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A Legend is Reborn - Faema E61 Restoration Part 2 by Paul Pratt
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Paul_Pratt
Senior Member
Paul_Pratt
Joined: 2 Sep 2002
Posts: 303
Location: Hong Kong
Expertise: Professional

Espresso: Marzocco SMAL + GS
Grinder: Vulcano
Drip: Pourover cone works best for...
Roaster: Probat
Posted Thu Dec 20, 2007, 11:42pm
Subject: Re: A Legend is Reborn - Faema E61 Restoration Part 2 by Paul Pratt
 

MarshallF Said:

Paul, apart from the beauty of your work, I'm still trying to get my head around your ability to send off 150 parts to the chrome plater ... and remember where they all came from three days later. Very impressive. I'm still working on 10 parts and 10 minutes....

Marshall

Posted December 18, 2007 link

Hi Marshall, the beauty of a Faema machine is that parts diagrams are plenty.  Not that bad really, just like a big jigsaw puzzle.

Paul
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SHIPO
Senior Member


Joined: 7 Sep 2007
Posts: 2
Location: Zagreb, Croatia
Expertise: Pro Barista

Espresso: FAEMA E61 S3
Grinder: MAHLKONIG K30
Vac Pot: NONE
Drip: NONE
Roaster: ITALIAN...
Posted Fri Dec 21, 2007, 7:08am
Subject: Re: A Legend is Reborn - Faema E61 Restoration Part 2 by Paul Pratt
 

fab article...i work on Faema e61 legend s3 daily in my caffe and all i can say that this machine is so different than others, so much of passion, so much of lines, chromed, shiny, feminine, something special, strange is that so many people wants to touch 'her', take a picture with......btw, my Faema shines in red in the back and it looks like some heater in the back, some Star Wars battle ship...so may the force be with You Paul.
Thanks for going back to origins...
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kingseven
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Joined: 14 Dec 2003
Posts: 208
Location: London
Expertise: Professional

Espresso: Synesso Cyncra
Grinder: Mostly Anfims
Roaster: Probat UG15 and others
Posted Mon Dec 24, 2007, 5:03pm
Subject: Re: A Legend is Reborn - Faema E61 Restoration Part 2 by Paul Pratt
 

Really great article - I'd love to know more about rebuilding (especially as I have a project now demanding attention!)

Machine looks beautiful - looking forward to whatever you write next!

 
www.jimseven.com
www.squaremileblog.com
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lethalblonde
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lethalblonde
Joined: 23 Nov 2005
Posts: 205
Location: Bailey, CO
Expertise: I like coffee

Espresso: Elektra Micro Casa a Leva
Grinder: Innova flat burr
Drip: Capresso MT500
Roaster: Big, heavy, old wok;...
Posted Fri Jan 4, 2008, 6:27pm
Subject: Re: A Legend is Reborn - Faema E61 Restoration Part 2 by Paul Pratt
 

How do you stop smiling when in the same room as that machine?  I doubt I could.

Many, many thanks for sharing your work!

Trisha

 
"The blessing lies not in living, merely, but in living well."  Seneca, 8 B.C.
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Paul_Pratt
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Paul_Pratt
Joined: 2 Sep 2002
Posts: 303
Location: Hong Kong
Expertise: Professional

Espresso: Marzocco SMAL + GS
Grinder: Vulcano
Drip: Pourover cone works best for...
Roaster: Probat
Posted Thu Apr 10, 2008, 9:02pm
Subject: Re: A Legend is Reborn - Faema E61 Restoration Part 2 by Paul Pratt
 

A quick update on the machine.  Recently I have had an enquiry to put the machine into use in a small cafe/gallery.  In order to make it more user-friendly I have added an auto-fill, which took a bit of head scratching to work out how this could be achieved without any permanent modifications.  Everything works as should and it could all be removed within 30 minutes if need be.

The other issue was the coffee quality.  I have now spent a good few weeks playing around with various flow restrictors on the heat exchanger loop in an effort to drop the idle temperature of the brew water.  I settled on 2mm flow restrictors.  These  are small brass discs that are inserted into the back of the group.  The result was that it dropped the water from idle (rock up to machine and brew using a Mr. Scace) down to around 96-97.  Further modification by inserting more restrictors into another secrect location has dropped the temp again down to a more respectable 94-95.

The result of all this is that it does not require any water dancing or flushing routine and is good to go, if anything it would benefit from a slight blip of the brew lever to bring the temps up.

Should the new trustees (I may just loan the machine rather than sell it) decide to use it, I will update with some pictures.

Paul
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fatnat79
Senior Member


Joined: 25 Apr 2007
Posts: 148
Location: Los Angeles, CA
Expertise: I live coffee

Espresso: Grimac Mini
Grinder: K30 ES
Vac Pot: Yama / Bodum Santos
Drip: Bodum French Press
Roaster: Gene Cafe / Popcorn Roaster
Posted Wed Nov 17, 2010, 11:32am
Subject: Re: A Legend is Reborn - Faema E61 Restoration Part 2 by Paul Pratt
 

Paul_Pratt Said:

 I have now spent a good few weeks playing around with various flow restrictors on the heat exchanger loop in an effort to drop the idle temperature of the brew water.  I settled on 2mm flow restrictors.  These  are small brass discs that are inserted into the back of the group.  The result was that it dropped the water from idle (rock up to machine and brew using a Mr. Scace) down to around 96-97.  Further modification by inserting more restrictors into another secrect location has dropped the temp again down to a more respectable 94-95.

The result of all this is that it does not require any water dancing or flushing routine and is good to go, if anything it would benefit from a slight blip of the brew lever to bring the temps up.
Paul

Posted April 10, 2008 link

I am very interested in applying these flow restrictors Paul speaks about on my Grimac Mini as I seem to have to flush the group a lot more than I would like in between shots but like to keep the boiler pressure up for steaming power. Can't I have both?

Are these restrictors specific to each machine or are they universal? Where can I get them?  Any guesses as to what the other "secret location" may be?
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