leave the group idle for a number of hours too
LONDINIUM I has sold strongly to customers who have already owned the high-tech espresso machines costing up to five times the price of the L1. Why? Because the novelty of having high tech espresso machines repaired wears off after a while, especially if you are not in close proximity to an authorised service point for your machine
LONDINIUM I: You won’t find a better single group lever machine