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Scouser

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About Scouser

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    Brewing Nicely
  1. As mentioned above no water coming through the group. Bought de scaler, as many suggested that might do the trick. It doesn't seem to have worked. Followed instructions in manual, ie dispense hot water through wand, then turn off wand to get water through group. Done it many times now. Still the same. Before I de scaled someone mentioned solenoid blockage, I think I located it in the machine, but the Allen bolts would not budge and I didn't want to break it.. Just wanted to make sure it's nothing simple before I have to start taking it to pieces..
  2. Well I have swapped out group seal and put new one in, exactly the same problem, leaking all over the place ? Completely puzzled. Pulled a blank shot, fine, water runs through no leak. Put coffee in, leaking all round the edges of the portafilter ? Some help would be good, getting withdrawal
  3. Well I have swapped out group seal and put new one in, exactly the same problem, leaking all over the place ? Completely puzzled. Pulled a blank shot, fine, water runs through no leak. Put coffee in, leaking all round the edges of the portafilter ? Some help would be good, getting withdrawal
  4. I'm fairly sure the group seal on my Gaggia pure espresso needs changing. Have ordered replacement. Could anybody give me a heads up on how to replace it ? I've heard stories about there being shims that have come off, and are difficult to get back ? I would like to avoid any known pit falls. Thanks
  5. Hi guys, Just wondered if anybody can help, I'm looking to change the group seal on my Gaggia pure. I have spent some time searching the net to try and find out how it is done, but to no avail. I was hoping it might be a fairly straightforward job, but I'm having second thoughts. Can anybody shine any light on this ? Really needs doing as it is leaking water/coffee and portafilter is in wrong position. Thanks
  6. Well I have probably drunk more single origin than blends by a long way. My limited understanding is that one would use a blend for americano ? Anyway to answer your question, I must say I have enjoyed south american coffees most, in particular mexican altura & some peruvian types..
  7. That does it, I was in exactly the same boat, I like coffeebeanshop beans but when you can get close on 2kg for the price of 1kg, it has to be tried .. Thanks for confirming Rave quality, looking forward to giving it a try.
  8. Hi, I have been making espresso now for about 3 years, when i started out i just had a Gaggia Pure Espresso & no grinder, things obviously improved once I got my Rancilio Rocky. But the Gaggia is my main limitation, not a great machine, although I have managed with practice to get some reasonable shots, crema has never been very good, despite all my efforts & experimentation. Moving on.. I drink Americano more than anything else so I would like some suggestions for roasters and blends that you feel, would be the way to go. So far I have tried Hasbean blends although this
  9. Well I've been using the lava for a bit now, and am happy with it, as it's a convex one I do wonder if it's any different to a flat one. I've only graduated from the silly plastic things that come with the machine, so I don't know how my current lava one compares to the top of the range, but I'm happy.
  10. Just working my way through starter pack, loayza, very nice indeed. Blake and jailbreak I've had before and like. Jabberwocky... Ok, kicker im struggling with.. Just got the fortnightly special from coffee bean shop and had my first cup of Rwanda A grade, very nice...
  11. Just wanted to know if anyone has owned a Gaggia pure espresso, as there are a couple of specific questions. 1. What is the kind of grind suits the machine ? 2. After cleaning shower plates do they go back together aligned or offset ? 3. Any general tips for using this machine ?
  12. What are some good books covering all aspects of coffee making especially espresso..
  13. After much experimentation, I'm starting to get crema, not loads, but more than I was getting. My question is, I like a long black or an American, and have experimented with pulling the shot into shot glass, into milk, into hot water first, hot water last, most combinations, and wondered if adding water speeds up crema loss ? Presumably crema lasts longer as an espresso shot ? How long should it last, as I've head lots of conflicting accounts, from under a minute, to much longer ?
  14. Yeh I have done that, cleaned the shower plate & cast plate, by the way, are they the same ? As they look identical. Anyhow with regards to water, I have I proper filtration system at home and all water used is good. Example kettle has zero scale in it after months of use. However it is another thing to try. Water distribution from grouphead now seems consistent. The only thing I can think of now is tamp, grind and dose. I'm using between 16/19g dose, grinding is varying with the bean, but I'm trying to keep my tamp consistent and then finding a grind which times in at 25/30 secs. The plot
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