How to Dial in Roast Levels on Your Manual Lever
We’ve all been there: You finally dialed in your machine perfectly. Then you buy a new bag of beans, run the exact same routine, and... yuck. It’s sour, or maybe bitter.
Don't worry, your Aleman 2S isn't broken. The beans just changed the rules.
Different roasts (Light vs. Dark) and origins behave completely differently under pressure. The beauty of a manual lever machine is that you can adapt to these changes instantly by feel—something automatic machines can't do.
Here is the Aleman Lab Cheat Sheet on how to adjust your temperature and pressure for every type of bean.
1. Light Roasts (The "Hard Mode")
Light roast beans are dense and hard. They hold onto their flavors tightly. If you treat them gently, they will taste sour and grassy. You need to be aggressive.
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The Problem: Hard to extract high acidity.
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The Aleman Fix: High Temp + Long Pre-infusion.
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Recipe:
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Temp: High (approx. 94°C - 96°C).
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Pressure: Hit 9 bars firmly and hold it.
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Lever Trick: Use a longer Pre-infusion (10-15 seconds). Pull the lever down and let the water soak the puck thoroughly before you start the main extraction. This softens the dense fibers and unlocks those floral/fruity notes.
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2. Medium Roasts (The "Sweet Spot")
This is the daily driver. Not too hard, not too soft.
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The Aleman Fix: Standard Profile.
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Recipe:
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Temp: Medium (approx. 92°C - 93°C).
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Pressure: Peak at 8-9 bars, then gently decline.
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Lever Trick: Aim for a classic "bell curve" pressure. Start strong, and as the flow speeds up, ease off the lever pressure naturally. This creates the smoothest body.
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3. Dark Roasts (The "Delicate Touch")
Dark roasts are brittle and porous. They give up their flavor very easily. If you hit them with high heat and pressure, you'll extract ash and bitterness.
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The Problem: Easy to over-extract (bitter, dry mouthfeel).
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The Aleman Fix: Low Temp + Low Pressure.
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Recipe:
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Temp: Low (approx. 88°C - 90°C).
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Pressure: Stay gentle! 6-7 bars is plenty.
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Lever Trick: Skip the long pre-infusion. Extract fast and gentle. On a manual lever, you can "save" a dark roast shot by simply pulling with less force. Try a "declining profile" ending at just 4 bars for a chocolate-bomb finish.
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4. What About Origin & Process?
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High Altitude (e.g., Ethiopia, Kenya): Treat these like Light Roasts. They are dense and need heat to shine.
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Natural/Honey Process: These are fruit-forward but can get "muddy." Don't crush them with max pressure. Try peaking at 8 bars to keep the fruit flavors clean.
Troubleshooting Cheat Sheet
Save this chart for your next morning coffee panic:
The Bottom Line
The beans dictate the parameters, but your hand controls the result.
That is the joy of the Aleman 2S. You aren't stuck with a factory setting. If the shot is flowing too fast? Ease off the pressure. Too slow? Push a bit harder.
You are the variable. Go explore those beans!
(Have a specific bean you are struggling with? Drop the name in the comments and let's figure out the recipe together!)
Frequently Asked Questions (FAQ)
Q: Can I use espresso roast beans for the Aleman 2S? A: Absolutely. "Espresso Roast" usually means Medium-Dark or Dark. Use our Dark Roast Recipe (lower temp, gentle pressure) for the best results.
Q: Why does my light roast taste sour on a lever machine? A: It likely needs more heat or time. Try pre-heating your portafilter thoroughly and extending the pre-infusion to 15-20 seconds to soften the puck before pulling.
Q: What is the best pressure for manual espresso? A: Unlike electric machines fixed at 9 bars, the Aleman 2S lets you glide. We recommend peaking at 9 bars for light roasts and 6-8 bars for dark roasts.
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