Happy day at SQM headquarters as our new Synesso Hydra arrives in London, all shiny and new and ready to for action at the UBF throwdown on Wednesday!
We’ve been distributors for Synesso in the UK since we started up the roastery, having been fans of the machine for years. When we visited the Synesso factory in Seattle in June 07, seeing the care and attention put into every machine makes it a special treat every time one of them passes through our roastery on the way to a cafe or espresso bar.
Since we sold the Synesso Cyncra that many of you have seen and had a chance to pull shots on at the roastery, we’ve been eagerly awaiting the Hydra’s arrival, James especially itching to have a play with some of the extra whistles and bells Mark and the crew so kindly installed for us. We are now up and running and the temp, pumps and preinfusions dialled in, ready for the barista battle in a couple of days!
The first few shots pulled were expertly overseen by London’s favourite coffee puppy, Lud Brown!
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Comments ( 9 )
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Slayer Professional Espresso -Seite 7 - Kaffee-Netz - Die Community rund ums Thema Kaffee added these pithy words on Aug 07 09 at 11:17 amJust beautiful – the first time in 50 months I’ve wished I was back in the UK!
coffeehorse added these pithy words on
Jul 20 09 at
5:34 pm
Is it like a Cyncra, only with two separate pumps? if so, what else is special about it?
dsc added these pithy words on
Jul 23 09 at
3:40 pm
The Hydra does have two pumps – so each group has a completely independent line of pressure, which is useful for preinfusion. What makes this model more useful is the addition of timers in each group head that delay the pump a set amount of time when you engage the group. Engaging the group still opens the solenoids so you can have a very controlled and repeatable preinfusion.
James Hoffmann added these pithy words on
Jul 23 09 at
8:46 pm
So it’s a standard delay relay on the pump + paddles on the group, so you can have preinfusion within a range of 0bar – line pressure?
Do you think it changes anything? Personally having experimented with this kind of preinfusion I have to say that I prefer a 3s rampup (0-9bar) with a gicleur.
dsc added these pithy words on
Jul 24 09 at
9:04 am
It isn’t paddle controlled – i.e. there is no incremental pressure adjustments. You would control preinfusion pressure by controlling your line pressure with a regulator.
The timer allows a controlled period of line pressure preinfusion before the pump kicks in, and the 0.6mm restrictor gives it a gentle ramp up to pressure.
It does change things – there seems to be growing evidence that 100% cake saturation at line pressure is a good thing (under certain circumstances)
James Hoffmann added these pithy words on
Jul 24 09 at
1:52 pm
Sorry I might have screwed up my previous statement, I meant that the paddle works live a valve, the more you open it the more water goes through it. Or is that wrong as well?
Hmm I might have to test out this 100% cake saturation, previously I was only trying out partial saturation which might be not be so good.
What’s the line pressure over at your place?
dsc added these pithy words on
Jul 24 09 at
2:07 pm
