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I have used one. I ran the machine at a higher bar/temperature when I needed to pull many drinks and steam milk at an event. 1.1 bar at home and 1.3 at an event. Obviously I had a longer flush at an event when I restarted the drink line. The machine really needs an hour, and more if you can get it, to get to a stable temperature. Get a good steam wand tip as the milk may stretch faster than heat!! Here is a mod that I made to mine to allow resetting the pressurestat without machine dis-assembly, photo.
Decide whether to use a Flo-master pump and 5 gal. bottle or use it as a reservoir machine. It is a lot less hassle to not carry the big bottle and pump. If yours has a drain tube from the drip try you will have a big bottle to drain into but the reduced hassle of that tray is worth it. The drip tray is a bit shallow on mine so I had to use a bar cloth in it to keep from overflowing. Have a small hand pump to drain the reservoir if you use that method. Use good quality water!!!!
I found that the day of the event would make a big difference in the shots. Coffee would be dry or damp, The grinder output would be fluffy or lumpy, I would be happy or grumpy.
Plan on a few sink shots before all is going well!
What is the group's ideal temperature?
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