Just all the usual for one of these machines that has been well-used- worn tap bodies, worn lever cams and spindles, worn steam wands, all the seals (lots of them!), basically replacement of everything that meant it wasn't as good as a new one!
@gary12312312 I do enjoy comments like this, yet again another person who makes a statement without evidence. How do you know it is too fine without tasting it? True, its a slower shot than what you are most likely used to but because of the blend profile it suits a slower shot.
Come on Gary12312312, have an intelligent conversation for once.
@gary12312312 Obviously you have zero experience with shot pulling. Some coffees can be pulled as a very tight ristretto. It may even take 45-50 seconds to dispense 1.75 oz.
@IEATTIGER As long as it is not the Piccolo or similar, try and find a bigger lever machine if you really like manual machines. One that separates the steam from the group.
@IEATTIGER The downside to those little lever machines is that you are putting boiling water through your coffee. The better ones have two stages, coffee temp and steam temp. Im sure you can find a decent semi-auto machine around. You wont regret it. :D
@IEATTIGER Like the old school La Pavoni lever machines? That one is a semi-auto machine. It relates to pumping the water through for you. A semi-auto is where you control the pour time but it has a pump to provide the pressure. Full auto is where you have the touchpad that does the dosing for you. Super auto is those machines where you just push a button to get a coffee.
Yeah so my view on the whole it has to extract for exactly 25 seconds is that it is just a suggestion. Infact I always over extract my espresso compared to the 25 second rule I usually extract for about 30 seconds give or take a second. I would think no matter what the blend 45 seconds would yield a very bitter espresso. Some people want a cup full of caffeine though. I suppose I should have clarified in my comment that "for me this would be way over extracted" to each his own.
@IEATTIGER much better! :D 25sec is a guideline and you need to experiment with each coffee as they all react differently. Some its great at 25 and crap at 27secs. Iv used a machine where you can adjust the pump pressure while pouring, turn it down and do a full minute extraction and it tastes beaut! So many variables in coffee when you really get into it, but 25sec for most people is so they can mess it up. Coffee, machine and operator, it all makes a big difference.
@majorthombe, if you are going by time then yes a 45 sec extraction would be over. This blend though, works well with a longer but slower extraction. Whats your coffee background?
Why are all the sweet ass vintage faema and gaggia in nz and au??
durflust 1 month ago
Just all the usual for one of these machines that has been well-used- worn tap bodies, worn lever cams and spindles, worn steam wands, all the seals (lots of them!), basically replacement of everything that meant it wasn't as good as a new one!
EspressoNinjaLtd 4 months ago
You had the title Rebuild Faema E61, can I ask what was wrong with it?
packpassenger 4 months ago
Love that machine thanks for posting
thejohnunderwoodus 9 months ago
Da** Dude that machine is the whip! I love me machine but I would cheat on her for one of those. Thanks for posting.
thejohnunderwoodus 9 months ago
@thejohnunderwoodus Yes its a sweet machine, cheat worthy even?! What machine have you got?
EspressoNinjaLtd 9 months ago
@EspressoNinjaLtd
I have an Alex Duetto II, I love it but that Faema is just cool that way.
thejohnunderwoodus 9 months ago
too fine
gary12312312 11 months ago
@gary12312312 I do enjoy comments like this, yet again another person who makes a statement without evidence. How do you know it is too fine without tasting it? True, its a slower shot than what you are most likely used to but because of the blend profile it suits a slower shot.
Come on Gary12312312, have an intelligent conversation for once.
EspressoNinjaLtd 11 months ago
@EspressoNinjaLtd
Oh... I see, you let me know more about espresso!
Thank you for your reply : )
gary12312312 11 months ago
@gary12312312 Obviously you have zero experience with shot pulling. Some coffees can be pulled as a very tight ristretto. It may even take 45-50 seconds to dispense 1.75 oz.
rcdrvrrc7 7 months ago
I'll be upgrading to a La Pavoni in the next year or so. The boiler on mine leaks a little bit
IEATTIGER 1 year ago
@IEATTIGER As long as it is not the Piccolo or similar, try and find a bigger lever machine if you really like manual machines. One that separates the steam from the group.
EspressoNinjaLtd 1 year ago
I use a gaggia achille to make my morning espresso
IEATTIGER 1 year ago
@IEATTIGER The downside to those little lever machines is that you are putting boiling water through your coffee. The better ones have two stages, coffee temp and steam temp. Im sure you can find a decent semi-auto machine around. You wont regret it. :D
EspressoNinjaLtd 1 year ago
Yeah actually I'm a huge advocate of the manual espresso machine. Although I might change my mind if I could afford a great semi automatic.
IEATTIGER 1 year ago
@IEATTIGER Like the old school La Pavoni lever machines? That one is a semi-auto machine. It relates to pumping the water through for you. A semi-auto is where you control the pour time but it has a pump to provide the pressure. Full auto is where you have the touchpad that does the dosing for you. Super auto is those machines where you just push a button to get a coffee.
EspressoNinjaLtd 1 year ago
@EspressoNinjaLtd Yes exactly manual you have to control the flow and pressure using the lever.
IEATTIGER 1 year ago
@IEATTIGER What machine have you got? There are not many people that use manual machines these days.
EspressoNinjaLtd 1 year ago
Oh... and BEAUTIFUL machine.
IEATTIGER 1 year ago
@IEATTIGER Too right :D
EspressoNinjaLtd 1 year ago
Yeah so my view on the whole it has to extract for exactly 25 seconds is that it is just a suggestion. Infact I always over extract my espresso compared to the 25 second rule I usually extract for about 30 seconds give or take a second. I would think no matter what the blend 45 seconds would yield a very bitter espresso. Some people want a cup full of caffeine though. I suppose I should have clarified in my comment that "for me this would be way over extracted" to each his own.
IEATTIGER 1 year ago
@IEATTIGER much better! :D 25sec is a guideline and you need to experiment with each coffee as they all react differently. Some its great at 25 and crap at 27secs. Iv used a machine where you can adjust the pump pressure while pouring, turn it down and do a full minute extraction and it tastes beaut! So many variables in coffee when you really get into it, but 25sec for most people is so they can mess it up. Coffee, machine and operator, it all makes a big difference.
EspressoNinjaLtd 1 year ago
this is way way over extracted
IEATTIGER 1 year ago
@IEATTIGER see reply below, care to comment more?
EspressoNinjaLtd 1 year ago
..over extracted...
majorthombe 1 year ago
@majorthombe, if you are going by time then yes a 45 sec extraction would be over. This blend though, works well with a longer but slower extraction. Whats your coffee background?
EspressoNinjaLtd 1 year ago