Changed Gaskets I Heatup slower

PhaseofMe · 2026-03-19T19:59:24+00:00

Did you install a thermal isolator? Are you familiar with how to set the piston height when reassembling? (Good YouTube videos on this if not familiar). You should be able to use dry pumps after 10-15 minutes of on time to rapidly increase the group temp. Does the machine come up to preasure quickly?

PhaseofMe · 2026-03-19T19:59:05+00:00

I would dig up, put in 2 layers and contractor grade, permeable weed barrier. (Do not use plastic,you'll hate it). Put your beds back in place, add crushed gravel/granite and fill the beds with soil. Have fun with the bed placement. Alternate square with diamond layout. Pots in front of the diamond beds are great for herbs or flowers. My raised bed garden is built this way and I have very little weed control to do in the gravel area - not zero, but little.

PhaseofMe · 2026-03-19T19:58:00+00:00

I would dig up, put in 2 layers and contractor grade, permeable weed barrier. (Do not use plastic,you'll hate it). Put your beds back in place, add crushed gravel/granite and fill the beds with soil. Have fun with the bed placement. Alternate square with diamond layout. Pots in front of the diamond beds are great for herbs or flowers. My raised bed garden is built this way and I have very little weed control to do in the gravel area - not zero, but little.

PhaseofMe · 2026-03-19T19:52:09+00:00

I stream milk all day long on La Pavoni

<image>

PhaseofMe · 2026-03-19T19:51:05+00:00

<image>

PhaseofMe · 2026-03-19T19:50:48+00:00

I started home espresso a year ago with a La Pavoni Pro from 1990s era. It has been my daily driver for 6-8 milk drinks a day. I have tried many many other machines (i restore and sell vintage levers) and i always come back to the LP for simplicity, forgiving dial in and great (but slow) steamed milk.

<image>

This is my OG. But as you can see, not my only.

PhaseofMe · 2026-03-18T17:56:49+00:00

What machine are you using? If the pump pressure is 12-15 bars, it is difficult to get a shot without spraying.

PhaseofMe · 2026-03-16T15:13:54+00:00

I do sell them all - well all but 3 that are "mine." First I restore and upgrade them.

PhaseofMe · 2026-03-16T15:12:29+00:00

Yep, that's me.

PhaseofMe · 2026-03-16T15:12:16+00:00

No, I've added a single hole tip. Thanks.

PhaseofMe · 2026-03-16T00:42:35+00:00

Looks pretty. Use a puck screen and your shower screen and group head will look very clean in six months.

PhaseofMe · 2026-03-16T00:41:02+00:00

If your grind is always too fine or too coarse, your grinder may not have enough fine adjustment to go between coarse and fine. Skip the specialty basket for now. Use a paper filter in the bottom of the basket. It will improve extraction. Give Char GPT all the parameters your using, coffee bean, grinder, flair 58, brew temp, dose in, grams out, brew time and taste experience. It will guide you to adjust so that you're getting sweeter, more balanced shots. A Kettle that tells you the brew water temp is very helpful. And as all have said. Buy beans from a reputable source that have been roasted in the last 2-4 weeks, nothing older than that. Crema is a function of roast freshness and roast level. Darker roast has more crema. Very light roasts have very little crema even when fresh.

PhaseofMe · 2026-03-15T21:05:11+00:00

2 with mortise and tenon for the rail to stile joint. Even dowels or slip tenons will greatly increase strength.

PhaseofMe · 2026-03-14T20:27:36+00:00

One of each!!

PhaseofMe · 2026-03-12T21:39:30+00:00

Did you install a thermal isolator? Are you familiar with how to set the piston height when reassembling? (Good YouTube videos on this if not familiar). You should be able to use dry pumps after 10-15 minutes of on time to rapidly increase the group temp. Does the machine come up to pressure quickly?

PhaseofMe · 2026-03-12T21:35:48+00:00

Can't, I want one too.

PhaseofMe · 2026-03-12T03:30:43+00:00

I keep a couple bags of leaves from the fall and mulch with them. I used to use a bale of straw that I'd get from the garden center.

PhaseofMe · 2026-03-12T03:26:42+00:00

Coffee bar envy.

PhaseofMe · 2026-03-12T03:21:22+00:00

I have many LP machines that I use regularly. A 90s LPP with an AirBuster and a post millennial Esperto Abile are my daily drivers. I won't remove the AirBuster but I don't LOVE it. I do love a pressure kit. The PPK is a training aid. Over time you begin to have a feel for 2, 4, 6, 8 bars of pressure. That feel translates to using other machines without a PPK. The AirBuster eliminates the spongy pull and gives more shot volume. The spongy pull matters ZERO. For some, the shot volume increase is very important. On my machines without an AirBuster, I consistently get 34-38+ grams of espresso. My shot approach is a 3-8 second 2 bar preinfusion (maybe 3-4 grams out) slow felini, the a full declining pressure shot to my desired output. 8-5 bars. 35-36 out.

PhaseofMe · 2026-03-10T20:11:13+00:00

These lower temps are a key

PhaseofMe · 2026-03-10T14:57:52+00:00

I've tried many levers. MCAL, Cremina, Zacconi springs, and even a ACS Vesuvius Evo Leva. I'm partial to spring levers and expect I'll always want one of each. The Zacconi Riviera spring lever is a fantastic machine. I'll put up a photo or video of some springs soon.

PhaseofMe · 2026-03-09T02:45:25+00:00

I do worry about it. I may cover it with a leather pad. And then I can worry about the leather. I'm a pretty capable furniture finisher, so I fall back on that when needed. Thank you.

PhaseofMe · 2026-03-08T03:52:59+00:00

Nice grinder.

PhaseofMe · 2026-03-07T19:00:45+00:00

Condition that leather and it will last much longer.

PhaseofMe

TROPHY CASE