The way water is added to a Flair 58 is far from ideal. Boiler fill seems like an oversight from Odyssey so far, but perhaps they've been busy ironing out other details? Seems like it could easily be solved with some kind of floating indicator in the funnel, or even floating stopper

It seems to be very dependent on the burr set, even beyond burr size

Congratulations on getting it running. Looks like a basic machine that out to last forever if you maintain and It's interestingly attractive. No idea what it is, but someone tried to differentiate it's looks from the more normal boring stainless box and I think it came out nice

I just got a Weber Key grinder. The recommended grind speed is about 70RPM. It takes about a minute to grind 16g. My previous grinder, a Baratza Sette 270Wi sounded like it ground at 10,000RPM. It would grind 16g in about 10 seconds. I'm gladly giving up that speed for the super quiet grinding of the Key. Its speed range

That is a control solenoid disconnect. It should have a screw going through it to keep it attached to the solenoid. Inside should look something like this: {image} If it has only 3 prongs ensure sure those 3 prongs mate up to the three prongs on your solenoid. Maybe you can find a wiring diagram and go through

I am actually stoked for the new Mazzer burrs, but I would like to know if Option-O or SSP burrs fit the Philos

I reassembled last night. The NOS pump leaked a little bit at line pressure (I am using a 2 bar regulator on the water feed), I pulled it apart and applied keg lube to all the seals, doesn't leak any more but I will keep an eye on it. I am hoping with a little run time it will wear

I grind 16g at their recomended speed of 75. It takes around a minute. I would guess 60-80g would take four or more minutes. The feeder didn't struggle for my 16g, just slow and steady

I think manufacturers use a crimp tool to push the metal part inside the tube. something like this but in reverse: {link} Definitely, this is not the right size. One side should go behind the ring and the other side to push the insert. heating the tube and ring with steam may help the tube to be

I'm not a fan of the "local roasters" metric since it obviously depends on where you live and also the goalposts of what you consider really good coffee, roast level and flavor profile, etc. I have a couple roasters in my area that roast good coffee. I also have a local one that isn't bad but gets the same mediumish