It's fixed! Thanks all. I have about 20 O rings if anyone needs some. Happy to share them for free

KvdW uses spring technique (ppic and idromatic) to smoothen out pressure throughout extraction. Result in the cup is unparalleled

Thanks Josh! Makes a lot of sense

I just want to add that I have never ever noticed this loss of viscosity or flavor when I take my frozen beans (packed in 200-250gr packages) let them come to room temperature and use. Living in Singapore I use a wine fridge to keep my thawed beans at 15 degrees celsius

Funny that you currently have a Chinese POS with high quality conical burrs, but to each their own! Some of the KitchenAid Pro Lines apparently had alignment issues due to the carrier design/tolerance, but I have gotten rather good results with the one I've had for years. For the price I paid back then it was a steal and served

Any more reviewers comparing the DF64 + HU Burrs with the Niche and stating their preference? For milk drinks. Mostly see stock burrs, or, MP burrs which is the complete opposite of Niche

Can you say more about the beans you used - light/medium/dark roast? My first attempts at making , were with a medium/light roast that was terrible as espresso. I considered them 'scrap' beans, but the results were actually pretty good. Between the ultrafine grind and the long brew time, the extraction is