Recent posts
- 9 minutes ago
- Forum: Espresso Machines
- Replies: 2
- Views: 77
Espresso shot - coffee appears immediately - problem?
Paul, I agree with Bodie; there's no one "right" to make espresso, including how long it takes for the soak (preinfusion) stage. That said, you can easily vary a few variables and evaluate the mouth feel and taste. Try grinding a tad smaller and you'll certainly get a longer soak. Or, you can drop your lever to the mid-position as
- 12 minutes ago
- Forum: Water
- Replies: 30
- Views: 672
Water, no scale? no corrosion? For reservoir espresso machines
I'm brewing at the lowest (89 +/- 2 C) setting, medium roasted El Salvadorian and Colombian mix, usually about 6 to 14 days off roast. The mechanism seems to be right on temperature at initial start up and a couple minutes more. It then seems to climb. A longish flush has the water temp climb as high
- 21 minutes ago
- Forum: Blog
- Replies: 35
- Views: 1963
Mazzer Philos Comments
Maybe my statement was too general. But the P64 has an augur-like cap on the rotating burr. It may improve the performance. {image}
- 21 minutes ago
- Forum: Cafes and Get-togethers
- Replies: 7
- Views: 96
Espresso Cafe Suggestions for London?
Slightly off topic but I had no idea Ozone had expanded so much! I worked in Shoreditch when they opened their first UK roastery/cafe on Leonard Street, must've been 2012 or so. Loved going in there most days and they really knew their coffee and trained their baristas incredibly well. Great to see they've done so well and
- 28 minutes ago
- Forum: Marketplace
- Replies: 26
- Views: 789
Fellow's new brewer - Aiden Q&A
1. Really just to keep the cost in check. If this brewer had more metal accents, it wouldn't be affordable to our target market. When we demo-ed Aiden at EXPO and people heard the features/saw the functionality, they thought it was a $500 brewer. We spent the money where it mattered the most and tried to balance everything related to
- 30 minutes ago
- Forum: Water
- Replies: 30
- Views: 672
Water, no scale? no corrosion? For reservoir espresso machines
That is correct. The resin filter is there to exchange hardness minerals (Ca and Mg) and rpavlis water has none. Just remove it* - even though it's not being depleted you don't want it in there a long time and possibly harboring microbes. I'm a fan of having a group thermometer on an HX.
- 35 minutes ago
- Forum: Espresso Machines
- Replies: 1651
- Views: 166228
La Marzocco Linea Micra
Been reading about people's experience with steaming. Has anyone experimented with using a different La Marzocco steam wands or third-party tips? Not sure what items would be compatible or improve performance. My goal is to create nice, consistent microfoam for cappuccino. No need for art
- 36 minutes ago
- Forum: Espresso Machines
- Replies: 0
- Views: 4
Rimini by futurmat looses pressure.
Hi, Our rimini coffee machine by futurmat's pressure seems to be quite high when brewing espresso (@ between 10-11 bar) and then looses pressure after a while or after a few coffees have been brewed. However hot water and steam wand don't seem to be effected. Doesn't anyone know what could be causing this? Any help would be appreciated! Thanks
- 53 minutes ago
- Forum: Water
- Replies: 30
- Views: 672
Water, no scale? no corrosion? For reservoir espresso machines
I think this is the safest, with plan B as the CG from Weed, CA plus the resin filter, which I have not installed yet. In the Brew X or whatever it's called mode, the boiler steam pressure jumps to 1.75 to 2 bar during the initial start up, and after a shot is pulled, to about 1.5
- 1 hour ago
- Forum: Blog
- Replies: 35
- Views: 1963
Mazzer Philos Comments
This is a pretty bold statement. Those MP burrs were introduced with the Lagom P64 (lacking auger/pre-breaker) and generally well recieved. Even the inspiration was used in the same manner in Mahlkönig's ProM