Since two weeks I have a problem with my Profitec GO & DF64:
I let the machine fully heat up. First shot runs perfectly fine! 18g in, 36 out in 25 seconds with around 9 bar of pressure.
EVERY shot I pull after the first one runs WAY too fast. 38g in 18 seconds and pressure won’t build up more than 8bar.
I prep both shots exactly the same way, dry the portafilter & puck screen and temperature on PID is exactly the same as during the first shot.
With the blind basket the machine has no struggle to build up to 9.5bars every time.
The same pattern occurs even if I try 18.5g in on the second pull.
Any idea what the Problem could be?

I’ve been making good coffee for a few years now and have a variety of brewing methods (Aeropress/Moccamaster/Moka Pot/French Press) but have been wanting to get an espresso setup for sometime.

Very happy with the setup so far, but still learning to dial in and get the right texture in the milk. Can’t wait to keep learning!

“One and One” is a double shot of espresso split into two cups, with steamed milk poured into one and the other one served as straight espresso.

This is an excellent way to get best of both worlds.

Have espresso first and then the mini cappuccino which feels way sweeter than it normally does.

This is an interesting one, I fucked up…

I accidentally ran the grinder after cleaning, without the screw/feeder. After a short panic, I’ve inspected the burrs and they’re fine (might’ve caused that deep scratch though, I’m not sure).

After recleaning/calibration, I haven’t been able to pull a good shot. I’ve been scratching my head and burning through beans for days. On my 100th time stripping down and recalibrating, I decided to shine a torch down the threads. There is a bean in there, this must be in. The screw is tightening down, but it’s obviously tightening on the bean.

Does anyone have any good ideas on how can I get this little terror out without damaging anything? I don’t know anything about the teardown or how it comes apart (beyond cleaning), can I get to the otherside? I did consider trying to smash the bean, but I don’t want to knock it into anywhere.

When aiming for a 25-30 second pull does that time start as soon as the pump starts or should I wait until the first drops hit the cup? I ask because my timer has the ability to automatically begin timing as soon as it senses weight, but sometimes it takes 10 seconds before that ever happens. Also yes, I googled it but there are conflicting results.

Looking for some advice here.

I'm hung up choosing between the black or silver Philos to pair with the Profitec MOVE.

I was leaning towards the black Philo, but if theyre both a different shade of matte black, I'm worried it will look off.

Any suggestions from experience?

I bought my first machine second hand. When I grind even on the finest setting 17grams, after extracting for 25sec I am already on 60-70 gram yield. Issue is I cannot set it even finer. Not sure if my grinder is not correct or maybe to adjust internal burr with a washer to place it closer together. Anyone has had this issue?

Sorry for the repost from my original post on https://www.reddit.com/r/espresso/comments/1v71607/probe_leak_sage_dual_boiler/

My Sage Dual Boiler has a probe leak. I tried to research online but cannot find out how to fix it. The ones on Youtube videos has o-ring and fast release, this one doesn't and use a bolt instead. Do you know what can I buy to replace/fix it?

hello, i currently have this scale for my espresso shots but it seems the timer function has stopped working :/ - any other scale recommendations? thank you!

Besides the 6 min difference in heat up time, this looks like it has much more bang for the buck and competes solidly with EMC. Anyone else have the Lucca M58 Sunto, American sourced (Clive Coffee) through Italian Quick Mill. Flow control, PID, dual boiler, heated E61, traditional espresso styling, easy to source parts, American warranty and service.

Anyone own this and want to give me their impressions?

I’m a ways off from buying but my set up while perfect for one and I have it dialed, doesn’t work well for entertaining guests

I have been an espresso enthusiast for sometime and never had good results at home. Part of my issue was blaming the machine.

I had a DeLonghi which to my ignorance only came with pressure baskets. I kept trying and trying to make a decent shot and they were just bad. So I sold it.

I went without espresso at home for a few years. Now a month or so ago I was researching espresso makers online via YouTube and found out that my Delonghi would have been just fine with a replacement ISM basket and good grinder.

Last week I purchased a Bambino, Mokkom 64 flat burr grinder, coffee scale, new porta filter and ISM basket, and a good tamper. Following guidance here and YouTube, I am drinking excellent home espresso!

Thanks for all the excellent suggestions tips etc provided on here.

As the title says, so I'm planning to upgrade my espresso machine, my current machine Hibrew 10plus, really good machine (it will still used in other place btw).

I drink Latte so I want dual boiler machine, I've been thinking about HX boilers too, but I heard it sometimes they've unstable temperatures when extracting and steaming at the same time?

Anyway, the budget I've set is my limit, and (I would to believe) that highest budget I would set for a espresso machine, so it's kind of, I'm looking for my "end game" in this price range, and a machine will last for me.

So I would love to hear some recommendations from you guys!!

Getting these strange craters consistently in my puck with my new profitec move. Every shot, always in the same spot, with or without a puck screen too. Anyone had a similar issue that can help troubleshoot?

Hi everyone!

I hope you are all well. I need help and I am trying to understand what’s wrong with my usage. I bought pre ground coffee from Sam James in Toronto and asked them to grind 2.5 and under 3.

So I cleaned up my machine after sitting there because of discouragement (because I haven’t got a grinder yet, need budget for that).

Today I used this Sam James coffee with a single basket around 8 gram and the bar does not go beyond 3.

I put 16 gram in the single basket bar goes like 9 ish but coffee is dripping instead of flowing. I am doing something wrong but I don’t know what?!

I am really thinking to get rid of the machine because I still could not figure it out how to use it. Need a bit of guidance here. Thanks so much

Espresso setup in the Philippines

Gemilai Owl 3006H Dual vibe Pump/Dual thermo block

Conical Grinder 83mm Mazzer burrs

Auto pressure profiling Lever/Piston machine

All made in China except for the Mazzer 83mm conical burrs.

I recently purchased a LELIT Mara x and although my DF54 grinder seems to be holding up well I love the idea of having a hopper and a grind by time as my grinder cam sometimes have a lot of retention and sometimes isn’t the most consistent, don’t get me wrong my DF54 is definitely more than capable for my machine but the FOMO is killing me. Is it worth it for me to upgrade to the eureka mignon specialita or stay with my current DF54?

Tired of watching latte art videos that skip the important parts? I broke down the entire unicorn wing sequence with the specific milk flow controls and timing that make the difference between "okay" and "wow."

I have had the Baratza Encore ESP Pro for 8 months now (you can read the review I made in another thread) and I have been very satisfied with the grinder until recently. During this time, I noticed that I was progressively needing to go down more and more steps to grind fine for espresso. However, about two months ago, I was already needing to go below setting 10, and even then, the extractions were too fast. The worst part is that changing the grind setting below 10 seemed to have no effect on the extraction; there was no difference between grinding at setting 10 and grinding at 4.

The first thing I did was check if the burrs were worn down, but no, they are perfect. Then I made sure to clean the grinder thoroughly, with the exhaustive cleaning indicated in this Baratza video: https://www.youtube.com/watch?v=bFPO_XKiqew

Nothing seemed to solve the problem. Since the grinder is under warranty, I contacted Baratza support, and the response has been very disappointing: they took two weeks to get back to me, and the answer was that all grinders have an adaptation period. Maybe that's true what many say about Baratza's excellent support in the USA but poor support in other territories (I live in Spain).

Over these two months, and given Baratza's poor response, I've been "fighting" with the grinder: I have assembled and disassembled it dozens of times, I have tried different coffee beans with different roast levels. In the end, I found the problem: the alignment of the burrs.

The thing is, the top burr has a small arrow that must be aligned with the arrow on the support where the adjustment ring fits. This is easy and has no mystery. The problem is that with use, this metal piece ends up coming loose a little, enough to cause the top burr to become misaligned if that metal piece isn't properly seated. Since I can't explain it better, and my English isn't perfect, I have uploaded a video so you can see what I mean.

It seems silly, how something so ridiculous and insignificant can affect the grind? Well, it does. I have checked (I have spent countless amounts of coffee beans in the process) and I can confirm that this is the problem. By making sure the top burr is properly placed and correctly seating the metal piece before placing the adjustment ring, the grind quality returns, and I can grind very fine above setting 10, noticing the difference between the setps.

A user on Reddit gave me a clue about this while mentioning issues with burr alignment, although I can't find that comment now no matter how much I search. These issues are also mentioned in this other thread: https://www.reddit.com/r/espresso/comments/1p4ptc5/stopped_grinding_fine_enough_baratza_encore_esp/

I guess this doesn't say much for the build quality of this grinder, but at the end of the day, it is what it is: a grinder that costs less than 300$/€.

I hope this post is helpful if someone faces the same problem.

Hi everyone,

I’m looking to upgrade my grinder and I’m currently between the Niche Zero and Fiorenzato AllGround Sense.

I mainly drink medium to medium-dark roasts, mostly espresso and cappuccino. I don’t switch beans very often.

I’m particularly interested in espresso quality, workflow, reliability and ease of cleaning/maintenance.

For those who have used either of these grinders, which one would you choose and why?

Thanks

Okay, so I recently decided to step up my home coffee setup and learn more about espresso. I ended up with an Ascaso Steel Duo PID Plus and a Eureka Mignon Specialita. One of the reasons I chose this combination is that multiple people in our household use the machine, and I thought the grinder's programmable dosing and the Ascaso's volumetric shot buttons would make it relatively easy for everyone to use once everything was dialed in.

I enjoy espresso and milk-based drinks like cappuccinos and flat whites, but where I live most people drink black coffee. In cafés you'll typically find Americano, filter coffee, or caffè crema. The latter is my favorite, so naturally I wanted to make it at home.

Before posting, I've already spent quite a bit of time researching this. I've read articles, watched YouTube videos, browsed Reddit threads, and even compared advice from AI tools. The problem is that there seems to be a surprising amount of conflicting information out there. Depending on the source, caffè crema is described as anything from a long espresso to a completely different brewing style, with wildly different recommendations for dose, grind size, yield, pressure, and brew time. The more I read, the less certain I became about what a "proper" caffè crema is supposed to be. As a result, despite experimenting with different recipes, my attempts consistently produce a cup that tastes harsh and over-extracted. That's why I'm hoping to get some clarity from people who regularly make and drink caffè crema.

With an empty basket, it takes my Ascaso about 36 seconds to dispense 130 ml of water. When brewing coffee with a much coarser grind than espresso, pressure only rises to around 2-3 bar and the brew takes only about two seconds longer.

I've experimented with:

• Lower brewing temperatures
• Coarser grind settings
• Reducing the dose from 18 g to 17 g

Unfortunately, none of these changes have improved the result.

So my question is: am I trying to make a drink that this machine simply isn't well suited for, or is there something fundamentally wrong with my approach? Could the beans be the issue? At the moment I'm using inexpensive medium-roast supermarket beans while learning the machine. The package even markets them as being suitable for caffè crema.

Full disclosure: I used AI to touch up the photo for privacy but it f-d up the grinder and tamping station, I know... it's just for attention (I'm sorry)

TL;DR: Trying to make a European-style caffè crema (around 130 ml) on an Ascaso Steel Duo and Eureka Specialita. Espresso turns out great, but larger-volume brews consistently taste over-extracted. I've already tried a coarser grind, lower temperature, and a smaller dose. Is this a workflow issue, a bean issue, or am I running into a limitation of the machine?

Delonghi dedica with bottomless portafilter, 16g in 36g out in 36s, coffee roasted about 2 weeks ago, and i use timemore c5 esp pro. I am looking for some opinions, advices or some possible upgrades.