Maybe my statement was too general. But the P64 has an augur-like cap on the rotating burr. It may improve the performance. {image}

Slightly off topic but I had no idea Ozone had expanded so much! I worked in Shoreditch when they opened their first UK roastery/cafe on Leonard Street, must've been 2012 or so. Loved going in there most days and they really knew their coffee and trained their baristas incredibly well. Great to see they've done so well and

1. Really just to keep the cost in check. If this brewer had more metal accents, it wouldn't be affordable to our target market. When we demo-ed Aiden at EXPO and people heard the features/saw the functionality, they thought it was a $500 brewer. We spent the money where it mattered the most and tried to balance everything related to

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