Very interested in the dose by rotations and how accurate it can be on a weight basis. I assumed LM chose this method because it's better than timed but was shot down in another thread. Is the ion ring different than what's implemented in various Chinese grinders with ion "beams"?

Neither machine seems to have been imported into North America so there isn't much discussion. There seems to be more information on European boards like kaffee-netz.de

I love the Robot for a travel machine, I've created a pelican case that houses all you need including an Option O Mini grinder. It's hard to beat for that!

Right now i'm using a Mahlgut Palm Tamper & Dozer that I like very much. Next tamper will for sure be either a Puqpress or a Compak Cube. Both are electric. That's the BUZZ

Gorgeous looking machine & set-up. Congrats & Enjoy!

Matt - I sent the same address to DHL. I just checked and they said that they have all of the required information. Apparently, we're just waiting 3-5 days for customs to "do their thing"

Is there a reason for not adjusting the grinder? If you want the Bianca to brew good espresso, adjust the grinder to make up for the aging of the beans and the exposure to the current humidity. Adjust the grinder every 5 or so extractions based on your opinion of the previous three or four. If the

Jim, a profile I have used and liked came from a member of Home roasters forum. It is a 2-step temp profile. I used 325f and then a minute 4, 510f. It gives a fairly straight bean temp curve but tends to dip in the middle before the second stage. I also am getting some scorching

You can order PTFE (Polytetrafluoroethylene) (AKA teflon) sheet. You can cut it to size, it should work well

I'd like to try the second one and see. On my Fluid bed, my inlet will probably be 60F to 100F higher than the exhaust temp. So hopefully it will translate