The OEM of the original df83v is coming out with a new 80mm grinder CF80v, they also have a replacement for the 83mm aka cf83v .
Looks pretty good from the pics.
Got myself my endgame set-up.
Arkel coast.
Mazzer Phillos i200D.
Now lets upgrade the aestethic of the corner. Any tips and tricks?
Thanks in advance.
Linea Mini- R and the Weber workshops key grinder (mk. 1). I had this custom painted before it got to me and I’m very happy with how everything came together.
I've made the best cappuccino in my life... I have been in more than 50 different coffee shops in my life. And only 3-4 of them were good... Each one in a different countries.
But today I've made my own God blessed beveragr. I am so happy. It was done just by myself. It was very tasty, milky, soft and tender...
From today I can say that the best coffee is in my home...
Cheers friends!
I had the stilosa delonghi which helped me make pretty good cappuccinos but I could not get a good espresso. Now I have the gemilai owl 3006a hopefully I can make some good shots.
I upgraded from a dedica to my lelit Anna, which you can see in the third picture roughly 18 months ago and really liked it. However whenever I had friends over I couldn’t really manage more than 5 coffees in a row.
I didn’t have the money to splurge so I couldn’t get a machine over 1000 euros. I kept my eye on eBay in Germany and texted a lot of people trying to get my next upgrade.
I bought this lelit Mara X for 600 euros with an IMS screen plus custom wooden portafilters. The bloke I bought it from was super nice and had recently upgraded. He loves coffee and his old machine. I will now take as much care as he did and I’m super happy.
Just wanted to share my joy!
Hey yall! Have had my barista pro for almost four years and it’s been wonderful. I had it dialed in perfectly with the internal burr set at 4 and the external dial on 2, using lavazza super crema and consistently got 38-42g in 27-30 seconds. The last few weeks it’s been pulling shorter and shorter with increased volume to over 50g in 23 or less seconds. I’ve put the internal grinder to the finest setting as well as the external down to 1. Have used 16-19g and still no success. Any advice for what to do? Or do I need to get a new grinder? Thanks so much.
Has anyone come across coffee filter paper that has actually been independently tested for contaminants?
I’m looking for filter paper that’s been tested for things like PFAS, heavy metals, or other potentially harmful chemicals used during manufacturing. It doesn’t necessarily have to be marketed as “non-toxic”—I’m more interested in actual lab testing than marketing claims.
We’re using the filters for espresso, but I’m perfectly happy to buy larger filters and cut them down ourselves if there’s a brand that’s been tested.
Has anyone found a brand with published third-party lab results or knows of any independent testing that’s been done?
Thanks!
Setup:
Gaggia Classic Evo Pro (2023) with 9 bar spring
Kingrinder K6 (hand grinder)
IMS B702TCh26E Competizione basket, 16-20g
Self-leveled tamper 58mm
WDT
Puck screen
Coffee: Brazil Peaberry Honey – Fazenda Bagagem
Water: Devin (mineralization ~226 mg/L, Bulgaria)
Routine:
Pre-heat the machine for 20min, grind at 27 clicks on the K6 grinder, it's so fine i have to have the grinder almost horizontal, fill the basket, WDT, tap 1-2 times (I actually stopped doing it with my last shot), tamp. Turn the steam button on for 20sec then turn the button off, press brew button to let some steam out until i see water for 2 sec, use the water to warm my cup, insert portafilter, brew.
I have been very close to a good short, (i have the same routine each time) had 18g of beans and the shot was just a bit acidic, I couldn't grind finer anymore, because i was already pulling a 50sec shot and it was taking way too long for any coffee to start coming out. Chocked the machine. I bumped the dose to 18.5g, same grind size, it over-extracted, the coffee got a bitter end to it (but had 0 acidity yay). SO i figured 1 click coarser is where everything will get pretty. IT DIDN'T! It got sour, the flow was absolute garbage now, acidic as hell... I pulled a second shot in the same manner, maybe I was just inconsistent, well... here are pics of the puck and a video. Lord help me, I am so frustrated and I feel I am doing everything to a satisfactory extend at least!
Having a problem with the adjustment assembly and would really appreciate some help please!
The assembly rotates perfectly when the burr grinder is not inserted into the assembly (first part of video).
But as soon as the burr is inserted into the assembly, the assembly won’t rotate anymore and therefore of no use to adjust coarseness (second part of video). It stops about a third of the way round and will not tighten anymore.
Why does it only work perfectly when the burr grinder is absent?
• It is completely clean inside of the relevant parts of all coffee.
• I am definitely inserting the assembly as per the instructions because it works perfectly when the grinder isn’t there.
• I have had a replacement assembly from Baratza which hasn’t helped. There doesn’t appear to be anything wrong with the adjustment assembly at all.
• I have tried adjusting the three brass screws underneath the assembly but that does nothing (I think that only adjusts the micro-fine adjustment anyway so not relevant).
• I’ve taken apart the burr grinder, cleaned it and everything looks fine there
• I’ve even replaced the detents (small ball bearings) but this has done nothing either.
Any ideas please? I’m going slightly mad not being able to drink nice coffee!
Hi, sorry if the title sucks, not sure how to put it into words. When a coffee bean is described as sweet and chocolatey, is the taste actually sweet and chocolatey or just a tasing note that hints of sweetness and chocolate, or just a palate intepretation (I'm obviously not expecting it to be exactly like melted chocolate mixed sugar)?
After some practice with standard beans, I bought some Brazil Cerrado Minerio beans, medium roast, 800-1000m elevation.
I dialied in the best I could get with my setup and got what i assume is an okay shot, nice texture, like silky, balanced well (not too acidic or bitter), but not sweet and no chocolate notes.
So I decided I needed to know its real potential and what it should actually taste like, and went back to the specialty coffee shop where I bought the beans and an ordered an espresso made from the same beans, and it was just similar, and I can't help but feel disappointed.
Is the sweet ,chocolately flavour just a lie? Like when people do wine tasting and say it has notes of fresh cut grass... what does that even mean?
But i swear, I was given an espresso once that was sweet, but it was long ago, I just remember being surpised because all other times I tried an espresso it was not interesting.
Can someone recommend a sweet bean?
Hi, searching for help with my Breville Oracle Touch. I’ve had it for three years, I use it sporadically and it usually works pretty well, makes a decent cup of coffee. I’ve recently gotten it out again and it was working fine and a week later it suddenly started making very bitter coffee. I tried different beans, twice, no luck. I got it serviced, and they didn’t find anything wrong with it. Where I’ve moved the water is definitely hard, but I wouldn’t think it was harder than where I was before.
Anyway, looking for advice please! I usually run a full double shot at 28-33 seconds. Coffee also seems to be channeling more than before.
Thank you!
I have been trying soo hard for the past month to learn latte art. I kinda want do those heavy flow rosettas but for now i’m just happy i got a near perfect heart.
Started with a Delonghi Dedica EC685 with the Sage Smart Grinder Pro, then a Gaggia Classic Pro (2019) with the DF64 Gen 2 and now the Lelit Mara X V1…..this is a hobby for me that I love so I think the grinder will be the next upgrade, potentially the Mazzer Philos or Mahlkonig E64WS as I’m tempted by a grind by weight
Two single shots from my breville barista express into 2 single shot Nespresso cups 😌 how’s the crema looking
Is it better to pull that in one cup and split it in two or this way 🤔
I'm not sure what I'm doing wrong but I'm definitely doing something wrong. Just bought delonghi Ecp to start my espresso journey. Now, I'm aware that grinder and fresh coffee and all of that makes a huge difference but that will come later in time I'm doing some step by step stuff.
So, for somebody that might be using ECP as well, or has experienced this issue, shots with stock equipment and preground coffe are just pulling too fast. If I try to go with 1:2 ratio, my shot is done in like 15 seconds. It does not matter if I put 14g in or 18g it seems, it's just too fast.
I also noticed bubbles on my "crema" and bubbles when machine is brewing, which I understand is water being too hot and ECP is known for this issue, so maybe some advice on how to consistently get rid of this?
Thanks!!!!
Hey what’s up everyone. I wanted to share my experience with WLL since I had an issue and had to rely on their often maligned customer service. Spoiler alert: they handled it very well.
I ordered a Profitec Drive in Matte Black during their recent 20% off refurb sale. Although I was a little reticent to order from them given the stories, their refurb was already massively discounted and with an extra 20% off I wasn’t about to miss out on that.
Shipping was fast and quick, I ordered the machine on a Wednesday and had it by Tuesday. The problem? They sent me the wrong machine. I ordered black and they sent me the stainless steel version.
I called the next morning. Via phone they told me to fill out the problem with my order form from their website. Within 24 hours they reached out and apologized. They offered me a $200 credit to keep the machine or an exchange. I definitely wanted the black machine so asked for the exchange. Again with 24 hours had the return authorization and all that. Boxing up the 70 lb machine was a pain and also massively inconvenient, so that was pretty disappointing.
Here’s where it gets good. As soon as UPS had the return machine, they sent me a brand new Drive in black, not a refurb. Because it was new, they authorized the 3 year warranty (refurb had a one year parts/labor warranty). They also included some additional accessories that I didn’t ask for, nice inclusions like a scale, milk pitcher and a bag of coffee.
This was handled very well for a mistake and I got one hell of a deal on a new drive. Felt like it was important to share a good story. And now, time to make another espresso with my amazing new machine!
Wanted to try an espresso machine that could replace my Starbucks addiction or at least tame it ! I like lattes and cold brews so the Ninja was the answer interesting proposition. Grabbed some espresso beans from Benfatto Roasters in NJ and even the first cup of coffee from the Ninja is way better than any lattes at Starbucks!
My wife’s reaction to the latte made with double espresso with a little maple syrup and cold milk was it tastes like the one made at specialty coffee shops.
The machine auto calibrated the grinding size which matched with a friend using the same beans on his Breville Grinder and Bambino Plus.
If Ninja could make such a nice cup , it makes me wonder what a great machine and some nice techniques could do . Thanks to the sub for some interesting information that made my decision easy .
The cold brew feature in ninja makes some great brews and the cold foam turned out good (Salted Maple ).
Here is a presentation of the machine from Lelit
the pagaia seems nice to use and the machine is very compact
I am wondering if I can wait until the release (fall 2026) or if I go now with the quick mill pop up.
