Equipment I use in the workplace and at home.
When I managed Headquarters Cafe I used a 3 group AV La Marzocco FB-80, Mazzer Robur, Mazzer Mini (for decaf) and an Espro tamper.
You can read my review on the FB80 on my review page, and soon (hopefully) on Coffeegeek.Com.
At Michel’s, most stores use the Azkoyen “Vienna” espresso machine, and the “Capriccio” grinder.
At home I use an Expobar EB-61. You can read my review on the Expobar EB-61 at Coffeegeek.com.
My grinder at home is a Mazzer Mini.
My tamper is made by Greg Pullman. My favourite is the long jarrah handle with a flat 58.00mm base. I also have a short redgum handle with a flat, piston fit (La Marzocco basket) or 3.5mm convex base.
I recently bought an Expovar Office Leva. This is my first experience with a HX machine. My previous one was a Gaggia Coffee (single boiler).
I’ve read your Expovar Leva review in CG and I can tell you that it has very useful. After reading your article, I thought that that having a little more money I would have bought a double boiler !!.
I get only bitter or sour shots.
Anyway, thank you for your contribution to novice (and ignorant) people like me.
Alonso
Alonso,
Although I’m glad you found my review useful, I’m sorry to hear that you’re only getting bitter or sour shots.
Have you checked the temperature of the brew water at the group?
Are you waiting 45-60 minutes after switching the machine on, before pulling your first shot?
Let me know how you go.
Regards,
Simon.