My morning-espresso tastes thin, bitter and under-extracted. Then in the afternoon, it transforms and becomes much thicker, fuller and just better tasting. I have noticed that especially on sunny, dry days, the shots are very good, while on humid days they are mediocre and especially in the mornings...

When descaling an HX espresso machine, it's obvious that running a citric solution through the heat exchanger itself is important to prevent a scale build-up there. Some sites state that descaling the boiler is even more important. Why is that? The scale will of course build up at the water line, bu...

I think the subject of this thread is quite interesting. I think what it all comes down to is that a very hot cup of espresso like any other hot beverage or food masks the basic flavours (sweet, bitter, salt, sour). So when the espresso cooled down, the bitterness of the dark roasted beans became mo...

{link} It's in german, but the prices are good

Thanks a lot guys, The illustration from Randy gives me a clear idea of what's going on, and it makes sense, since I haven't yet replaced any seals on my now two-years old machine. So that's my next move

This thing has started recently. I have my timer turn on the machine at 6am, get up at 8am and the idle temp showing on eric's device is around 208-209 degrees, like it has always been. I make the habitual 2 shots, clean the machine and leave it on usually for the rest of the day (10-12 hours). The ...

So far, I've always been making double shots on my Andreja Premium since I bought it two years ago, having read on several sights that it's much easier and makes better tasting espresso than using the single filter. Nevertheless, I always felt there was a lot lacking compared to the espresso I get i...