@bisem433 Thanks, Ran 1 key of dark roast beans, then about 1 key of medium roast beans that I had laying around. Then, I took everything back apart and cleaned everything out, making it look new.
After a ton of headache, got the base tune and 7 stages unlocked. It apparently voids the warranty, and the wheels damn near blow off the rims when barely squeezing the trigger. I'm guessing it's to fast to put a run down without a ton of trial and error, but it's fast.
What’s up brother, been a while. Just picked up a drk and the 160+ esc for stock drag slash upgrade. They’re racing at don garlics next weekend. Looking forward to seeing what you can do with this option motor, it’s a far site cheaper than the choice I picked.
@leigholding1397 I used to work on industrial grade ultrasonic cleaners and surpized how small and inexpensive they are now. Yes, they are much weaker but perfect for the home enthusiast. I also have a dedicated one from just my espresso machines.
Good video, the way you showed your foot off the edge my new Nukeproof Horizon sam hills make my foot do this with the offset of the pins so uncomfortable! Waste of money only a size 9.5 or a 10 shoe size but there way to small the Q factors so narrow aswell, going for the one up or stamp 7 save bit money in the stamp 7 I'm not needing a titanium axel the rest the pedals the same according to new 2024 reviews so think we been had people thinking the while pedals titanium
Sorry about the video quality. The Weber Uniflter was a game changer for me! It is truly amazing how fast you can pull a great tasting espresso shot! When I have people over, they are very impressed.
Cool video. Any updates on this setup, with the LiPo battery upgrade, and any other electrical components being switched out due to overheated and worn out motor, ESC, servo's, etc.? Thanks for any and all input. Stay safe!
Yes, 1 spray for Ethiopia beans and 2 stays needs for El Salvador beans to stop it, anything more it changes the tds value. I'm still learning the grinder.
It pulls amazing fast and tasty shots at 15 seconds. The tds meter really helped me understand that, and it is possible to get very tastey shots in 15 seconds and under. This is a high flow basket.
@DarcyFletchh Absolutely! Once your foot goes down, you better make damn sure it is planted where you want it. It is next to impossible to move it once riding .
Do the grind settings travel over time? Also, if you're grinding for espresso and then change the grind setting for a French Press, will the grind setting for espresso change when you go back to it? Thanks.
I have been trying to figure that out also. If you find out, please let me know too. So far, it has been absolutely amazingly! I can't believe how much better it seems to taste. I have a Ceado grinder I being using for years, so I wasn't using a cheap grinder. I hope you are enjoying yours as much as i am.
This is from this morning, espresso. Only 5th time making espresso with it. I did grind 1 key of beans before using it. ru-vid.com8k_Zmp5gmFA?si=XmJcVvoQ0iBY5WqA
How much did you pay for shipping? also , are you experiencing beans getting stuck at the pre breakers? How's retention? THANK YOU. I'm in the waiting list
@goldfish8196 When I was seasoning the burrs with 1 key of dark roast beans, I saw it happen 2 times. I use light roast coffee beans and no issues with it getting stuck again. I cleaned the burrs and cleaned grinder out after seasoning the burrs and it took about 3 to 4 grinds to fill in the nooks for small fines to fill, no now retention, noticeable using acaia lunar scale.
2s only www.amainhobbies.com/hobbywing-ezrun-18a-sensorless-brushless-esc-motor-combo-12.0t-7800kv-hwa81030000/p279159?gad_source=1&gclid=Cj0KCQjwltKxBhDMARIsAG8KnqWBLsmEmOvRswKVRHinOmOxKX9HVNKx8gQ-_NAxL2FviVQzQRb42q0aAqRHEALw_wcB
Same experience here. I had a sumatran dark roast i couldn't dial in. This allowed me to play with both roast level, grind size and dosing. Turns out at 1:1 it's perfect.
No, it's not. It's perfect for me making may latte. If you watched the video, the TDS and Extraction percentage is posted. TDS of 11.74% and extraction percentage of 22.41%
The big difference that I see is that there is almost no crema so it gives more space for the "liquid" espresso. Maybe older beans would do the same (without doing your trick with the grinder). Interesting approach.
I'm using Kruve procelain double wall latte cups that are 4.5" wide. If I do that in a kruve espresso glass, it will appear to have a good bit of crema. Also, if i run 1 or 2 seconds longer, it makes way more Crema, but a little stronger than i enjoy. Also, I use this same setting for 2 different Ethiopia beans that are very close. One does produce way more crema than the other. One I use for straight espresso and the other for latter's. I do see your point with older beans. I also don't like espresso with a lot of crema, but that is just me. I do agree it does appear to be lower on crema in this shot, but a 4.5" wide opening makes it seem way less than it actually is. Thank you for your input.
Yes and no. I was already doing it before he put it out. He helped me understand the paperfiter and screen puck on what it did for tds readings. Once I saw the results from screen puck and paper filters I easily lowered my tds readings. I was always pulling high tds before that! Now its so predictable its crazy!
Thank you very much. When I 1st started single dosing and putting it all in at one time, my tds was never consistent. Then I started single dosing just some of it. The tds got better, but still not being stable. The i would put just enough beans in for it to load up and then let it come out. Its like now 6 go 7 beans per seven seconds of grinding. Now my tds is always rock stable. It moves usually + or - .2 to .4 on tds now. It took me awhile to find the sweet spot for grinding buy well worth it for me! I had to go Extremely low on grind size. Blades are almost touching! Good luck with it. I will try to help you if I can.
thanks for the explanation. watched it again, just for the benefit of doubt... nope :) still not convinced, the viscosity seems a bit off to me, should be syrupy and i see no crema --which should be quite abundant early in the extraction @@altanar6616
