Home-Barista.com

I have the JX, with the glass catch cup. No issues at all, and I really like it. Talk to the seller. Is it from amazon?

There's a reason the expensive glamorous names don't have a descale function. You are expected to use scale free water and warned of expensive consequences if you don't. I took that message to heart years ago when I had a -900 and it has never done me wrong. -Peter

LMWDP. For a bit there, one might have thought the lever could dominate the espresso world. To a degree, levers have taken hold among hobbyists but pump machines - some that mimic the lever profile or improve upon it - resist the fad and trend of lever machines in cafes. Feel free to discuss, I have no such erudite piece on this to offer as Peppersass penned (nice job!).

Actually, even though Brewista no longer claims complete water resistance, they have done the same water resistant things to the Brewista 2, that Acacia does. The board coated in some kind of clear tough elastomer. There is a word for this kind of treatment. I forgot what it's called. -Peter

Hey Flat users! I'm running into something and wondering if anyone out there is experiencing the same thing. I started noticing a pretty decent variance in grind when using the same settings. I'm pulling shots on a Decent1, so I have the ability to see flow and pressure rates for each shot. Using same setting, same bean, same batch, same dose, same metered tamp, same week (if not day), same flow p...

I knew that writing this post in a rush would require some more information later on. Here are those details: Model: KN-8828-B2 Beans: https://thepantrycs.com/collections/who ... ledon-12oz Temperature Data: BT via a thermocouple snaked underneath the front glass door Fan Blades: Deep cleaned the whole machine two weeks ago. It's perfectly clean (minus 15 roasts) Main Filter: I'm assuming that thi...

What I've observed over the 10 years since I got serious about coffee is not so much a series of changing standards, fads and trends, but an evolution in the cultivation, sourcing, roasting and preparation of specialty coffee. Jim implied an aspect of this evolution when he described the shift from medium-dark to light espresso roasts. As he said, 10 years ago baristas were cramming as much coffee...

Bought the 1zpresso and got it today. The edges inside are very sharp where the catch cup screws in . Also on the top some metal flakes fell into the grider part. They were also very sharp. I see what you mean about the milling. The grinder is very fast. I think it grinds faster than my kinu 47. I think the grinder would be great if it wasn't for the metal flakes and the sharp threads on the catch...

Answers to the previous poster's questions would help get the conversation started. I've never been able to get a good tasting roast on any bean with the charge temps like you are using. I realize they are very popular, but I suspect our TCs are reading different (see my sig for my model). I read TB at about 345F for 1C for most beans. Yes, I know that is not correct. But my point is that I charge...

{image} The element doesn't appear to be shorted to ground; I actually replaced the heating element about four months ago, but I wouldn't be surprised if it's already broken. Anyway there is about 10 ohms across the element as well. I also noticed that the copper attached to the other end of the boiler have heavy electrolysis action around them that was not there four months ago. The copper even t...