Announcement

Collapse
No announcement yet.

La Marzocco Linea Mini flow restriction

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • La Marzocco Linea Mini flow restriction

    Hi all,
    Apologies if this is in the wrong section.
    I recently purchased a second hand LMLM and I'm finding the flow rate to be much faster than what I am used to.
    I'm grinding with a Weber Workshops HG-2 and having to grind very fine. Shots are not very forgiving.
    Are there any downsides to changing the restrictor to a 0.6mm gicleur? I'm based in WA and have been advised against it by the place I get it serviced from, because of the water quality in WA.
    All research points to this upgrade being essential and shots being far more forgiving after the upgrade.

  • #2
    Hi mate. It may be worth calling Rick Bond in Melbourne, who is one of the gurus of the LM(he does all the various mods available). Very informative guy! Mat
    Last edited by Javaphile; 13 May 2022, 02:11 PM. Reason: Commercial link removed

    Comment


    • Caffeinator
      Caffeinator commented
      Editing a comment
      Honestly- if Rick hasn't fettled it in one way or another, the Linea mini is a bit of a pig out of the box. FWIW, my opinion is that LM does the absolute minimum and asks max buck for their work. Rick transforms them.

      Go 0.6mm and ensure that you dot and cross on water- which for Perth means bottled or remineralised RO.

  • #3
    Why, he'll only point him to LM AU's water std's page, first off.
    Then arrange to install the 0.6mm Gicleur.
    Most techs* at best only know how to bring a machine back to, or inline with OEM specs.
    For example how many tech companies possess a Scace II in their workshop.

    Running a LM anywhere in Aust without bringing your water into line with the stated specs,
    is well .....is God's way of telling you, you have way to much spare moola laying around.
    GL

    PS just because your shots are running way to fast = you the barista are providing
    insufficient back pressure resistance to the machines pressure / flow rate.
    Run thru the check list .....
    Of course machine is one of those.
    Grind is only one of the barista inputs that creates your recipe to obtain maximum performance from your machine.
    Quality of roast is?
    Dose rate / head height clearance ( as you set the shot up) is ?
    Age cond of burrs are?

    * Note I am Not referring at all to Rick Bond, but instead the advice as stated in the OP orig post.

    Comment


    • #4
      Originally posted by dan488 View Post
      Hi all,
      Are there any downsides to changing the restrictor to a 0.6mm gicleur? I'm based in WA and have been advised against it by the place I get it serviced from, because of the water quality in WA.
      All research points to this upgrade being essential and shots being far more forgiving after the upgrade.
      EspressoAdventure made some good points. Are you using a high quality water filter ?
      In Melbourne, using a Brita C150 finest, the .6mm restrictor helped me improve my shot consistency with less channeling & sweeter cups.

      Comment


      • #5
        Thank you all for your comments.
        I've found the original post started by TonySoap that I think EspressoAdventurer was referring to.
        Some useful tips. TonySoap have you sorted out your extraction issue?
        ​​​​​​​
        Will do the coin test tonight to check group head clearance.
        Shots coming out after 4-5 secs.
        All other variables seem to be in check.
        - Using a good quality dark roast, roast date maybe 10 days ago
        - Burrs on my HG-2 are well seasoned and grinder is maybe 6 months old

        Comment

        Working...
        X