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Showing results for tags 'gicleur'.
I have been putting off sorting out the temps in my group for a while. After heating up the group is at well above 100deg and so is the entire HX. To get it anywhere near the right temp I have to heavily flush it, enough to remove over temp water AND to bring the thermal mass of the group down in temp. I put a topic up about this before and tried some of DaveC's suggestions in flushing methods but to no avail. I had two ideas of how to lower the temp. One was that when I replaced the water level probe I installed a new one that was too long/too short. I tested this the ot
Can anyone enlighten me please on the effect of exchanging a 'standard' gicleur for a finer one? I believe that E61 machines normally come fitted with either a 0.6 or 0.8mm gicleur, but that 0.5mm is considered to be better. In what way is it better, and if it is indeed better, why aren't machines supplied fitted with a smaller gicleur in the first place? I am aware that the gicleur influences the flow rate of the brew water through the group but what in practical terms of pulling a shot would be the effect of reducing it? Machine is Quick Mill Verona... I'd be interested to kn
My small collection of 0.5mm E61 gicleurs has now arrived from the US (only 6 days door-to-door Spence!). I've swapped mine, in the Duetto, already (5 min job) and taken a few photos along the way if anyone wants help (but it really is very simple - 22mm socket and 7mm socket as well as a pair of tweezers come in useful!). After my initial shock at the postage costs from Espresso Parts, coupled with the fact that I bought every 0.5mm gicleur that Espresso Parts had in stock at the time (not that many!) - the price has dropped to about £2 a piece plus postage. I reckon they'll sellotape to