Does anybode have experience with water softeners, and can anyone give me crash-course in the basics of these things? What units do you recommend?

I've owned a Macap M4 stepless, doser grinder for approx. 2 years. This summer, I got a virtually un-used Mazzer Mini, stepless, doser "thrown in" for good measure when I bought a Faema Legend. Due to my rather smallish kitchen, I have kept the Mazzer stowed away until recently. The last couple of w...

As a result of a recent "transaction" I am now the owner of both a Mazzer Mini and a Macap M4. Both stepless, both dosing grinders. The Macap I have owned for a couple of years, the Mazzer is probably un-used. Both grinders are in mint condition. If it is possible to get a hold of the parts, I

Machine is really nice, I am seeing a distinctive improvement in both quality and consitency. I am just learning the machine. I haven't started experimenting with pressure and temperature yet, and I am still just doing my "standard" blend of coffee. I really like the temperature stability and being ...

Hi all, I just upgraded from my true and trusted La Pavoni Pro to a Faema E61 Legend single group. Since being new to this heat exchanger business, can anybody give me a suggestion to a simple, step-by-step procedure for getting the most out of this machine? Thanks

Anybody have a good technique for cleaning plating made of brushed stainless steel?

From a thermodynamical point of view, installed effect (kW) of the heating element is of great importance - if this is big enough, you can have continuous steaming ability regardless of the boiler volume. If the effect is too little, the size of the boiler will only dictate how long you can steam be...

Sorry to bring this question up once again. But can anybody give me a real world advice on which way to go? I currently own a La Pavoni Professional (and a Macap M4) and though I like a challenge and am pretty happy with the Pavoni, I am getting tired of the consistency issues of using this machine,...