I've been pulling shots for a couple of days now, and I think I got the hang of the basics. I'm found that a bit of a hybrid technique works best for me. I do a short preinfusion and the let the lever start to rise slowly, controlling it with my hand. I will let it come about half way up and then bring it down again for a second time. Seems to work well. I'm using 12-13 grams in the double basket, with a fairly firm tamp.
My only real complaint with the machine is that I'm not getting the volume in the shots that I got with the Gaggia. With the double basket, I get maybe a little over an ounce, whereas the Gaggia game me close to 2 ounces. Not a huge deal, but I would like to see more volume off of 2 pulls.
I did wonder:
How do I backflush/clean the machine? I didn't get a blank basket with the machine.
After I pull a shot, with the portafilter removed, I will pull down the lever to clean the group screen. When I do this I not only get water coming out of the group head but also some steam. Is this normal? I would this that actual steam would produce bitter espresso. My first few shots were very bitter.
I had other question, but they will have to wait until I can remember them.
Here's a little eye candy. I had my cousin turn me out a tamper on his lathe. I had originally wanted stainless, but he was out of that stock so me made me one from Teflon. I really like it.
