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I am experiencing this. For the same grind,
- If I do a quick ramp up to 6 bar with no preinfusion and I stay there, I get a good 25s shot
- Instead, if I do a 1-2ish bar preinfusion, I get a quick watery 15s shot that barely reaches 4bars at any time (the total time...
In the last couple of years I have used my beloved Elektra MCAL for travel, but its large 10 base makes it difficult to make the whole kit compact (especially when also packing my Baratza Sette). I also love my MCAL so much that I hesitate to pack it for travel...
I just purchased a vintage La Pavoni. I think it is the 1980-83 model, based on a number of things but especially the similarity to the wiring and component configuration photograph for those years shown on this page: .
When I received the unit it did not heat up. I eventually...
Hello lever fans.
Has anyone followed the Londinium forum and saw that Reiss is developing a new compact spring lever model? He won't offer many details but I think it's going to be around the size of a Cremina with a bit larger boiler and a 58mm spring lever group. It will be...
A few contacted IMS to make competition baskets for the Cremina but nothing came of it at the time however some adopted other baskets made by IMS.
Competition baskets for Olympia Cremina
Finally a 49mm distribution tool (Cremina, La Pavoni) is available again.
I'm just entering the world of spring lever machines, and haven't found any clear definition of the three types: Dipper, Thermosiphon and saturated (are there others?)
I've searched the forums but search doesn't return anything related to defining these types.
I've recently obtained a Pro 800 and as such my Synchronika is not being used very much these days. I suspect it will move along, since I really enjoy the lever.
I enjoy medium roasts, both light medium and darker medium.
I'm currently using a Ceado E37SD with SSP 83mm HU burrs...
