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Showing content with the highest reputation since 12/10/19 in all areas

  1. 7 points
    I have a Cremina 67 lever machine for sale. I did a complete strip down and restoration which took about 3 months to complete. The asbestos was removed from the boiler and the whole machine was thoroughly cleaned. I have the original PF handle with double basket and steam wand but have upgraded these to modern equivalents. The pressure stat, power light, power cable and all seals have been replaced. It is a fully functional, reliable machine with a tiny (10.5" x 7.5") footprint and is very well made weighing in at 8 kilos. I'm looking for £1000.00 and am happy to deliver up to 200 miles from Edinburgh. Buyer would need to arrange/deal with insurance for delivery over a greater distance. Photos of work done can be found here;
  2. 4 points
    It’s called Nag Nag Nag, cos it’s got three different nagas in it. It’s terrifyingly hot, and glows!
  3. 4 points
    Payment instructions sent peeps (Thanks to the lightning fast payers who have paid before I managed to update here! You make my job sooooo much easier!!)
  4. 3 points
    What is the next stage of "tuning" Maybe go faster stripes / bigger trucks / wheels for off roading / green laning
  5. 3 points
    you can never start early enough... my girl at age 1+ my big boy at age 5+ btw, I've got stickers to share as well... looking to send some stuff out by mid to end November again, so let's chat then [emoji6][emoji41]
  6. 3 points
    Just an update... put some new trucks on today. Paris V2’s. They’re pretty mega. Went for a tiny ride down my local cul de sac and the carve-ability and rolling resistance is sweet. Put some 1mm risers on too to stop any wheelbite. Think I hit the sweet spot. Also... got my first sticker...
  7. 2 points
    one Week on, and I’m very happy with the Wilfa filter machine and grinder. On the grinder, i now use the R on aero press setting, not had any issues since changing to that. I close the aperture off for 1 minute before opening, to give the coffee a little steep, results in a nice strong coffee, just how I like it, and really hot too. all in, it’s easy to use, quick to brew, lovely consistent coffee, and a world away from Nespresso. A very nice upgrade, Recommended!
  8. 2 points
    How is that a bargain when it's 2 hours into a 10 day auction and the bidding has not even started at £300?
  9. 2 points
    Oh and @Nicknak the restoration is almost complete, hit a snag with a leak on the boiler but once it has been braised it will be full steam ahead on the rebuild
  10. 2 points
    Why not make one out of a nice lump of snakewood? [emoji16]
  11. 2 points
    The R58 has a rotary pump which has a bypass valve that can be set up to whatever maximum pressure you want - suggest 9.5 bar. Set this using a blind filter basket and the machine built in pressure gauge. Very easy and simple to do. You'll need to back off the lock nut before adjustment and then re-tighten on completion. Number 22 on the drawing...
  12. 2 points
    Dear All As far as I can see, Theblusteryday has been the first to post on this thread commitment to buy at asking price. So unless I've misunderstood the sales rules, which can easily happen, that's the grinder sold subject to collection. My apologies for sounding hesitant. I'm on another forum where things can get a bit funny between who pm'd first or publicly agreed to buy. I just want to be transparent and keep within the rules. Hope that makes sense.
  13. 2 points
    I swapped out the timer this morning for the cam switch I ordered from eBay, the fit is fine and works as expected. The original mazzer timer knob is a bit more solid/heavy but the new one isn’t too bad. Only tricky part was fitting the ring terminal crimps, I hadn’t done it before and needed to double back the bare wire to get a snug fit. So all in all a success and one step further along with the refurb!
  14. 2 points
    This was a scene from “The North” earlier... We do have a few hills, just not enough. Sent from my iPhone using Tapatalk
  15. 2 points
    Yes, 2 to £300 is a better ball park and I'm into functionality as opposed to looks, although the Zacconi has a slightly better build quality, the premium add on price doesn't tick the boxes. So, it looks like I will plump for a La Pavoni and hang on until I get a deal. Good job too as it looks like my 10 year old Toshiba Laptop is biting the dust. It keeps sending me nasty messages about overheating and it's definitely not about the speed of my typing! Thanks for the advice folks, any more will be much appreciated.
  16. 2 points
    Haha I do enjoy cars as well... but going 40mph downhill on a plank is much more thrilling than going 40mph in a biscuit tin (not that I’ve ever been 40mph on a plank)
  17. 2 points
    Got any pictures to share? I did a couple of roasters today. Look ok. Shall be sampling in a couple of days.
  18. 2 points
    I hear that. Industrious little bastards. And they attack my kids legs as they get out of the car!
  19. 1 point
  20. 1 point
    They’re.. alright. Friedhats would be my pick, followed by Keen, who are rather good, actually! If you message them they’ll let you know which local cafes stock them too, which I’ve done before. Sent from my iPhone using Tapatalk
  21. 1 point
    It will be sometime before Videos are released .. It will need intense concentration on my part to overcome my inadequate efforts .. 🤯😂 . ... Plus I can’t steam milk at the same time .. Might have to try the glass method 😂
  22. 1 point
    They do crop up occasionally. I just paid £700 for a virtually new one (from a very trusted source on this forum). Big saving.
  23. 1 point
    No need to be impolite, you're free to believe whatever you want. Not only you and your machine, but all other folk who are searching for a solution to their similar problem might be able to take a thing or two with them. We are a forum, not a personal hotline... There is no element that fails at one point, then get its act together on another occasion just to fail again the next minute. Technically impossible. Therefore I've told you to check for an issue around wires and connectors, for example by testing resistance with an ohm/multi meter. If you drain hot water and boiler has difficulties to heat it back up to temp (as per your description), then obviously there is something hindering proper heat transfer. This can happen directly on element itself or by a clot in either thermosyphon pipework or group internals. This is because if there's no hot water cycling through your group, a cold group will pull enough heat from hot water during shot that it comes out only lukewarm. If limescale is the culprit, it might also have affected boiler pressure gauge take-off, so your reading might be off. Lastly, without a machine on my workbench I can only guess, just like everybody else on here. Anyhow, I'm curious to hear the ultimate story behind the failure, whether or not my inputs were helpful! Please keep us posted [emoji1303]
  24. 1 point
    I haven’t had any offers [emoji58]. How did you find a comparison?
  25. 1 point
    Ah interesting. I noticed a little while back that there were people experimenting with 3D printed parts, haven't read much about the success but nice to see some community enthusiasm (though I don't find the popcorning particularly troublesome myself!). https://www.thingiverse.com/thing:3800123 https://www.thingiverse.com/thing:3871106
  26. 1 point
    Should also update this to say Bella Barista now stock the profitec. I took a look at whole latte love's page and saw somebody fitted it to an expobar successfully so this probably fits multiple machines too.
  27. 1 point
    Don't know about using a blind basket to set pressure. If the rotary pump is anything like mine (which has an adjuster screw on it) and your pressure gauge reads from your grouphead, then make a coffee as usual and then adjust pressure. This is what it says in my Speedster manual, although I don't know if it's the same for yours. I was given to believe that using a blind basket gives a false pressure readout and you actually set a higher pressure than you want as you need some flow to pass through.
  28. 1 point
    Yes - wait until the pressure has stabilised before making any adjustment.
  29. 1 point
    The two Banko Gotiti Ethiopian coffees from Fortitude in Edinburgh are delicious. I'm a big fan of naturals but the bergamot flavour from the washed is classic: https://www.fortitudecoffee.com/shop-1
  30. 1 point
    Disappointing to see how some users have to first say that there’s something wrong with their machine because the methodology and rationale used to problem solve is assumed to be right. Why not ask differently, always assuming there’s a gap in their methodology and knowledge first?
  31. 1 point
    You gotta make that your avatar now! [emoji23]
  32. 1 point
    I have a lab, too, but he doesn’t work!😂
  33. 1 point
    If the brew boiler doesn't drain after their suggested longer push of the 1 cup button a few things are needed - bonnet stay for the lid. This one is about 35cm long. Follow the manual to descale. A brief push of the one cup moves to the next stage - boiler fill, heating and a 20min descale. Place in a mess. Just had some plastering done were the machine goes. It would be wise to have some BS 007 sized silicone O rings about. The brew boiler is central. The 2 front connections to it are level probes, larger dia and 009 O rings. They seem to use one for negative and the other for positive and sense current flow between them rather than the actual boiler forming one side. Remove one of the rear 2 two clips, left is probably favourite and pull out the pipe. The boiler should then drain. If not something is blocked. The O ring will probably stay in. Rather then simply pushing the pipe back in as I did damaging it prise it out with say a cocktail stick. Best fit new ring really. Fit the ring and push the pipe back in fairly firmly and refit the clip. The rings just slide on. I then moved the pipe up and down gently to make sure it was seated well but probably a waste of time. Looks like they use diameter to seal. A bit of water on the ring might be a good idea. Then tap the one cup button to fill the tank etc. Still not entirely sure why it wouldn't drain. Shouldn't be sludge in the 3 way solenoid now but may be down to airlocks in the 3 way drain pipe to the drip tray. Something else where water sits that will evaporate. I may have rooted it against the ptfe pipe when I cleaned the solenoid so have now switched it to the other side. Not sure if the entire pipe can be pulled out. Sage may have fixed the end in the drip tray some how. There is a lot of attention to detail in them in all sorts of areas - like the stainless spring to make sure the pipe doesn't kink. I'm going to try a straw brush to clean that but just unclipping the pipe from the solenoid may have allowed the boiler to drain wouldn't surprise me actually as I didn't check for water in it. I removed the tie wrap Sage use at the solenoid end and replaced with one of the clips from this kit. Might need other sizes elsewhere https://www.amazon.co.uk/gp/product/B07G2YRL9J/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 This video shows how they used to have to be descaled. Interesting that the triac board is in the same place leaving space to add a grinder later. No need to remove the back panel but the prop is a good idea to prevent straining cables. Some parts of the machine are live when it's plugged into power so be careful with the solenoid and probably the heaters. The red item in the shot above is one side of a heater. I'm not bothered about items being live providing I know where they are. It's pretty obvious which ones may be in this machine. The solenoid connections are insulated so no problems with those - obviously turn off at the socket if that is going to be removed. I find the inside amazing, especially the wiring. Chinese labour must be incredibly cheap. I'd suspect they might update at some point and start using other methods as some of the wiring could be done a hell of a lot quicker. The button wiring reminds me of car dashboard wiring nightmares. John -
  34. 1 point
    It's your coffee! But that's for another day when we have more time! 😉
  35. 1 point
    I have sent a PM to him notifying of all the above interest , some people don’t check in here as much .. He should get a email notification now ..
  36. 1 point
    Will be closing the list tonight! Sent from my Pixel 2 using Tapatalk
  37. 1 point
    Great! Moving to Sold now 😁
  38. 1 point
    Too late! I just bid and got a HP Elitebook 1040 G3, i7, 8GB RAM, 256GB SSD, for £250 used and with one port not functioning! I have been vaccuming and spraying my Toshiba for the last two years. I also stripped it down but didn't have the retentive brain power to take it any further! Happy with this buy and it should last me until EOL 😁 Back to important stuff, coffee machines!
  39. 1 point
    As Hasi says - Chlorine is quite common in tap water to purify it. Boilers I believe are susceptible to alkali environments in SCC which the Chlorine would cause. As far as I’m aware, not a lot of Chlorine is require to micro fracture and the cracks can then propogate severely under thermal cycling/loading. This - along with pressure - is quite clearly a perfect storm for cracks to develop and ultimately cause a fracture somewhere.
  40. 1 point
    Haha don’t you live up norf though?! Thought anywhere past Nottingham it was basically mountains... Sounds good on the knee sleeves. Coming off even at 10mph sucks hard. Almost happened to me the other day but managed to run it off and roll into grass 😂😂
  41. 1 point
    Some nice, even looking roasts today. Still plumes of smoke, which seem destined to upset neighbours. I went round to apologise earlier today but nobody answered. An obvious point to make: but hearing first crack has been a game changer. It's such a significant reference point, and I can't imagine going backwards from the Dalian now.
  42. 1 point
    One of my favourite brands on that there sticker [emoji4] I’m due a new batch. I’ll send you one for your board if you like [emoji106] Sent from my iPhone using Tapatalk
  43. 1 point
    What do you mean?! It’s free when you buy 7 or 8 bags at a time [emoji23]. Granted, I still have few bags left, but next time I’d rather split with someone who’s local.
  44. 1 point
  45. 1 point
    I pretty much thought it is what I might look like on a skateboard 😂😂😂..
  46. 1 point
    My Niche was £509 (£499 plus £10 shipping), I ordered 30 Sept and it arrived by DPD on 2 Oct. As to drops in price, I've seen them typically go 2nd hand for low £400s delivered (so typically saving less than £100), though not that many. I know one lucky guy scored a new one for £325 plus postage off the bay, but I think that is a very rare exception. Although more than I intended to spend, it ticked boxes for me on Single dosing ability, ability to change grind easily and small footprint. The OH has accepted it, which is a bonus.
  47. 1 point
    My niche has had nearly a year of use and it struck me this morning as I enjoy a light roasted Ethiopian how brighter the flavours have gotten over the last couple of months. When I first started using my Niche I was happy it seemed to smooth out the in-your-face flavours of the K30 i used to run. Over time I then started to use terms like ‘it flattens all flavours’ and started to moan that everything seemed a bit dull..... Though now enjoying this coffee this morning it feels like the burrs are at last really nicely bedded in - it sort of sneaked up on me though this same coffee tastes so much more alive. Anyone else noticed this so clearly on their Niche over time? Sent from my iPhone using Tapatalk
  48. 1 point
    Upgradology - the belief that a never ending cycle of new equipment purchases will eradicate any short fallings in the quality of coffee used and or Barista skills...
  49. 1 point
    To finally share my experience with the white glove service today: Sage have partnered with Coffee Classics (http://www.coffeeclassicsdirect.co.uk) to provide the service. It seems like they have been in the coffee business supplying the trade for many years and now also offer servicing support retail. I suspect some of you on here might have heard of them before? I had a very pleasant chap called Josh turn up for the appointment. He seemed to really know his stuff and was very comfortable with the machine, menus, features, etc. He said that they’d had the machines now for close to 6 months including getting at the internals to service them, etc. (I believe they also provide the service support part of Sage’s 2 year warranty.) He started by asking us (the wife and I) how far we’d got with the machine and grinder thus far, and spoke a little bit about the beans we were using as well – Allpress redchurch blend and Ozone’s house blend (http://www.ozonecoffee.co.uk/shop/ozone-espresso/). He’d also brought with him Coffee Classic’s single origin beans (El Salvador and Sidama) We then proceeded to talk about dosing (using the single unpressurised basket). It seems I was grinding too coarse and under dosing a bit with the way I’d set it up. So, we tried three or four combinations of dose and grind. With the Ozone house blend, I settled on 7gms in, just shy of 30 ml out in 30 seconds with the machine on stock settings (93 degrees and 7 secs of pre-infusion) A few handy hints (for me at least) that he shared: Grind size: If you can get a fingerprint to hold its shape in the ground coffee when you press your finger in, you’re probably getting the grind about right Dosing: After you extract your shot, the puck in the pf should have markings of the group head shower screen on it and should be quite dry and not very springy when you press your thumb in. This indicates that there is no space between the screen and the top of the puck going in where water could pool during extraction / preinfusion. Crema: He suggested that if you dip your little finger into the crema and hold it up, the crema should not drip down your finger. If it does your shot may be too ‘wet’ Tamping: Also, he helped with tamp pressure (suggesting it should feel like a ‘firm handshake’) – he said that this was one of the harder skills to perfect and one of the main variables in the extraction process. Turned out I was tamping quite a bit firmer than he was. Another handy tip was that you should be able to turn the pf upside down after tamping and nothing falls out! He also demonstrated the razor tool that comes with the machine that helps ensure that you’ve got the exact right dose tamped in the pf We then moved on to milk – steaming and microfoam. As has been mentioned earlier on this and other threads, the Sage is pretty forgiving with milk technique and what I’d been doing until today was not too far off producing decent microfoam. What was really helpful was using Josh’s thermometer to measure the temperature of the milk. What I thought felt like 60-65 degrees was actually just under 50! Finally we spoke about cleaning the machine. The Sage is set up to prompt you to run a cleaning cycle once every 200 shots. It comes with a pf blank rubber insert that goes into the single basket. They also provide two cleaning tablets with the machine. You just set one of the tablets onto the rubber insert, lock in the pf and select the cleaning cycle from the menu. Then just hit the manual button (making sure the drip tray is empty and there’s enough water in the tank. We didn’t actually do this, but it apparently takes 6-7 mins to run. Overall, Josh spent over two hours with me and I came out of the session really appreciating it’s value and having extracted perhaps the best shots so far from the machine, and made the best milk drinks as well. In summary, this represented great value for me and would perhaps do for others who are new-ish to home espresso machines. i'll try and post some photos tomorrow.
  50. 1 point
    Stock double baskets are often designed to hold the Italian standard double dose of 14g. However, depending upon the group head design of the machine, the basket is usually capable of physically accommodating a much larger dose (17 - 20g depending upon the machine and coffee used). Each basket has an inherent resistence to brew water passing through it relating to the surface area of holes on the bottom. The resistence offered by the stock basket itself is quite high as it is designed for 14g doses. This means that if the dose is increased, e.g. to 18g then a coarser grind must be adopted to offset the additional resistence caused by the higher dose. This can lead to underextraction of the coffee especially with denser coffees and lighter roasts. VST have produced baskets offering optimal resistence for specific doses of coffee i.e. the 18g basket has a lower inherent resistence than the 15g basket to offset the larger dose. This allows a fine grind to still be used with larger doses of coffee. Additionally, all VST baskets are precision engineered so that all holes are a uniform size and the straight sides tend to promote a more even extraction. I agree with Gary that the higher resistence of non VST baskets can actually sometimes be useful as it allows the pour rate to be slowed without having to increase the surface area of the coffee by grinding finer. Sent from my HTC One X using Tapatalk 2
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