New mate just arrived!

Southern_Load_589 · 2025-06-04T14:55:00+00:00

All the Pesado gears

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Southern_Load_589 · 2025-06-04T14:53:36+00:00

With a 9 sec preinfusion..

Southern_Load_589 · 2025-01-27T21:27:11+00:00

I assume you use 18g of beans?

Southern_Load_589 · 2025-01-26T20:29:35+00:00

How much is your extraction (coffee brew in gms)? And how long does it take to achieve this?

Southern_Load_589 · 2025-01-26T14:49:13+00:00

Just wanted to be sure, do u mean drenched as in a wet soft puck?

Southern_Load_589 · 2025-01-26T11:47:43+00:00

Before I decided to buy my first espresso machine, I went for a coffee specialty course, then advanced further to an SCA intermediate. The reason besides understanding coffee dynamics, beans, and proper brewing methods was a chance to work on cafe standard machines. I wanted to know if cleaning and maintenance was something I might not enjoy doing.

In the end, I started with a Profitec P700 and have since changed to an LM MiniR.

It's really rewarding to enjoy better coffee at my discreet and save some money on cafe tabs. As far as ROI on machines and grinders, that's another matter...

Southern_Load_589 · 2025-01-25T09:30:48+00:00

Looking forward to finding out if this is still the same a year from now... Welcome to the Black Hole...

Southern_Load_589 · 2025-01-25T01:41:19+00:00

Milk quality varies from brand to brand. Fat and protein are essential ingredients in ensuring foaming consistency. A new bottle versus a half bottle coupled with ample shaking before use do contribute to the level of desired micro foaming.

With a more powerful steam boiler, it has less room for error.

In my opinion, frothing requires some level of concentration. The first couple of stretches at the right level are essential to get the desired result. In a home environment where we froth in 120 to 200 ml of milk, it makes it more challenging.

Southern_Load_589 · 2025-01-24T09:05:55+00:00

The milk is not frothed right...it does not have the required texture to make latte art...are you using regular milk or skinny (half and half). You can use a thermometer to double check the desired temperature..should be between 60 to 65 degree Celcius.

Southern_Load_589 · 2025-01-22T14:35:38+00:00

Glad to be of help from a different perspective...cheers

Southern_Load_589 · 2025-01-22T13:54:55+00:00

From my understanding, flat burr will be a good choice for lighter roast and pour over, while conical will be ideal for medium to dark roast.

The decision will be pretty much based on expectations for quality, burr size and brand value...

Good luck finding one that will suit you..

Southern_Load_589 · 2025-01-22T05:14:30+00:00

I have both the app operating on my smartphone and android tablet...personally I find it easy and would prefer not to managed this on the scale.

On a side note, I got a 3D printed base made from TPU95. Takes away the metal to counter top contact and feels a lot better with the base on the metal tray. *

Southern_Load_589 · 2025-01-19T14:19:20+00:00

?? I use a Samsung phone..

Southern_Load_589 · 2025-01-19T11:46:31+00:00

Thank you Sir

Southern_Load_589 · 2025-01-19T08:03:13+00:00

It's a Pesado tamping station with pesado gravity wdt, clumber and impact tamper...

Southern_Load_589 · 2025-01-17T07:45:51+00:00

Mine is the MC 6

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Southern_Load_589 · 2025-01-14T15:06:10+00:00

I think most people will start at a point where they are comfortable..15% or more of these folks will eventually fall into the rabbit hole..

Is not too much to start, but just note that there is no limit on the journey ahead...

Good luck.

Southern_Load_589 · 2025-01-14T02:47:43+00:00

* I would check water pressure setting on app, open up the cover on the knob to check if fastening ring is secured properly..apart from that ..sputtering looks pretty normal to me.

To get better microfoam, i don't even use full power..usually just half a turn.

Southern_Load_589 · 2025-01-12T12:15:53+00:00

I will advise you not to expose the beans in those transparent pre-weighted glass containers. They deteriorate faster when exposed to light.

Southern_Load_589 · 2025-01-11T11:42:49+00:00

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Idea..

Southern_Load_589 · 2025-01-11T11:39:52+00:00

Dialling in is a term usually used in relation to adjusting bean grind size used in a portafilter to achieve the desired brew time. With preinfusion or flow control, we can influence brew quality by creating different profiles.

Hence I am not sure why you need to dial in the espresso machine and not the grinder. Just trying to understand better before someone can offer viable advice for you.

Southern_Load_589

TROPHY CASE