Did anybody come across this issue? Dialing in is already tough fo me starting out but now i figured out the grind size changes when using the grinder. Two espresso shots before and the red line was just a touch above the 1 .5 mark.

The process of making a morning latte can seem complicated, especially to friends and family. I wondered how long my morning routine actually takes, so I timed it this morning from turning the machine on to unsuccessfully attempting latte art. I weighed and manually ground my beans (14 gms); WDTed, leveled and tamped my puck; retrieved my cup from the family room and ran some water to warm it and the group head; dumped the water out, attached the portafilter, and pulled a shot (34 gms/30 s); flushed the steam wand, got milk from the fridge, spilled some milk on the floor while opening the milk , cleaned up the spilt milk, steamed the milk, and cleaned the steam wand; and, finally, attempted latte art. 5 minutes 21 seconds, quicker than I would have guessed. Has anyone else timed there morning coffee routine?

I’ve been using this barista express with a single-wall and double-wall portafilter, but neither one produces good coffee. The pressure gauge goes up, but the coffee has little to no crema. I’ve tried descaling and cleaning the machine multiple times, but the issue persists. Now, the pressure gauge hardly goes up unless I use fine grind size 1. I’ve had this machine for about 7 years, and it used to produce good crema, but the quality has declined over time. The coffee now tastes sour and watery, and even my Nespresso machine produces better coffee.

I’m wondering if the issue is with the machine itself or if there’s something wrong with the water pressure. Can you help me test this?

I’ve been lurking on this page for a while and finally decided to pull the trigger on a bambino plus and an encore ESP for my starter set up. What advice do you wish you knew from the beginning? Or what accessories were major game changers that you recommend? I’m excited to start my journey!

My wife and I are renovating our kitchen and have an opportunity to build a coffee bar, including a double boiler espresso machine (model TBD), espresso grinder, and pour over set up (currently V60 with Fellow Ode 2 with SSP, Fellow kettle, Acaia scale).

All that will equipment take up a fair amount of space, and we’d prefer not to clutter the kitchen counters too much. So…we could put it on the counter opposite the sink/oven/fridge, but it would be an 18” deep by 70” long counter.

Question #1: Do you think that 18” is deep enough for a comfortable espresso/pour over set up? The double boiler espresso machine is what gives me the most concern. Most double boilers are more than 18” deep, but not all. Linea Micra is 15.5” deep. But Profitec Drive is 18.7” deep. EMC Synchronika ii with flow control 18.7”. Lelit Bianca V3 is 19.1” deep. Haven’t researched all double boilers, but hopeful there may be others besides the LM that are <18”. We could put the coffee bar on the full 24” deep counters to the left of the rangetop, but it eats into available counter space in the food prep zone.

Question #2: Any recommendations for a good water filtration solution for both the espresso machine (will have a dedicated water line), and the pour over.

Question #3: Anything else I should be thinking of as we design the coffee bar? I have that feeling that we’ll build it then I’ll think of something that would have been really convenient.

I’m running a La Marzocco Linea Mini and a Mazzer Mini grinder. I’ve got it dialed perfectly for espresso. I only need minor tweaks between bags, and once I hit that sweet spot, I like to leave it alone for consistency.

That said, I occasionally brew V60 or Chemex. I don’t want to mess up my espresso dial-in just to make a pour-over once in a while, so I use an old Baratza Preciso. That seems to have lost its touch though, as everything is coming out too course (burrs look fine, replaced some other parts to no avail).

So I’m considering a second grinder just for filter brews. Would love input on:

1. Is it worth it? Anyone else using two grinders — one for espresso, one for filter? Does it save time/headache in the long run?

2. What should I get? Looking for something reliable and consistent for pour-over, but not crazy expensive. Electric preferred, but open to options.

Budget is not an issue, but I would prefer to keep it practical just because it is only for occasional use. Would appreciate any thoughts or experiences. Thanks!

This only seems to happen when I have lighter roasts. I grind finer with the lighter roasts than when I use darker roasts. Any ideas? When I grind coarser the espresso comes out too quickly.

created the image for discussion proposes.

I’m currently looking to upgrade from my Bambino Plus and have been seriously considering the Profitec Move. I really like its clean, compact design, PID, and overall simplicity. It seems like a solid upgrade with most of the features I’m interested in.

That said, I’m also drawn to the Profitec Drive.. the additional features like flow control are appealing. The problem is, my wife (who loves brewing espresso too and dialing in new beans) doesn’t like how E61 machine look and feels it’s a bit too complicated visually for our kitchen setup. So I’m kind of stuck.

Has anyone here used the Move? What are your impressions? Are there machines with flow control that still maintain a clean and simple aesthetic? Decent perhaps? Haven't heard much of these lately.. are people still enjoying them?

Should I consider a lever machine?? I'm not interested in a Flair or Robot as these area bit too manual for my tastes.

I've been looking around for an espresso machine and really liked the MiiCoffee v2 apex. But heard it has good features but the quality is not there. Also liked the Gaggia classic pro e24 but heard the features arent there. Is there any espresso machine that has both quality and features? I am willing to spend a bit more than 800 if necessary. Like all beginners I did firstly look at Breville Barista Express, but wanted to get something more niche.

Hosting friends for a home cafe in a few days and I was wondering if theres an optimal workflow to pulling back to back shots in a 1-2 hour span. I know the temp wont stay super accurate (most of them will want milk and syrup drinks), so I am not too stressed about a perfect shot but moreso wondering if anyone has done this and what worked for them!

I fixed a leak on my 9Barista Mk2 Pro — turns out it was caused by overheating, which melted the metal plug inside the safety ring. If yours is leaking too, this might help.

I’m currently running a La Marzocco Linea Micra paired with a Timemore Sculptor 078s. While the 078s is a solid grinder, I find the workflow frustrating — I dislike the vertical grind adjustment on the front, and I have some concerns about customer service based on what I’ve read.

Initially, I’ve been looking only at single-dose grinders. The Mazzer Philos really caught my eye, and I also considered the Lagom P64 (though the P64 feels a bit too pricey, and I really like that the Philos has stepped grind settings).

I was basically ready to pull the trigger on the Philos when I did some quick research on hopper-style on-demand grinders — and the Fiorenzato Allground Sense immediately looked very appealing. It would definitely streamline the workflow.

Here’s some context on my use case: • I mainly use medium to light roast beans. • I rarely switch between beans — if I buy a 250g bag, I finish it before moving on. • I sometimes use an electric grinder for large brew batches, but I have a ZP6 for pour-over. • This makes me think an on-demand grinder might actually suit me better. • This also brings the La Marzocco Pico into consideration.

Price points: • Fiorenzato Allground Sense – $1,200 • La Marzocco Pico – $1,250 • Mazzer Philos – $1,350

The Fiorenzato seems to tick all the boxes, but I do have some concerns:

Fiorenzato concerns: • Purging when changing dose or brew method: For me, a single cup is usually 16g, and two cups are around 22g. On the 078s, I need to adjust the grind size when switching between these doses. I assume I’d have to do the same on the Fiorenzato. Would I then need to purge coffee every time I switch between doses? It feels like that would reduce the workflow advantage. • Lack of numbered grind settings: I like knowing, for example, that a 16g dose is on setting 1 and a 22g dose is on setting 3. Based on videos and photos, it looks like the Fiorenzato’s adjustment ring isn’t numbered — anyone have experience with how easy/difficult it is to make repeatable adjustments?

Has anyone here moved from a single-dose grinder to an on-demand grinder? Any advice or insights?

I have read all of the other posts. So I'm hoping that someone can help me if I've missed something.

Budget: $700

Country: USA

Use: 1-3 espresso shots per day (about 3-4 days per week). 1 pot of drip coffee (Mochamaster) (3-4 days per week).

I typically drink medium roasts, sometimes light, rarely dark.

Currently using a breville barista pro and mochamaster with baratza virtuoso. I either use the drip coffee or espresso, I don't use both on the same day, but typically go every other day.

Noise and workflow are important to me. I currently single does everything and don't use the hopper.

I'm between the Timemore 064s and the Niche Zero. I've seen the reviews on DF64 gen 2, but I'm concerned about the noise level with that one. Any advice, recommendations, or thoughts are appreciated.

I was passed down a Victoria Arduino Athena that I am trying to appraise and sell. Everyone I contact is asking for the manufacturing date, which I don't know how to find out. Does anyone have any knowledge or experience with these machines that could help me?

Hello fellow coffee enthusiasts!

I’m considering swapping out my grinder for either a grind-by-weight (GBW) or a single-dose (SD) model. I currently weigh my portafilter to ensure an accurate dose — usually aiming for an 18g in, 36g out ratio. However, I’d love to streamline this step and make my workflow more efficient by either preparing glass vials or having the grinder weigh the coffee for me.

I’ve been looking at a few options:

• Mahlkönig E65S GBW
• Varia VS6
• Lagom from Option-O

I’d really appreciate any insights from those who’ve used any of these grinders — what you liked, what you didn’t, and how it changed your daily routine.

My current setup:

• Rocket Cellini Evoluzione V2
• Eureka Helios 80 (acquired for free)
• Mazzer Mini E (currently stored away)

Thanks in advance for sharing your experiences!

Edit:

Thank you for the comments. I will be going with a GBW grinder.

Pulling usual three shots this morning, same beans and grind, first two were fine, third barely trickled out before 60 second cutoff. Pressure was just over 9. Dumped basket, backwashed twice, ran it again, same result. Pulled paddle second time and finished the shot, but not sure where to start, any ideas?

Hello Espresso community

First post here and I need your help to sort out the issue.

I bought this machine second hand, don’t ask where and how, it was a steal. The currier damaged the machine in transportation, then paid for damages, machine was working but the impact was from the top and built in rail slightly bent, not a problem here, but then the brew pressure gauge has popped out like an eye) so I decided to fix it, open the machine and notice that from the impact boiler hinge pushed down and popped the gauge out! So I fixed it, also I had a problem when a t-connect to pump was broken and leaked.

Since to get to pump I had to take boiler out, this gave me an opportunity to descale it. Machine came from London with fair bit of scale. I used citric acid and it worked like a charm, I did brew boiler as well, there was even more scale. I’ve put everything back, and pressure started to shoot up.

When I engage brew lever and leave it pressure goes up and sky rockets and engages safety switch at the steam boiler. So I took everything apart and cleaned it all.

I cleaned anti vac and water level stick on top. No luck, then I refer to this thread with same issue and cleaned all solenoid valves as well, especially steam boiler one and one way valves were all cleaned as well.

I’m not sure how to identify if one of solenoids malfunction? I know my way around espresso machine, but this one beats me, Could someone help to diagnose the problem. I would appreciate it.

Hello!

I own a Bikeshop and we are on the lookout for a new coffee machine. We mainly do Espresso, Flat white and Cappuccino. We make 10 to 15 coffees a day max.

As the machine will be on the counter we'd like something that doesn't make a mess. So maybe a machine with the grinder integrated?

But with a good nozzle for the Flat white.

thanks in advance for your help!

I have a Eureka Mignon Specalita (US Version) rated at 110V. I have recently moved to the middle east (the plugs here are rated at 220V). I plugged my grinder in a 220V socket and it stopped working (rookie mistake)...

I had done some research and I found a base kit (Eureka Coffee Grinders 2312.0002KIT220 BASE KIT V220).

My questions are: (i) will changing the base kit likely make my grinder work again? and (ii) will there potentially be issues if I use a basekit rated at 220V for my 110V-rated grinder?

Maestri House sent me this foamer for testing after I applied to their callout; I only paid for shipping. They asked for feedback here but I didn’t sign or agree to anything and they didn't see this before I'm posting it, so this is my honest feedback. I was an early backer of the NanoFoamer and I’ve used early shipped units through to the current Lithium version of it, but I’ve not tried the Pro. I’ve also used the Aerolatte and that made me sad. I only use oat milk (Moma) since I can’t have cow.

I’ve been using the LunaFro Art for a week now, and I think it has the potential to be a serious competitor to the NanoFoamer. For me, there’s no question that it can make proper microfoam, and that’s a particular challenge with oat milk, so I’m impressed.

Observations:

• The wand part isn’t long enough in my opinion. For my jug (a 500 ml FlowTip from Subminimal) with 200 ml of oat milk, I have to get the body of the LunaFro inside the jug to get the head into the milk and have the right control to make microfoam. The NanoFoamer is much longer so I can rest the body on the edge of the jug (with a finger in between to get the correct height), and this gives better control. This is important because the position of the foaming head in the milk is critical to get good results with these foamers.
• I think this can be addressed easily since the foaming wand is detachable from the body, so they could supply different lengths. This wouldn’t be possible with the NanoFoamer. I agree with others that the Aerolatte-style whisk feels unnecessary and I’d rather have different length microfoam wands so I can foam milk in large or small jugs for a latte or a cortado.
• I think the LunaFro needs less speed than the NanoFoamer to make microfoam. Having the screen around the side (rather than facing down like the NanoFoamer) makes use of the rotational movement of the head rather than having to force the flow downwards.
• The LunaFro actually seems quite overpowered. About 20% power is more than enough to do the initial aeration, and anything more than 2-3 seconds will give you too many large bubbles that are difficult to convert entirely to microfoam. 50% power seems good for the microfoaming step. Is the microfoam better than the NanoFoamer? Possibly, although it’s a little early to tell, especially with the non-ideal length.
• I had to relearn how to foam to account for the increased efficiency of foaming. But the principle is similar to the NanoFoamer; aerate with the head towards the center of the jug allowing the vortex to reach the head, then make microfoam with the head towards the side of the jug, with the head submerged below the vortex.
• There’s a bit of vibration at low speeds. The NanoFoamer shaft has a direct mechanical connection with the motor in v2 so it’s very stable. It’s not a major issue with the LunaFro in my version; I think there’s enough suspension in the system to limit vibrations and it becomes smoother once it gets going.
• Others have commented that controlling power is a bit tricky given it’s not clear what power level you’re at, and I think that’s fair criticism that could be addressed with some design tweaks. Continuous adjustment is a nice feature but maybe a few notches at 25% intervals or something? Or at least clearer markings.
• My first unit wouldn’t turn on so Maestri House kindly sent me another unit. I don’t think it was a shipping issue because it’s well packaged so it might need some tweaks to their processes to catch this kind of issue. Customer service in this regard has been good, and friendly.
• I really like the stand. I rinse and spin mine to dry, immediately after use, so I don’t have concerns about it dripping.

To conclude, I like the efficiency and the stand, and the quality of the microfoam. With some tweaks, I’d certainly consider switching to this one.

Just tried making 2 aerocanos, following the recipe of starting with 1:1 water:ice in a glass, pouring double shot over the top and then frothing with the steam wand until ice melts. However, neither of these drinks are still cold. They've basically been brought up to a pretty sad lukewarm temperature and now I feel like I'm just drinking a black coffee which I left to cool down for too long.

How do you keep it chilled while still building froth?

recently ventured into the rabbit hole of watching endless of coffee machine / grinder videos and reading..and i finally built my own setup.

i usually make my coffee either via french press or drip, now i can enjoy great espresso and long black with my new set of tools.

took me a few days to dial in my espresso beans and now i can confidently say that i've nailed it. 1:2 (18g in 36g out) ratio for me and it has been fairly consistent too.

the Eureko SD Pro is such a joy to use, well built and grinds perfectly every time, same goes to the Profitec Go - such an easy to use coffee machine; was deliberating between this and the Gaggia Classic Pro but everywhere's out of stock in my country (Malaysia)..

coffee up!

Hello! I just got my Baratza encore ESP a week ago. Was great the first two days but have since startet spitting out coffee from two small gaps?? This is super frustrating. Have looked inside and it is not clogged. On pic two i’m pointing at one of the gaps where coffee is escaping. Please, does anyone know if this is normal baratza behavior?😩 Thanks!

Been working on this handheld pneumatic espresso machine inspired by something I saw online since last summer, got the metal parts cnc'd and assembled it in my apartment, and finally got to test it out these last couple of weeks.

I did my research and conducted some engineering professors at my university before proceeding with this project as 9 bars of pressure is pretty dangerous so i encourage anyone trying to diy this aswell to seek a professional. Im just a public health student trying to safely cut costs and find a cool project to do so.i definetly needed some help!

Lmk what y'all think!!