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Was on the phone with the purchasing company when I received this email (SeattleCoffeeGear Company) and they advised me to not do anything more from information received from 3rd parties and to just send the machine in as a non-functional return and they are sending me a new machine. Pursuant to these directions, I have already packaged it back up and sent it off via FedX. I paid additional shipping ($18 for 2 days shipping) and hope to have the new one by the weekend. Thanks for all yours information/support!! -
@kico Don't apologize, it's an interesting discussion. -
I am less confused now, thank you. I'm not very technical / maybe I should've just bought the decent 😂 That makes more sense @[email protected] I think I'm going to pop in the bottom spring and continue with how it was before. Still, I'm glad that I purchased the coffee sensor kit instead instead of the Lelit one as I don't like the wooden paddle. I would 100% recommend it, as I haven't had any issues in the past year. Thank you all for your input, and sorry for starting this mess! -
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By Evergreen88 · Posted
Same, I am also Italian and UK based. The coffee we are used to drink in Italian bars is usually a blend of South American beans with 10/20% robusta, roasted quite dark and served as a 'single shot', which usually corresponds to 7g of ground coffee. I would suggest focusing on the double basket though, more forgiving and easier to prep and keep the dose consistent (e.g. 14g) There is a section on this forum with sponsors, they also offer discounts to the forum members. Look into dark roast espresso blends or alternatively to dark roast Brazilian SO to start with. Frothing milk isn't easy, training videos help but it will require a few weeks of practice to produce something decent! -
Hi, thank you so much for your prompt reply and amazing advice! I am italian and UK based. I love and really miss the nice espresso I used to get in Italian cafes, and I am hoping to develop this passion now that I'm working from home. And I would love to learn how to make proper cappuccino. I will definitely look at the videos you suggested, thanks again. I have read about fresh beans (6-8 weeks max, correct?) And been looking for websites where to buy them, but couldn't find anything on here (surely my fault! Probably not looking in the right place!) Really pleased to be hear and receiving replies -
By Evergreen88 · Posted
Hi Stefano are you UK based? Italian? What kind of coffee do you like? For genetic knowledge I would look at YouTube. There are a few good YouTubers that cover the basics of espresso prep, dosing, grinding, brewing etc.. For example Hoffman has a mini serie called 'understanding espresso'. It's not overly technical but worth to watch. Regarding the beans, if you are UK based there are a lot of forum sponsors that you can check out. As you probably already know fresh roasted beans are fundamental in making good espresso. A safe bet for beginners are usually dark roasts. -
Gaggia Classic Steam Valve View Advert Bought a classic on Facebook marketplace... “it can leak a little from the milk frother” Tested it and it’s not the wand but the steam valve is knackered. Does anyone have one? Thanks! Advertiser AndyFraz Date 18/10/21 Price Category Wanted -
In the solenoid valves on my machine there was a small disc like seal that was pressed against the seat by a spring. The disc had a small deformation from being pressed against the seal. Turning the disc around stopped the valve from leaking. This trick held up well for years, but I eventually had to replace the valves when they started leaking again. -
By Fadingfrontier · Posted
I've seen a few criticisms of the performance and design of the pre-production display models, and an anonymous source who's a UK distributor have said they're waiting for some issues to be fixed by Eureka before taking preorders.
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