Jim, if I'm right that you're keeping the brew chamber in/on the machine, do you just leave it *loosely* in place, or do you push the chamber all the way back so that the air infusion nozzle is fully engaged? Simply curious...
Jim, if I'm right that you're keeping the brew chamber in/on the machine, do you just leave it *loosely* in place, or do you push the chamber all the way back so that the air infusion nozzle is fully engaged? Simply curious...
Usually it's pushed all the way back, engaging the nozzle. Probably, over time, its increasing the wear and tear on the nozzle O-ring. It's running like a fine Swiss watch though and the coffee has never tasted better. I was thinking of asking Amanda to put together a complete seal kit so I could have it handy in case anything wore out or failed. I shudder at the thought of how many cups of Trifecta MB coffee I would miss waiting for replacement part to be mailed to me. Take care!
Jim
The pathologically precise are annoying, but right!
Great question. As long as the Brew Chamber is dry, it's fine to store it in the machine. I'd leave the latch down just so it doesn't take up as much space. Either way, we suggest a water only brew to flush any particulates and lubricate the valves. We also like hanging the lid on the top of the water reservoir to help it air dry (see attached picture).
Amanda
The picture just shows the lid of the water reservoir sitting in the water reservoir, allowing everything to dry. I will start doing this at night. If we keep the chamber in, but not latched, it will dry overnight.
-Scott Coffee smells like freshly ground heaven. ~Jessi Lane Adams
Thanks, Scott. This topic has inspired me to experiment with changing my cleaning/storage routine. The only problem is that I'm not used to it yet, so I've mistakenly dumped freshly ground coffee into my wife's tea chamber twice now. Easily fixed, but still... ;)
I have a question about grind settings that folks use/prefer for the Trifecta. I have a Baratza Virtuoso; its markings are from 0 (finest) to 40 (coarsest). On that scale (or, even better, with that grinder) what settings are folks using?
(As a bonus, if folks have particularly good "recipes," can you pass them along -- in other words, coffee type, coffee amount, grind setting, water amount and machine settings. If there's another place where folks have listed their favorite recipes, and meone could pass me on to that, that would be great.)
I've been leaving my Baratza Preciso set at 25F for the last month or so and using 25.7 grams of coffee for 12 ounces of water. Turbulence setting are another thing… as I've been messing with those a lot lately. Take care!
Jim
The pathologically precise are annoying, but right!
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