|Jip van Neerven and modified Speedster|
|Detail of pressure chamber device|
|Switches to open/close the pressure valves|
|Pressure setting slider|
|Jip van Neerven explaining his work|
The bicycle pump is actually used to pressurize two chambers in the tall and slender steel column that's towering over the Speedster. Target pressure is about 10 bar.
The reason for having two chambers, one big, one smaller, instead of just one pressure source: once a the valve of a chamber is opened and the pressure used to push water of 92.5ºC through the coffee puck, the pressure drops somewhat in the big chamber (say from 10 to 9 bar). If one opens the valve of the smaller chamber, this pressure drop is much more significant.
|Bicycle pump pressure gauge|
|Pressure gauges on the chamber column|
|Some of the heavy Jip van Neerven coffee tampers|
In the video, Jip explains how he has mainly focused on the technical aspects, wiring, hydraulics, and has yet to learn about coffee, so he is definitely not posing as a coffee connoisseur and he is not all all pretentious about such things. He enjoys learning and told me he looks forward to my comments later on when we can work together.
I think it's a brilliant test bench of hardware and I applaud Kees van der Westen for making all that hardware available for this project. He is not at all afraid that people will damage his brand image and I think that's a very generous standpoint.
Kees is abandoning his Idro lever production and I like it that there are others, even with his full and loyal support, to acknowledge the beauty of lever extractions, who like to experiment to emulate this.
Jip, meanwhile, is also developing a much smaller machine, La Pavoni size, with such pressure profiling.
The Netherlands is breeding espresso innovators, like Jip van Neerven and Wouter Strietman of the ES3, who also enjoyed his internship at Kees van der Westen's workshop, and who even works with KvdW's metal work engineer.