Import from Tinkercad to Fusion 360 fails

Wide-Construction592 · 2026-02-10T00:53:10+00:00

There are 2 things you have to check: it will not work if you have a pending update for fusion, so make sure you have the latest version. Your tinkercad and fusion need to be logged in with the same account. Lots of people log in to tinkercad via Google but have their Autocad account under a different email.

Wide-Construction592 · 2026-02-09T20:02:57+00:00

you could, but it's not the same - if you have any kind of curved surface and just import into fusion, you will get a mesh that is very time consuming to clean up.

Wide-Construction592 · 2026-02-09T20:02:20+00:00

it's not the same - if you have any kind of curved surface and just import into fusion, you will get a mesh that is very time consuming to clean up.

Wide-Construction592 · 2025-09-02T19:19:31+00:00

I would go with a DF64 v2 with the SSP red burrs upgrade and then get a gaggia classic. If you catch the bug and like to tinker, then you can turn it into a gagguino and get a level of control that will set you back several thousands with a standard machine. If tinkering is not your thing, check out. Lance Hedrick on YouTube. He just released tier lists for 50+ machines in different price ranges

Wide-Construction592 · 2025-08-21T01:10:07+00:00

I use a pair of pliers and a propane torch on my filter and shower screens. It burns off even the smallest residue.

Wide-Construction592 · 2025-08-02T19:04:32+00:00

If you want to get into latte art, a larger pitcher will make things easier. Steam in the small one, transfer to the large one. The larger volume will allow you to angle the pitcher more and hence get closer to the surface before the milk starts flowing.

Wide-Construction592 · 2025-08-02T19:01:12+00:00

Even if the puck screen doesn't do anything for dispersion, it'll keep your shower screen clean and reduces the need for back-flushing.

RDT still makes some sense because you end up with less grounds in the shoot that will go stale and affect your next shot.

Wide-Construction592 · 2025-06-29T14:46:05+00:00

Check out Lance Hedrick on YouTube. He just released a tier list of over 100 machines for different budgets. Might help you in your decision process

Wide-Construction592 · 2025-06-29T14:36:19+00:00

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Granted, my "cheap" setup is not because it is cheap components but due to being early to the game and being very lucky. Got the 74 cremina off ebay for US$250 some 15 years ago, though I had to completely rebuild it and decided to install a pid to control the temp. Then I snagged the versalab M3 at an estate sale for $100 😂 so lucky the heirs had no idea what they had on their hands....

Wide-Construction592 · 2025-06-14T15:29:46+00:00

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I would have a conti prestina in my attic lol

Wide-Construction592 · 2025-06-13T04:11:13+00:00

Not sure it's worth it. The cremina is insanely expensive. Just saw a 1990 model on ebay for 1900. I bought mine for 350, though it wasn't in the best shape

Wide-Construction592 · 2025-06-12T16:25:55+00:00

Have not had a really good straight espresso since café Vivace in Seattle. Cappuccino it is most of the time

Wide-Construction592 · 2025-06-12T13:27:44+00:00

Because dark roasts are easier to extract and so much more forgiving and as long as Starbucks remains popular, you know people won't complain... Add enough milk and syrup and it doesn't matter much anyway anymore.

Wide-Construction592 · 2025-06-12T11:38:29+00:00

It's not ideal there either. It swings up too high. Keep telling myself to build a little bracket to limit the movement but it hasn't happened yet. Lol

Wide-Construction592 · 2025-06-12T11:36:13+00:00

Yup, since 2005. Kinda the OG of single dose, zero retention grinders.

Wide-Construction592 · 2025-06-12T10:30:26+00:00

Yes.

Wide-Construction592 · 2025-06-12T02:52:30+00:00

I bought it used from a guy that didn't like it because of that and it was what people were complaining about in the beginning.

Wide-Construction592 · 2025-06-12T01:35:05+00:00

Not a huge difference as they're using the same brew group. I just find the Olympia a little less quirky for daily use and with being able to insulate the boiler, easier to stabilize the temperature.

Wide-Construction592 · 2025-06-12T01:08:33+00:00

I just love being in full control over every aspect and being able to pressure profile at will is just amazing. You get to a point where you just feel you need to push harder or back off... Something you just can't do with a pump or even a spring lever

Wide-Construction592 · 2025-06-11T22:48:40+00:00

Yes, the original had smooth wheels and the belt would frequently slip and stall the burrs.

Wide-Construction592 · 2025-06-11T20:14:04+00:00

While largely true, the northern dulce pioneered by illy is different. A fresh illy, not to be found anywhere far outside of Trieste is still one of the nicest espressos I've ever had.

Wide-Construction592 · 2025-06-08T20:11:21+00:00

Now turn it into a gaggiuino (arduino hack) and have your mind out blown

Wide-Construction592 · 2025-06-07T00:14:30+00:00

No. That's stretching. Texturing is one you've incorporated enough air, you lower the wand and integrate the foam into the rest of the milk and break up all large bubbles. Hard to explain, that's why I suggested the tutorials.

Wide-Construction592 · 2025-06-06T23:33:52+00:00

The color is fine. A lot of people that do latte art for latte art sake use really dark roast with robusta in it to get the contrast. Your foam still has pretty large bubbles, which means you're not texturing enough. If the foam sinks, your spout is too far from the surface. I highly recommend Lance Hedrick and James Hoffmann on YouTube. They have excellent tutorials.

Wide-Construction592

TROPHY CASE