Yeah I agree Chris, I thought I'd try to get by but now I'm way over my head. Anybody know a good tech in sydney? I'm in penrith and would prefer a mobile one if anyone can recommend a good one.
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Get rid of ECM giotto? Help!
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I suggest you can drop your machine to Charlie of JetBlack at Cremorne saving the courier fee & shipping risk, although its a 50 mins trip. much easier. (if you can pay, they will provide on-site service)Originally posted by saywhat View PostYeah I agree Chris, I thought I'd try to get by but now I'm way over my head. Anybody know a good tech in sydney? I'm in penrith and would prefer a mobile one if anyone can recommend a good one.
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As previously mentioned with my experience with my ECM Giotto I would strongly suggest that you ONLY use CS recommended repair/service companies, there are too many monkeys out there unfortunately in my case the work had to be redone plus some items weren't serviced at all !
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So here's an update. Thanks for all the suggestions so far.
Got the machine back from jetblack and got them to do a calibration on it as it worked fine with them (I must have tripped something when working on it).
As a side note I was really disappointed with their service. I was quite surprised by this especially with the rave reviews here.
So the machine is fitted with a restrictor now so that brew temp is 95C.
How does this affect the cooling flush? I have been flushing a small amount, about the same amount for a double.
Also, I am having trouble getting the thick suspended in the air honey type espresso. If when I extract it runs fast I grind finer and it just seems to restrict the flow more instead of thicken up. I've been endlessly playing with dosage and grind settings but doesn't seem to help.
I must say it has been a bigger learning curve than I expected going from the sunbeam to the giotto.
Here's a video of a shot I uploaded when I first got it back. Five senses beans roasted a week ago but I've had real trouble pulling a decent shot.
http://youtu.be/YUfuZA0fC3c
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So what was wrong with the shot? Why did you need that massive cooling flush? If you want to judge an espresso shot would be better in an espresso glass.
The restrictor basically restrict the circulation of the super heated water in the e61 brew head so it doesn't get too hot and therefore no need for the cooling flush
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Ok cool. I took that video when I first got the machine back so was still treating it like it was running hot.
I now give it a real quick flush and then go. Is it kind of like a tuned hx now? ie ECM technika
The crema dissipated very quickly on that shot. But things have improved since that video as I have a better feel for the machine now.
Just wanted to see if there was anything majorly out with my method too.
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I'm sorry to hear that saywhat. I'd like to follow that up with you - PM sent.Originally posted by saywhat View PostSo here's an update. Thanks for all the suggestions so far.
Got the machine back from jetblack and got them to do a calibration on it as it worked fine with them (I must have tripped something when working on it).
As a side note I was really disappointed with their service. I was quite surprised by this especially with the rave reviews here.
charlie
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Being on the other end of the relationship, I feel for Charlie.
Best option is face to face. If not a phone call. It's in the interest of all sponsors to get it right because CS members are a proportion of our marketing team.
It's a shame when an issue is taken to an open forum first.
Edit:
Having watched the video:
- Massive cooling flush- not required. It why you had a restrictor fitted
- No consistency whatsoever in dose method, average distribution at best and firm polish. I'd suspect that the use of a naked would show significant channelling.
- Five Senses coffee- probably very light roast. Not a personal favourite, but horses for courses. You will need a much tighter pour to get much from it.
In conclusion, I suspect that the tradie is blaming the tools....It's time for some quality training.
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Were you getting um.."thick suspended in the air honey type espresso" with the same bean, on your previous machine?Originally posted by saywhat View Post
Also, I am having trouble getting the thick suspended in the air honey type espresso. If when I extract it runs fast I grind finer and it just seems to restrict the flow more instead of thicken up. I've been endlessly playing with dosage and grind settings but doesn't seem to help.
Five senses beans roasted a week ago but I've had real trouble pulling a decent shot.
Body relates to roast and roast age as well as bean/blend. The crema looks quite pale, was the shot sour?
Agree with the above two posts re going public.
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Agreed Chris.Originally posted by Talk_Coffee View Post- Massive cooling flush- not required. It why you had a restrictor fitted
- No consistency whatsoever in dose method, average distribution at best and firm polish. I'd suspect that the use of a naked would show significant channelling.
- Five Senses coffee- probably very light roast. Not a personal favourite, but horses for courses. You will need a much tighter pour to get much from it.
In conclusion, I suspect that the tradie is blaming the tools....It's time for some quality training.
If that was a 220ml or so cup then that is a significant injection of cold water into your boiler just before you pull the shot.
Coffee will be thinner and more sour the cooler you go.
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