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Howdy, re the grind thing and based on my use of the Kyocera with my Pavoni I have to vary it +- a click depending on beans or in some cases even over the life of a bag as it ages a bit. So there is no absolute setting in that sense.
Best way to go is to go as fine as you can and still squeeze the shot out but look at the shot for signs of blonding or a lack of Crema. Also fresher beans will help this. When you have a reasonable setting and your happy with the taste let your tastebuds be your guide and tweak the grind and tamp a little, maybe even taking a quick note of the settings. eg one click fine light tamp ...... heavier tamp etc.
A few years back there were issues with arms breaking when put under unusual amounts of pressure. To sort this out the molds were adapted to beef up the strength. One of the many great things about the presso is that parts are available should things break or wear out.
In terms of a $20 pressso if you ever come across one let me know and we would buy it in a second. We back our machines and if they were not worth it this forum would be the first place you would read about it. Hope that helps.
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