I'm curious how much volume others get from their E61 group after they shut off the lever. As I work on improving my technique, this is something that puzzles me; it leaves me wondering what typical might be and whether something in my technique or prep is making things better...

I'm playing with Vivace decaf and aiming for David Schomer's/Vivace Cafe's standard pull. The struggle is they go by rough volume of 21-25ml including crema, but I'm pulling some major crema. It seems more than what they're getting in the videos they've posted online. Basically...

Someone pointed me at an installers guide for the EK. Hold the right free flow button 5 seconds until it turns red. This is program mode. Now you can reset each of the pre-programmed shot delivery buttons by pressing once to start flow and pressing again to stop flow when it...

Hi -
newbie!

I have a new Breville Bambino Plus.

I am brewing a double shot (of course!).

The espresso takes about 12seconds to start flowing. All in all, takes about 30 seconds before stopping. Seems to flow OK. I think OK I guess. The crema seems to be there and...

I have a breville barista Express that we have used daily for probably six plus years. Recently the shot volume memory has failed. Intermittently the shot volume will stop of its own accord, but most of the time we have to manually stop the extraction when we reach the desired...

Hello

Disclaimer: this is a cross-post to - It's been up on that site for a few days now and has had no replies. Hopefully you guys can offer some advice.

Many thanks.

So ran the descale process this morning on my Sage DB.

Drained the boilers - hardly anything came out, but...

After a number of years, I'm ready to move on from my Gaggia Classic. My use-case is:

Grinder is a Baratza Vario (which will stick around for a while).

I make one double tall breve each morning. Later, at lunch I may have a pour-over or Americano. My coffee beans are medium...

OK sorry to flog a dead horse here, but I have reviewed other posts in this and other forums where the question is discussed, but I didn't see a clear answer so asking here so those with more experience than I have might help me out with some direction.

Received wisdom is 1:2...

Just have a quick question. I decided to measure my extraction ratio. I am using 18 grams of coffee and weigh 1.5 ounces of espresso. My question is do I call the measurement 1.5 ounces when the crema reaches the 1.5 mark or when the dark espresso under the crema reaches the 1.5...

E61 groupheads use a pre-infusion chamber, but I can't find any information about the actual pre-infusion profile, i.e. the amount of water that passes to the puck for this purpose, how long it takes, and what's the pressure profile. Can anyone share this info?