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jwripple

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About jwripple

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    Brewing Nicely
  1. I find I can get that number of small cups without problems, with careful filling once a day.
  2. Thanks for your comment. I am attracted increasingly to the Professional so I don't have to fill it up during the day to get 3 cups in the morning, 3 cups at lunchtime. Time to heat up isn't an issue for me - would you say there was any difference in the quality of the coffee produced between the two?
  3. I'm a long-term LP Europiccola user. I've offered to buy one for my son, and I am thinking that the larger boiler size of the Professional would be good for him. Any members with experience of both who can suggest advantages and disadvantages of one over the other?
  4. Hi dfk41. Took your advice and bought three different espresso beans from Coffee Compass. Halfway through the French, great coffee and :act-up:no sticking in the Mignon. When I look inside the grinder now it is completely clean, rather than oily and sticky. You have saved me a few hundred quid on a new grinder, so I send my grateful thanks.
  5. The spout. I get a build-up inside the grinder which means I have to dismantle and poke at it. I have a fix of a kind - there is a plastic insert in the spout. At Bella Barista's suggestion I have removed it and the exit from the grinder is much larger. It isn't blocking so much, and when it does I can clear it from outside without dismantling. On the down side you get quite a bit of grounds scattering when you grind.
  6. The spout. I get a build-up inside the grinder which means I have to dismantle and poke at it. I have a fix of a kind - there is a plastic insert in the spout. At Bella Barista's suggestion I have removed it and the exit from the grinder is much larger. It isn't blocking so much, and when it does I can clear it from outside without dismantling. On the down side you get quit a bit of grounds scattering when you grind.
  7. Thanks for the tip and the helpful photos. I'll give it a whirl if I am forced to move to semi-bulk grinding.
  8. Many thanks. Can I ask where you got your Baby Lusso? I'm interested in a possible move from La Pavoni.
  9. Thanks for the tip. I may have overstated the oiliness. They are roasted just up the road by the only roaster on the Isle of Man - his standard continental roast, used pretty widely and not a problem for me until now.
  10. Possibly - but the whole point for me is to get the darkest, oiliest espresso possible. Which means dark, oily beans. And the Mignon was able to cope reasonably for a while.
  11. No - nothing has changed. Same beans, same supplier, same grind. Hopper usually less than half-full.
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