I think that's all fair to hear, thank you. It's clear that I'm naive to how to build machines. I largely want to be able to say that I know HOW to fill the boiler and confidently know when I'll need to turn it off and depressurize the boiler to add water moving forward. Yes, there are

It's the only significant design flaw I'm seeing, but to me it sounds like a manageable minor annoyance. I wonder how current owners are dealing with it? I imagine I'll figure out a standard, catch-all volume of water to add any time the low water light comes on, and it won't be much of an issue

Hi, what's the trick to put metal insert inside the tube? Seems like insert expands the tube a little bit and it will not go inside ferrule. I haven't tried heating it up, not sure if it will help. Your help appreciated. {image}

Given the ability to interchange baskets, has any thought been put into allowing for different shapes of the single-serve basket? What about a conversion kit to allow it to be plumbed in?

I would say that a sightglass doesn't make sense - to me - due to the Argos' brew temperature control; I would say that a sightglass reading is only accurate at a constant boiler pressure. It is, of course, traditional to have a sightglass. However, only old/traditional/retro designs have a sightglass now; almost every machine uses a level probe

If people who ordered after you are getting their machines now, it's worth dropping Maria at ACS a line and asking if there is some reason, or an option you have chosen, causing the delay? If not, you should ask her to expedite your machine

For those types of coffees and shot style you don't need plumbed in pre-infusion, especially if youre using a MAX. To me I think the micra is exactly what youre looking for - It's made for no fuss traditional espresso in apartment's

I had the one from Presta Coffee in Tuscon, AZ and it was similar. Awesome and so fun

I feel like my biggest gripe that has made me trigger shy to buy one is the lack of boiler water level visibility. Then also the process of having to refill it and it runs hot enough to burn you on, what seems to be, a significant amount of the machine. Anyone else feeling like the boiler level

Algerian Coffee Stores if you can handle robusta. Monmouth is OK. They source their own sugar which is pretty unique. Report back if you find anything noteworthy