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Showing content with the highest reputation on 13/10/21 in all areas

  1. A few days ago I got a question about headspace and why I use so small doses (18.5g) into such a big basket: 32mm. I will just give you this picture here to understand how a lever works, and that a basket depth and headspace with a bplus means nothing:
    3 points
  2. @Hurzman Couple of things to try before contacting ACS...because they would have tested it before it left the factory Remove the gauge...be careful, don't twist it by the body, you should find a small square area behind to put a spanner on. It won't be in tight at all as they use PTFE tape. Once it's out check a bit of the PTFE hasn't blocked the hole in the threaded gauge connector. If you can't see anything, put it back with PTFE and contact Paolo. Another quick test you can do, find a rubber backflush disk, or put coffee in the portafilter and actuate the pump using the small lever at the back of the group...does water piss out of the gauge hole, if not, you have a different problem. If water does come out, put the gauge back on and it might then be working! If you don't have any PTFE, then you won't be able to seal the gauge and won't be able to use the machine...until the gauge is back and sealed. When you put it back it doesn't need to be completely tight, there may be some slack, which you use to make sure the gauge is properly aligned.
    2 points
  3. My second spring is back into the machine. It was a too big difference in quality of shots to begin with. First impression was the crema was thinner, the body was less, the texture was missing. Then I bumped the temp with no luck. The sourness was dominating the shots. Let's see what is my peak pressure now with 2 springs back in. I did measure the thread screw length where everything sits, so I compress the springs the same as they were from the factory. Some teflon tape on the threads like in Systematic Kid video, and some OKS (200C) silicone grease on the seals and we are ready to go.
    2 points
  4. @Denis S You turned it into a Londinium! With one spring the profiles are quite poor in my opinion....but of course people using the Firoenzato group can't really see that, so are unaware, of the actual profile followed when the shot is against coffee... Coffee reacts very differently to a valve as extraction progresses. In the second video of an L1 you can see the valve is hardly open (much slower than espresso extraction) and yet evidence of the drop off at 4.5 ish bar is there as the needle wavers with every drop. Remembering that flow rate with coffee is higher at all times and increases as the shot progresses. Also against coffee, which flows more than his valve, I doubt't it would have peaked much higher than 6.5 bar. I would advise putting the second spring back at this is how the groups (all of them) are designed to work by the manufacturers
    2 points
  5. The Strega is also a dual spring machine. On my (now replaced) one, I used to get over 10 bar static pressure from it - don't remember the exact figure.....
    1 point
  6. Nice work @Kyle T, looks good! I've had varying degrees of success with painting things in the past which is why I opted for the wrap, I feel like it's probably a bit easier than painting too so if you find the paint starts to chip and want to try the wrap I'd recommend it! The wrap seems to be holding up fine so far with daily use and cleaning, no issues. Here it is in action today (any excuse to show off a half decent rosetta 😆 ).
    1 point
  7. @Kyle T - there’s no impact on steam pressure. There should be no reason why you can’t go as far as 6 bar providing there’s enough thread on the screw to keep going.
    1 point
  8. Hi David, sorry if I am missing something, but in your original post you say the sample you enjoyed is shown in the photo (Columbian), then you opened the Ugandan and were disappointed? Was the £35 for 2x500g, or for each 500g bag? Ultimately, receiving disappointing beans for all of us must be so regular of an occurrence (and one man's meat being another's poison, so maybe we should start re-circulating/swapping our cast-offs in the hope someone else might enjoy them), that surely you just make a note to cross that bean off the list & move on? I can't say that I have ever found a roaster that could always satisfy, so like a restaurant that does a few good dishes & some you can't eat, you try and stay on the path most trodden with them & save experiments for when you're feeling adventurous & are prepared to take a punt? Either way, I'd expect the roaster to respond out of courtesy, if nothing else, but experience has taught me that I'm unlikely to be engaged in a meaningful discussion that will result in my satisfaction. So the onus is on me to mostly spend my money where experience shows I'll get value, with an origin that I'm more likely to enjoy. There's no ombudsman to appeal to.
    1 point
  9. @danielpugh Thats a tad squeaky, email the video to Paolo, I've not heard a noise like that but he might know what it is.
    1 point
  10. It was a bit tricky removing the old ball bearing from the t piece.i used double sided tape on a stick .
    1 point
  11. Second time I’ve done this now 😩 happened this afternoon.
    1 point
  12. Time is one of the least informative things when it comes to consistency. Focus more on grind setting & its effect on taste. E.g. if you change grind constantly to hit a specific time, your coffee will be less consistent than a constant grind setting with some variation in time. Let us know how you get on.
    1 point
  13. I see you have had a good reply, also, can you make a video...might be a spring is wrong way round, check the outer spring doesn't have the flat area visible...look at @Denis S spring There's a few things, most domestic machines would either have to be very long or they would tip up at the back with 2 springs, plus many don't have the strength in the chassis to support it. Shot quality depends I guess on the coffee but IMO it's much easier to lower the pressure when you need to by slightly retarding the lever, a pressure gauge makes this easy to be consistent.
    1 point
  14. Strega is another machine that has two springs. Yes it has other problems that can be fixed if you are going to get your hands dirty or involved. But even then you do not have the flexibility of the Evo. I am more than happy with mine and really glad I got it. I would not buy anything else.
    1 point
  15. Yes, I had that, along with spring rubbing/skipping sounds during extraction. I took the springs out and added grease to the parts where the springs make contact with the group and the bolt (especially the small cylinder on top that holds the inside spring in place) and it's all gone now. Also, the little lever on the back can rub against the little nib so maybe check if it helps if you loosen that a bit.
    1 point
  16. It's easy to explain: more parts means more money to build something, if you add two springs you dont add just a spring, but extra parts, to make the chassis stiffer, and so on. Now regarding the shot quality with 1 versus 2 springs. The higher the pressure the harder to dial in a shot specially when it comes to light roasts. This is why the 6 bar turbo paper was written to teach coffee shops that if they struggle with shots at high pressure better make them at 6 bar. Yes it is harder to pull shots at 10-11 bar, way harder than 6 bar, but the shot quality at 10-11 bar has way more sweetness and fruit ripeness compared to 4-6 bar. The coffee I used for this test was on purpose a uganda mon cherry really light roasted, that has notes of cherry juice, pomegranate and macaruja/passion fruit. All these things are acidic and sour. The shots at 6-7 bar max with a drop to 4 bar, lacked sweetness, to ballance out the acidity. So the overall experience was something extremely sour. Raising the temperature or grinding finer did not help. The same coffee pulled in the two spring configuration, even at a lower temperature by 2 C produces a more balanced, pleasant shot that doesn't make you do faces. For me this is clear already to what direction to go. The trend of new days is to minimize the costs, the size, to everything. A dual spring is more demanding, not only from the rigidity side but also from the user preparation, specially when it comes to filter roasts used as espresso. Since darker roasted coffee has little to no acidity, I do not think that this effect pointed out at low pressure will have any impact in the cup acidity. In the texture/mouthfeel on the other hand, probably yes.
    1 point
  17. And oh boy am I happy about it! One of, if not my favourite coffee of last year has finally returned, the Guatemala Red de Mujeres. We've managed to grab some of the delicious Guatemala, Red De Mujeres Washed for the 2nd year running now and it's absolutely delicious. Packed full of creamy chocolate, juicy fruity notes and a nutty body, again the incredible women at Red De Mujeres have smashed it out the park. It's literally just gone live on the site, and if you grabbed a bag last year I'm sure you wont be dissapointed with this years crop! https://www.crownandcanvas.co.uk/product-page/Guatemala-Reddemujeres Don't forget the code CFUK at checkout for 15% off coffee on our site, and thank you again to everyone who's recently ordered from us from the Forum. Jake - C&C ❤️
    1 point
  18. If the piston assembly is left in the group, the @Norvin tool is absolutely indispensable and does a great job. However, if the piston assembly is removed from the group per video instructions from @The Systemic Kid, I found it easier and less risky to use a strap wrench to remove the same part because it cannot mar or cause burrs that could potentially damage the piston bore if the tool slipped. Here is the Made-in-UK, very capable "Boa Constrictor" strap wrench I use. It is on Amazon UK.
    1 point
  19. I’m waiting on the last pre-order with November delivery. I’ve not got mine yet, but have fingers crossed for early delivery like the last batch! I didn’t listen to my FOMO back in August and delayed to the point of missing a couple of pre-order batches. Regretting that now as I sit and wait for the grinder always knew I wanted all along!!
    1 point
  20. If you're switching between espresso and brew, Niche will also be a massive improvement.
    1 point
  21. This is knock out as a filter https://www.themissingbean.co.uk/collections/all/products/ethiopia-mohamed-ali?variant=40776550219944
    1 point
  22. @talal I suspect you will be selling the Specialita...
    1 point
  23. Kickback coffee espresso blend 17g - 35g split shot as a 110ml piccolo. Very sweet with nutty flavour.
    1 point
  24. So I finished my gaggia today. Picture below. It looks nice but despite using a protective coat the paint seems very soft as is damaging easy. I’m going to see how it goes and may opt for the wrap down the line.
    1 point
  25. Most of this seems fit for purpose. The GCP is nine bar but otherwise stock. The slightly too big (for one) jug has gone in a drawer while I concentrate on the espresso. The tamper could be a better fit, only 58.0 mm, but my channelling isn't at the edges so can't blame that. The cloth lives there so when others knock the (left loose) portafilter off it has a soft landing. The J-max is grinding 13-14g in 25s or so and seems to be doing a good job, but I have much to learn... As you see, coffee had taken precedence over tiling the kitchen
    1 point
  26. My Gaggia classic draws about 190ml though the brewhead in 30 secs, but pressure is too low to make an espresso with quality fine ground coffee. Pump struggles / rattles and nothing comes out (think it flows back through return valve) unless I don’t tamp. Is this normal?
    1 point
  27. It sounds as if there is a problem with the pump, a quick test for flow volume--- without the P/F in place run the pump for 30 seconds into a measuring vessel OR do it by mass (weight) You should have approx 130ml in the 30 sec pull. If you have a pressure gauge for your P/F check running pressure. You can dismantle the pump and check for debris/partial blockage or damaged components. I did have the main spring break on mine
    1 point
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