@ MateoUK -sorry for late reply For my DF83 I warm up the the grinder by running it without beans for something like 10mins. And once warm, with an already clean grinder, I set the zero - and this is where I keep it ( ** with an exception I will explain below). Then on an average day

In today's more energy conscious times, turning my E61 on for an hour before I want to use it seems prohibitive for a 30 second pull of a single espresso. Since my retirement, my wake-up time is not really consistent so my options are a) to have it come on at my earliest wake-up time.. (which can lead to it

Gary, I don't know if this latest experiment challenges your previous generalization because you're testing very distinct and different coffees from different places, one natural and one washed

I'm trying to perfect my 7g traditional Italian pull. Would love any tips for those who have mastered it! Basics: - 7g VST / LM basket - Linea Mini R - Pico - Medium Roast - 41mm tamper - 41mm tamper funnel What I've tried so far: - Dosing 7-8.5g, 20g

Absolutely no problem about the quote.. as an IT instructor, it amazes me that half this stuff actually works at all.. at times.. . .. the ZPM dream is now a $6k Decent in Canada, by the time you get it in your house. Being also from an electrical background, the Gaggiuino project is something I might undertake

@ MateoUK -sorry for late reply For my DF83 I warm up the the grinder by running it without beans for something like 10mins. And once warm, with an already clean grinder, I set the zero - and this is where I keep it ( ** with an exception I will explain below). Then on an average

I had tried the steam dial on my Cremina and Lambro many years ago. I didn't like it on both machines and replaced it with the Sproline Foam Knife which is called Magic Tip now on the Rakuten (Japansese) website

Some of my previous posts have shown how natural processed greens 'crack' later than washed greens. So, of course, the next two origins I try were gonna blow up that theory. The Vietnamese greens are Catimor varietal, 1400-1500 MASL The Costa Rica greens are Sarchimor varietal, 1300 MASL 65g batch size, fan flat at 80%, two runs

Better than new. Boiler and all tubes descaled. New pressure stat, all new seals, new sight glass, new spring, new paint (pearl), all plastic replaced with new. {image} {image} {image} {image} Works great, the reviews speak for themselves. Unbelievable steam power. $600 plus shipping Free pick up in Portland Oregon

{image} This is the brew group on mine. Red arrow is the gasket for the brew chamber. That seals the coffee inside the "cup/portafilter" for the lack of a better term. O rings on the blue arrows are for inlet and outlet of water. I might be wrong, but on mine, the top one