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Any non Espresso brew method from Drip Filter, Syphon or Vacuum, Plunger, Ibrik, Stovetop, Mocha Pot, Aeropress, Cold Press, Percolator, Presso or any other mad scientist process that doesn't have a pump and boiler combined.
Entry level (sub $500) domestic appliances that you would expect to find in the kitchen section of whitegoods stores. You can get a pretty good coffee from machines in this category if you use fresh coffee and dose/tamp well.
Pointy End ($1500-$3000) will find machines that are capable of making espresso at the same time that you are texturing milk. This end of the market also tends to get some real design flair and lot and lots of shiny stainless. Mostly the machines in this category are direct descendants of Cafe class machines.
Extreme Machines ($3000+) is the very serious end of the home espresso machine market. Some of the machines you will find in here would be comfortable in just about any cafe on the planet and most will have similar installation requirements (plumbing, maintenance etc). Most CoffeeSnobs drool over the very pretty toys in this category.
Apparently 12oz (350ml, minus volume of heating element) to the Classic's 3.5oz (105ml). I never realised there was such a difference.
From memory, stock, I was seeing a 7°C drop over the course of a double and unless I waited ages (5min+)...
Agree, looks to be in great nick... :)
Nice find "caps1"... :cool:
I don't know whether will be of any help, but there may enough similarity between some models to at least point you in the right direction. The La Cimbali models are located...
They do lighter roasts well too. I use mine to roast for cupping and for filter.
The M3 should be quite capable of doing light roasts.
I know someone who uses it as a sampler in his roasting station at the cafe.
But if you want...
You should be able to see if the lugs on the PF are worn, but I would say that would be unlikely.
Have you checked to make sure the group collar is secured tight up against the group head?
With just the conical seal from coffee parts my PF...
Without any modifications to the internal agitation, I would recommend quickly picking it up and a quick shake then return to roast every 30 seconds to even out the beans, which will assist in shortening the length of the first crack stage....
Thanks for your tips. I was using a very similar process for the double. Today I went through a 500g bag of fresh beans trying out different things to optimize the double. Seems to blonde out at ~25sec or choke out, so might have to try different...
Have you gone out into the market and actually put your eyes and hands on any machines bigdaddy?
Did you look at the link Chris put up in post #25 and Matt's endorsement in post #26?
The Diadema, Vibiemme and Izzo are all top quality machines...