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richwade80

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About richwade80

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  • Rank
    Juvenile Delinquent

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  • Location
    Somerset
  • Interests
    Cars & Wine
  • Occupation
    World Class Structural Engineer

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  1. It’s these bad boys alright. It’s Christmas soon... you’re bound to get some! Sent from my iPhone using Tapatalk
  2. Weekend sorted! Sent from my iPhone using Tapatalk
  3. Jellybean lid for me... Sent from my iPhone using Tapatalk
  4. And back to the two hole tip... Sent from my iPhone using Tapatalk
  5. More info here. Bath https://coffeeforums.co.uk/index.php?/topic/47922-Bath Sent from my iPhone using Tapatalk
  6. On my machine the two hole screws on so that the holes would make a line pointing to the front of the machine. You can’t change it as you’d have to unscrew it, so you can only adjust your pitcher and where you stand. I couldn’t say if it makes much difference what orientation the holes are. I’d imagine you’d adjust your pitcher to suit your circumstances, whatever they might be. Sent from my iPhone using Tapatalk
  7. I imagine you are right. I did get reasonable results with the four, after a while of trying things. I’d love to see how someone gets perfect micro foam with it though. You’d have to be Dumbledore to master that wand... Sent from my iPhone using Tapatalk
  8. [email protected], Not sure I’m getting updates on everything I follow on Tapatalk... I grind into the cup, then used to transfer to PF, tap level, level tool and tamp... sigh. It doesn’t generally work for many roasts from a range of suppliers. The resulting puck often has problems. Usually pinholes, or even larger gouges. I also notice the puck comes out in chunks with parts sticking in the basket. I’m assuming this is where parts are not getting extracted evenly. You can also tell on the bottom of the basket where you might get what looks like caramel in spots but not evenly. In essence I’m now concentrating on my prep. I’m currently trying to mix the grounds in the cup, and nutating instead of levelling tool. I’ve also up dosed to 16g to help. It’s not perfect yet. I could see why people get better results from 18g. I particularly notice problems when the beam density is high so the puck is thinner. Rant over. I bet a lever would help lower the pressure ramp... Sent from my iPhone using Tapatalk
  9. Today I ditched the new four hole tip and returned to the stock two hole. The milk is far better for me, like going from cotton to silk. I really tried with the four hole. It looks amazing (in terms of power etc), but unless you’re steaming a large amount it is barely controllable. Large bubbles and floating foam are almost inevitable. I’d dare say that a three hole tip, or even a four hole tip with smaller holes would probably be a good compromise. Sent from my iPhone using Tapatalk
  10. It’s fair to say, the new four hole steam tip is challenging... it’s taken weeks to get to here. Sent from my iPhone using Tapatalk
  11. Have you tried using both hands and perhaps standing closer to the machine to reduce the stress on your shoulders? Sent from my iPhone using Tapatalk
  12. It’s got an external water tank! That would be so useful sometimes. Sent from my iPhone using Tapatalk
  13. I picked up a 4 hole tip for my birthday (there’s always something you can ask for with a coffee hobby)... The holes are bigger than the stock 2 hole that came with my machine. I’ve tried it for about a month and i can’t get anything good yet. I’m not one to blow my own trumpet so to speak, but my latte art was close to amazeballs before. I didn’t need the new tip, but was curious. Before, steaming would take about 40s. Now it’s 20s. But getting microfoam seems impossible. It’s full of large bubbles or I try to limit the air intake and get no air at all. I’d like to persevere out of interest. I presume that this should be similar to using other powerful steam wands and so should be possible to master. I really like the speed so it would be good to make this work. Any ‘tips’ ??? Sent from my iPhone using Tapatalk
  14. It looks woeful! Looks like they have cast a thin layer of mass concrete on top of the old steps. It might last a bit. but I wouldn’t accept it. The rough parts are honeycombing where the concrete isn’t compacted properly. This will let water in and will speed up degradation. They should have prepared the old surface first to form a good key for the new concrete. If they didn’t, this could delaminate. I’d also want to check the stair risers are still even as this can cause trips if not. I’ll warn you now, that proving any fault is hard without knowing details (I’m not asking to know!). Depends on what was agreed and who was involved etc... Sent from my iPhone using Tapatalk
  15. Coffee A today Coffee B tomorrow... Sent from my iPhone using Tapatalk
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