Rather than starting up a new thread, I thought I'd shove my photos of my newest setup here. There is precious little information available on the machine, so if anyone wants any specific photos taken, please speak up and I'm sure that Jim, Lino or I will be able to oblige.
The machine arrived only an hour or so before I was due to leave for my Spanish exam. Any thought of studying went out the window as I unwrapped it and poured over it. I could see a lot of white lime scale in it, so I decided to just give it pride of place in Luca Central until I had it fixed up.
I thought that it would require all kinds of work, especially when I was completely unable to force any water through. So I just mixed up a few relatively strong batches of citric acid to descale and ... tada; functional, just like that. The thermometer seems to fit in nicely like that, for the time being.Hint/Warning:
We often mix up batches of acid and other solutions in the lab. When using hot liquids to dissolve powders, we are always advised to mix a little bit of water, preferably relatively cool, with all of the powder, then top it up slowly. The rationale for this is that if the physical change is exothermic, adding the powder to a large mass of hot water might result in it bubbling and splashing. If it is endothermic, then you've lost nothing. It was then a curious convergence of my degrees when I learnt that one of Australia's landmark product liability cases was the result of a guy trying to unplug his drain with caustic soda by tipping the whole container down then chasing it up with several litres of boiling water!
It seemed to require a finer grind than my Silvia. This shot ended up being probably about 30mL from two pumps of the lever (droplets starting to appear after the first pump). I was impressed ... incredibly smooth. I pulled the shot with my thermometer reading 93C, which might have been a tad cold at the group. Like Jim said, La Peppina makes temp control almost trivial!
Apologies for the lack of focus ...
... these photos are just to show the dispersion screen setup. Note the pitting in the puck and the clinging texture of the espresso in the cup. The mouthfeel was really something ...