MAP: $440 Asking: $299 + FREE shipping (within US only) Serial# 65207546 Received in Sept. 2022 Returned as buyers remorse, and must have forgotten about it until now! Cosmetic damage to the adjustment collar. Works like new! Email mackenzie@chriscoffee.com with your name, shipping address, phone# and PayPal info! {image} {image} {image} {image} {image}

Yes it is

There are people here who are real experts on these machines, I just tend to remember trivial facts that I see here

There are many iterations of Larry Cotton's wobble disc roaster but it's how i started and it worked great. I have a Kaffelogic now and I feel the quality of the roast is better and consistent but the wobble disc roaster was a really good intro using a heat gun. {link}

thank you JRising for your response! My apologies for providing late update I got in touch with Stefano (from espressocare.com) the next day and he responded right away. Kudos to him for prompt response and providing answers to my concerns. here is his feedback if anybody is interested. 1) RE: pressurestat amperage replacing the low amperage

Tamping is tamping, not rocket science. And a manual transmission is more satisfying

Anyone with the EMP mod using the brew by weight scale? I've made the update per Rick (pulling the wire on the EMP mod board). Mine is working... but it's stopping well early of the mark. 35g target is stopping at 27g (for several days)... today was 30g today. Regardless, it's been over several days and

Any of the commercial machines will take much longer than 15 minutes to warm up. All those you listed should have no problem with back-to-back shots at the rate an amateur barista can turn them out. With the possible exception of the VAPE1, you probably should let any of those warm up for 30-45 minutes, if not an hour before

I have no idea. I haven't used the Pico and don't know much about it at all

One might think that a constant weight of beans in the hopper is required. And maybe it isn't. Discovering that sensitivity is a simple experiment. Scott Guglielmino, of La Marzocco told me what they found for dosing consistency and I have some preliminary data that supports it. I'm not going to post it here because the grinder came