STaylor said:
- Cleaning solution in the blind, lock into grouphead.
- Pull blank shot for 10secs, stop, wait 10secs, stop, pull 10 secs, stop, wait 10 secs, etc. This sequence should be done approx 8-10 times...
I do this sequence once a week typically, I pull approx 50+ shots a week on my BII. I've been doing this sequence for several years both commercially and personally.
FWIW
I used Shaun's lengthy blank pulls to backflush Ms Silvia this weekend. Immediately thereafter, tested it and the same coffee, same grind, same tamp (conceivably) brought back 4.5 oz in 23 seconds rather than the standard 2 oz. Tried it again. And again. Every time, close to 5 oz with the same coffee, same tamp, same grind.
I was sure I had blown the 3-way valve. Called Chris Coffee Service and walked thru the troubleshooting. He patiently listened. Asked a ton of questions and said, "We can look at it for you if you want, but you didn't harm it. 9/10 times, what you are describing is in the grind and tamp.
I hung up, sure he didn't know what he was talking about. Back to the MACAP. Looked at the dial (2.1 is my magic beginning place with espresso grinds). Correctly set at 2.1 ("...that guy is a jerk..." I am thinking). Turned grinder on, empty of beans. Checked my zero spot, just a hair above 1.0. So, set it at 1.7 to humor the guy. Tamped to 30#. Pull the 18 grams for 23 seconds. Whoa, 1.6 ounces!
Try again at 1.8 grinder setting. Perfect 2 oz Anesi/Zimbabwe espresso for my capp.
That guy at Chris Coffee really is quite brilliant and I unable to account for that radical of a drop in the numbers on the MACAP. Required a 20% reduction in the setting towards zero point but I can't argue with the results. The way I look at it, between shipping both ways, $75 to open the machine, etc., I have $200 to spend on coffee toys.
B|Happy