Post a pic of your home espresso setup... - Page 476

#4751: Post by **HBchris** » August 21st, 2017, 3:29 pm

EG1 is one beautifully engineered grinder inside and out! With all the monolith talk, u almost forget.

#4752: Post by **Spitz.me** » August 21st, 2017, 3:32 pm

mitch236 wrote:Here is the old setup that drove me to give up. Between the immense retention of the Robur and the complete non-repeatable nature of the Strada EP, I was doomed!

<image>

The amazing part is that with the old setup, I bought all types of diagnostic tools trying to help me improve and now with the new setup, I haven't needed any of them! I did pull out the Scace and checked the offset of the Synesso and it was spot on. Those guys sure can build a great machine! But for me, the biggest improvement is the ability to dial in the grinder. Because there is essentially zero retention, I can make micro adjustments and really explore coffee without using up pounds of beans or getting frustrated. Switching between different beans is a breeze too! I'm so over-caffeinated right now I can't keep my thoughts straight!!

Mitch, I still have that K10 - including the spice jar! haha

Glad to see you back! Your curiosity and pursuit down this rabbit hole got a lot of thoughtful discussion going.

#4753: Post by **ShelbiRyan** » August 21st, 2017, 3:41 pm

HBchris wrote:EG1 is one beautifully engineered grinder inside and out! With all the monolith talk, u almost forget.

I feel the same way. Although I think the Monoliths are just as great of a grinder as the EG-1, the EG-1 definitely doesn't have as much chatter about it. For what reason, I really don't know.

August 21st, 2017, 4:51 pm

"[T]he EG-1 definitely doesn't have as much chatter about it. For what reason, I really don't know."

Price!

August 21st, 2017, 4:54 pm

Very possible! There may just not be as many out in the wild.

#4756: Post by **Headala** » August 21st, 2017, 5:12 pm

mitch236 wrote:Here is the old setup that drove me to give up. Between the immense retention of the Robur and the complete non-repeatable nature of the Strada EP, I was doomed!

<image>

The amazing part is that with the old setup, I bought all types of diagnostic tools trying to help me improve and now with the new setup, I haven't needed any of them! I did pull out the Scace and checked the offset of the Synesso and it was spot on. Those guys sure can build a great machine! But for me, the biggest improvement is the ability to dial in the grinder. Because there is essentially zero retention, I can make micro adjustments and really explore coffee without using up pounds of beans or getting frustrated. Switching between different beans is a breeze too! I'm so over-caffeinated right now I can't keep my thoughts straight!!

Amazing setup! Feel free to invite me over for an espresso any time you like

#4757: Post by **old442** » August 21st, 2017, 8:11 pm

BaristaBoy E61 wrote:Great set-up!

I'm waiting for test results to see if my wife is suffering from the same affliction (MMAS) so that I can 'spring' into action and while not curing the disease, I can at least treat the symptoms.

Nice slightly veiled reference to a classic movie.

#4758: Post by **Mick0** » August 22nd, 2017, 4:15 pm

There are some great looking coffee bars here. Can anyone give me a idea of how large a space (length x width) you would need to have an uncramped space for a dry to wet (grind-tamp-espresso-steam-kettle) workflow with a prosumer size machine and a entry level commercial grinder?

Sorry if the question is a bit vague but I am going to set up a coffee bar in the house and I want to ensure I have enough space before I start buying lots of kit.

Mick.

#4759: Post by **itamar123** » August 22nd, 2017, 5:46 pm

Mick -

I just bought few weeks ago my first set up for home and for now it in a temporary place.
I thought a lot a read all of this post trying to figure whats be best.

In my opinion, width 3-3.5 feet (100-120cm) / depth: 1.6-1.8 feet (50-60cm) would be optimal.
You can do it in less more, look over the post.

August 23rd, 2017, 10:28 am

Mick0 wrote:There are some great looking coffee bars here. Can anyone give me a idea of how large a space (length x width) you would need to have an uncramped space for a dry to wet (grind-tamp-espresso-steam-kettle) workflow with a prosumer size machine and a entry level commercial grinder?

Sorry if the question is a bit vague but I am going to set up a coffee bar in the house and I want to ensure I have enough space before I start buying lots of kit.

Mick.

Don't go with a small space (unless your kitchen, house or both are small), best advice I can give you. I made the mistake of cramping everything into a butcher block table and had a pour over station on top of a mini fridge but I quickly outgrew it (we all know that the upgrade bug will hit and will hit hard). my recommendation is a minimum of 5 feet in length, 3 feet (maybe a little less) in height and depth of 2.5 to 3 feet. I'm going to attach pictures of my old and new setup but if you go back on this thread or click on my username you will be able to find my older posts here and see the difference.

Before:

After: