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 an actually stocked 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

What's the "Dose Finisher"? How often does it need to be used? Is it used to minimize retention, or only when cleaning the grinder? Thank you so much for the detailed review!

The safety release would have been the reason for the delay. I got one of the 1st ones back in Jan/Feb I think it was, and was not happy with all aspects of it...I know they have worked on the issues and resolved them relatively recently. I did advise them strongly, not to send any machines out with a safety

What machine is it? Hello everyone, I am writing to you from Lima, Perú. Last year I studied barista at an Hello everyone, I am writing to you from Lima, Peru. Last year I studied barista at an institute. Let's say that I still have very little experience in the coffee industry, I come to ask you a question

I ordered in late October with the safety release. When I was asked for the second half of the payment, it was "Early February" shipping. On March first, I asked for an update and got "next week". In the silver lining department, I'm having to severely limit my coffee intake for health reasons, so it's not much of a burden