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cambosheff

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Posts posted by cambosheff

  1. Don’t worry it’s not a sideline I’m doing. I’m just trying to get one exactly as I want it.

     

    13cm tall (that includes the insert to the machine so only about 10cm on top. If you want it super smooth there’s enough spare on the hopper walls to hit it up with some wet and dry sandpaper.

     

    £21 which includes P&P (within UK).

     

    128ab5c6e68b1c43991fe565f82c4f7b.jpg

     

     

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  2. Pretty much as titled. It’s a 3D printed mini hopper in black.

     

    Top image shows it on the EK43 if you leave I the hopper foam insert is as sung as a bug.

     

     

    £9.50 includes P&P

     

    b4beebe154a92d9eff8c647bfd754d72.jpg

     

    0db2a77ff245311c90a084beb8ef66d9.jpgd5fd86eddedc740f88e4c68acffba400.jpg

     

     

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  3. It’s based on or in collaboration with Etzinger. By all accounts they’re very capable grinders (the etz ones I’ve seen) and if it’s like their etzmax it’ll handle single dosing (I’ve not read much on this though).

     

    Not sure about the auto tamping, just seems to be another thing that can and will break [emoji23]

     

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  4. I can only go off what I’ve read and do myself, but the rule of thumb was lower temps for darker roasts as they’re easier to extract and higher temps suit lighter roasts. That’s only a rule of thumb and not a coffee law before I get a thread pounding off anyone.


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  5. Is that click or line?

    Would temp have anything to do with dry tasting espresso

     

    That was per click. I think it’s in the manual. I’d be surprised if coming down to 93c doesn’t give you a noticeable difference (in flow) and taste, but that is a law unto the bean itself [emoji23]

     

    As for the dose touching the screen I found the same but that varied bean to bean. Some I’d get 20g in no problem others 19g was the absolute max.

     

     

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  6. If you don’t mind me sticking in my 2 peneth. I had a mare with mine at first. I eventually got where I wanted it with the following:

    8bar pressure.

    I purchased 1kg of a medium roast (mainly as that’s what I’d had when I had a play with one prior to buying).

    20g basket, 20g dose. I found when I went down in size from this I couldn’t quit get the shot I was chasing. Might be I wasn’t grinding fine enough.

    Turned the timer off on my scale and just went by taste @ 20g in -> 44g out. Even if one seemed to lash through I still gave it a try and just changed the grind as that was then the only variable. Once I’d got one I liked I turned the timer back on (just out of curiosity more than anything).

    It was a [emoji462] ache for sure but at the start I was changing everything and that was a disaster.

    One las thing and the only thing I hated about the LMLM check the PID. I found the temperature had a considerable effect on shot times and taste. I left mine at a middle of the road 93.5c while doing all the above as it gave me plenty of play each way once I was getting something decent out.

    I know it all sounds noddy, but hope any of that helps.


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  7. The only difference I noticed was the 35um seemed to defuse the water a bit more so it was a little gentler on the puck (I’ve no idea if that’s 100% accurate, but it appeared to be the case). It also stops more coffee getting behind the screen, though I didn’t really notice a vast with either. I stuck with the cafelat one due to the hole pattern not having the dead spot in the middle and if I recall Londinium now also offer a similar one.

    I can’t speak from extensive knowledge of the two but I don’t think you’d go wrong with either and it’d boil down to personal preference. I think@MildredM or falsehips, sorry@Snakehips [emoji23] will have a more insight.


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  8. If all that’s correct I’ll pass and let cat take it as that’s what I offered to do and he accepted.

    Are we all on the same page now? [emoji23]


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  9. Sorry Dave, it has the pressure switch


    Forgive my infinite ignorance, but is one preferable to the other and if so, why?

    Thanks


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