It's the turning of the knob. I'm no artist, but I was thinking something like this:{image} I think a strap wrench is a great idea to start with

Can wait to share your process and excitement and to hopefully view a video of it in action pulling a shot! Congrats!

I recommend moving a three group this size with the body panels removed due to its weight. Cosmetically, the machine appears well preserved with signs of use over multiple years. The light is present behind the glass, and may be working still. The machine appears to have a grease on the grame and fittings, and has a distinct smell similar

I consider the boiler temperature/pressure on an HX machine to primarily control steam power. The brew temperature will depend primarily on the current temperature of the group head and the water in the HX at the moment. The resulting brew temperature can change several degrees in under a minute. The boiler temperature and reservoir temperature have a secondary effect

Try this one, pretty spot on with tasting notes {link}

I broke my back moving this machine, but I am happy to present one of the wildest Faema Uranias I've ever seen; two hydraulic groups and one hotel group (I DO have the glass, it's in shipment still). The entire shipment was 285lb/130kg. It withstood some abuse, but it survived the journey. I saw the machine for sale twice prior

Hi there So I've had my key for a few months now and I have ran into some minor issues. First one is that the dial ring moves upwards when adding the beans. According to Weber it's due to force being applied due to density of the bean. But it's not enough to disable the dial and move up. Has

I ran my gauge underneath because the mount that holds the Gicar brainbox could be shifted slightly and the chassis bent a bit with needlenose pliers for clearance for the pipe to the gauge (with some tape wrapped around the pipe for protection). Note that I used the bottom port and a 90° elbow for clearance because I had

Yeah I understand that, I'm just not certain if the brew temp setting is truly setting the boiler temp, or if there is some fudge factor built in so that the setting approximates the brew temp. Also understood about the temp/pressure choice. For now I just want to get it setup for a consistent 9 bars, then I

Back to the OPs question I think a Weber Workshops BIRD brewer, thermo-pen and Comandante grinder is the best and most efficient way to go. The brew method does NOT require a gooseneck kettle to get the best results and, assuming you are Ok with boiling temps killing the pathogens in your water, you can use the thermo-pen to