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Everything posted by Stevebee

  1. At Farmers Markets I use a Flo-jet with an accumulator with a food grade water container to run my plumbed in L1. Works well. It’s not completely silent as it would be if you connected via the mains but it supplies the L1 no problem.
  2. Same idea. Used a wine cork, the loops are small skewers bought in a supermarket in Germany, 10 for less than one euro. Cork was painted black for dramatic effect 🙂 I was a skeptic but use it al the time with the Niche as it does improve the pour. Dont use it for the E10 as it always has a full hopper or the EK43 as it doesn’t seem to need it Still tempted by the Londinium one though ...
  3. @tonescout what batch sizes are you using?
  4. The lid from an Airscape container fits perfectly with a good seal. It’s also transparent so looks good. Only problem is you’re left with an Airscape with a lid missing but I’ve had mine for years and don’t really use them anymore.
  5. I sell my own beans plus sell hot coffee at Farmers Markets at the weekends. I was using the Niche as decaf with pre weighed tins, a Compak E10 on demand for the Vesuvius, a Auberin timed Mazzer Royal for the L1 plus another grinder (Macap Mx7) for bag grinding. Decaf was low volume so the Niche coped but at higher volumes pre weighed tins is essential. I now use an EK43 with the L1 plus for bagged grinding and Decaf. Pre weighing enough tins for the day takes 15 to 20 mins so it’s not too onerous. The Mazzer or Macap took over 100 seconds to grind a bag of 250g - the EK gets through it in about 10 seconds. You cannot obviously use the Niche for bagged coffee (1g per sec, 4 reloads of the hopper and getting into bag a problem.) Workflow with the EK, whilst slower than the E10, grinds quicker (1s vs 3.5s) so for the fact I’m now at 2 grinders instead of 4 plus the fast bag grinding it was an easy decision. Grind quality on the bagged grinding is better also. Re the first post, if you are not bag grinding, with just the one group and use pre weighed tins (essential) the Niche will keep up with your Espresso machines throughput. I would allow for a stir of the grinds when in the cup to avoid possible channeling but that only takes a second. Added benefit is its WAY easier to carry and move around!
  6. For your budget I’d go for the one @hasi mentioned, the Quest M3 (second hand). I use it as a sample roaster and its great for that. Easy to link to Artisan and a proper drum roaster, albeit smaller, with control over temperature and airflow. You can also easily hear first and second crack which can be a problem on the Gene. Roasts are very repeatable and once you get a profile that works for you is the same time after time. Batch sizes can be from 100g to 275g, (I’ve tried 300g ) but find 200g to 250g to be the sweet spot re even roast. Whatever your final choice enjoy the journey!
  7. Get one of these. Fits under the exit chute on the Dalian, put on the scale and pour the beans into your storage container. Quick and simple and works. For my 5kg I dump straight into a bucket but for my Dalian and Gene 1200 I use these. https://www.hasbean.co.uk/products/rattleware-1kg-scoop
  8. Great that you can produce light, medium and burnt roast levels all from the same batch.
  9. This is what I use all the time, lever profile, aim to stop shot at 44s but programmed for 52 seconds. No soggy pucks- dry as a bone.
  10. I did a bit of testing with a home made scace device as I wasn't sure either. Mine is set st 13c. At my room temp ambient turns out 13 is the right offset for my machine so I left as is. I use the temp sensor to indicate when the machine is up to temp and to check what it shows pre and during shot. This is because I use it at Farmer's Markets where ambient can vary more than in a kitchen. If it's say 2c lower than normal I change the brew temp up by 2 rather than mess with the offset as it will only a temporary change. Once the coffee is flying out I then change it back to 93
  11. Medium roast. 14s 2bar preinfusion. Lighter roasts I either increase PI to 3 bar or increase time and/or pressure depending on flow.
  12. Just seen the download file. Excellent work. On my profile I aim to end the shot at 44s but run the profile as 52s in case grind a bit tight and my output hasn't hit target (1:2) by then.
  13. This is the main reason I suggested the Meross as they are not bulky and you dont use the use of one socket.
  14. I’ll take it at asking. Can move to pm and we’ll sort out details
  15. Meross are similar to Wemo but cheaper and smaller so you can plug them next to each other. The Wemo is wider and can block the plug next to it. Both have apps so you can turn on an off remotely via 4g.
  16. A new Feld 47 takes 150 turns to grind 16g at espresso grind. The burrs are not seasoned yet and it is very very easy to turn, with little resistance. Hausgrind 60 turns but quite tough. Feld 1 110 turns and effort between the 2. Feld 47 is a chunkier version of the standard Feld but really nice to hold. The longer handle helps and I personally prefer the easier grinding at the expense of more turns as you can build up some fast rpms. Solid grinder
  17. A great day and congrats to @RobW on joining the lever club and to everyone involved in organising, setting up (and tidying up afterwards). A great effort
  18. @Glenn sounds ideal for me if still available as I’m in West London
  19. It’s slower than my Feld1. That does 18g espresso grind in 107 turns (5.9 turns per g) The Feld 47 does the same in 158 turns (8.8 turns per g). The 47 burrs are still running in as it is new but not sure it will reduce to the same turns as the Feld1. These were the same coffee grind and both produced 36g out in 30s on the Vesuvius. The grind for the V is always finer than my L1, by about 3 marks on the Niche Zero.
  20. It's not every time, about 1 in 4 or 5, but enough for me to stir.
  21. Just an update of my usage to date. Having tightened the sensor it now won’t budge, even if I try to pull it out so much more confident now. Really should rtfm, well as far as no.8 anyway. In use, the idle temps on this new one are the same as the old. Difference is when the shot starts. It seems to respond quicker once the water flows. For me it shows 1c above the temp I set the PID. This is consistent every time. I believe this difference in perceived response time is due to the fact that this new sensor has less contact with the group head than the previous one due to how it attaches via the adapter. This means it is responding more to water temp which is good news. I personally like the look of this one but I know some do think anything attached to an E61 spoil the look. I think of it as a tool giving great information ad actually like the look. Once attached correctly the sensor will not budge (I’ve tried) and for my use it is invaluable as I use the Vesuvius at a Farmers Market at weekends and ambient temps could play havoc with shot temps without it. If you feel the need to know more about the temps of your E61, particularly if it’s a HX machine, I think this is an excellent choice. Customer service is also excellent. With Reiss, Paolo and now Tudor for my Coffee Sensor I have been spoilt for excellent service, which is important to me.
  22. I’m guessing youre in the minority then as I do, along with many others from DavecUK to Coffeechap, not exactly newbies. It’s not every shot but enough to ensure that I stir every time.
  23. As I had the original one with no problems, I didn’t anticipate an issue with the new one so maybe I didn’t read the instructions as far as No.8 ! I think the fact that “don’t use a spanner” and “finger tight “ were the only phrases in capitals in all the instructions. meant I thought this part was important and might damage the ferrule if overtightened. I think number 8 should be the one in capitals :-) With hindsight. It was maybe not the brightest thing to look directly at it on the first run through. Got lucky with where most of the water hit (beard) so just a bit sore underneath all the hair. Not returning it as now it is tightened enough it works perfectly. The temperatures it shows are the same as the previous version so it must be inserted at the correct depth again. Obviously can’t compare side by side as I only have the one E61 group but it does seem to be a bit more responsive than the original. Use the original all the time at the weekends to monitor the group idle temp and adjust the temp setting accordingly.
  24. Just a word of warning if you get the new Taylor sensor. Mine arrived and I assembled as per instructions on the site, the key being assemble FINGER TIGHT the nut that contains the plastic ferrule. Fired up the Vesuvius and when up to temp, loaded the portafilter and started the shot. 14 secs of 2 bar preinfusion - fine, was watching the thermometer, then as soon as my profile went to 10 bar it blew the thermometer out along with 93 degree water straight into my face! Lucky I have a beard which I think helped. Re-assembled after the shock but this time tightened with the spanner NOT finger tight. Worked fine but still wary. This nut with the plastic ferrule appears to be the only thing keeping the thermometer in place as far as I can see, whereas the original was a one piece screw in thermometer which couldn’t blow out.
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