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Found 7 results

  1. Hiya coffee people, I'm David, Dave if you like. From Liverpool, I'm a carpenter but i also like to get involved with car mechanics even engine rebuilds, so i thought getting my head around my Fracino cherub would be a doddle. After bringing brew pressure down from 13 to 10bar i'm still not getting a crema on my shots. Although every improvement that i have read on here (bst filter, longer warm up, pre infusion) have all benefited me i still only have a wispy bit of crema coloured liquid. But the coffee i drink now is better than before finding this site. So thanks people and i look forward to
  2. Hi, does anyone know if new gaggia classics have a high brew pressure as the factory setting. I'm having trouble getting a 20-25 sec shot, despite some heavy tamping and a fine grind. I'm wondering if the factory setting has been increased recently in line with gaggia now supplying pressurised baskets only. I've just got a new classic and the shop swopped the baskets so I'm using the non-pressurised ones. I read some posts suggesting some are as high as 11 bar and that reducing the OPV makes a big difference. Before I start tinkering I wondered if any knew for sure whether classics ar
  3. I've generally noticed that when using the single that higher and higher brew pressures produce a better shot. Stronger and smoother really. I also noticed on my BE that at some point the amount of water going into the drip tray shot up. The over pressure valve opening. BE owners could note that about 50 - 60ml goes in if it doesn't open. Things may still look ok when 3 or 4 times that amount goes in when the OPV is opening. That happens slightly past the espresso range shown on the dial. That bit was for BE owners. Maybe DTP too but no 3 way so pass. Maybe none goes in on those. Lo
  4. What pressure should I be reading on the brew head pressure gauge on my Minma? I think it might be a bit high at 9 bar. Where is the OVP and how it it best accessed if I need or want to adjust the pressure. These are probably rather naive questions, but this being my 4th express machine but first E61. I'm loving it and producing great espresso, but there was and is a learning curve. I think the arrival of a Niche in (hopefully) February will be a welcome grinder upgrade.
  5. So I’ve been off work for the last couple of days with a bad case of Man-Flu (which is extremely rare for me). Due to lack of sleep and aching body this has rendered me exactly useless in the morning but clearing up slightly in the afternoon. This combined with the Mrs being at work has left me with some significant and long overdue “tinkering time”. So what have I been up to? Water Debit Since first using my Verona I have always thought that the flow rate from the group looked a little quick when compared to other setups/videos etc.. After some serious googling I found some info (so
  6. I reduced the brew pressure on my Pro 700 from 9 bar to 6 today after reading some recent Barista Hustle posts. Really easy to do, a near complete anticlockwise turn of the screw head was all it needed, accessed from below through the hole close to the rear left hand foot. Took less than 5 minutes. Anyone else tried this yet? If so have you noticed any improvements in flavour? I backed my grinder off a fair way in anticipation of the shots choking and then wasted a load of beans grinding finer and finer to get back to a 30 second 1:2 ratio. Ran out of time by then so have not really bee
  7. I have before me a rocket evoluzione with which i have a technical issue. It might be essential to know that the rocket evoluzione has a rotary pump and not a vibration pump. When pulling a shot (with a blind portafilter in) the brew pressure gauge immediately shows the pressure to be 9 bars, but the pressure rapidly climbs all the way up to around 14-15 bars. Obviously by now the safety "over pressure valve" has opened and is letting water out the front of the machine to release all the extra pressure. My initial thought was to adjust the pressure adjustment-nut on the pump and so i
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