To be brutally honest you seem far more patient than I would be. The cost and hype surrounding a grinder such as this should give the end user peace of mind that it's functioning 100% as it should be/expected every single use. As with most things in life if something seems off with an item you count on daily and

Well the espresso produced is like all other unimodal restricted, but can do low pressure (6bar) 1:2 shots, but yes your near chirp. Forget traditional shot characteristic and personally don't find it suitable for milk and heavily processed or heavy on bass notes, but besides that light roast is definitely very good with more unimodal burrs. But

i've done a complete renovation of the mushroom/E61 grouphead on a Izzo Alex Duetto 3. Its really done magic. Only thing is that when i turn the machine on, the brewing pressure seem to go up to around 12 bar.. not that anything happens. But i have to open the lever up and down again before it goes down to

In my experience you have to updose. 19,5g in the IMS basket is equivalent to 20,5g in the robot

Answer to "why I didn't just return it and get a new grinder": I did some troubleshooting with Weber first. After not getting anywhere really I did ask them to send me a shipping slip to return the grinder for a new one or just get my money back. They did not comment on this at all. When I asked

Moccamaster guidelines are half pot setting for 4-6 cups and full setting for 8-10 cups. The switch changes the flow rate of the water

Thanks, Erik82, but I was referring to possible fine-tunings for the V60 (I probably expressed myself not clearly). After a few years of practice, I know how to dial espresso and move into that realm, but the V60 (having a huge manual part involved in the brewing process) is still very new to me. I guess getting a

You might also find useful: "Decent Espresso news"

I have no experience with E61 machines, but as far as I know, it has some kind of preinfusion system, consisting of several valves and springs built in, that delay rise of the pressure during first few seconds, even if it is set to more than 9bar. Is it possible something to be wrong with it ? {image}

Well generally speaking in espresso sour is underextraction (grind finer) and bitter is overextraction (grind coarser). But with light espresso roasts there's a lot more going on than that so it's not that simple. With lighter espresso roasts you want to do a pretty decent PI (say 7-15s) followed by a pretty normal shot time of around 25-35s as