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Advice wanted - balancing quality, "walk-up shots" and reliability, on a $2000(ish) b

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  • Dimal
    replied
    Very, very nice mate....

    Definitely a great looking (and performing) combo...

    Mal.

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  • mjoyce
    replied
    Click image for larger version

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    As you can see, a much bigger unit in a much smaller space!
    I don't really like all the bling and flashing blue lights, but I do love the coffee!
    Both the grinder and the machine have settings for single, double and manual. The grind is super fluffy and consistent. The steam power is awesome, my first milk frothing was better than almost any attempt I had made with a Vibiemme Domobar Junior machine. I haven't really had a chance to play with weight, volumes, timing etc, and to experiment with local roasters but I'm confident the espresso will be consistently fabulous. A built in on-and-off timer and very easy water refilling round it off. And, despite the looks, the WAF is good because it is so easy to use.

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  • Dimal
    replied
    Gotta have photos Joycee...

    Mal.

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  • symphonie
    replied
    Originally posted by Talk_Coffee View Post
    No. Not even for the first shot of the day. Not with a well configured machine. Good technique is a rinse of group and steam wand before and after use. Nothing more is required.
    Is that achieved by adjusting the pressure stat inside the machine?

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  • mjoyce
    replied
    Upgraditis kicked in and I am very, very happy. La Spaziale Dream S1 and La Fiorenzeta F4. It's not as pretty as a Vibiemme, but the convenience of a timed grinder, greater grind consistency, double boiler, two PIDs and volumetric pour is brilliant. I haven't had time to play with it and fine tune it, but still every shot had been good and the steam power is fantastic. Full review to come soon once I have time to play.

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  • ozscott
    replied
    My HX is a commercial machine with 11 litre boiler. I turned the pressurestat down because i dont need the steam pressure as high as a cafe machine. It still needs a cooling flush when left idle for some time. I have programmed the volumetric buttons to do various size cooling flushes. Its easy to do and becomes automatic. Lock in the portafilter before the flush and it brings the PF up to a nice hot temp too....bonus.
    Cheers

    Leave a comment:


  • MadForCoffee
    replied
    Originally posted by Pauly404 View Post
    That's spot on. There's a thread called "how I learned to love my hx". This probably causes some confusion as It promotes use of a cooling flush. On a well tuned machine no flush is needed.
    Has anyone attempted to log and publish the temperature performance of a well configured HX (under load, walk up, and from cold start up)? I tried but couldn't find any.

    When we say temperature stable and no flush needed, what is the variance expected? Will it be +/-0.5C (93-94C), +/-1.0C (92-94), +/-1.5C (91.5-94.5), or +/-2 C (91-95C). In all these cases, they're all fine and no flushing needed. But surely there will be a difference in taste when the brew temp is at 92 and 94C respectively.

    The reason was I find it hard to believe a 'well-configured' E61 HX can match a well-configured DB in terms of consistency. But I am happy to be proven wrong - which means if that is the case, DB is an outdated and expensive technology, more parts to fail too. Most importantly, I can save my money and spend on where it matters!

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  • chrisl
    replied
    Originally posted by Pauly404 View Post
    Expobar Leva is #1 for $2000. Great value
    I second that.

    I have had mine for a month (after 7 years or so with a Sunbeam 6910), and adore it.

    It took me a few days to adapt my steaming technique, but now pull what I reckon are perfect shots, and "She Who Loves Me Enough To Allow Ugradeitis" reckons that her morning cappuccino foam is as good or better than any that she gets in the CBD.

    No cooling flush.

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  • kbc
    replied
    Expobar Leva is #1 for $2000. Great value

    Leave a comment:


  • kbc
    replied
    Originally posted by Talk_Coffee View Post
    No. Not even for the first shot of the day. Not with a well configured machine. Good technique is a rinse of group and steam wand before and after use. Nothing more is required.
    That's spot on. There's a thread called "how I learned to love my hx". This probably causes some confusion as It promotes use of a cooling flush. On a well tuned machine no flush is needed.

    Leave a comment:


  • ozscott
    replied
    Good learning curve behind you and ahead of you by the sounds of it mate. Enjoy your further coffee experience.

    Cheers

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  • mjoyce
    replied
    And a nine-month update. I'm leaving Jakarta and moving to the US, so I've sold the machine locally. Took a loss on selling it, but I figure I got my money's worth even for the nine months I've had it. The machine will be sorely missed, but of course I have a chance to replace it with a new machine when I get to the US. Plumbed in? Rotary pump? Double boiler? PID? I have no actual need to upgrade beyond the Domobar Junior, but fun times ahead anyway.

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  • Dimal
    replied
    Great to hear mate...

    Mal.

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  • mjoyce
    replied
    As an update a month after having the machine... I'm super-happy with the purchase. I'm not fussed about the "walk-up shot" for the first shot of the morning. I usually have to adjust the grinder one or two times before I'm happy with the pour, but that's much simpler than I thought it would be. I took a one-day course which was great as it gave me the repetition of making probably 50 to 100 coffees in a day, getting a good consistent tamp. I don't bother weighing, since I feel I have a pretty consistent fill of the basket.
    It's taken me a little longer to get my milk steaming right, but I think I'm finally getting the hang of it.

    Thanks for all the help!

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  • ghezzi
    replied
    As an added benefit to the "walk up shot", I bought a weather station as humidity has an effect on the grind I need. Here in Brisbane it can change from 90% down to 40% and back within the day, I imagine tropical Jakarta is worse.
    Barista's making 100's of cups/day will adjust the grinder as they go, according to the last pour. I make 1 cup every 4 hours.

    Leave a comment:

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