Відео

93 is the brew temperature and 133 is the steam boiler temperature

@@christofferkjrholm8157 I have the same issue with the 2 holes tip, where can I buy 3 holes or 4 holes tip? Also, what do you mean by adjusting it to horizontal?

He may have had another machine before this one as it's not necessary at all. If anything, when you are done you can run water through it again to clean the screen with the portafilter out and rub with rag after flushing it for a few seconds.

I wanna know too :)

@@zrill84 Oh I see. 😄 Ingat ada temperature drop ke apa bila brew and steam at the same time. Thank you for replying.

It gets up to temp in less than 20mins. I normally wait for 30 mins to ensure the grouphead and pf is properly heated up

@@zrill84 thank you

I normally do milk based drinks, i have done more than 15 lattes back to back with no issue. Im not sure if its back to back espresso would be an issue. The boilers get up to temp very fast though

@@zrill84 thanks! Really puts me at ease with buying the 600 :)

@@zrill84 Wow, sounds like I don't have to worry about that then. :) Thanks for taking the time to answer! =)

Im using normal water. So far all good. May I know what are you going after?

@@zrill84 Oh, it's just that I've seen some people make their own "brew water" that consists of distilled water + a bit of Epsom salt and baking soda to get the ideal mix of minerals in their water to get better flavor without causing lime scale in their machine.

@@JustPiichi i see. Im just using normal filtered water. Also, the water at my place is soft, hence almost no/minimal scaling issue.

@@zrill84 The Pro 600 has stainless steel boilers, which are corroded by the chlorine in tap water. I'm not sure how long and how much exposure it takes for those small "craters" to appear, but it's a good thing to know.

If you are still wondering - 15 and 1/4". Merry CHRISTmas!

I do flush the group head, to actually clean the shower screen then knock the puck out and only wipe it. Then continue with the next shot

Im using Eureka Mignon Specialita

@@zrill84 Thanks!!

@@zrill84 how is this machine for small business?

@@zrill84 Did you consider the 700?

@@78pianist thank you so much for the advise. It’s going to be 2-3 shots per day for myself. And I guess pro 600 is perfect.

Yes Pro600 is definitely good enough unless you need it to be plumbed in

Thank you

Thank you, yes i love it. Its a great machine

Laju nye

Hehehe🤣

Thank you. Appreciate it. Enjoy brewing

I cut it out using a 50mm hole saw with a bench drill

@@zrill84 thanks!

With practice, it becomes easy after a while😊

Thanks Jeff. My grind settings are 1 on the inner burr and 10 on the grind size dial (this is very dependant on the type of beans) Extraction time is bout 24 secs from the first drip

360 Traveller my burr is set at 2 and outside dial at 7 or 8. Sounds like many BE owners have this problem - you can’t grind fine enough unless you adjust the burr.

Yeah the weakness of BE is its grinder. It cant grind with consistency and also it cant grind fine enough. Light roast and SO beans would make it almost impossible to get the right grind

Hi, bought it from www.dankoff.com.my/collections/cups-glassware/products/incasa-bowl-cappuccino-cup-set-210ml-white-set-of-6

Sure👍🏻

Count me in!

Sure bro 👍🏻

@@zrill84 count me in

rizmal 185 thank you

Naif Al-emadi grind finer at 17g, I use 18g in a sage duo temp pro.

Yes, where did you get this portafilte? I live in Edmonton and am looking for one.

Franco M. Alo I made mine

@@JuicedBrah you wouldn't happen to live in Canada and I could pay you to make me one?

Franco M. Alo I live in the UK but have made a few for people over here!

Mojtaba Barazandeh Hi there. The pressure gauge is just a reference. If it stays very low even after tamping, its most probably the beans that you are using is stale. Beans used should be fresh. Beans loses its freshness after about 25 days of roasting kept in an airtight seal. Store bought beans are always old as the use a used before date and no indication on roast date. Try freshly roasted beans and you will see and taste the difference. For frothing the milk, you should place the tip just at the surface where you can hear the paper cutting sound for a few seconds and the milk must be swirling when you do this. Once the milk pitcher’s temp is at body temp, move the tip deeper to heat up the milk. The milk must still be swirling in the pitcher. Once the pitcher is too hot to touch for more than 1 sec, its ready and you can turn of the steaming. If there are a few big bubbles, tap the pitcher on the table and give it a good swirl. Then you are ready to pour it on the espresso. Try it and let me know. Thanks