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TonyCoffeeNewbie

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About TonyCoffeeNewbie

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    Tamper Master
  1. this is perfectly rational behaviour [emoji6]. If you like milky drinks then going straight to a Mara is a good option...my only suggestion is to go for a Niche grinder... a bit extra I know, but is a more consistent grinder.. personally I went from tassimo to lelit pl041 with crap grinder to bianca and niche...and I learnt that the grinder really is more important than the espresso machine. I could make great espresso with the niche and the pl041..but like you I prefer milky drinks so an hx or dual boiler is essential. Sent from my SM-G973F using Tapatalk
  2. just thought I'd point out that whilst the wood is nice on both the Bianca and Niche in no way would I say that they match. Yes they compliment each other..but you would need to employ one of the talented wood turners on this forum to get them to match. Also don't be fooled into thinking that you wouldn't benefit from the flow profiling paddle....believe me you would..it is addictive managing the flow and hence pressure at the head during each shot... love it Sent from my SM-G973F using Tapatalk
  3. many may disagree, but you grinder is very good already, and a change of your machine from the expobar to a synchronika wont be a massive leap in taste, but would be a much better looking, easier to use and quieter experience. To be honest these more experiential(if that is a word) improvements are well worth the upgrade...and to be honest you may feel that flavour has improved, but that may just be placebo. As for options, yes the synchronika is a great machine, but consider the flow control option for it, or look at the Bianca. Also if you can live with the look then the vesuvius can be acquired ar a reasonable price on the forum. good luck Sent from my SM-G973F using Tapatalk
  4. 8.5 to 9 bar is a pretty much ideal extraction pressure. The Anna has a non adjustable OPV set at about 12 bar... but you don't want to extract at that pressure. Keep practicing and you will get there. I used to have a pl041tem and I also found giving it 30mins warm up made a difference. Tony Sent from my SM-G973F using Tapatalk
  5. Laurel (and Hardy) Sent from my SM-G973F using Tapatalk
  6. all good things..... Sent from my SM-G973F using Tapatalk
  7. steam Sent from my SM-G973F using Tapatalk
  8. blown Sent from my SM-G973F using Tapatalk
  9. Tiddly Sent from my SM-G973F using Tapatalk
  10. the man, Jony, was grumpy Sent from my SM-G973F using Tapatalk
  11. best advice is to go and try them at BB... whilst they are functionally similar the user experience will be different.. which will help you decide. What suits me may not work for you..so who am I to tell you which is better. Sent from my SM-G973F using Tapatalk
  12. I use oatly barista oat milk and whilst I love the taste you tend to get more foam than micro foam so latte art is more challenging...would be interested how you get on with it Sent from my SM-G973F using Tapatalk
  13. to be honest didn't get a chance to try Scandinavian embassy.. will try that next year. Sent from my SM-G973F using Tapatalk
  14. I tried a few speciality coffee cafes in Amsterdam back in June, and found Bocca coffee my favourite. Back to black was good, and Cafe il momento was very average. Enjoy your trip! Sent from my SM-G973F using Tapatalk
  15. I could have sworn it was 3mm for the feet and 4 mm for the screw that holds the base plate on top. I applied Danish oil to mine last night...much better. Just be careful to only remove one of the rear feet at a time as these have longer screws that hold the niche together. Sent from my SM-G973F using Tapatalk
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