Jump to content

KrisP

Members
  • Content Count

    35
  • Joined

  • Last visited

Community Reputation

14 Good

About KrisP

  • Rank
    Brewing Nicely

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Hi all. I've finally given and and promised to reduce the space my coffee "stuff" takes up. I am willing to split, offers welcome if buyer multiples. I have included insured courier delivery prices for the big items and regular for the others, but will give preference to those able to collect from central Bristol. Here are the details: 2002 Gaggia Classic /w Rancilio Silvia steam wand (£90 collection, £105 delivered) I bought this refurbished from our very own MartinB here less than 18 months ago, so you know it's in decent shape! Never had an issue with it, still in perfect working
  2. All yours for the £240 delivered, will message later with details.
  3. Yep I'll do that for the £12 quoted. I'll message later.
  4. Hi all. I've finally given and and promised to reduce the space my coffee "stuff" takes up. I am willing to split, offers welcome if buyer multiples. I have included insured courier delivery prices for the big items and regular for the others, but will give preference to those able to collect from central Bristol. Here are the details: 2002 Gaggia Classic /w Rancilio Silvia steam wand (£130 collection, £150 delivered) I bought this refurbished from our very own MartinB here less than 18 months ago, so you know it's in decent shape! Never had an issue with it, still in perfect working
  5. I didn't get as far as removing the bottom burr carrier if that's what you mean?
  6. And I'm using a Classic, using the WDT method then tamping. If I make two cups using the same grind they generally take the same time so I don't THINK tamping consistency is the issue, but it's tough to know!
  7. 18g in, 36g out in 25-30 secs would be my "ideal." All weighed.
  8. I recently bought an ex-commercial SJ and replaced the knackard burrs with new, genuine Mazzer burrs, giving the unit a clean at the same time. I then put 500g through the new burrs and have since probably put another 500g through in normal usage. My question is about the range of the SJ that people use for espresso. I'm yet to find any beams where the ideal grind isn't within the same 2-3 notches on the SJ. Sometimes, moving one notch is enough to take it from too fine to too coarse! Could this be down.to something I did incorrectly during installation?
×
×
  • Create New...