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NewboyUK

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About NewboyUK

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  1. Temp test using a paper cup and see the temp? Is the temperature you after pre or post puck?
  2. Pump bracket loose? 6 screws in rear and 2 ontop. The back then slides off to expose rear boiler and pump.
  3. Well personally I think they are poor beans but have to work with what clients have. Usually have to grind fine as heck and dose is on the maximum. Sometimes its 'ok' but mostly poor. Dropping basket size doesnt help much. 20in 60 out is just about ok. 50 out slightly better. Beans I love to hate
  4. What kind of ratio you use? I have to grind them soooo fine but then i cant get enough in the basket from the grinder.
  5. I know I know - dont disown me..... Litchfield coffee beans from Booker cash & carry. Has anyone here ever managed to get a decent coffee from it? If so what/how etc? Especially what ratio was used?
  6. Just wondering if anyone uses these and whats the general feeling on them?
  7. Sorry. Replace the switch - more economic that messing with it. Light im sure means heating. As for water empty - i think theres a audioable alarm. Lift the tank a little and you will know. If you email fracino they will send you the wiring I'm sure - or if you give me a couple of days I'll be able to find it for you. Pretty sure its on the same wiring diagram as the heavenly but ill get back to you
  8. Sorry. Replace the switch - more economic that messing with it. Light im sure means heating. As for water empty - i think theres a audioable alarm. Lift the tank a little and you will know. If you email fracino they will send you the wiring I'm sure - or if you give me a couple of days I'll be able to find it for you. Pretty sure its on the same wiring diagram as the heavenly but ill get back to you
  9. All the wiring diagrams and parts list are on fracino website 👍
  10. Evenin all As the title suggests - can anyone explain what this is used for? Im my cookoo world I imagine it to be a wonderous tool to extract the perfect espresso without even having to taste it. All very technical and could be usefull in getting consistent tasting shots between different shops using the same bean all from a teeny sample of coffee. In the real world - i have a issue grasping who/what/why in the whole thing. Can't you just do it from taste alone? Pretty sure the coffee dealers/roasters I know dont use them. Anyone fancy kicking some plain english
  11. I dare say that using viton could make for repeat business come service time. Some I see only last a year.... Its strange that i look at a 1 group machine doing 30 drinks a day and it lasts 12 or so months - then look at a 3 group doing 400 a day and they 2 years old still going....
  12. @Blue_Cafe what is it you do? You a engineer or?
  13. So essentially its for hard water areas? And theres no issue with it being used in soft water areas? Its kinda interesting as I can get them (viton/ruby) for the same cost so wondered why you would even use viton in the first place....
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