pdx wrote:I still need to replace the countertop, but this is my setup for now.

Where is the pump? Or is it internal on the Synesso single group?

The pump & filtration are below the counter. The single is just like any other Synesso, but with fewer brew boilers & a smaller steam tank. Also mine is 110V.

the pulser.





its been replaced by the vetrano. no pics yet.

jon

Marshall wrote:In the first pic, the poster is a David Lance Goines of a Faemina. Mr. Espresso in Oakland (a wholesale roaster) commissions these posters every year or so from Goines, who also does the Chez Panisse artwork. Thanks to Roger Barrett for letting me know about it.

For anyone who is interested, there is a nice selection of Goines's Mr. Espresso posters here: http://www.mrespresso.com/posters.html.

Here's mine




Slán,

Pat.

Hi Richard,

It works great and allows me a level of control I would be only guessing otherwise. Because of the HX I have to flush about 10oz of water before it gets to the right temperature. I stop the flow at 205*F then return the lever to the 1/2 way mark (by doing this I'm not resetting the pressurestat) - insert the preprepared PF and run the water again for the extraction. It runs bang on at 200* by doing this. If I run it without the flush it is too hot (about 215*) and bitter. I'm getting really wonderful results with this setup.

I should also mention that I have a digital power timer on the line. It kicks on an hour before I wake up and an hour before I get home in the evening. No more waiting. It's available from Fry's:

TN004000 7 Day Digital Timer

Good luck,

Pat.

PDarcy wrote:. . . then return the lever to the 1/2 way mark (by doing this I'm not resetting the pressurestat) . . .

In a word, Huh?

Richard wrote:In a word, Huh?

Probably not the right term, sorry about that! I am referring to the boiler stalling that can occur when a small amount of water is flushed. This technique of returning the lever to the half way mark seems to prevent stalling from happening.

If someone else can word this better please feel free

Correction: Thermosyphon stall! Thanks for your help Dan

Thanks,

Pat.

Here's my setup at my university apartment.


(sorry about the lighting, flash and apartment lights are terrible)

With three roommates I'm lucky they don't mind losing the counter space. I do even things out by providing coffee on occasion. My friends love the latte's, mocha's, and capp's I make for them, even those who aren't coffee drinkers. They do complain that they just can't enjoy their *$ anymore .

A quick question, do you guys keep the pf locked in the machines? or is it just for the pictures?

-Viet-

lantash wrote:Here's my setup at my university apartment.

<image>
(sorry about the lighting, flash and apartment lights are terrible)

With three roommates I'm lucky they don't mind losing the counter space. I do even things out by providing coffee on occasion. My friends love the latte's, mocha's, and capp's I make for them, even those who aren't coffee drinkers. They do complain that they just can't enjoy their *$ anymore .

A quick question, do you guys keep the pf locked in the machines? or is it just for the pictures?

-Viet-

Always locked in the machine to stay hot! Portafilters lying in the tray, instead of the grouphead, is one of the clearest warnings you have entered a coffee shop that doesn't know what they are doing.

Nice college setup. Mine was a box of No-Doz.

lantash wrote:A quick question, do you guys keep the pf locked in the machines? or is it just for the pictures?

YES... keep it in. The portafilter should be HOT too.

Interesting.

I leave my portafilter out. I just assumed that what was downstream of the puck wasn't critical.

I just finished this setup. I bought a cabinet from Ikea to free up some kitchen counter space.
There's a mini shop-vac mounted under the counter with an 11 foot extension hose. I wired up a remote switch under the counter on the right side so I don't have to open the door to turn on the vacuum. The hose comes out between the Mazzer E and the Brewtus. This set-up makes for very easy cleanup (plus it's a LOT quieter being in a closed cabinet).

I also got knock box from espressoparts and sunk that into the counter. I like that it's 6" in diameter. It makes it easy for me to do my distribution right over the knock box so it'll catch the stray coffee.

I'm in the military and move a lot, so a free-standing counter made sense. There's plenty of room under the counter in case I ever want to plumb in my machine (could easily fit a 5 gallon tank or two under there).

I also hooked up a big heavy duty power distribution block under the counter. All my machines plug in through small holes cut in the back panel of the cabinet and there's just one big power cord that needs to be plugged into the wall. This will come in handy when I move the whole cabinet out into the middle of the room for my upcoming barista jam.

I really like the looks of all the stone and tile counter tops everyone has, but being able to cut holes with a drill and a jigsaw has its advantages.

Gregg K wrote:Interesting.

I leave my portafilter out. I just assumed that what was downstream of the puck wasn't critical.

The portafilter is a big brass heat sink that sucks the heat out of your coffee as it runs through the spouts. It's less of an issue (maybe no issue at all) with a bottomless.

Marshall wrote:Always locked in the machine to stay hot! Portafilters lying in the tray, instead of the grouphead, is one of the clearest warnings you have entered a coffee shop that doesn't know what they are doing.

Nice college setup. Mine was a box of No-Doz.

Thanks for the quick response.
I actually meant when the machine is off and I won't be pulling shots anymore.
When warming up I always keep the pf locked in.

I run out when I see a cafe like that.

Too many friends are content with their Mr. Coffee machines and preground.
Having good espresso is just about the only thing that keeps me sane in college.

Gregg K wrote:I leave my portafilter out. I just assumed that what was downstream of the puck wasn't critical.

I suppose on a lever machine, you might keep the portafilter out to buy you some time on shot temperatures. The portafilter can act as a heat sink to keep the lever's grouphead cooler a bit longer. On a pump machine, it's a different dance.

lantash wrote:Thanks for the quick response.
I actually meant when the machine is off and I won't be pulling shots anymore.
When warming up I always keep the pf locked in.

Ahh.... I've been told is better for the group gasket to go ahead and keep the PF with a basket in when idle/off. No idea if there is any truth to it.

I've heard that kitchens can be used for cooking as well