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Graham J

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About Graham J

  • Rank
    Brewing Nicely

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  • Location
    Sheffield UK
  • Interests
    Repairing mechanical and electrical and electronic devices, mostly broken by me, Cycling.
  1. I agree, this is not unusual. I don't think Gaggia Classic are any more prone than other machines. It can be accompanied by a slight smell also, in the empty tank, indicating some bacterial or fungal activity. I find a few cleaning uses for Citric Acid crystals (Food Grade) around coffee machines and this is another one. After a few (2-5) tank refills, it works to find a time to leave the tank and pickup pipes in a citric acid solution for an hour or two and then rinse a couple of times with tap water, before refill. This seems to keep things fresh for a week or two, or 2-5 tank refills. If you normally just top up the tank, then its best to schedule a regular tank removal and cleaning session.
  2. I was in Liverpool a few days ago for a long weekend with the family. I followed recommendations on this site and found that Bold Street Coffee was the best of the three venues that I tried for both cortado/espresso and fresh food. I liked it enough to go back twice and drag the rest of the family in for Sunday brunch. Spotless and well maintained LM and Arduino grinders. High barista skills and friendly helpful service. Veggie Buoy or Sausage Buoy well worthwhile!
  3. I've a Kinu M68, bought off their website last August. It's beautifully built and very repeatable, tiny grind adjustments are effective in small changes in the shot length and B.R. After a month of ownership I noticed the internal drive shaft had moved a touch in its driveplate. Not a serious problem but it did cause the zero point to move. When I emailed Kinu to ask about this, Christian at Kinu offered to have the grinder back and renew the shaft assembly. They sent a DPD collection next day and duly replaced and updated my Grinder with a small design change, which hadn't been released at that point. I received my Grinder back after about 10 days and it has been faultless since. I'm personally very happy with their service and support. The factory in Rumania is based around rifle producing machinery and is being currently upgraded with their insurance money, following a partial fire at Christmas. As another engineer will know, the line boring and surface grinding machines used for military rifle production are very suitable for their grinder designs.
  4. Two interesting points there, firstly espresso can take a little longer, (+/- 10 seconds on grind and 20 seconds on p.i. and finish) without me feeling anxious or frustrated. I'm more interested in the outcome. However, it was originally named for a reason..... Secondly, my "other grinder" is a Ceado and there isn't any doubt that Ceado are professional and know about grind distribution; their designs clearly show that. The products are specified and designed around small cafe or large cafe and latterly, home use. If we choose to re-specify a cafe grinder c/w doser for home use (my choice) then we can expect to have to change a few things; but that's hardly Ceado's failing.
  5. here are a couple of wiring diagrams online - on the old Gaggia forum, which is still active and also from retailers inc. Whole Latte Love, who have the original Italian diagrams in their website. support area. The power feed is switched onto the solenoid and routed across the thermostats (not through them). If you are safe working with a multimeter you can check continuity from the coffee switch and also that there is a power feed to the solenoid at this switch action. The solenoid valve has to open to allow water flow from the boiler and into the group head - through the little gicleur (jet) that you cleaned out already. It sounds as though you have a faulty or blocked valve, so be sure to check that the solenoid valve stem is moving freely on its internal spring. Best to test the electrical continuity and power feed before ordering a new solenoid! Try to avoid back -flushing this machine, despite what you may read elsewhere - the logic is that when there is no water flow, due to a closed backlash filter or disc, the solenoid valve is open and water pressure causes turbulent flow of any coffee solids dislodged from the grouped distribution and filter screen, which can end up in some small passageways where they would not normally reach under forward water flow.
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