Hi What you mean is that I need to check that there is no water going to the drain when the 3 sec is over and the machine enters the off (waiting phase) ? But always excess water will go to the drain ? So I don't understand it

I'd been was lusting after an all black version for awhile and but the expanded rpm range of the MC 6 pushed me over the edge. When new RDT is useful but once the burrs get seasoned I didn't find it necessary. I use a bellows to clear the grounds path with all my grinders

I ordered the Kafatek M6 and it would be available in Feb. 2024 and I will compare to the Titus Espresso Grinder. The Titus gives good pour over and Espresso (even if the time is longer????)

I live in Halifax and the water is great both in taste and as a base to add minerals for coffee. Homeburrero already helped me figure out a lot of this here: "Help Assessing City Water Report/Choosing Treatment Options" My machine is scale free after almost 3 years

The water isn't poor at all - mainly just different. We all have our preferences for water - and coffee

I agree about the boiler - it isn't part of the issue. Lever machine is about the implementation of brewing pressure

That's interesting that you've found HFX/Dartmouth water taste poor. I guess when it's all you drink for decades that it becomes "normal". Thanks for the input and recommendations

Welcome to a fellow Ottaw-weenie-an! There's a few of us on here. Obligatory pic - 1962 Olympia Cremina (Europiccola with different wiring and (not shown) base) and 1983 Olympia Mocca Express grinder (OMRE mechanism) {image}

Hi all, Today I bought a La Pavoni Professional at a street market in Como from a reseller who had found it in a house they had helped to clear and there are some things about it that seem quite odd/ that I need some help identifying. First of all the logo, I've never seen anything like this from

This is exactly the information I was looking for! Thank you so much for taking the time to help me out