kennyboy993

Yes you’ll have to deal with that - don’t worry you’ll get a feel for how the grind will need changing and The taste will change over time. Some on here freeze beans - haven’t bothered myself. 3 month old expertly roasted, high quality beans are still a world away from commodity crap Sent from my iPhone using Tapatalk

Great intro! Welcome to the forum cor Sent from my iPhone using Tapatalk

Yeah get a decent setup at home and start using fresh beans - you won’t look back. And I bet within a short period of time you’ll be making that work drink at home first and putting it in a flask - as I do..... it doesn’t take long to go right off average coffee! Sent from my iPhone using Tapatalk

I think my ecm idled at 98 though luckily the machine design only required a small flush Sent from my iPhone using Tapatalk

Hx boiler pressure is always a compromise. I would say set it for desired rebound time. If you want quick recovery shot to shot then run a high temp and accept a long flush. If you usually only make one drink or don’t mind a long recovery time - turn it down and reduce flush. Of course steaming will be impacted either way Sent from my iPhone using Tapatalk

So many ifs, buts and ‘it depends’ on this Alan though here’s the general patterns: Couple of points: 1. This is all for hx: 2. At idle the group head thermo shows group temp 3. As soon as water starts flowing - ie brewing - the thermo shows water temp passing the probe at that high point of the group So after a cooling flush: If the group temp is higher than incoming water temp then water exiting the group will usually be hotter then shown on thermo. This is rare and usually due to insufficient cooling flush Conversely if group temp is lower or equal to brew temp then water exiting the group will be cooler than shown on thermo. Prosumer hx temp control behaves quite differently from 3rd consecutive shot onwards so let’s only talk about first shot after a reasonably long idle and cooling flush. In this scenario my experience is that your statement is generally true - though it will never be exactly 2 degrees. Looks like I’ve written war and peace to answer your question - hoping the rambling helps with principles. E61 hx temp control is a sense-and-respond problem domain - there’s no absolutes like in a DB. Even if you you could you’d still have the declining temp profile to deal with - which to many is an advantage. Sent from my iPhone using Tapatalk

Bella barista in the uk Sent from my iPhone using Tapatalk

Yes - really well. My Niche is much better suited to a dark roasted decaf I use for milk drinks than a k30 I was running before. Sent from my iPhone using Tapatalk

I have a Vesuvius and a Niche - fantastic pairing and cures even the worst case of upgradeitus. I used to run an ecm mechanika. The mechanika will be great for milk based drinks with medium to dark roasts - huge service boiler and really nice brew temp stability. The ecm is a beautifully made machine though ultimately isn’t up to the job for lighter roasts due to lack of temp control and repeatable pre-infusion. If you’re journey is like a lot of us on here consider you may well be preferring lighter roasts within a few months! :-) If so profiling and dual boiler temp control is the way to go. The factory Vesuvius’s from Paulo are an outrageous amount of commercial coffee machine in a prosumer package - repeatability is hard to beat Sent from my iPhone using Tapatalk

I’ve had mignon and now have Niche. In the cup it’s a big difference, the lighter roast you go the more so - Niche is in different class Sent from my iPhone using Tapatalk

Great budget setup - especially with the auto milk steaming. How have you got on with the single wall basket - the machine can cope with lighter roasts? Sent from my iPhone using Tapatalk

Unless you’re in to light roasts I’d consider keeping the bambino and Niche and get an unpressurised basket The bambino will be temp stable and the auto milk frothing works well doesn’t it? Sent from my iPhone using Tapatalk

Urbany and Komatoes - how are you getting on with the unpressurised basket on the Bambino.... working well?

I can’t imagine getting the best out of light roasts without some sort of control over pre-infusion. If you’re sure you’re getting channeling then you have the problem I had before having a machine with repeatable pre infusion capabilities - the grind is just so fine Sent from my iPhone using Tapatalk

Looks even better against the plain wall. You must be legend in those residencies now...... if not the whole uni?! Sent from my iPhone using Tapatalk