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A few things to mention... a bit of water dripping after an extraction would likely be caused by a clogged 3-way solenoid. It serves a purpose of diverting pressure into the drip tray after an extraction as well as keeping 'a closed circuit' on boiler pressure when sitting ON/idle and if not...

Salt clearly offers tons of benefits, but damn sure will never make it into my espresso. If anything needs to be added to coffee to make it more enjoyable/palatable then figure out what you're doing that could clearly be improved. Why people continue to push garbage links is a bit much these...

Personally I'd never pay the least bit of attention to what others are switching to, especially on YT amateur hour. People will say/promote pretty much anything if they benefit financially, etc. For a travel trailer it depends on your source of energy/space no doubt. For me it'd be espresso or...

Yeah a wee bit late to the party, guess I overlooked this thread back then. Not only the decaf part is an issue with espresso, the mention of grinding 16-17 oz at a time is definitely a bit off. If you mean buying 1 bag and working through that then yes that's OK, but if grinding that much in...

I'll gladly point out that 'espresso' beans simply don't exist... ANY coffee grown/processed/roasted can be used for ANY type of brew/extraction method, just some are better suited for espresso due to the pressure/finer grinding involved. I mentioned that 'oversight' on this forum yrs ago...

I gladly say the hell with mushrooms, lmao. Personally won't tolerate the taste, texture or smell. Not to mention it's a damn fungus, kind of along the same lines of what tried killing me 6 yrs ago and destroyed my hearing permanently. So do be aware that any fungus can attack immunity, not...

2 lbs tends to last me 7-8 days, guess call me slightly addicted to espresso. Precisely why I'm a strong advocate of home roasting as I can have exactly what I prefer taste/texture-wise as fresh as possible and save $ in the process. Gives me an excuse to indulge often, bwahaha.

6 second extraction normal, lmao? Maybe they should stick with something far more simple like toasters as they clearly have no clue how to design/build an actual espresso capable machine.

That seems a bit one-sided... Sure there are some differences to be expected between air/drum, but like the constant grinder burr FOMO the coffees being roasted as well as level of development clearly affect texture/body far more than the equipment itself. For example, my home designed/built...

Green selection makes a huge difference with the end result. I rarely care for anything washed as that leads to thinner/boring for my taste. Shoot for dry processed pretty much anything if you're wanting more flavor and especially heavier body/texture. I'll also say if you are actually pushing...

AI is retarded at best, lmao. All it looks to do is sum up previous questions/answers in a short period of time. Far from impressive and the brain dead fools that think it can replace the human mindset deserve the end result. I won't let that sort of 'technology' get in my way and will...

Basic citric acid dissolved in hot water in decent strength should make short work of that. Don't read into the 'citric acid is not ideal for aluminum, blah blah blah' as I've used it in Gaggia boilers in the past with NO issues whatsoever. To be honest that's far from what I'd consider severe...

Could possibly be the thermal fuse has popped... watch this and see if things relate to your issue.

Good luck on your quest as honestly I could never justify spending on JBM, Kona, etc. Sure those areas are likely capable of producing some quality green, but the cost is more about supply/demand/labor rates than actual perceived perfection. There are literally tons of great coffees available at...

Well that sort of question is very general as in it depends on what type of coffee/concoctions you prefer, how much time/effort you're willing to invest in order to achieve what you like, etc. I started with instant yrs ago, then went to buying/grinding whole bean, all for drip for the most...

Always the possibility if nothing else changed. Anytime any sort of filter is changed it's a good idea to flush with a few gallons to remove any particulate, in case you don't already.

Thing I noticed with decaf back in commercial use is regardless of storage, etc. the decaf versions I used from a quality commercial roaster gave me about half the usable shelf of life of 'leaded'... as in the typical coffee I used for espresso really did shine from day 5-6 post roast and might...

There simply is no 'right' grind as there are lots of variables involved. Grind fineness will vary based on equipment, coffee density/roast development, humidity, bean aging, etc. For quality/consistent espresso there is no way around not having a decent grinder as well as fresh whole bean...

Pay no attention to the idiotic B.S. marketing with the '20 bars'... excess pressure means nothing for espresso and is like having a car capable of hitting 200 mph, but being restricted to 65 mph... POINTLESS!

Depends on space available, intended use as in daily volume, etc. The rage these days is GBW (grind by weight), but I've had tons of use with a doser and never had a single issue with getting what I expected from that approach. There is no waste/retention with a dialed in doser and no you don't...

Obviously the best thing to do it take a proactive approach as in using balanced water to begin with. Personally don't buy into making your own water like some go on and on about and I have a background in water treatment, never have had any issues with scale buildup in any machine using various...

No clue with that particular grinder, but call me unimpressed with the onslaught of lower tier grinders being spit out. Yes lower cost options can be a good thing, but not so much when lower grade parts and poor design cause more workarounds to be resolved.

Today's insane ristretto extractions are from a 50/50 pre-roast blend I do with Yemen Mokha Matari and Altiplano Blend, both from Sweet Maria's. Individually neither are exceptional for my taste, but have been blending 50/50 for awhile and take to a nice full city range.

Looks to be a quality made moka pot type device and if no longer available by name brand you might have to carefully measure what's left of the old gasket(s) and find a quality silicone replacement. No clue what the OEM type would be (likely some type of rubber), but I far prefer silicone any...

Main issue I've had with several quality sets of scales was repeatability as in weighing the same thing several times in a row and have them be off a few tenths to half a gram. Might not make any actual difference with most coffee uses, but it definitely can with espresso dosing. Grew tired of a...

Still don't see the hype on the Lagon Mini... pay that much and limited to 2-3 grind sessions daily per their recommendation. Personally wouldn't limit myself to just three ristretto extractions daily if the turd was free.

Thing is the stock rubber type gaskets just don't hold up well over time as it does see a ton of wear in the form of heat, friction, etc. Personally don't buy into leaving a machine on 24/7 or especially a claim like that of Rocket to leave the portafilter locked into the group at all times to...

Could be a few things relating to single basket use... one is the dose might be a bit much and not letting things seal up as needed OR it could be the basket itself. Not all baskets will seat the same way as in the rim design can vary.

Yep, but they still also offer a manual only. Personally wouldn't bother with a spring if I went that route again, but these days am quite satisfied with a pump.

Well a few things to add... My 'endgame as the nerds wanna call things' machine is a Silvia Pro and after a 20 min warm up can handle anything I can throw at it. Not long ago I cranked out 14 double extractions pretty much back to back. The reservoir holds .5 gal of water and gets topped off...

I will add a few things regarding machine vs. moka, etc. No doubt some tend to think a small fortune must be spent to give great/consistent espresso, but far from the truth. One of my absolute best setups was a barely used V1 Silvia/Rocky I scored for $250 and 3 hrs of driving. Setup was 9-10...

I could say if you don't consume 155 degree straight espresso on a 100 degree day you're missing out, but to each their own obviously. I've never found any type of coffee in cold form to be the least bit interesting.

Who needs luck, just make it happen?!? Haven't tried the Ten Speed blend, but have been a fan of Moka Kadir for many years. No telling how many pounds I've churned out and still a favorite. I take all coffees to a full city range as some roast notes are developed as well as preserving inherent...

Understand that and with those lower tier machines you'll likely need it. I'm not one for pushing crazy priced equipment, but a decent setup isn't dime store cheap to be honest.

Hilarious how much marketing B.S. is involved, especially on Scamazon. 'Professional and 20 bars' is just misleading at best. People tend to think a stronger pump means more capable, but higher pressure is usually the result of cheap/undersized plumbing that affects pressure with less flow rate...

I'd say grind up some used cat litter infused with charcoal briquets and that should be really close!

Call me seriously unimpressed with his thoughts or any other wannabes. It's likely too heavy for him to pick up, bwahaha. One thing people also overlook is tons of great used equipment out there at very fair prices. Doesn't have to be new with a high cost to easily get the job done.

I always have to laugh at the mention of 'experts' as if some have it all figured out. Biggest issue in modern day is people trying to follow someone's lead and things don't pan out the way they expect. Then the equipment is usually blamed when every situation will vary based on lots of...

Wasn't aware that there are 'new' versions of coffee, bwahaha... seriously, with coffee being an agricultural product you can get the same type of the coffee from the same farm/region season after season and have some variation.

Reads as if the new group gasket is thinner than the original. They do vary in thickness and you might need a thicker one to offset any long term parts wear, etc. Not familiar with that machine, but can you post a pic of the group area?

Personally have no use or respect for the idiotic AI push. Those that invented the garbage clearly can't think for themselves. As the saying/song goes, who made who? Mankind can easily destroy anything invented and it just might come to that.

Define affordable and intended use...

No doubt anything less than $500 (surprised it's that low really) is a scam site as I've read of some getting burned jumping on those 'deals'...

As you know it depends on the setup... typical home machine should be fine doing back/back extractions, say maybe 2 mins apart. By the time a dose is ground, weighed, etc. it likely takes most people a few mins to really get ready for the next. Most vibe pumps are 1/1 as in 1 min continuous...

Thing is people should just figure things out for themselves as the general public can't dictate what will be most suitable. There simply is no substitute for trial/error...

No doubt basic guidelines are fine for those starting out, but I gladly laugh at those having been at espresso for yrs and still rely on using time/volume and especially a scale on the drip tray. To each their own obviously, but I rely on my senses far more than numerical values... On the dose...

Yep it varies based on the coffee being used/level of development, grind fineness... I like most coffees seriously restricted, as in not seeing the first gloopy drop until the 20-30 second range and push most to 60+ seconds and the end result is usually less than 1 oz. Only reason I even look at...

I'll gladly leave going by time, volume or weight (ratio) to the newbies until they can figure things out. Might not be what you're asking, but nothing will ever beat instinct. I judge my extractions by color, flow rate, etc. and it never lets me down. A scale or timer has no clue when the puck...

Diluted coffee in general isn't my thing, but a dialed in Americano will usually blow away drip if the same coffee is used. Thing with an espresso based setup is you can create pretty much anything you'd ever want. Of course it's not everyone's thing and can be involved, but once I got espresso...

Most users tend to do that, or at least it's something that should be done after every use. Most single boiler/dual use machines allow the 'hot water function' to be enabled as in running the pump with the steam valve open. That refills the boiler after steaming as well as purging the wand/tip...

Just calling it as I see it and some companies take pride in being involved as in hand craftsmanship that might not suit everyone. Take Italian cars for example... for decades it's been more about the hands-on craftsmanship, experience and performance as opposed to safety, longevity, etc.

Technically every brew method is 'coffee' as it's all derived from a single source, that being the coffee bean. Most enthusiasts generally classify things as espresso and filter, which covers the spectrum of press, drip, pourover, etc. Then again technically speaking, espresso and moka pot are...

In that case stick with appliance grade plastic/cheap formed wannabe stainless like Breville, etc.

Well thing is some companies pride themselves on having a hands-on craftsman design/build quality and not always about the price point or cost cutting. My machine is the Rancilio Silvia Pro and a bit of an expense and even though it's refined over the original Silvia those same sharp edges, etc...

No doubt the steam thermostat could've went out, not letting it get to the proper temp range. Could also possibly have tripped based on this quick fix... https://www.1st-line.com/technical-support/lelit-technical-support-page/thermostat-reset-lelit-pl41-anna/

Just saw this and will toss out a few possibilities... one is the boiler might benefit from a descaling. Do you pay much attention to water used in it? Also, you might get a bit more function by cleaning the wand tip if you haven't already. Doesn't take much scale/gunk buildup to affect steam...

A few things to note... if you're using up to 18 OZ of coffee per double that's one helluva deep basket, bwahaha... Do realize that there's lot of variables involved with espresso and will vary from one setup to another. There are no hard/fast rules and simply find what works. Definitely don't...

There's a huge thread at Home Barista with many comments directed at exactly what o-rings to use and where to find them. https://www.home-barista.com/espresso-machines/breville-dual-boiler-mods-and-maintenance-t61421-1210.html Just search back as it seems the DB and Oracle share quite a few...

No grinder ever made will be zero retention regardless of the marketing B.S. Even very high quality hand grinders will retain a bit. People really should learn to live with a tiny bit of waste as it comes with the territory. Will say those burrs have a rather beefy design...

You mention 'good quality coffee', but do realize that coffee ages as it sits. Important to keep an eye on coffee storage, grinder cleaning/purging after daily use, etc. Espresso is quite demanding and variables change constantly in many cases. Ambient temp, especially humidity can really affect...