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bonoeuf

Hello from Durham

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Hallo all, I have got my coffee station up and running. Plumed in my Claris water filter and got the timer sorted to switch it all on so it is all ready to go when I wake up. I bought an ex rental Sanremo Treviso and a Mahlkonig vario grinder. The Treviso has been fully serviced and comes with a years guarantee from Pumphery's in Blaydon. I have been on their Barista course to learn as much as you can in a day. Just got to put it into practice and try to find my perfect bean. I find I am wasting far too much getting the setting correct for any given bean. More practice needed. Having fun playing though. Off to buy more milk to practice my cappuccino technique now.

Marty


Sanremo Treviso, Maklkonig Vario, Ibeirtal MC2.

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Hi from Whitley Bay. Instead of milk, just use cold water and one drop of washing up liquid....but don't drink it...LOL

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Hello from Wallsend/Newcastle! Which beans are you using? Do you weigh each dose etc?

 

I know they've probably told you a method but to dial in a bean and minimise waste just concentrate on one variable at a time. Set your dose to 18g (or whatever number you like).... don't worry about what the timer says... and aim to pull 36g of espresso (or double the weight of the coffee you used). Adjust grind till you find the taste you like.

 

Newly roasted beans will behave rather volatile like in espresso, so give them a good 5-10 days to rest up and de-gas.

 

Jonny

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Hello from Wallsend/Newcastle! Which beans are you using? Do you weigh each dose etc?

 

I know they've probably told you a method but to dial in a bean and minimise waste just concentrate on one variable at a time. Set your dose to 18g (or whatever number you like).... don't worry about what the timer says... and aim to pull 36g of espresso (or double the weight of the coffee you used). Adjust grind till you find the taste you like.

 

Newly roasted beans will behave rather volatile like in espresso, so give them a good 5-10 days to rest up and de-gas.

 

Jonny

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