A few days ago I bought alligator clamps to connect the water level circuit to finally deal with the pesky water sensor.
Before connecting those, I removed metallic washers which I installed about a year ago to deal with the exact same problem and cleaned all tank parts. When I assembled and inserted the tank out of curiosity to check if the problem persists, the sensor was working perfectly. Seems like cleaning the screws helped?
I will keep clamps ready just in case.
Update:
Nope, after a week it is started clicking again. I am going to complete this sucker.

Does anyone can help with frothing milk.I have tried many diferrent ways but nothing good.I usually use a 350 ml motta.Do i have to use a bigger one?

Strega has enough steam power, on par with the other prosumer machines;
hence frothing milk is nothing specific to Strega, there should be a lot of information here and video clips on youtube...
however, I am using enough pressure in the boiler: pstat max is reaching 1.25 bar;
also, it's better to be aware of the orientation of those 2 orifices in the stock steam tip (30 degrees angled) to get a good vortex;
for 2 single cappuccinos, the Motta (Europe?) 350 ml (cca. 210ml raw milk) pitcher should be enough;
usually, I am preparing 2+3 double shot cappuccinos, so I am using 500ml (300ml raw milk), and 750ml (450ml raw milk) Motta pitchers; also I use to transfer part of the frothed milk in another pitcher and back (WMF 600ml - 400ml raw) for a more homogeneous frothed milk for all the cups...

doublehelix wrote:For flaky contacts, could try a contact enhancer commonly used for electronic connections:
Stabilant 22 (Tweek):
http://www.amazon.com/Stabilant-5ml-Kit ... B001E50GQS
The stuff is a block copolymer that only conducts electricity in the presence of a local electrical field. It's pricey, but a little bit goes a long way and the stuff really works. Haven't needed to treat my Strega with it yet.....

Where to apply this besides the two screws on the tank?
Will it stay and dry off?

It will persist....you can use this stuff anywhere you think you have a flaky contact.....

I was reading about the Artic Silver 5.
https://www.amazon.com/Arctic-Silver-AS ... tic+silver

But the description says that it doesn't conduct electricty, will it really work?
I've a tube of that.

Or will this work better?
MG Chemicals 8481-1 Premium Carbon Conductive Grease

Flitzgordon wrote:I was reading about the Artic Silver 5.
https://www.amazon.com/Arctic-Silver-AS ... tic+silver

But the description says that it doesn't conduct electricty, will it really work?
I've a tube of that.

Hmmmm... I put that on the contacts of my Strega, and from the time I put it on there I've had zero problems with the sensor clickety-clak issue. When I first did that I thought it was an electrically conductive paste, but that turns out not to be the case after looking into it further.

My guess is it keeps dissimilar metals from corroding when in contact. If that's the case petroleum jelly would probably work too.

Hi..i am trying a coffee wich took the 1st place in world from TISCA and says you can take your best result in 23 sec.How can i calculate my brewing time in strega?

ignore that recipe it will be dose , temp and machine , a pump machine dependent

Billys79 wrote:Hi..i am trying a coffee wich took the 1st place in world from TISCA and says you can take your best result in 23 sec.How can i calculate my brewing time in strega?

Don't. These recipes rarely work well except for the grinder and machine on which they were developed; they never work well on a lever.

With the Strega, the taste difference between long time and short time shots is miniscule. The big variables are grind fineness and dose to determine extraction and brew ratio. Generally for a light roasted prize coffee, use fine grind and a larger than usual volume. Singles sometimes do better than doubles. It will depend on what you want -- if you want a shot that tastes more like brewed coffee, a long single off a very fine grind is best; if you want a heavier bodied, more conventional espresso shot, a slightly coarser grind and a more ristretto shot will be best.