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Date: 02 Sep 2007 12:12:12
From: David Lewis
Subject: Techno gicleur
I recently added a 0.6 mm gicleur from a La Marzocco machine to my
Techno, using an adapter fitting that goes between the three-way valve
and the tube to the brew head. I got three fittings in case I screwed
something up, and now I have two left over. If anyone is interested, I
could put up a kit for US$20 including postage. Let me know. (Note the
intentional French spelling of "gicleur" to match the machine's origin.
Besides, "giggler" is ugly.)

Best,
David





 
Date: 04 Sep 2007 09:01:00
From: DavidMLewis
Subject: Re: Techno gicleur
On Sep 2, 6:08 pm, Andy Schecter <schec...@remove.me.rochester.rr.com >
wrote:
> David Lewis wrote:
> > I recently added a 0.6 mm gicleur from a La Marzocco machine to my
> > Techno
>
> So...how has the espresso changed?
>
As it happens, I have been out of town and only used one blend since
the mod, and that's not a blend I've used before, so it's hard to say.
I'll be roasting something familiar later this week. Since I don't
have the experimental discipline that you or Jim do, I generally have
to try things for a much longer time to come to any conclusion. Clean-
up is easier, just because at a 70 ml water debit, the portafilter
wiggle splashes less violently than it does with the 230 ml debit of
the stock machine.

Best,
David



  
Date: 04 Sep 2007 19:34:43
From: Andy Schecter
Subject: Re: Techno gicleur
DavidMLewis wrote:
> As it happens, I have been out of town and only used one blend since
> the mod, and that's not a blend I've used before, so it's hard to say.
> I'll be roasting something familiar later this week. Since I don't
> have the experimental discipline that you or Jim do, I generally have
> to try things for a much longer time to come to any conclusion. Clean-
> up is easier, just because at a 70 ml water debit, the portafilter
> wiggle splashes less violently than it does with the 230 ml debit of
> the stock machine.

The difference could be subtle and hard to fathom. One thing to look for is
whether the shots are more consistent. Hopefully the slow rampup to pressure
will maintain the integrity of the puck better and allow more uniform extractions.


--


-Andy S.

http://www.flickr.com/photos/andy_s/sets/


 
Date: 02 Sep 2007 21:08:01
From: Andy Schecter
Subject: Re: Techno gicleur
David Lewis wrote:
> I recently added a 0.6 mm gicleur from a La Marzocco machine to my
> Techno

So...how has the espresso changed?


--


-Andy S.

http://www.flickr.com/photos/andy_s/sets/