75g of Glucose! Thats's a LOT of glucose! That would be almost equivalent to the sugar content in 2 cans of soft drink

Thank you!

Hi all, I just acquired a Bunn ES-1A single group HX machine, that needs some work. I heard from someone that apparently the ES-1A is a rebadged something, does anyone know what they were badged as originally?

Sorry, but Russell Crowe isn't an Aussie..... Long black=Americano (although many places in the US use far too much water), and the espresso should ALWAYS be extracted on top of the hot water regardless of where it is made. A Flat white is usually 5-6oz, has a single shot and a thin layer of froth. ...

What works for me is stretching until the milk is at about 105 degrees (you should have your hand on the pitcher at all times to feel the temp), then raise the pitcher slightly (about 1/2"-1") to sink the steam tip slightly for the rolling or spinning. I then immediately split the steamed milk acros...

If you are tasting sourness, then your temp is too low, or your dose is too high, or your grind is too coarse - sourness is a characteristic of underextraction. Keep in mind your problem may be a combination of all 3 listed above. I would strongly recommend measuring the water temp as it comes out o...

Ive been thinking about removing the bypass valve adjustment screw & get a copy turned up on a lathe except that it will directly connect to a stepper motor. Then just need to fashion a bracket with holes that line up with the holes in the motor's base & bolt it all together. I had been previously t...

Hi David, As Randy said the gauge shows the boiler pressure, which is representative of the steam temperature. The nut you described is for adjusting pump pressure, however it wont affect the reading on your gauge as the gauge is boiler pressure. The Faema 98 has a vibe pump IIRC. It sounds like you...

Hi John, A recreation of a spring lever profile is just what I want to start with, plan to experiment with other profiles from there. I suspect a profile may need to be changed as the coffee degasses to achieve consistency in a commercial setting

Hi Max, I want to set this up on my Linea before it goes in to my new shop, so manual controls are out as I want to use a microcontroller to handle the pre-infusion & control the pressure. I want to recreate a spring lever type profile to start with. Eric, I cannot do the electronic