I used a "street 90" elbow to attach the gauge to the portafilter after removing the spout.
Use it without any basket installed.

I'm curious - why the resistance to experiment with lower pressure?
Seems like after so many trials it would be worth a go, just as an experiment....

zin1953 wrote:A bit hard to do when your machine is plumbed-in . . .

All right, I'll refrain from any recommendations that aren't equally useful to every reader. On the plus side, though, Chuck is able to complete entire training sessions without a single wine anecdote.

JonR10 wrote:I used a "street 90" elbow to attach the gauge to the portafilter after removing the spout.
Use it without any basket installed.

I'm curious - why the resistance to experiment with lower pressure?
Seems like after so many trials it would be worth a go, just as an experiment....

Forgot to mention that I lowered the pressure to what my gauge shows as 8 bar during brew and will comment on taste after I give it a few tries.

The gauge on the portafilter will be a good idea anyway to see how off the actual gauge is.
The one I got goes to 200psi and is meant for water so hopefully it will work well

Marshall wrote:All right, I'll refrain from any recommendations that aren't equally useful to every reader. On the plus side, though, Chuck is able to complete entire training sessions without a single wine anecdote.

Rafael ran the session I attended, and the shots I've been pulling since are both better and more consistent. If you're in the L.A. area, I'd highly recommend it, as well as Chuck's cupping workshop. Can't wait until he adds the intermediate cupping class.

JonR10 wrote:Use it without any basket installed.

Now why did you have to tell him that? Everyone should be allowed to try a PF gauge with a basket first and find out why to use no basket for themselves!

If your 0-200 psi gage is not oil filled, you will be disappointed with the dramatic needle flutter. Try this one instead: http://www.gaugestore.com/prodinfo.asp?number=38305 . The threads on your PF are 3/8" BSPP but a 3/8" NPT ell will seal OK with about two wraps of teflon tape on the PF. You will need an adaptor or two to mount the gage.

As you simply want to check the accuracy of the existing machine gage, measuring the pressure at zero flow is fine as both gages SHOULD read the same pressure under these conditions.

So with the lowered pressure (stock gauge showing 8 bar now) the shot tastes the same (harsh!) and the puck is just as strange (with those dry parts pictured on page 2)

godlyone wrote:So with the lowered pressure (stock gauge showing 8 bar now) the shot tastes the same (harsh!) and the puck is just as strange (with those dry parts pictured on page 2)

Dang! I'm stumped. If you're brewing anywhere close to 8 bar the coffee should be pretty smooooth.


As for finding a class, you might look up Chris DeFerio on google and see if he'll meet with you (or maybe he's giving classes). He's a great guy in the NYC area (I believe) and you two would probably have a lot to talk about. Chris was a religious missionary before he became a famous world-class barista and latte art champion. I've been making espresso quite a few years now and I would jump at the opportunity to spend $200 for a class from him.

miKe mcKoffee wrote:Now why did you have to tell him that? Everyone should be allowed to try a PF gauge with a basket first and find out why to use no basket for themselves!

Ha, I am embarrassed to say I tried this the other day WITH the basket

Even worse, I didn't immediately realise why it was leaking!

JonR10 wrote:As for finding a class, you might look up Chris DeFerio on google and see if he'll meet with you (or maybe he's giving classes). He's a great guy in the NYC area (I believe) and you two would probably have a lot to talk about. Chris was a religious missionary before he became a famous world-class barista and latte art champion. I've been making espresso quite a few years now and I would jump at the opportunity to spend $200 for a class from him.

Chris is indeed a great guy, a talented barista and a gifted trainer. He is from my hometown of Syracuse NY, was in Ithaca for several years as trainer for Gimme Coffee and later developed and ran the coffee program at Carriage House Cafe.

He relocated a year or two ago to Muncie Indiana where he is now Training Director for the Coffee Institute.

http://host02.jumplaunch.com/~cm0308/institute/index.php?option=com_content&view=article&id=4&Itemid=4

Not sure what his travel schedule is or where he might be offering classes but it would indeed be worthwhile to get training from him.