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Been there and done that. High temp silicone in conjunction with a high temp o-ring works fine, but silicone by itself doesn't have the static strength to handle the pressure of the steam boiler. Tried all sorts of fixes and simply replacing the o-rings when they show signs of failure is the...

No problem as that is what us trolls do in our spare time.

The Evolution must be the lame attempt Philips-Saeco made to offer a stainless boiler and internal element. The KA Pro Line uses the traditional 3.5 oz. aluminum/brass hybrid boiler with external elements. No auto-fill on the steam boiler, but that would have been a nice touch. Once steam runs...

Finer the grind the smaller the particle size, giving you a more compressed/dense puck. This slows the water flow down, which gives you a higher degree of extraction. Coarser grind is the opposite. The window of opportunity for espresso is quite narrow. For example, if 0-45 is under extracted...

No idea why you experienced such boiler temp fluctuations. I've measured water temp at the group at various stages between the elements kicking ON/OFF and have never had water temps lower than 193 degrees. The KA Pro Line has two standard Gaggia 3.5 oz. boilers and in this case the performance...

1. Depends on the strength you desire. I seriously doubt many super auto grinders will go fine enough to achieve a 30+ second extraction. Wouldn't waste my time on Lavazza as I've read it's imported (same as Illy, others) and will be quite stale by the time it reaches you. There will be nothing...

The term expert and professional are used far too often, lmao. Just have a fair amount of experience with different machines, grinders, etc. Regarding espresso machines, I have a KitchenAid Pro Line, which is nothing more than a double boiler Gaggia Classic in a KA housing. I will honestly say...

Well Mazzers are good grinders, but there are other brands equally as good and cheaper in some cases. I'm guessing a new Silvia and Mini would be $1100+, so a combo in good condition for $700 would be quite a good find. The only thing I don't like about Mazzer (and other brands as well)...

Larger boiler size in the Silvia is good for more steam, but can be it's weakness maintaining temp. stability throughout the extraction unless it's timed perfectly. Also will take longer to recover. Good thing with the Silvia is the boiler is brass. Gaggia boiler may be small, but it recovers...

On the grinder side you really can't wear out a commercial grade grinder like the Mini or Super Jolly. They are built to handle hundreds of pounds of coffee before the burrs start to wear out. Even though it will cost maybe $40-50 for a new set and it's like new. The pros of the Gaggia are...

That should probably be a Mazzer Mini OR Mazzer Super Jolly. The Mini is commercial build quality and 58mm burrs. Super Jolly is basically a larger version of it, having 64mm (I think) burrs. La Pavoni does offer a Jolly grinder as well. Of those two choices, even though I'm a Gaggia fan, I...

Yes the gasket is a tight fit around the boiler group. It should be removable, but be careful not to damage it. No older than your machine is there shouldn't be much build up on/around it to worry about. Use the tip of a cloth or an old toothbrush to clean that area after each use. Still have...

Judging by the parts diagram there isn't really anything beyond the shower screen and group gasket. When you noticed the discolored water did you have the portafilter/basket locked in? If so, there is more than likely some residue build up on/in those parts. That machine looks as if it uses...

Yeah and WAY too many of them, lmao. Frequent the forums enough and you get sick of all the coffee yuppies that measure their grounds by the .1 gram, measure brew temperature to .1 degrees in an effort to be .00000001% better than the next guy. Go to some coffeeshops and get a laugh at all the...

Keurig is overrated, overpriced, over diluted in the cup. Those that appreciate the convenience, consistency, etc. are just too damn lazy to care about great coffee. When you say you want a good brewer/grinder combo do you mean an all-in-one unit? If so, I wouldn't recommend any of them because...

Press is a great low cost option, but I wouldn't waste time with pre-ground coffee in one as most you find will probably be too fine and leave you with lots of sediment. For an auto type drip machine I highly suggest the BUNN Phase Brew as I seriously doubt anything comes close in simplicity and...

Right offhand I believe it's the Genio.

I'm a firm believer in using what you have/can afford and simply make it work with tweaks along the way. A decent pepper mill is probably on par with most manual coffee mills, but more than likely have smaller burr sets and will take longer to crank. Keep in mind 'most' hand mills are more...

Good microfoam should be velvety smooth and look like wet paint on your fingertip. Should pour like melted whip cream.

Nice reply Redswing... I've never used a manual pourover, but do use an automated version to brew black tea. Unit I chose and it works extremely well is the Bunn Phase Brew. Every brew cycle is perfect brew temperature/flow rate. **Even though many may look at this machine as being a typical...

Honestly if you're texturing the milk in a decent fashion and tweak the way you pour you shouldn't need to spoon anything. The only difference between a latte and cappuccino is air/volume of milk used. In a commercial setting I textured the milk so 10-15% of the top layer would be microfoam for...

I have no clue what a Bellman Steamer is, but it could be the device isn't capable of decent pressure, your technique or simply the milk you're using. Having said that, have you tried different milk? I've seen lots of variation in different brands of the same milk (fat content).

My wife has one and uses it almost daily. Use balanced water in it, clean as recommended (which isn't very involved) and it should last at least several years. I can't say for sure how old hers is (less than 1 year), but more importantly would be how many cycles it has been put through. I...

I prefer to use a 24 oz framing hammer and smash until the desired fineness is achieved. Who needs a stinking grinder, lmao?!?

I don't roast, but had considered it in the past. By the time I factored in the price of a decent small batch roaster, green coffee, etc. it makes no sense for me to home roast when I get high quality coffee roasted to order for about $10/lb shipped. I buy this particular SO espresso blend in 5#...

Best way for fresh coffee would be to roast as needed and consume accordingly. Next best method I would suggest would be to order coffee that is roasted to order, let it rest 4-7 days depending on roast level/taste preference and vacuum pack/deep freeze in Mason jars. Then thaw out what you need...

Sounds like a SPAM reply to me!

It's the machine as it has no 3-way solenoid and uses a pressurized basket. If a machine has a 3-way and standard basket a lot can be learned from observing a spent puck. Under dose (low on coffee dose/too coarse on grind) usually leaves a soupy puck. Overdose (too much coffee/too fine on grind)...

Does anybody really care how much he spent? Some people have more money than sense!

Burr design and stability are what ultimately what makes or breaks a grinder in terms of grind quality and consistency.

Only fools that have no skill/clue how to make use of lesser equipment.

Even though I've never been a fan of Charbux I will say the Verona is excellent for French press. Never tried it for espresso as I've never found it fresh enough to even bother, but would expect it to be quite good in a milk based drink if that is your thing. Actually first tried the Verona when...

Pretty much like this, except mine was a bit larger. Adding fuel hose (or similar semi-rigid tubing) is fine for a bit of added shock absorption, but I didn't find it necessary (at home) as the wood handle was soft enough. **Yes I said fuel hose as that is what I used (new of course) to cover...

My first knockbox was a decent sized Tupperware type bowl in which I drilled a hole near the top in each side and inserted a wooden dowel, which was actually a wood handled spoon cut to fit. Cheap, easy to empty/clean and looked just fine for what it was.

NO you do not need a commercial level machine to obtain great espresso consistently. Commercial only gets you increased volume and longevity. Controlling water temperature consistently, brew pressure and flow rate are all that really matters. This can be done on most machines without doing a...

My point exactly with the PID dependency... Let your machine warm up 30 mins minimum as that allows all the components to be super heated. Try flushing a few ounces out of the group, then lock the portafilter/basket in and extract regardless of what temperature is on the display. A PID simply...

It's not unusual to be off 1-2 grams with timed grinding. My Vario is quite precise, but not spot-on. One thing I always do is use my finger to tap the side of the unit while grinding (for espresso fineness) as moist grounds can sometimes stick in the chute on the way down. This shouldn't be as...

Slurp.... you MUST be just another yuppie wannabe coffee snob trying to be a bit different than the rest of the pack. I have seen it time and time again with the lame ass crews at some places local to me... roasters as well as cafes. They think the high end equipment and super uber ultra rare...

Manual as in hands-on, not a POS overpriced paperweight with a pump. Hater?!? Hardly... wouldn't waste time or money on hype. I always enjoy walking into places that push overpriced equipment and put the 'artistic wannabe' pencil neck baristi in their place.

High end means little if you (the barista) isn't on par with the equipment. IMBHO buying a name is a waste anyway when there are lots of affordable/capable machines/grinders on the market. My vote is to get away from the machines with PIDs, adjustable brew pressure profiling, etc. B.S. and go...

I have no idea why you seem to think anything less than commercial equipment will hold you back. Commercial equipment is good for two things... longevity and volume in a commercial setting. As I've pointed out before I've owned/used some really good equipment and the absolute best shot I've ever...

OR tear into it yourself to find the problem, then fix it.

Depends on personal preference. Many can't appreciate or tolerate the pungent/complex flavor profile espresso offers. I don't buy into the argument that other methods that require longer contact time have more caffeine. Depends on too many variables. I will tell you that based on my...

YES any coffee bean can be used for any type of coffee. There is no such thing as an espresso bean, etc. Having said that, some coffees are simply better suited for espresso or vacuum or press based on growing region, processing, roast level, blending or single origin. Espresso can be created...

That isn't to say your machine isn't capable once you find the sweet spot for that particular coffee. Many think there's no way possible to produce great espresso consistently with "home" equipment, but I know it's definitely possible. If consistent brew temperature/pressure is achieved it makes...

Depends on whether or not you want to believe Italian hype... as it would be 7/14 depending on the basket used. For me it depends on many variables... the machine itself as head spacing, basket design, etc. plays a part, as does the coffee being used, fineness, tamp pressure and what you're...

Bohan, Sounds as if you're into pourover, etc and not espresso, which is the only extraction method I could conceive as being capable of squeezing "massive amounts of artery clogging cholesterol" out of any coffee, lmao. Ever have an overextracted ristretto? One extracted so slow/tight you could...

Who cares really?!? Who conducts these studies? Who cares about their findings? Don't read too much into garbage studies.

When you rely on crutches like PIDs, weight based grinding, etc. you are creating a super auto. Skill and the art of the process become lost as automation evolves. Give me a manual lever and hand mill over anything else. Those that choose to take the easy road lose sight of the prize.

PIDs are useful.... for those that prefer to let the machine do all the work for them. A crutch on which to lean instead of relying on taste, texture, appearance, etc.

Nope, just a sarcastic jab at coffee geeks that have nothing better to do except analyze every variable of the process hoping to be .1% better than the next geek. Yes.

Was nothing more than a sarcastic jab. IMBHO (In My Brutally Honest Opinion) people often over think coffee to the point of it not being enjoyable or fun. Sure some tinkering is required for most things coffee related, especially espresso, but all other forms of extraction are quite simple and...

It's not possible to offend me... bwahahahahahahaha

I analyze my coffee with my homemade flux capacitor spectrometer for TDS if that helps your cause.

I agree with PIDs costing more than they are worth and nothing more than a crutch that removes some of the skill/technique involved with the experience. Once temperature surfing is done to find the sweet spot for a particular coffee, just repeat. I have a Kitchen Aid Pro Line machine, which was...

Any coffee can be used for any brew method. As has been mentioned, some work better for espresso, press, etc. In business the most common misconception among customers was that espresso is "supposed" to be dark, oily, bitter, etc. I simply told those not familiar with espresso that it's just an...

I was interested in that model until I took a closer look at the shower head design, looked closely at the specs, etc. Gets good reviews though. There are just a handful of 'home' drip machines that get the nod from the SCAA. Specialty Coffee Association of America

The pressurized portafilter may not be ideal to some, but wouldn't be a deal breaker for your situation. There isn't much info on this machine and so far I haven't been able to find a schematic diagram to get a better understanding of the internals. Based on the 950 watt rating, that machine...

Why not P.R.? Customers are blown away when treated as such... I not only remembered names/vehicles for each customer, but usually had their drink completed by the time they reached the door. Go a step further and let a customer create/name a new drink concoction as a monthly special.

Starbucks should change their policy by requiring the "barista" to write THEIR name on the cup so you know who to throw it at when/if you return. Still mind blowing that anybody in their right mind still patronizes the King of Char. The company did help bring specialty coffee to the...