Looks like I haven't done my homework I'm still struggling to understand how these parameters affect the brewing process, so that sounds like a good pointer for me to research. Moving up another tier to the likes of Cremina, Londinium and Leva is an option in theory, but so far I haven't been convinced it's worth the

I am biased but I find the nurri looks better than the idrocompresso ...anyway the idrocompresso isn't really a comparable machine as it is not available in single group configuration and it is also many times more expensive

One HB member here posted recently that he was told by Clive Coffee that they were in negotiations to become the US distributor for Nurri machines

Almost everything {link}

50 to 100 ml of liquid citric acid, or 30 to 60 grams of powdered citric acid per litre, is what's usually recommended

Hello guys thanks for all the replies! I think basically this machine is in working order:

it lets the water in

it starts to boil it

after the pressure has been built up it stops the heating

pushed the button to start and the pump started, hot water poured out Altough it was a bit interesting that the pump was

By no way am I an expert but it does look a little bit like when I grind too finely. Perhaps there are some clumps in there that create the blind spots. Lighter roasts can be a bit finicky to prep, I suppose because of the need to grind finer. Grinding a bit coarser and hitting the pack sooner with

Hi, I could help you with these rubber (mushroom) valves. I don't know if it's allowed or if I'm doing something wrong or against the forum rules but I came across your message by chance. And because it wasn't that old, I wanted to respond to help. To be clear, I'm not a company and I don't want to advertise

This is the closest to you budget that I see right now: "[FS] Nuova Simonelli Oscar II - barely used" But also check coffeeswap on reddit

The groups are different - Bezzera group vs. Modern lever group. The group heating systems are different - electric vs. boiler connection. The water delivery systems are different - HX vs. dipper. The pre-infusion delivery is different - pump vs. boiler pressure They're different in almost every feature that relates to the taste of the espresso ... but they are