A rare US model 110 volt Pedretti KIM. In fact, it's the first we've seen in person. This model is from the end of the KIM run in the early '80s (begun in the 1960s.)
Changes were minor over the years, but this last iteration includes both a side mounted on/off switch, and the improved "bolt in" piston assembly, with a stainless steel spring, and brass cylinder/piston, for easy seal maintenance. (No special tools needed.)
There's not a lot of info on the web about these, and with Pedretti long gone, virtually no support for them anymore. So it took us a while to figure this "weirdo" out.
After a lot of micrometer measuring and multiple seal orders from wholesalers, we finally got it done. We dismantled and cleaned everything, and reassembled it with all new seals (mostly silicone, which does make a difference.) (We'll include some extras for the next owner.)
And after a few days of trial and error we started pulling good shots.
But the KIM definitely puts "manual" into the term "manual espresso machine."
It's got a big spring (compared to other "home" levers, like the Zacconi or Elektra) and uses a full "commercial" sized 58mm portafilter, which means it's easier to achieve crema and larger shot volumes than other "home" levers. Figuring out the grind is critical because of the higher spring pressure, but it's not rocket science, and pretty easy to dial in with a decent grinder and some tamping.
The heavy spring also means you're gonna use some muscle power, as you grab the boiler cap to hold the machine on the work surface, while pulling the lever down for pre-infusion. The right grind will likely require a few seconds of grunting as you wait for drips to appear, before letting the handle go. So a good way to get some morning exercise!
No pressure gauge means you'll have to use your senses to decide when the machine is at the right temperature to pull your shots. We've come up with a technique where we flip the power switch off once the pressure relief valve on top starts hissing, then pull our shot/s. Then we'll flip the switch back on if we're gonna steam.
Sometimes we'll also do a couple of half "pumps" to make sure we've got enough water above the puck to feel resistance against the handle, before letting go on espresso pull.
It's the kind of machine everyone will develop their own strategies on. You'll just have to talk to your KIM for a while before you get the best espresso out of her.
Which is probably the most charming aspect of the KIM. (Oddly alternatively spelled "KYM" some years.) If you don't want a lever "adventure," you don't want a KIM.
The absence of a sight glass may seem problematic at first, but really just means you want to check the water level before first use. (It's got a big boiler, and you good for mulitple pulls.) And Pedretti put a cool "hump" inside the boiler that holds some water around the heating element, even when the level gets low. So if you pull the handle and no hot water comes out, it's either not up to pressure, or your water level is too low. This built in safety "trick" pretty much eliminates the worry of element "meltdown" by running out of water. Even with no sight glass. Just don't go off and leave it on all day. A cardinal rule with all vintage espresso machines.
The long narrow steam wand requires some decent boiler pressure to do microfoam, which is why we pull shots before the machine gets that hot.
And with the body being big and aluminum, once it's hot, it stays hot for while. You may find yourself waiting for it to cool down a little before pulling more shots if you're picky about low brew temps. (And obviously always open the steam wand to check for pressure before taking unscrewing the boiler "hold down" bolt.)
The overall design of the KIM is as simple as the techniques for using it.
It's basically two pieces of cast aluminum bolted together.
Alumium is notorius for corrosion, and stories abound of people buying KIMs full of scale and clogged heating elements. But the boiler on this one is almost immaculate. With basically no corrosion, or "fuzz," at all, and the element is in beautiful condition.
The original owner had long since stopped making espresso by the time we got it, but lovingly maintained this during it's heyday, including using only good water and storing it dry. Which probably explains the excellent condition of the boiler.
The legendary KIM "Italian Brown" powder coat is in nice shape with only a few chips, and is still shiney. The cool triangular KIM logo is missing unfortunately, and there are a couple of dings on both sides of the chrome lever cover. But otherwise it's is a very presentable, clean machine.
"Weird," maybe.
But clean!
And pretty darn rare.
Comes with the original portafilter and single basket. And we'll include a generic 58mm double basket as well.