Yes I know that Ascaso upgraded the spec on its espresso machines back in September 2009; so this isn’t exactly new news. But still I though it was something worth talking about. So I decided to compare the equivalent pre-upgrade machine against a brand new Pablo (before the Update this used to be called the Basic).
So what’s changed?
As standard, Ascaso now fits all of its espresso machines with a solenoid valve. But also: the UK distributor for Ascaso, Fairfax Coffee, has chosen to switch from importing machines fitted with the ‘versatile’ system (which can use both ground coffee and ESE pods) to the ground coffee only system.
Now the versatile system uses ‘supercream’ pressurised portafilters. Which Ascaso boost: guarantees a creamy coffee (no matter how badly you prepare it! – okay I added the last bit myself). The coffee only machines, like their commercial counterparts, don’t have this cheat.
Old versatile grouphead on left. Uses rubber o-ring to help pressurise portafilter. New grouphead on right. Notice the shower screen is much finer for a more even wetting.
Pressurised portafilter on left. New portafilter on right
Normal vs Pressurised Portafilter
With a normal portafilter, the colour of the crema is a good indicator of how the espresso tastes. Too dark and the espresso is bitter, too light and it’s sour. However, with a pressurised filter, the crema is always a pale blonde colour no matter what you do. The crema on a pressurised filter also contains larger bubbles.
As for taste, a pressurised filter typically produces an espresso with a less intense flavour, which is creamier and sweeter compared to the normal filter. I imagine this is because the pressurised shot has more trapped oxygen in it.
On left, espresso made with pressurised portafilter. On right, espresso made with normal portafilter. Espresso on left is lighter in colour and has large bubbles in crema.
Advantage of Solenoid Valve
The solenoid valve is great as you end up with a dry coffee puck. This makes it so much easier to remove than the sludgy one from the non-solenoid machine. A couple of taps on the knock out bar and it’s dislodge with no coffee spray over anything in close proximity. It also leaves fewer residues on the grouphead so makes it much easier to clean.
Sludgy coffee puck on left from non-solenoid machine. Dry coffee puck on right from solenoid machine.
Non-solenoid grouphead on left - caked in spent grounds. Solenoid grouphead on right - relatively clean.
