I suppose the pressure build up is created by how fine your Grind is, similar to how most sage/ breville machines work for example. I assume its an Ulka pump? :)
I cannot seem to get any crema. I use exactly 14 grams of pre-ground LAVAZZA ESPRESSO ITALIANO. I tamp it with a spring-loaded tamper. I use a screen on top of the grounds. I have tried it with 2 different types of screens and even without a screen. No crema. I steam Half & Half and make cappucinos so no crema is not the most important thing for me. But I am a perfectionist and really want to get this right!!! Any ideas on how I can improve this process? Thanks for your time!!!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Where did you purchase the black tray your home Barista is sitting on in this video.
Can u adjust the bar pressure at all.
Hi There, you can adjust the pressure by using different tamping force.
@@mywirsh So zero bat pressure valve to adjust to 9 bar then.
I suppose the pressure build up is created by how fine your Grind is, similar to how most sage/ breville machines work for example. I assume its an Ulka pump? :)
Yes we used 20bar ULKA pump from Italy.@@DrEspresso
I cant understand why all these cheap made machines use 15 or 20 bars when 9 bars is optimal
I cannot seem to get any crema. I use exactly 14 grams of pre-ground LAVAZZA ESPRESSO ITALIANO. I tamp it with a spring-loaded tamper. I use a screen on top of the grounds. I have tried it with 2 different types of screens and even without a screen. No crema. I steam Half & Half and make cappucinos so no crema is not the most important thing for me. But I am a perfectionist and really want to get this right!!! Any ideas on how I can improve this process? Thanks for your time!!!
Hi There, please contact our customer support at service@mywirsh.com