zin1953 wrote:A bit hard to do when your machine is plumbed-in . . .
Ah come on, just tack on the cost of a Flojet and accumulator for the class.
zin1953 wrote:A bit hard to do when your machine is plumbed-in . . .

godlyone wrote:Another thing I notice is that on a lot of pucks, after hitting it out into the trash can, I get this:
godlyone wrote:This tells me that water never made contact with the center area, thereby being overextracted
godlyone wrote:200 dollars is kind of steep for an espresso class especially when you don't need to be taught the basics...
godlyone wrote:We are very picky about cleaning and do a water flush after each and every shot we do a water flush.
We have removed the shower screen and wiped it down. We backflush w. carfiza about every 2 weeks

godlyone wrote:Yes, got it second hand but completely refurbished it including stripping paint to bare metal and of course new burrs
miKe mcKoffee wrote:Roughly how many pounds are on the new burrs? Recent Major burr replacement even after running 5# burr break in beans through Major I was getting somewhat weird pulls until a good 25 or 30# run through them, then stable consistency.
Vad wrote:I see too fine of a grind, donut extraction. Water goes around the edges and follows the path of the least resistance.
JonR10 wrote:This (again) could point to brewing at elevated pressures. (Again) it might be worthwhile to lower the max brewing pressure a bar or two, then readjust the grind for correct flow and timing and taste the reults
godlyone wrote:Is it as simple as screwing the gauge into a portafilter? or should I use a long length of copper pipe between the portafilter and gauge?