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Hi. I finally got my first espresso machine - Rocket Appartamento, and sadly my first scratch (in first 10 mins) when removing the sticker saying - too hot be careful. The scratch is light, not deep I guess. However it bothers me a lot and I'd like to find a way how to remove...
I've searched and failed. Contemplating a DE1, but the WAF is ruined by the tablet sitting on top....amusingly, we currently have a Google Home in the kitchen. I asked if we got rid of that and mounted the DE1 tablet into the cabinet door in the kitchen above it if she would...
Wonder how much cost that doser I am about to remove from major, but probably few times more than that machine new, because that Motta tamper ($35) in the chute costed about tmhalf the price of that new espresso maker, but I couldn't be more impressed especially when I said am...
I noticed recently that Clive Coffee is offering the addition of a new flow control device (LUCCA flow control) on some of the E61 espresso machines that they sell (e.g. Profitec Pro 600/700). This is more of a paddle-style operation device similar to what is offered on...
I'm likely missing some very basic vocabulary that would make explaining this easier :)
I've been enjoying my new Speedster. Every time I finish pulling a shot and return the lever to the '0' position, there's a whoosh and water splashes up the drain hole in the drip tray (1),...
So I've been loving my Profitec Pro 700 and Niche combo, making great lattes (to my taste) every morning.
My question is: does anyone have a similar experience, and/or know the science behind, the phenomenon of the milk level in the frothing pitcher continuing to...
I have been going through the forum for a couple of months now, and I have learned a ton on this forum. This is my first post! So please keep up the great work here! I have found articles on these topics here and there, but I hope to have this...
I just got my new ECM Classika. Excited. Dialing it in now. I know my mileage and taste my vary, but just to get me started: any Classika users out there want to share their espresso weight / brew time / final coffee weight ratios with me, or any other tips?
