I finally got what I wanted yesterday and just set everything up temporarily until I figure where this stuff is going permanently. I know you all have seen these machines before but I'm excited and had to share my newest toys with someone since the wife couldn't care less (only if she knew what I really paid for them, she thought I was getting a Silvia and Rocky). Any other users of these machines who would like to pass along any secrets they have learned please feel free. Now I'm off to start getting the grinder dialed in.

Beautiful machines! You are set.

And think of all the money you are saving by avoiding upgradeitis.

Congratulations!

Looks EXACTLY like my set-up that I got about 2 months ago.(Except I have the doser M4)

I have found Anita likes a curved tamper better ?

My grinder setting is between 1.25 and 1.5 numbers on the big black ring greater than the Zero point.

I use about 14.5 g of espresso for a double (I don't use the single basket). This is LESS than a full basket full, I end up doing the WDT, then leveling off with a curved finger to take out more grinds than straight level (I end up having a low spot in the center of the basket).

Tamp about 30 lbs and you should have your puck top CLEARLY below the ridge in the basket, by about a mm or two.

This usually gives me a 23 to 28 second pull before blonding.

Let me know how your first pulls go?



-Craig

Thanks, I'm so glad i waited to buy this set up compared to a Silvia/Rocky only because I think that I would want to upgrade sooner than expected.

Now that it basically is set up and ready for testing this is what I encountered last night.

I used some beans that probably weren't the freshest to get and idea where the grind needs to be. I think that I will use the beans that Chris included to get a better sense of the recommended espresso grind. My first shot blew through in about 17 sec, so I tried to go a bit finer, next one was around 21 sec a little better but still off. I got to about 26-28 after a few more adjustments but I'm sure the "stale" beans aren't the best to be trying to zero in on a setting. I noticed the location of the hopper screw and roughly the first setting was around 2.5, they really need a better system for this, at this point I'm not sure what it is but I'm sure it will change with fresher beans.

I used an Espro tamper(convex style) so as to eliminate a variable in the whole process. I ground into a bowl and "dosed" with the plastic scooper (scale is in mid shipment right now), grinds were then put into basket and I used a round pointy object to break clumps up, Espro tamper was easy to use and seemed to work well. Assuming my doses were roughly the same I think this step was pretty much controlled. Although I did notice that the pucks were coming out wet but they weren't at first.

The machine was set to 1.4 and 10 bar, I think that I need to bring it down on the brew pressure, not sure on the boiler pressure.

The couple of shots that looked fairly good were not the best tasting and believe me I'm used to Krups Krap at home for comparision.

No testing done today due to not feeling well but will hopefully resume tomorrow.

ANY input greatly appreciated.

Alan

FireguySpro wrote:The machine was set to 1.4 and 10 bar, I think that I need to bring it down on the brew pressure, not sure on the boiler pressure.

The couple of shots that looked fairly good were not the best tasting and believe me I'm used to Krups Krap at home for comparision.

Regarding the taste of your shots, how were they off? Anita too hot, maybe? Bitter shots? Have you covered that bases on cooling flush sequences for hx machines in general and the Anita in particular? For example, here: Espresso Machines 201: Heat Exchangers

1.4 bar was hotter than I needed on my Anita to get adequate steam. Less boiler pressure, shorter cooling flushes and less water through the machine. I am currently working with the pressurestat peaking at 1.1 bar.

Enjoy your machine,

Brad