I should be close to 5kg soon. I'm not really sure though

Thanks, I'm reading a lot about MaraX. I don't want a boiler bigger than a heat exchanger, the idea of water stored for 24 hours and heated several times isn't for me, so thanks to this forum I'm understanding that for now Lelit's Mara X is in first place, but I keep reading what you say on the forum

I too need to grind finer with home cut paper filters (I usually use Chemex) VS without, but I need to go quite a bit coarser with Ahlstrom lab filter

Many thanks

Thanks for the reply and I depth explanation. Did not think of that. I have the EG1 enroute with standard burrs, and I mostely drink medium(70%), some dark(10%), and some light (20%) though the more time passes the more I experiment with light roasts, though I really try and control the acidity through bean selection, dual in, and now grinder

Which papers are you using that are reducing flow? Every paper I've tried has substantially sped up flow and reduced pressure. I haven't tried the high resistance lab filters that are designed to slow down the shot though

I agree with all the comments. It is a very engaging and satisfying process. You have endless possibilities of greens, blends and roast levels. It doesn't require a huge investment in equipment to get started, you can roast a batch in less than 20 minutes, and can drink it the next day. I think

If you're pulling coffee that benefits from controlled temperature, then that flush will need to be controlled and will be different in length each time, depending on the current group and HX temperature. This is why people use group head thermometers like the EricS. This also means you won't be able to use a flow kit, as you can pick

It does sound like the refill trigger. There's some discussions about it. At the bottom of this one they talk about it. "Bezzera Strega for dummies!"

It's fun, and it's the most cost effective way to get coffee that's both fresh and roasted to the exact level that you like