I love my Major and the shots are awesome but I need time to fully operate the machine. I guess it's time to test baskets,etc.
I really enjoy the view!

Thank you all, you guys.

My current and old setup in same picture

schwaggy wrote:<image>

Loving this corner of my kitchen.

Nice, I have very similar setup, except the K30, not the peak. I noticed you have a sleeve on your steam wand. Did you remove the no burn part of it? Any noticeable difference in the steaming capabilities? I'm currently not overly happy with my steaming, but assume it's user error, not machine.

Slayer and EG-1 from just released 2nd production batch

Moots wrote:Slayer and EG-1 from just released 2nd production batch

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Just curious, what were you using with your Slayer before the EG-1 arrived?

A Mazzer mini with lots of WDT and brushing to remove retained grinds. When I first got the Slayer I had dead spots all over the VST surface in the naked portafilter, but extracting shape has been solid with a bit of vigorous WDT inside a cropped plastic cup on top of my portafilter.

The Mazzer has been faithful and reliable machine that I have had for many years and my son will now inherit and bring back to uni.

Moots wrote:Slayer and EG-1 from just released 2nd production batch

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I know this is a funny question since you have a slayer and EG1, but what do you think about the OCD? I'm just not sure about mine.

I think it is good for lazy people and amatures who don't make enough shots to master a manual distribution technique (both of the above in my case)

I have seen a blog where an experienced barista compared the effectiveness of the OCD vsersus him distributing manually. He found they were equally good. But I am not an experienced barista, so the OCD is better than my sloppy technique.

I bought it to fix a specific problem - I was getting a lot of dead spots when I first got the Slayer. It didn't help. I subsequently fixed the problem by cutting a plastic drinking beaker and doing some vigorous WDT.

It's expensive, I bought it to fix a specific problem (it didn't) but now that I have it, I still like it and think it gets one variable off the table.

Cafe environment - a local professional barista also told me that the OCD reduces training time for new baristas and helps with consistency when busy and under pressure.

Speedster with Olympia Cremina and one of Frank Terranova's wonderful M3 upgrades...

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Dude, and a vintage toaster to boot. Wonderful setup. Enjoy