Even 5-10% weight/weight is sufficient in many cases. Lower concentrations are slower and easier to manage. Higher concentrations make sense where there is likely heavy scale

Chris King fans are buying if you can find one. I loved mine for my Vivaldi. Passed it to my son. He doesn't have the machine anymore but he kept the tamper

I strongly suggest that "Yes, the internal pressure is rising to to what the gauge is showing you." If I hear the video properly, the pump is not running, but the heat exchanger is being heated by the boiling water around it. It's not so much a "Spike", it's gradual. It's just trapped water being heated.

Hopefully a more somewhat precise measure of citric acid. Too weak is ineffective and too strong is overly aggressive. 2T/qt or 30ml/l is about right

Made my first brew with the 18K filter this morning (the other one is 30K). It worked very well, probably about the same TBT as paper filter, and the resulting brew may have had a tiny bit more body than usual, but certainly nothing at all like a French press or anything like that. Cleaning was just a matter of

I agree with virtually everything that has been said here. I've had many a great conversation with baristas and cafe owners. But often they are there to do a job and don't have the deep interest that I have given that it's a hobby into which I sink lots of time, effort, and money. Or they think what they're doing

Frame disassembly wrap up Not to leave the frame languishing, I wrapped up the last few remaining parts still attached to it except for the lower skirt parts. The inlet and outlet pipes were all removed. Two capped fittings that were inserted where the hotel group was positioned needed to be removed first along with the hex nuts securing

It depends on the area to be sealed. There are liquid silicone exhaust gaskets that set to different shore hardnesses. You might try a bead on one face (flat or round as appropriate), let it harden and then fit the lid...after putting some holes for the bolts in the liquid gasket (if necessary). You could do this once it's set

The most common issue is coffee freshness. Grocery store coffee is not a good troubleshooting choice, they are likely at least several weeks old before they get to the store but it is common to see grocery store coffee that is months old. Another is that blends do change over time. The types of coffee, especially in Italian-style coffees, can

If you look at my last posts I have an older (2014) BDB and on my antivac I just took it apart other day and replaced the 007 o-ring that basically disintegrated. Apparently Breville made some changes with that through the years as you can see Peter posted as well and his was different from mine. I don't know what