This is an awesome setup. Just a comment - I would use the dosing cup/shaker to receive the grind. That dosing cup has a feature to help reduce clump from the grind. For RDT (water spray) i would get a shallower small dish rather than using the shaker. Water dont need to be so thoroughly mixed to bean since grinder will get wet eventually
Lovely set up, this is one of the sexiest grinder on the market. Btw, may i know why you spray water on the beans? I also noticed the multiple times of vertical collapse, usually we try to keep it around 2-3times max.
Awesome setup! If you don’t mind me asking have you had any trouble dialing in espresso shots with different types of beans on the EG-1. Also where did you get the pump that you use to push out the left over grounds? Keep up the great videos. Thanks
The different types of beans used on EG-1 will not cause trouble, because I will note the grinding degree of different beans,an air pump is just an air pump for cleaning the camera
@@cafehung1212 Sorry I have another question. I see that you have an additional piece to place your portafilter and grind straight to it instead of the round piece that is used to place the blind shaker. Did it come with the machine or did you purchase separately? Hopefully I explained correctly. Thanks in advance.
@@cafehung1212 thank you. Waiting for orders to open up so I can purchase my EG-1silver. How many grams of coffee are you dosing and what’s the size of the basket?
He used it as a bean doser because his distribution is wdt instead of the blind shaker. Im Using the same setup it kinda makes sense the blind shaker doesnt completely eliminate me from wdt. Also once he sprayed water (rdt) the blind shaker is wet if he grinds into it will be a mess unless he has to wipe it dry and then shake and then wdt again … so grinding directly into the portafilter reduces redundant steps here.
As an EG1 owner, its not absolute 0 retention… you moved the burr head …. Usually i have some small amounts of extra beans in the back row of the bean cellar for this purpose. Grinding 5-6 beans every time i move the ring adjustment to recalibrate for new grind size. Try using a silicone cup for making babies burp on top instead of the camera lens blower … i promise leaving it on the machine it looks nicer and covers the hole entirely preventing dust going in while you’re not around. Wait did i mention Duomo distribution tool? Its a lot better than the cork thingy yr using… promise
Could you share your pre-wetting times on and off and are you using the factory 0.8 mm gicleur?. Also, how many grams in and out are you using? Thanks for the beautiful video!
@@fazari12 it’s such a small amount of water it shouldn’t really make the coffee wet. I use a single drop of water from the handle of a spoon in 15g of coffee beans, which I then shake to distribute the water over the surface of the beans. This just about eliminates static in the grounds.
I estimate that there can be up to 20 grams of coffee beans in the tube, I usually put 18 grams, and there is an instant hot water machine next to it, not a filter
lovley how LaMarzocco can charge 5k for a machine where exposed screws are all over the surface … no PiD control, u have to take apart the whole mavhine to adjust the pressure but hey at least u got a useless 2,7l steam boiler .. Italian quality at its finest
I was thinking the same. I can get a mini at a good price, but I think I need a machine with pressure profiling. I have a eye on the Sanremo Zero…if not I’ll mod my ECM Synchonika.
You really should invest in some lessons to learn how to use your equipment properly. Don’t be discouraged, keep trying your best, you will get there eventually. 👍
