That is correct. The resin filter is there to exchange hardness minerals (Ca and Mg) and rpavlis water has none. Just remove it* - even though it's not being depleted you don't want it in there a long time and possibly harboring microbes. I'm a fan of having a group thermometer on an HX.

Been reading about people's experience with steaming. Has anyone experimented with using a different La Marzocco steam wands or third-party tips? Not sure what items would be compatible or improve performance. My goal is to create nice, consistent microfoam for cappuccino. No need for art

Hi, Our rimini coffee machine by futurmat's pressure seems to be quite high when brewing espresso (@ between 10-11 bar) and then looses pressure after a while or after a few coffees have been brewed. However hot water and steam wand don't seem to be effected. Doesn't anyone know what could be causing this? Any help would be appreciated! Thanks

I think this is the safest, with plan B as the CG from Weed, CA plus the resin filter, which I have not installed yet. In the Brew X or whatever it's called mode, the boiler steam pressure jumps to 1.75 to 2 bar during the initial start up, and after a shot is pulled, to about 1.5

This is a pretty bold statement. Those MP burrs were introduced with the Lagom P64 (lacking auger/pre-breaker) and generally well received. Even the inspiration was used in the same manner in Mahlkönig's ProM

If you are going to be working in Battersea I would highly recommend nostos coffee near Battersea park, great light roasts and an extensive menu of espresso offerings from European roasters

Just want to get some opinion on this theoretical pressure profile curve... The idea is to let pre-infusion happen at 2-2.5 bar until first drop, then start with this spring profile Do you think this would be a good starting point from build? {image} Being theoretical, it doesnt account for friction, line loss, assuming perfect puck resistance, etc

Hah! Def not the fun way to do roasting, I agree. Not the way I do most of my roasting either since I'm in it for the weird, deep dive hobbyist angle. It's, I've found, the most automated way to do home roasting to get good quality coffee, which I take it is what the OP was after

I agree that a Kafatek conical may be a good choice. I'd also look into what Titus has to offer. I believe Frank has a DRM or conical option. His grinders are top-notch as well

Do you have a link here? My account at the Kafatek Forum is not approved yet