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Rocket GPP & MM combo

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  • Dimal
    replied
    Re: Rocket GPP & MM combo

    Re: leaving your GPP running 24/7...

    Personally, I dont think it is all that great an idea to do this with any Domestic machine, even with one as good as the GPP.

    They are not really designed for this sort of duty and would be far better from a longevity point of view (especially of all the electrics), to turn it on when you first get up in the morning before heading to the shower, maybe use a timer, and then turn it off after the coffee making session is over. At the very outside, Id recommend never leaving the machine turned on when unattended, turn it off when the next coffee session is several hours away and definitely turn it off when heading for bed.

    There will be times when friends and/or relos just turn up out of the blue expecting to receive one of your excellent coffees from your beautiful new espresso kit. Just tell em the GPP has to warm up for a little while and entertain them by what ever means, while this happens. There are a few short-cuts that can be employed to hurry things up a bit but with all that brass and copper, not to mention the water, to heat up there is only so much you do. The best Ive been able to manage with the little Bezz here at home is around 25-30 minutes from ice-cold. Id reckon Ofra and Renzo would know a few tricks about how to accomplish this on the GPP.

    Anyway mate, thats my $0.02 worth on the subject but talk to Ofra and Renzo too to see what they think. All the best

    Mal.

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  • ColMack
    replied
    Re: Rocket GPP & MM combo

    Originally posted by system2002 link=1231574263/0#1 date=1231575314
    ...ooops posted too quickly  :-[

    Played around with the grind setting and practiced a little tamping technique in the shop.  Set it all up this afternoon at home.  

    I have some questions for CSers with the same set up  / familiar with the machines if I may:

    1) On my 5th attempt, I managed to get about 50 mls in 30secs, it looked like mostly honey brown crema, steady pour. Am I on the right track? (I have not changed the grinder settings from this morning - about 3 notches coarser than the factory setting)

    2) The boiler pressure gauge sits on about 1.25 bar for a while, dips to about 0.8 bar, something kicks in, and it makes way back up to 1.25 bar again slowly.  The cycle then repeats. Is this ok / normal?  How do I bring it back up to 1.2 bar or so again if its sitting at 0.8 bar and I want to pull a shot (or do I just wait?)

    3) Ive left the Giotto on as I would like to enjoy a second double shot this evening after dinner - whats the maximum amount of acceptable time that it can be left on without any issues?

    4) Finally is 20 mins enough warm up time for the GPP? On my first shot, the boiler pressure dropped to about 0.5 bar (!!) and nothing came through the PF.  I lowered the lever, emptied the PF, pumped the steam for about 5 secs and started again.  Pressure came back up.  Whats going on there?  Is this anything to do with the warm up?

    So many questions.. thanks in advance guys.
    OK - Ill bite..... I got the same setup about 3 months ago, and went through a learning curve over the first week that made me wander what I got myself into.  I am now having fun - albeit I am always learning.

    1 - What does it taste like? I try for 60ml in 25-30 sec, but depending on the bean I often end up with more like 50ml in 30 sec. I stop the minute blonding starts. My current bean that I buy seems to like a longer time for less liquid (if that makes sense).

    2 - My pressure is between 0.9 and 1.2 - but the best advice I got was to "forget the gauge" - go on the pour

    3 - You could leave it on 24 / 7 - depends what makes the most amount of sense - maybe get a timer to suit your needs. I think the main thing is to learn your machine cooling flush - i.e. when you walk up to it after an idle period you need to learn what it takes to get the 1st shot right. I find the GPP is pretty spot on for the 2, 3 and 4th double - but that 1st one takes some practice. Best advice I got - with the portafilter out, pour some water out of the group and "Close your eyes and listen. If you dont hear steam, youre right to shoot."

    4 - I think the real time needed is closer to 40 mins. I generally allow 40 mins or more.

    Good Luck - it will be worth it in the long run,
    Cheers,
    Col.

    Leave a comment:


  • system2002
    replied
    Re: Rocket GPP & MM combo

    ...ooops posted too quickly :-[

    Played around with the grind setting and practiced a little tamping technique in the shop. Set it all up this afternoon at home.

    I have some questions for CSers with the same set up / familiar with the machines if I may:

    1) On my 5th attempt, I managed to get about 50 mls in 30secs, it looked like mostly honey brown crema, steady pour. Am I on the right track? (I have not changed the grinder settings from this morning - about 3 notches coarser than the factory setting)

    2) The boiler pressure gauge sits on about 1.25 bar for a while, dips to about 0.8 bar, something kicks in, and it makes way back up to 1.25 bar again slowly. The cycle then repeats. Is this ok / normal? How do I bring it back up to 1.2 bar or so again if its sitting at 0.8 bar and I want to pull a shot (or do I just wait?)

    3) Ive left the Giotto on as I would like to enjoy a second double shot this evening after dinner - whats the maximum amount of acceptable time that it can be left on without any issues?

    4) Finally is 20 mins enough warm up time for the GPP? On my first shot, the boiler pressure dropped to about 0.5 bar (!!) and nothing came through the PF. I lowered the lever, emptied the PF, pumped the steam for about 5 secs and started again. Pressure came back up. Whats going on there? Is this anything to do with the warm up?

    So many questions.. thanks in advance guys.

    Leave a comment:


  • system2002
    started a topic Rocket GPP & MM combo

    Rocket GPP & MM combo

    Wow, very excited, picked up the Rocket GPP and Mazzer mini combo this morning from Di Bartoli (thanks again Renzo and Ofra).  This is how these bad boys look set up in our kitchen:



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