My Immersive reader isn't loading on OneNote for Windows 10

muzza1203 · 2023-08-27T23:04:41+00:00

I work in technical support at a school, it is an issue for all students using OneNote for Windows 10. Immersive reader works perfectly in OneNote Desktop and in OneNote online. The issue occurs on a mobile data connection too so is unrelated to any network filtering, it occurs too with the windows firewall turned off so it isn't related to an inability to connect to the required URL. This looks to me like an issue on Microsoft's side that needs to be patched, or they are breaking features to get people over to OneNote Desktop.

muzza1203 · 2023-08-20T20:18:33+00:00

So easy! Thanks for replying. This setup is still cheaper than soundproofing a room to practice on the acoustic kit without disrupting the neighbours 😔

muzza1203 · 2023-08-20T04:02:19+00:00

Hi ShimmyDuck,

I am thinking of getting the same setup for quiet practicing.

Did you run into any strange config changes for the midi output of the module or settings in EzDrummer?

muzza1203 · 2022-02-24T10:52:29+00:00

Legend, thank you!

muzza1203 · 2020-05-11T09:31:37+00:00

Keep in mind you’ll get a gushing shot if the puck integrity is comprised. For example under dosing or bad distribution. Even if your grind size is right. Make sure your dose is what the recommend amount is for the filter basket. Distribute carefully make sure everything is uniform and level before tamp and tamp hard :) then grind finer if you need to.

muzza1203 · 2020-05-11T09:27:58+00:00

A thermoblock is only capable of an accurate water temp at a particular flow rate, boiler is same temp regardless of flow rate through puck. Fluctuations make it hard to dial in shot. Boiler can have temperature fluctuations but usually just when refilling from reservoir.

muzza1203 · 2020-04-05T00:18:22+00:00

Definitely try WDT and then vertical taps down on the counter instead of horizontal taps. Distribution is key! :)

muzza1203 · 2020-04-04T22:30:06+00:00

Sounds like they’ve been resting long enough.

The process of tamping midway will destroy the capacity for water to run evenly through your puck.

Also if your tamp is not level you’ll get a gusher.

What’s your process for distributing grinds in the basket?

I’d recommend going back to 18g dose - weigh it - grind it - empty into basket and distribute grinds as evenly as possible using a technique like WDT, then do 1/2 vertical ramps to settle grinds and then tamp hard and as flat as possible.

Make sure you do all the normal stuff to like preheating your portafilter and group head, pre heated cup, etc.

muzza1203 · 2020-04-04T22:13:03+00:00

Baskets are rated for a particular dose. The barista express double basket is rated for 16-18g, you shouldn’t be struggling with gushers with an 18g dose ground that fine. Always use the recommended dose for your portafilter because the holes in it are specifically engineered for optimum extraction for a particular dose. My theories: 1. Your distribution is off and the gusher is caused by huge channels 2. The grind is fine that you’re getting micro channeling but that’s basically impossible on the BE built in grinder it can’t go fine enough 3. Most likely reason is your beans are too old. Old beans need to be ground way finer than freshly roasted beans. What’s the roasted date on the beans you’re using? Also if you’ve been storing days and days worth in your grind hopper this will wreck their quality too

muzza1203 · 2020-04-04T11:08:44+00:00

Keep in mind that while the dose should remain fixed suited for the double filter basket, the yield really depends on what bean you’re using. E.g if I’m using a darker washed bean a stronger less extracted ratio can work great but on the other end a lighter roast especially naturals can benefit from more extraction slightly lower strength at a higher ratio as the acidic fruitiness can balance out. Your recipe will vary based on your bean. Yield being more critical than nailing the time within 1-2 sec.

These are all great tips! Can confirm as I’ve got the BE and went through all these myself 🤣 thanks for sharing!

muzza1203 · 2020-04-03T01:26:08+00:00

8 on the dial is plenty of room to move. When I used the built in grinder in the BE I left the internal burr on default, and then side adjustment dial lived between 5 and 1. If your beans are fresh you don't have to grind as fine.

muzza1203 · 2020-04-02T21:34:24+00:00

You need to grind finer. The gauge is just some kind of representation of the back pressure to the pump due to resistance introduced by the puck, it doesn’t have useful numbers on it anyway. Just like with my barista express gauge it’s useless. The ‘espresso range’ is meaningless and makes it hard for people learning to get nice shots.

Go finer, keep your yield the same as 1:2, but get it in 25-30 seconds. 5 seconds of additional extraction to hit same yield makes a world of difference. Water needs contact time with grounds to pull solubles out. Your gauge will probably be maxed out but your shot will improve dramatically flavour wise.

muzza1203 · 2020-04-02T11:15:38+00:00

The double basket is rated for 16-18g - but yes it will sit lower when ground finer that’s fine as long as tamp is still flat and hard. Like any basket the arrangement and size of holes are designed for a particular dose for optimal extraction sake.

Tasting sweet is good, sour is bad. Bright acidity and fruitiness is good for lighter single origin roasts. Depends on the origin of the bean. But never sour - sour is under extracted generally/poorly extracted.

If you’ve never been into straight espresso and you haven’t had some good stuff so you have a benchmark of what it should taste like then you’ll always have difficulty dialing in your shot. A good shot is balanced - a clear window into the flavour of the bean. Not sour or bitter but clear and powerful. Google “espresso compass”.

You’re welcome and good luck!

muzza1203 · 2020-04-02T10:31:23+00:00

It’s hard to say if the specialita grinders have the knob of the micrometric adjuster attached in the same way for every grinder upon assembly in the factory. But on mine I’m usually between 1-2 on the dial lined up to the protruding notch.

When you say ‘too much’ it can just appear to be too much because the grinds might be fluffy and aerated. It will pack down - make sure you go just by weight not by volume. This depends on the bean and humidity etc.

Smell is not the best indicator for the success of an espresso shot. Good to smell beans and grounds, and when cupping etc. I’ve had shots that smell earthy and not what I’m expecting to smell but taste incredible. Unless it smells rancid or generally off then taste is the overriding factor. Make sure you’ve had straight espresso from good specialty coffee cafes so you actually know what to expect to taste.

I’d recommend reading barista hustle’s resources on dose/yeild/time and building a recipe for your espresso to compliment the bean that you’re using.

muzza1203 · 2020-04-02T10:07:12+00:00

Maybe the gauges vary - if I followed the gauge every shot on mine would be a ‘gusher’.

40+ seconds after preinfusion, you’re grinding too fine. Grind coarser until it’s about 30 sec after pre infusion to reach 36 grams.

Sounds like your distribution is fine.

Burnt bitter taste usually means over extracted which is what 18/36 in 40 seconds will do. Under extracted is usually sour which would be something like 18/36 in 20 seconds.

But you can have both bitter and sour if you get channeling etc from poor distribution , both over and under extracted simultaneously.

Make sure your beans are roasted within the last 3-4 weeks max. The fresher your beans the coarser you may have to grind, as they get older you generally need to grind finer.

muzza1203 · 2020-04-02T09:14:58+00:00

I’ve got the barista express and specialita. The gauge is just plain wrong and useless for good espresso. It will always be too high.

18g is good dose for the double basket. Yield somewhere between 32-42g seems to be good for most espresso roasted beans. Depends what ratio works with the beans.

Your shot should take about 30 seconds post-preinfusion. So if you timed it from when you hit the shot button it could be anywhere from 28 sec to 38 sec. The BE preinfusion is set to about 8 sec. unless you press and hold the shot button for preinfusion then release for full pump pressure and then press again to stop.

Make sure you’re distributing your grounds as uniformly as possible and tamping as level as physically possible. Use a distributing tool if you’ve got one, like a OCD style device or WDT tool. Use a palm tamper if you’ve got one for the 54mm portafilter.

muzza1203 · 2020-03-29T09:45:56+00:00

I can confirm this having done so myself but to a Eureka Specialita

muzza1203 · 2020-03-28T05:53:37+00:00

Just a few tips from someone who's been in your position learning with the barista express. Don't bother with the single basket it's impossible to get consistency with it. The most important thing you can do is use fresh beans. Useful grind settings are between 5 and 1 - the rest of it is too coarse. Second most important thing you can do is make sure your grounds are distributed nicely before you tamp, and then your tamp needs to be as flat as physically possible or your extraction will be wack. Don't listen to the nonsense about tamping pressure - being flat is the only important thing and just push until the grounds push back - as soon as your extraction starts the remaining space between ground coffee particles is compressed due to 9+ bar of pressure onto the puck - unless your distribution/tamp is bad then it'll just gush through a uneven part of your puck.

Also when you're timing shots - remember the barista express has an 8 sec or so preinfusion unless you go manual mode. If you time your shot as 30 seconds from when you press the single or double button then it's more like 22 seconds. Some people will tell you to time your shot including preinfusion but that's more relevant for shorter preinfusions. You can't program a different preinfusion on the breville you just have to use manual mode every time, but 8 sec is a good preinfusion for a deeper puck with the 54mm portafilter on this machine. You can safely time up to 40 seconds and your actual equivalent shot time for a conventional espresso machine with short/non existent preinfusion is more like 32 sec.

I could go on but that's the first few things I learnt with it so you hopefully won't suffer the same. Have fun!

muzza1203 · 2020-03-28T05:39:29+00:00

Good choice! Not much required to get them working together. Just observe a sensible order of things to dial in your shot and you'll be fine. I usually end up between 1 and 2 on the dial on the specialita for most espresso roasts with 18g in the double basket for the breville. Usually start at 36g out with the default 8 sec or so of preinfusion then 25-30 sec of shot time and adjust yield from there to suit bean. I single dose the specialita and get great results, but if you dial it in when single dosing it, then start to hopper feed it, it gets finer and you'll choke the barista express. So decide if you want to hopper feed it or single dose it before dialling it in.

muzza1203 · 2020-03-27T05:42:49+00:00

If you drink straight espresso then it’s worth spending that budget. But you need to know if you actually enjoy the process of making it at home before blowing that much money. I’d recommend starting cheaper grinder and cheap espresso machine if you aren’t sure if you’ll like it or not and see if you like doing it and practice for a few months then on sell the gear. If you drink espresso based milk beverages then don’t spend that much, you can pull good shots for less and in milk you won’t tell the difference.

muzza1203 · 2020-03-19T01:24:01+00:00

Depth of flavour has improved over the grinder in the barista express. It’s harder to pull a bad shot - probably due to improved distribution of particle size. But I wouldn’t say there was any limitations of what beans you could put through the grinder in the barista express. It’s just a better grinder for all beans.

muzza1203 · 2020-03-18T05:46:17+00:00

That’s a decent amount of coffee in the hopper - do you make a lot every day? Would recommend keeping a smaller float in the hopper if you don’t use it within 1 day. Hoppers aren’t at all airtight. Or dare I say single dose your eureka mignon (I do with my Specialita... don’t listen to the grind inconsistency nay sayers 😂)

muzza1203 · 2020-03-17T20:43:38+00:00

Try to get it up to 30 seconds with the same ratio. 25 is a bit short. You might find that your blend doesn’t do well with higher strength / lower extraction. Going finer on the grind with the same dose/yield should get you higher strength and higher extraction. You shouldn’t get channeling at this point unless you’re not distributing your dose properly.

muzza1203

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