coffee setup?

[barlines]

My Gaggia Titanium Died tonight - I sense a big bill coming

Ratty

which bit - steam knob leaking?

The grinder whirrs faster than usual no beans seem to be getting to it - disassembled and cleaned the grinder - but same thing - after 20 or seconds occur it cuts out and displays that the (full) hopper needs filling with beans.
Did everything rigorously as per this YouTube vid.

http://www.youtube.com/watch?v=N0aApA_Lw9I

:-( I miss my strong lattes

Ratty

Not had that particular problem.......yet!

 

[Big.Dave]

I'm glad I'm not getting one of those

 

[p.b]

I'm hoping to be at an advantage because taste and flavour is what I do for a living now for the past 26 years working as a chef...

I'm sure you have a highly tuned sense of taste but what makes you a good chef is consistency...

The pavoni's you are dropping hints that they are hard to to get consistent results that has peaked my interest even more I like a challenge.
I also like the idea that it's possible to have results from good to bad and I have greater control I want to use what I make in cooking tiramisu springs to mind

Your chef skill's will help you tell when you've got the coffee wrong, but you'd master the Pavoni quicker if you were a thermo-dynamics engineer.

However, Reiss thinks highly of the Pavoni: http://londiniumespresso.com/blogs/londinium-espresso-blog/8364802-if-an-l1-was-beyond-my-budget-what-lever-machine-setup-would-i-buy

If you get one maybe he'll be able to show you how to get the best from it. Good luck. Paul

 

[Big.Dave]

I'm hoping to be at an advantage because taste and flavour is what I do for a living now for the past 26 years working as a chef...

I'm sure you have a highly tuned sense of taste but what makes you a good chef is consistency...

The pavoni's you are dropping hints that they are hard to to get consistent results that has peaked my interest even more I like a challenge.
I also like the idea that it's possible to have results from good to bad and I have greater control I want to use what I make in cooking tiramisu springs to mind

Your chef skill's will help you tell when you've got the coffee wrong, but you'd master the Pavoni quicker if you were a thermo-dynamics engineer.

However, Reiss thinks highly of the Pavoni: http://londiniumespresso.com/blogs/londinium-espresso-blog/8364802-if-an-l1-was-beyond-my-budget-what-lever-machine-setup-would-i-buy

If you get one maybe he'll be able to show you how to get the best from it. Good luck. Paul

Getting it wrong is part of the learning process it also helps get a good understanding of how things behave. I have lots of fun and games playing with temps you should try boiling sugar or tempering chocolate the chocolate is skilled work getting the crystals all the right size so it does not bloom or look waxy or cracked.
I must remind my self that I have a life away from the sweet section

 

[Ratty]

[/quote]

Not had that particular problem.......yet!
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Anyone have an idea where to get Gaggias serviced / repaired in the North West?

Ratty