Ok, yeah, that make sense... there is no air to compress on the brew side. Got it! Well, I was able to solder on a compression ring where old one cracked... it is not a proper cap, but it made a seal an it will work until I can order some proper caps. I had cleaned the expansion

Sticking would likely be a problem !!

Very interesting. I currently lubed my seals with Super Lube which contains PTFE. I'm now curious when/where I will see this buildup? Are the greaseless seals simply Viton? Whatever seal material KvdW supplies for my machine, they only last 6month to maybe a year (even with no use). I would switch to these Viton seals

As the seals are used they enlarge. The diameter (nominally about 50mm) increases by 2-3mm. At some point it becomes harder to lock in and leakage occurs. I don't know for a fact that the increase in diameter is the cause of the symptoms. I could slather a thick coat of Molykote 111 on a brand new seal just

Stefano, I bought my Haynes Silicone grease from you and I have liked it much more than the sticky Dow 111. If I go back to using non-silicone seals, I likely will use Haynes. And I will continue using it on all my o-rings

Im glad you were open to trying something different Sal! Its definitely an experience and one I was very pleasantly surprised with. As far as the brew method I've tried, I did both pour over and espresso but I actually enjoyed it a lot as an espresso, both alone and with milk. Alone it was an intense melon in

Back in the early 2000's when I went to Ohio to the then Saeco USA importing facility for the "official" training certification , the tech dept was using the Haynes, I was personally happy with the result and of course trasted the experience they already had and move to it from what ever other product I was using

If silicone based grease is applied. I would say it should based on what I have read. How much? Donno. Is swelling causing you any problems? For me, I did not notice swelling. But the seals do seem to have softened up and stick far more to the mirror smooth surface of my group

Are any Canadians in this thread that have gotten anything in Canada with a Blueberry chocolate profile?

To be fair, I did like the Bad Boy Espresso blend I had from Brulerie. The other offerings were just ... not good to me. That monsooned robusta blend was literally impossible to pull properly on 2 different machines. So, that has me scratching my head. The strangest thing that I've ever experienced with a coffee