So late night i undertook the task of replacing the flow restrictor in my LM mini for the 0.6mm that their commercial machines use. This makes the flow rate more acceptable, around 75-80ml per 10 seconds rather than 120ml, and helps with channeling etc.
To my surprise when i got in there there wasn't one fitted at all (no 0.8mm) which might explain some of the issues i have been having. Anyway initial thoughts are good. Currently finding:-
- grind much courser for the same of extractors
- much less channeling
- blonding happening more constantly
- espresso flow starts after 8-10 seconds rather than 4-5
- Good mouth feel and flavour
Only pulled a few shots so far so will report back as i keep testing. Also got the pressured turned down to 7.5 bar.
Glad it's sorted, did you feedback to LM re their QC? Give their marketing blurb around hand built and the price you pay for this, I am a little shocked that an item can go out like this. All companies have QC mistake at some point I guess they are more prevalent around a mass built item than one where you are paying a premium like this. Is anything else missing, did they offer a full free service at a uk dealer?
I know the guys from la marzocco quite well as i'v done the coffee fest photography for them for a number of years. I'm sure its just a one off but its kinda interesting as most people wouldn't dismantle the boiler at any time so would never find out.
Got to admit it did confuse me for a while when i opened it up, spend about 10 mins looking for the normal one to remove before working out it wasn't there and i could just screw the new one in!!!
I changed the restrictor to a 0.6mm on my LM previously. I cannot imagine how hard it must've been to get even a drinkable cup out of a machine with no restrictor. It must have been driving you mad before.
It can't believe how fine i had to grind and the channeling was crazy. Though at 6 bar it was do able.
I'm now up to 7.5 bar and starting to experiment again though the shots definitely run better, just have to recalibrate my whole technique! Kinda need someone to show it how to now hahah!
Since getting this all back together i really want to verify its my poor or less than ideal technique making bad shots over the machine. Is anyone London based or know of someone London based who has used a Mini and could swing by one day just to have a quick play and make sure its me not the machine?
Since getting this all back together i really want to verify its my poor or less than ideal technique making bad shots over the machine. Is anyone London based or know of someone London based who has used a Mini and could swing by one day just to have a quick play and make sure its me not the machine?
im lancs. i would normally say it's no the machine but given they managed to miss a gigliceur off.....
if you are unsure ask for a free service or replacement machine as the qc was clearly poor on yours. for a premium hand made product its not good enough.
if you don't t feel this is the way to go pick a pressure, Stick to it.
No worries, guess i just feel a bit all over the place with the shots im making compared to what i have experienced other make with the same machine. For example at the coffee fests.
No worries, guess i just feel a bit all over the place with the shots im making compared to what i have experienced other make with the same machine. For example at the coffee fests.
If you don't mind me sticking in my 2 peneth. I had a mare with mine at first. I eventually got where I wanted it with the following:
8bar pressure.
I purchased 1kg of a medium roast (mainly as that's what I'd had when I had a play with one prior to buying).
20g basket, 20g dose. I found when I went down in size from this I couldn't quit get the shot I was chasing. Might be I wasn't grinding fine enough.
Turned the timer off on my scale and just went by taste @ 20g in -> 44g out. Even if one seemed to lash through I still gave it a try and just changed the grind as that was then the only variable. Once I'd got one I liked I turned the timer back on (just out of curiosity more than anything).
It was a [emoji462] ache for sure but at the start I was changing everything and that was a disaster.
One las thing and the only thing I hated about the LMLM check the PID. I found the temperature had a considerable effect on shot times and taste. I left mine at a middle of the road 93.5c while doing all the above as it gave me plenty of play each way once I was getting something decent out.
I know it all sounds noddy, but hope any of that helps.
That was per click. I think it's in the manual. I'd be surprised if coming down to 93c doesn't give you a noticeable difference (in flow) and taste, but that is a law unto the bean itself [emoji23]
As for the dose touching the screen I found the same but that varied bean to bean. Some I'd get 20g in no problem others 19g was the absolute max.
That was per click. I think it's in the manual. I'd be surprised if coming down to 93c doesn't give you a noticeable difference (in flow) and taste, but that is a law unto the bean itself
As for the dose touching the screen I found the same but that varied bean to bean. Some I'd get 20g in no problem others 19g was the absolute max.
Think i was using the line so could well be way less than 93 degree. Will adjust to clicks and see if i get any difference. I assume a low temp would mean a very unflavoursome cup like i have been experiencing?
I can only go off what I've read and do myself, but the rule of thumb was lower temps for darker roasts as they're easier to extract and higher temps suit lighter roasts. That's only a rule of thumb and not a coffee law before I get a thread pounding off anyone.
ok alternative suggestions, pay someone like @scotford or one of the baristas op might know to spend an hour and dial in, calibrate and sense check. you need someone with ek experience and a trusted skills and feeback. they might even have a scace
ok alternative suggestions, pay someone like@scotford or one of the baristas op might know to spend an hour and dial in, calibrate and sense check. you need someone with ek experience and a trusted skills and feeback. they might even have a scace
Nah gonna sell that too. Grind the beans in a pestle and mortar!
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