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pj.walczak's Achievements

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  1. Cafelat now have new seals, they are blue and just are bit bigger then red ones. Very easy to install and remove. Price is good, shipping cost is lower then DHL from L. @khampal - just write to Londinium shop, attach picture and you will receive free replacement.
  2. There were some diagrams on the Socratic Coffee Instagram. It is Instagram, so if you have time you will find them, I am not a fan of the platform ;). But, from memory it wasn't very close to Ek43 from particles distribution point of view, but more uniform than classic espresso conical burr. In general, C40 mk3 gives you very good quality in the cup for filter coffee. Most of the users will confirm this. Is it worth buying if you already have Niche? I am personally big fan of having two dedicated grinders even if you take only ergonomics into consideration. I really do not know. They might be lucky and the burr set just works very well for filter coffee. Or they spend a lot of time analyzing different geometries and what is possible with conical. The change between mk2 and mk3 was huge.
  3. Correct. And it makes a difference. C40 mk3 geometry results in a burrs that are very easy to grind (low force required to turn) but very slow. For whatever reason, this kind of characteristic gives you better results in cup for filter coffee. (and there are a lot of examples of the market for dedicated brew burr sets, most of them are slower then espresso dedicated sets at the same size). The easiest to feel the difference is if you compare C40 mk3 and 1zpresso JE with classic Italmill burrs. C40 is much easier to us, less force and it grinds much longer. JE is the opposite, harder to turn, much faster. In the cup, with JE or Niche it is much easier to feel over extracted taste, which you compensate usually by lowering the brew temp or grinding coarser. C40mk3 in the cup is much closer to what you can taste from brew dedicated flat burrs. It is not classic EK43 taste, but much closer to it then Niche. RedClix - yes it can grind fine enough for espresso if you have enough time. Some people were /are using it for espresso. A lot of people switched to different grinders for espresso and continue to use C40 for filter coffee. Again there is nothing new in different burrs geometry for espresso and filter coffee. Look at SSP burrs, with 98 mm variants being extreme example, etzZinger have now 4 burr sets all in the same size, Kinu added a dedicated brew burr set to its line, Baratza, Caedo, etc.
  4. I attach the picture of the burrs of MK3. You can compare with Mazzer 191C, which was designed as espresso burr set.
  5. Vario or Forte BG with steel burrs (not ceramic), both are great options for filter coffee. Soon there will be improved Vario +, with a lot of components from Forte - https://baratza.com/grinder/vario-w-plus/ C40 is also great for filter coffee. It is conical, but pretty unique geometry, still one of the best in class for filter coffee. Niche is great single dosing espresso grinder, that can also grind coarse enough for filter coffee. Hard to beat this combination, but if you are only looking to do brews, there are a lot of better choices.
  6. Hi, what is the full recipe? Dose/Yield, approx shot time and grind size if compared to dark roast? By any chance you were able also to measure EY%?
  7. Did anyone compare the mesh screen with paper filter? The ones from Cafelat fits the regular 58 basket: https://www.cafelat.co.uk/products/robot-paper You can put them at the bottom and/or at the top of the puck, they allow finer grind and higher extraction.
  8. Depending how often you brew, and how big your dose is, you can also take a look at hand-grinders. There are a lot of good options: Comandante MK3/MK4, Kinu M47 with brew burrs, 1zpresso K-Pro. Sometimes you can find a second hand offer of Baratza Forte BG, very good grinder.
  9. Yes, you are right on Londinium you cannot measure the process, you can only measure the results (TDS, time, yield). Leva gives you much more here, Decent is a clear winner in that aspect. IMHO I can repeat the shots. I have pretty good grinder that gives me consistent results. I always turn on the machine at least one hour before the shot, when I am happy with the recipe the pre-inf setting is constant, lever is a lever (spring) so nothing is really changing from shot to shot. I do not know what was the brew temp, I do not know what was the pressure profile, but I can easily repeat the process. For some people, I can understand this is not enough but the coffee is damn good. To make thing worse for myself, I was seriously considering Strietman CT I do not know if you do manual pour-overs, but this is bit similar. You do not know all the details what is happening in the slurry, but you can get consistent results, and you can prove it by measuring and tasting the cup.
  10. No, I was never able to play with the original Londinium, so I do not know what is the actual difference in degrees between those two. If I compare it with Musica, even at the low pre-inf, LR is producing a hotter shot.
  11. The original Londinium was open open thermosiphon design, the LR24 is closed thermosiphon. So the brew temperature is higher on LR then on original L1 at the same pre-infussion pressure. Again, dark roasts are not bad, but from my experience darker roast are easier to extract at higher pressure and lower temp. it is true, I cannot measure the temp or profile without additional toosl. But I can taste and measure the coffee. I can have very tasty cups with extraction yield of 21-23%, or ristretto at 18-19%. Good enough for me, and good enough objectively, Well, if you are even in Warsaw, you have a free coffee at my home. Consistency: I measure time for each shot - pre-inf and total exaction - they are almost identical for the same beans. I measure TDS from time to time, results above. For the taste you have to believe me. Is it no loner allowed to be happy with the machine I am using if the name starts with L and is no Lelit or Leva? Zwiggy is asking for the feedback about LR, so I give my feedback. I have the machine for 4 years, so first love is gone, I am pretty objective about it and I know it pretty well. I have no relationship with the owner, no benefits if more or less machines are sold. Well, to be fair, I want the company to be on the market to have easy access to spare parts. I had pump machines, I had manual levers. It is easier to operate at lower pressure. And yes, the lower pressure shots had better clarity and worse mouthfeel each time I did the comparison. You are right: if you have perfect puck, great grinder, higher pressure gives you more extraction. But if I can get around 22% at lower pressure, do you really need to go higher? It is very common in specialty coffee bars, to use lower pressure than 11 bars. Do you know any good coffee bar, with pump machine that is operating at such high pressure?
  12. LR24 / LR with digital preinfussion kit is great for medium and light roasts. The pressure profile is also great for medium and light roast. You can easily get delicious espresso from filter roasts, at 20+ gram dose and pre infussion at 5 bar, assuming you have a proper grinder. Yes I agree it is probably not optimal machine for very dark roast (and if someone drinks dark roasted coffee then Evo is better choice, 11 bar pressure give you more body and ability to lower the temperature would be extremely useful to avoid over extraction). On the other hand starting with 11 bars for very light roasts is sub-optimal, as you will be compromising clarity and complexity, which are things you are usually looking in those very light espresso shots. Is LR24 technological laziness? Well: thermistor to regulate the boiler, App to regulate the digital preinussion kit settings - using cloud service Blynk, silent rotary pump 24(VDC). We can only speculate what will be the domestic lever market without Londinium. For me the biggest benefit of LR is the simplicity and its ability to provide great, consistent shots, one after another. I only adjust one variable on the machine (pre-inf pressure) and rest are just standard espresso variables, grind size, dose, yield. If you have enough space for big lever, you are OK with warm-up time of 1 hour, drink medium and light roasts, you cannot go wrong with LR24. If you drink Passalacqua Harlem, probably look somewhere else.
  13. From Londinium world, if you can plumb the machine, the best value for money is Compressa. It is LR24 without the pump, the reservoir, the digital pre-infusion, and the wireless control. In LR/LR24 - It is true for hot water and steam. The brew water is taken from water reservoir and heated in the heat exchanger. Boiler capacity is 2,3 l. Reservoir is 3 liters. Then Londinium is not your choice, it needs 45-60 minutes warmup. You can of course have some kind of smart power plug.
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