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tobyjrn6

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About tobyjrn6

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    Senior Member

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  • Location
    Bristol
  • Interests
    Bodybuilding, Coffee(clearly), Beer brewing
  • Occupation
    Physics student
  1. tobyjrn6

    Hi

    Agree with planter but you could very feasibly pick up a very good heat exchanger or lower end (expobar brewtus for e.g.) dual boiler with an ex commercial grinder like a mazzer super jolly for well under a grand Sent from my ONEPLUS A6013 using Tapatalk
  2. Good old days back when bbt was funny [emoji102][emoji102] Sent from my ONEPLUS A6013 using Tapatalk
  3. Or spice it up a bit and start a proper cutthroat bidding war... Sent from my ONEPLUS A6013 using Tapatalk
  4. Oh really thats awesome, cheers dude. Have to say im v v excited for a nice conical burr set Sent from my ONEPLUS A6013 using Tapatalk
  5. On account of an impulsive purchase of an ex demo compak F10, my recently refurbed + painted major will be up for sale very soon. I still need to give it a clean and make sure the burrs are in as good a nick as when i got it or else i may replace but thought id chuck the post up sooner rather than later to see if there's interest. Ideally looking for 550 collected from Stroud, gloucs, or could sort delivery, otherwise it'll probably end up on ebay. I believe it was produced 2013, shot count showing 6670 inc. a ~4g purge before each use in the couple of years ive had it. (Older pic for reference, will add more of internals, burrs, etc as and when i take it apart to clean) Sent from my ONEPLUS A6013 using Tapatalk
  6. Cheers to all you legends for your tips Sent from my ONEPLUS A6013 using Tapatalk
  7. Thanks! I've got pretty much this same one in the post now, fingers are all crossed Sent from my ONEPLUS A6013 using Tapatalk
  8. Sounds great, looks like my hobby wares shopping problem shall continue, cheers hasi
  9. Thanks for both your replies! the bottom burr is free to spin yeah and ok to be fair there is already one sheared bolt from what i assume was the old adjustment pin(any tips on removing also welcome haha), i just figured if i could divide the moment by 2 or 3 i might be safe but arguably not the safest bet! Re: the clamp setup you're describing im not 100% sure i follow what's going where, presumably this would still need to be secured in the adjustment pin holes? (probably misunderstanding here)
  10. Alright team, i just picked up a mazzer mini on the cheap in the hopes i could get it going again. Seems the adjustment ring has either been cross threaded TIGHT (or perhaps it has been dropped as i can see a bit of a dent) as the threads are seized, my current plan is a couple of dw40 soaks (obviously to be cleaned out extensively after) followed by an m5 bolt in each hole and a bit of force, but im very much open to any more (better pls) suggestions as i can see the bolts breaking before it comes free. Cheers Sent from my ONEPLUS A6013 using Tapatalk
  11. either milk too hot or as ive started noticing recently with the fracino machine ive been using at work - wand not perpendicular enough to the surface of the milk, depends how many holes and hole orientation etc but usually you want to be at more of a right angle than youd intuitively think you should be
  12. 6oz semi skimmed [emoji1658] Sent from my ONEPLUS A6013 using Tapatalk
  13. I think it depends a lot on what you want to get out of a first setup tbh. The grinder in here is (im pretty sure) the same set as their dose control and smart grinders which are pretty meh for espresso but do totally get the job done fine, and im guessing the machine is a pretty similar deal. You'd probs have a super convenient extremely passable first setup at whats now a pretty decent price. You could arguably get a much better quality espresso for your money if you got a gaggia classic and a good ex commercial grinder at a similar price point but you'd prob need to do a lot more tinkering and learning to get yourself there (Basically what i did with my first set of kit) Sent from my ONEPLUS A6013 using Tapatalk
  14. Couldn't agree more on this one. I've only really enjoyed espresso from a couple of places where you can watch the staff weighing, tasting etc (i highly recommend Brew in Bristol if anyone is local). I know the kind of coffee the cafe I work at puts out when im not weighing, tasting etc and i think it comes down to ethos. The average person thinks making espresso is as simple as pushing a button and the equally average person doesnt notice the difference when it's diluted in 250+ml of milk (another pet peeve) and so most cafes approach it as such and dont know or care to train their staff any further. There is also a definite inclination to believe that buying nice beans = good coffee by default
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