By the way, has anyone tried lingo with a peppina? Did you try pulling the lever mid-shot to get to 60ml? Or is it subject to pick lift?

No. This is not a machine issue at all. Given you are using supermarket coffee of unknown origins, I feel confident advising you to go find some beans that have been roasted in the last two weeks. You can buy them online from a reputable roaster, swing by a coffee shop that will sell single bags, or run to

Home roasting is quite doable and can easily match (or exceed) anything from any commercial artisan roaster I used to buy from. Lots of roasting options and I decided to build my own. It's a rather heavily modified flour sifter with a commercial heat gun. I can control heat infinitely as well as agitation speed, have 4 points of real

For some strange reason I am unable to remove the two probes towards the front of the machine in the brew boiler (the ones with the blue wires connected to them) I have removed them many times before to check or replace o-rings, but for some reason they have both become stuck in the boiler holes. I can get them

Hi everyone! I hope you can help me with the vast expertise in this frorum - I am actually very new to this. About a month ago I finally installed my new Slayer Single Group at home. Quite an upgrade from my pervious 12 years with Bezzera. I am already loving it and thing that the Slayer Shot

{image} Peak Coffee Experience: Café 3 1/2 in Shanghai I was in Shanghai a few weeks ago, where I had the best milked drink of my life. I want to tell you about it. They only have two beans available, both roasted by Black Sheep. Very, very light roast: no flavors derived from

I just have a small travel kettle I can bring along and then some drip packs from April or steeped bags from La Cabra, not as good as bringing your own gear but honestly got tired of the hassle of bringing that along in my backpack and then supplement with whatever coffe joints are in the area. And yes

May I also know is the pop corn effect serious ? As the hopper is not transparent, it will be hard to know when to close the gate

Thing to remember is there really are no 'rules' for espresso, main thing being the taste/texture you like and achieving it consistently. What you describe really depends on many variables at play. I prefer to dial most coffees in to not see the first gloopy drop until as much as 30 seconds, but of course regardless of grind fineness, technique

Hi everybody - 1st post here! I read many times about a 5 seconds (approx) delay before coffee flows from the portafilter, but mine appears immediately. My workflow seems to be generally good - I use a Rocket Evoluzione, bottomless portafilter, 18g of ground coffee (dialled in on my Baratza 270) producing 36g of espresso in 30 seconds. I use