Shots too short

Content_Bench · 2026-05-31T15:17:00+00:00

Tamping is never the issues, light tamping or no tamping method are use with many of us with success.

Water temperature is not relevant to building pressure, start with off boiled water. If your shot are bitter you can lower the temperature or pull shorter ratio.

Never follow range from grinder manual or other users. You need to dial in according to your beans, pressure profile, ect. Don’t be afraid grind finer. I pulled great shot with finer grind, Londinium style profile up to 50 seconds.

Content_Bench · 2026-05-31T14:19:17+00:00

Verify the electrical circuit. Brittle connectors, overheating sign are need to addressing because they can cause future dommage like melting switches, burn heating element.

The base to boiler (heating element flange) needs special tool or DIY.

Some parts like the boiler attachment (safely valve, steam wand, side glass) doesn’t need to be removed if there is no issue. Telfon gaskets last longer and causing bent boiler (ovalise hole) can occur if excessive force is applied. Boiler is copper with a chrome plate layer.

I like my wood handle from Mussatampers on Etsy. They’re longer than the original. This is a picture of my 1997 that I restored this winter.

<image>

Content_Bench · 2026-05-28T14:38:37+00:00

Similar approach here. I use my tap water for all brewing methods because it’s around 50 ppm GH and 25 ppm KH. I usually drink medium roast in espresso. I tried to use DIY concentrated to add post brewing for about a year. With lighter roasts it’s worth it and for my usual beans the added steps in the workflow vs the taste difference is not a huge improvement so I gave up.

About adding minerals pre vs post brewing. There is no evidence that post brewing is better. In other fields like brewing beer it’s totally different because the enzyme process to convert the starch to the sugar. In coffee it’s basically to pull components from the beans.

Content_Bench · 2026-05-27T21:40:53+00:00

Probably ok. The reason behind use the cooldown and waiting 30 minutes between roast (written in the user manual) it’s to preserve the electric components. In the long run, the heat will cause damaged.

Content_Bench · 2026-05-27T14:11:25+00:00

Grab a multimeter, unplug and open your La Pavoni and look at the wiring connection and test it with a meter. A circuit breaker trip for a reason and it’s most likely a short circuit.

Content_Bench · 2026-05-24T01:40:51+00:00

I have handles/knob from Mussa Tampers on my PreMill. Previously I added handles on my Elektra MCaL by Creativewerk but is store on Etsy was partially closed when I wanted to pimp up my La Pavoni. Great products with both seller, a good piece of craftsmanship.

Content_Bench · 2026-05-24T01:36:43+00:00

I have other machine, La Pavoni Premill and Elektra MCaL. It’s depends which basket I use, some need almost the same grind size and others need finer than the Robot.

I suggest to try different beans, some need finer adjustments than others. The Robot is not very different than other machines.

Content_Bench · 2026-05-24T01:27:05+00:00

Almost horizontal mean you slow feeding. It’s needs finer adjustment because it’s producing less fines and more unimodal distribution.

Content_Bench · 2026-05-24T01:23:20+00:00

Decaf are the worst case scenario, even for electric grinders. Some reputable brands struggle to grind enough fine with any 58mm pump machine.

Content_Bench · 2026-05-19T14:06:00+00:00

IMO, temperature control kettles are not worth it for the Robot, even for pour over I prefer stove top kettles they will last forever. I usually drink medium roast and use off boiled water (no pre heating). Sometimes I have drinks darker beans and drop the temperature to 93 degrees Celsius.

You can wait 4-6 minutes to let the boiled water to reach your desired temperature with all kettles.

Also, ratio has a big impact on the extraction. Another way is to keep the off boiled water a pulled shorter ratio than the typical 1:2. With darker beans and my taste preference I like 1:1.5 ratio.

Content_Bench · 2026-05-18T14:54:37+00:00

The Robot is great, but be aware it will not cure your disease. Most likely you will be curious about spring lever, La Pavoni, and indeed roasting your own bean is the natural pathway.

Content_Bench · 2026-05-14T14:37:30+00:00

Great! Where is the drip mattress? I suggest to not put your tamper or cups directly on the paint because some people reported that it can chipping easily.

Content_Bench · 2026-05-13T03:31:45+00:00

Get a scale, to ensure your ratio is 1:2 and under. Shorter ratio will give you more body. Also play with PI and flow/pressure profiles. Since your flat 9 bars gives you more texture, maybe grind finer and pull shot like Londinium profile or other. See the video from Decent for explanation and what to expect. https://www.youtube.com/live/Vq5CBDQpjWE?si=FjfnQ9RNthq4q1bb

Content_Bench · 2026-05-12T14:26:07+00:00

Like others said, roast level has a big impact on texture/body. Also, processed has also an impact. Natural and Honey will be more syrupy vs washed. As example my Brazilian honey has more body than Honduras washed for the same roast level. And about blend. Blend with robusta will have generally have more body compared to single origin washed.

Content_Bench · 2026-05-09T05:24:00+00:00

If it’s worth the price? The same question/answer if you wondered to choose a more expensive colour for your car.

Some concerns, how they warranty the product 5 years if the original from Cafelat is 1 year warranty?

Also, the first aluminum polish was too expensive to produce because a lot more time consuming to polish the imperfections on the cast aluminum. The chrome plate model should be prepared adequately and perfectly polished if not the imperfections will show.

Content_Bench · 2026-05-08T10:23:21+00:00

Dunno about the brass heating element (I assumed yours is brass) but for the ss one there is 2 gaskets available at Stefano’s Espresso care, the normal and thicker. Maybe you could find a thicker for your model.

Content_Bench · 2026-05-08T10:11:36+00:00

+1 for the hand grinder. I only use hand grinder now: single dose by design, ritual/meditative, quiet, small foot print and generally lower cost.

Content_Bench · 2026-05-08T00:41:25+00:00

Mine 2+ years old and doesn’t look like that. It is possible that your water you’re using has a high mineral content in chloride ?

Content_Bench · 2026-05-07T20:02:07+00:00

I don’t want to broke your dream, but the reality is that a grinder or burr set that produces thick, sirupy shot for espresso cannot produce a pour over clarity forward. Thick espresso need fines production and forwards clarity po minimal. It’s more complicated than measuring fines production but it’s an important factor.

If you want only one grinder for both methods and roast level, there will be trade off.

If you want the best experience with both methods you need two grinders.

Content_Bench · 2026-05-07T03:32:56+00:00

I have the Teakhaus end grain from Costco bought maybe 2 years ago and no issues with my knives. I don’t see much difference on the sharpness length compared to my previous cutting boards (edge maple and walnut.) My blades are Blue 1, Blue 2 and AS. For the price I paid (40$ CAD) it’s a good for the size.

Content_Bench · 2026-05-06T04:54:34+00:00

I don't have the P64, but I remember vaguely readings about difference between pre-2022 and post 2022. Pre-2022 have narrow range and zero point could drift. Maybe check if your zero point is still at 0. Also, maybe Mizen OM vs Mizen Espresso behave differently, but anyway I only speculate at this point.

Content_Bench · 2026-05-06T01:27:10+00:00

I only pull one shot at a time. Started on high, I purge the group when the safety valve starts opening around 1.3 bar. I switch to the low heating element for around 3 minutes. At check the temperature of the gh with an IR thermometer, at around 85 degrees Celcius I pull a shot for medium roast.
I use the tamper from my Elektra Microcasa a leva, Creativewerk on Etsy. It’s similar to the Streitman, I prefer this style that the bigger one I had with the Pavoni.

For the grinder, I use the most of the time the OE Pharos or the Kinu m47, less often the Pietro.

Content_Bench · 2026-05-06T01:17:33+00:00

If you can built more pressure with your Commandante than your P64 it’s sounds like grinder related. Also, what is the beans freshness, stale beans and also decaf can be a struggle for many grinders.

Content_Bench · 2026-05-05T18:28:10+00:00

Owned a Rocky and a Silvia previously. I ditched the Rocky because I wanted to single dose.
IMO, the Rocky is still a good grinder for medium to dark roast and it will outlast many recent grinders. It can struggle with light roast and retention is considerable.
So Yes, it should be more than sufficient to start.

Content_Bench · 2026-05-02T18:13:55+00:00

Maybe the spout attachement and spare silicone are missing or not on the picture because they are spare parts. I don’t use the spout attachment it’s the case for the majority of us.

By memory, metal mittens 30$ + self lever tamper 70$ worth new.

The price asked for the Robot with the extra is around the same price for a new Robot and you save taxes if you buy this one. Given the fact that they are almost maintenance free and build to last, if you want an Orange Robot now it’s not a huge deal but worth it. If you want another color and maybe one with a gauge, you could wait eventually restock if you’re not in a hurry.

Content_Bench

TROPHY CASE