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I am total newbie to espresso (all though I have spent months reading and watching everything I can about it) and happened into a lower end espresso machine here in Asia where I live called Gemilai 3605 (it retails for about $200). Many local cafes have the commercial version of...

This will be one of two concurrent topic threads I'll be doing to account for the two machines that arrived today.

After two weeks in Portuguese customs I finally received my Faema Lambro. It was a bargain find and am very excited to learn new skills from it. It is in need of...

Some of you have probably heard the rumours, some of you probably even know for a while and some may know nothing at all. Either way, I thought it would be a good time to create a thread about the new kid on the Lever Espresso Machine block. Apparently Flair have been working on...

I wanted to google Compak PK100 but due to a brain glitch, I accidentally found this page:
Seems like Lagom is preparing a new model, yet unannounced, I couldn't find any mention of it anywhere else. 98mm, variable rpm, purge...

// as the page was taken down, here's the...

Received as a gift from Rooster Farms, but my first brew was disappointing - bitter and roasty.

I went for a safe baseline - clever coffee, 20g to 320g or water (1:16), 209F kettle temp. Grind size 50 on niche zero. 3 minute immersion, 1 minute draw down. I've used that on...

Hi,

Please is it possible to modify Mini Vivaldi S1 to make it auto fill?

If yes, Any DIYs on here or anywhere to explain how to do it?

I was thinking maybe installing a 1/4 NPT float valve inside the reservoir and piping it directly that way. Anything more secure?

Tnx

P...

Both are conical burr grinders, but the Niche I have read is geared towards espresso but also does an adequate job with drip. Is there any reason to suspect the Virtuoso, being geared towards coarser, may actually be better for drip/immersion than the Niche?

Also - if I want to...

I've seen multiple things about cold brew being a potential food safety concern at room temp. Some advocate for the fridge for this reason, though I've always done room temp in the past and obviously many do.

But where is this coming from? Is this a concern at any point?...

I have a sette for my aeropress. Recently I picked up an SCA-rated brewer for convenience but having trouble dialing it in. Now I'm not the best taster but it's difficult to say even if it's under or over extracted, and my guess is it could be both as a little research suggests...

Apparently it was purchased at Faema Montreal - the owner selling it has no other info.

Please let me know if you recognize it.

Cheers