Interesting, Mine I got from ebay.de with VAT exempted it came so cheap. But with I thought in the begining was a weak pump, that it reach the set preassure really late. With my macap mxk, my silvia overall never let me down, my only complain the most is that it give me less crema than I expected. The other machine I have that it beat in crema department is my SAMA club/lusso, but that's a spring lever so I can hope for more crema with this lever machine. I am drinking 6-8 portion espresso with lots of sugar every day, So the taste to me is still ok (my ok could be a disaster for others) only hope the sugar go down really slow down the cup just like my Nespresso machine does with the same bean in a hacked capsule. Well it's a used machine, we don't know the story behind it, but it is most probably this is why it was on ebay. BTW the seller still selling the same exact model and brand machine when I checked a couple months ago. Good luck, I hope you'll find the solution soon. -- Regards, Liys
----- Original message ----- > Guido, pull it at temperature that is right for your coffee: ... > Doesn't make it bitter and doesn't make it sour. > > The beans I was pulling on my machine last week seemed best when I was > at 195. The beans I am using this week seem happy at 193 preset and > pulled as it drifts to 192. I'm pulling for caps. A friend with a B4 > was pulling the same beans 3F lower than I do last week. I have no idea > whether his offset is different, his probe is at a different place in > the boiler, or his tongue is different. He pulls for straight shots, i > pull for milk. Giving you a precise temperature for your beans on your > machine with your offset and your volume of beans is unwise. I see > people reporting that they pull at 202 and have "great taste." What > counts is how it tastes to the person drinking it. You have to trust > your tongue. > > Just don't change it from shot to shot. I am interested in the > consistency of the output, not the taste. If you have frequent > channeling (more than 1 in20 shots) I suspect that could be a > contributor to the Some shots are bad and some are OK phenomenum. > > Please set the bar at 9.0. > > Some thoughts on baskets. > > Manufactures do not view baskets from different sources as identical and > interchangeable. Based on the last time I looked into baskets, most > were made by one source. Different manufacturers rented time on the > specialized machines to make "their basket." they had subtle > differences in the shape, hole placement, depth, material, etc. For > their basket. > > The.engineers who design company A's machines are designing for company > A's baskets ... As a small pressure on users to remain brand loyal when > they replace the machine. But the basket is part of the "system" as a > whole, just as the length of copper tube connecting the boiler to the > group is... Too long and you have more than anticipated heat loss. Too > short, the opposite problem. Change baskets and you are screwing with > the system. So the result may change. > > Most espresso machines are shipped with 2 baskets ... One for pulling > doubles and one for pulling singles. They are not interchangeable, > although you can use the small one to pull a double ... It is just > likely to be over expressed at an unintended grind (in the > manufacturer's mind.). Your frequent references to using a small basket > might mean that you are using the "wrong" basket ... With the natural > result of harsh coffee. Hopefully this is not the root of your problem. > (on the other hand, it's kinda easy to fix.) > > The single basket is only expected to hold about ten to 12 grams. As an > aside, the triple basket has an obviously different pattern of holes in > addition to higher sides that require a deeper or bottomless PF. > > I gather from your "complicated" reference and eBay reference that this > is a used machine. Do you know anything reliable about its prior > history? Was it a new machine being disposed of by a dealer or a return > to a dealer? It is a fairly recent design to have shown up on eBay. > But I don't keep up with trends there. > > > Sent from my iPad > > On Mar 26, 2012, at 3:12 AM, Guido <[email protected]> wrote: > > > hello kitt, > > > > when you give me the parameters for the tests the run, please tell me > > the temperature i should perform these tests at. it is currently at > > 199f. and the pressure is 9.5 bar against a blind filter. > > > > thanks, > > guido. > > > > > > While you are awaiting the report of other B4-v owners, I would > > > > appreciate it if you would pull 3 shots to the following > > > > parameters: naked PF, Gaggia double basket, 17 grams, 25 second > > > > pull, grind adjusted to produce 2.0 oz net fluid after it stands. > > > > Is the machine producing identical results (+\- 5%) with all 3 > > > > pulls or do you consistently have outliers and or channeling? > > > > Please pull the same setups on the Gaggia and let us know the > > > > resulting fluid amount and taste. thx. > > > > > > i don't have the gaggia double basket. it came without the basket and > > > portafilter. i bought a portafilter for it, and use the same basket > > > that i use with the brewtus. i can perform the test either with the > > > standard brewtus basket, or with the smaller one that i prefer. i > > > guess the original brewtus one would be best, since you know that > > > one. tell me what you think that are the best parameters (amount of > > > coffee and what else) for that particular basket and i will then run > > > the tests. > > > > > > the coffee i will use is a single origin from panama, it will be > > > three days old (if i run the tests tomorrow, what i intend) and it's > > > roasted full city, stopped on the verge of second crack. > > > > > > phew, that was a lengthy one. i owe you for even reading through it > > > all. :) > > > > > > cheers, > > > guido. > > > > -- > > You received this message because you are subscribed to the Google > > Groups "Brewtus" group. To post to this group, send email to > > [email protected]. To unsubscribe from this group, send email > > to [email protected]. For more options, visit this > > group at http://groups.google.com/group/brewtus?hl=en. > > > > -- > You received this message because you are subscribed to the Google > Groups "Brewtus" group. To post to this group, send email to > [email protected]. To unsubscribe from this group, send email to > [email protected]. For more options, visit this group > at http://groups.google.com/group/brewtus?hl=en. > -- You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected]. To unsubscribe from this group, send email to [email protected]. For more options, visit this group at http://groups.google.com/group/brewtus?hl=en.
