{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

You could get the pressurized basket for the Robot, and then you only need to dial in the Flair. Or, get a second grinder. Or, be ok with close enough, but not totally dialed

Good idea. Need to do the same for my Slayer. It is 2023, and they still do not factory-insulate that machine. It should be a standard these days. My only concern with repurposing PET from old stuff would be that you can never know for sure whether it actually is 100% PET. I have some melamine foam left from

Double post. Sorry

{image} Arrived today! Temporarily setup at my house for a few months before heading over to my studio. First shot went well, puck was a little soggy but results still delicious. Looking forward to dialing these in!

I characterize it as syrupy rather than creamy. The whole experience is a bit like drinking an orangina, that pulpy, syrupy, super sweet Italian (or is it French?) soft drink, if it were toasted and had roasty flavors too. More quantitatively, it is lighter bodied than a conical for espresso, but there is a thickness on the tongue that

Selling our Super Automatic Jura Capresso Impressa Z5 Excellent condition. One-touch cappuccino system. Without moving the cup, a dual nozzle system with two separate outlets for milk and coffee create cappuccinos and lattes in seconds. This super-automatic comes with 8 beverage buttons and a rotary dial allowing you to create any drink you like (such as café

How is the body of the 200 burr ?

It can be done, but as you suggest, it's not easy to pull off, and it's even harder to reproduce. As for the topic at hand, Hoff is right: in almost every scenario one can imagine, complaining is unlikely to get you anywhere. I usually do a little recon before trying a new place. I