fullofdays Senior Member Joined: 25 Aug 2011 Posts: 2 Location: CLT Expertise: I love coffee
Posted Mon Aug 20, 2012, 11:14am Subject: Re: New to CoffeeGeek? Welcome, introduce yourself!
Hey everyone -
Paul here. I live in Charlotte, NC and have a love for fine coffee. I have been shopping for over a year for a grinder and machine but have not settled on a make yet. The coffee in my area is quite small and there are no brick and mortar espresso shops that sell machines. That has slowed my buying process down somewhat. I'm narrowing down a HX and Double Boiler machine in the coming weeks. Wish me luck!
koffee2525 Senior Member Joined: 27 Aug 2012 Posts: 1 Location: Florida Expertise: I live coffee
Posted Mon Aug 27, 2012, 8:20am Subject: Re: New to CoffeeGeek? Welcome, introduce yourself!
Hi everyone! Good morning!
My name is Jose and have made coffee a career. I'm located in Central Florida now but gained most of my coffee and equipment experience working for a well established coffee roaster in New York City.
I wanted to post a problem with an espresso machine I'm having trouble with. This is a Klub T2 Automatic. Original call : Steam coming out of safty valve.
First thing that came to mind was a defective pressurestat. We installed a new PS and waited the typical 15-20 minutes for machine to heat and build pressure, in this case, the machine continued to build pressure until once again steam opened the safty valve. (pressure kept climbing).
We made the necessary adjustments to lower the pressure but machine was unresponsive to the adjustments made to the PS, (very unstable).
Once we opened the steam valve to let out steam then waited for machine to build up pressure again the pressure would go to about 2 bar and again steam out of safty valve??? Not responsive?
However, when we tried to reduced the pressure by turning the adjustment screw on the PS, the pressure would go to say 1.3 or 1.2 but continue to go down and not close (start to heat) until say .05 psi? way too low. It seems it has to much of a variance and cannot stabilize to open and close between 1.0-1.3?
dstrand Senior Member Joined: 25 Aug 2012 Posts: 4 Location: Newark Expertise: Pro Roaster
Grinder: MPE GPC-140 Drip: Chemex Roaster: Primo PRI-35
Posted Thu Aug 30, 2012, 9:43am Subject: Re: New to CoffeeGeek? Welcome, introduce yourself!
I've been in the coffee business - off and on - since 1991. For the past 12 years, I've run We CARE! Coffee Company, which is a school fundraising company featuring custom-labeled, fresh-roasted coffees. The main idea for this business is that a student can sell a candy bar and make 50 cents, or they can sell a bag of their own signature coffee, and make $6.50.
We're also about to launch an online coffee subscription site; myveryowncoffee.com, which will allow people to use their computer or mobile device to create their own coffee label, and then purchase the coffee for themselves, or as an ongoing gift for someone else.
I roast the coffee for both of these businesses. I've enjoyed the articles at coffeegeek for years, and finally decided to jump in. Coffee people tend to be good people, so I'm looking forward to some stimulating (well-caffeinated) conversations.
vampirolog Senior Member Joined: 31 Jan 2011 Posts: 1 Location: Central Virginia Expertise: I live coffee
Espresso: Quick Mill Anita Grinder: MACAP M4
Posted Wed Sep 5, 2012, 12:19pm Subject: Re: New to CoffeeGeek? Welcome, introduce yourself!
I'm not really new to CoffeeGeek, just never activated my membership for some reason. I first tasted espresso in a Beatnik coffeehouse on Bleecker Street in New York City back in the early Sixties, then got addicted to the stuff when I traveled in France and Italy. My equipment has ranged from a Baby Gaggia, Olympia, and La Pavoni to my current situation, a Quick Mill Anita and MACAP M4. I'm about to upgrade to the Alex Duetto for the rotary pump and the ability to have a plumbed machine. Over the years, coffee selection and roasting has become an ever more refined art, such that I no longer look at Europe as having the best espresso. In fact, the Italians and French seem fairly satisfied with what they've been drinking all along, while in the US, roasts and blends and beans are getting to be almost as complex and interesting as wine (which I no longer drink). Last year, finally decided to go all the way with my hobby and took the Barista course at Counter Culture Coffee. I rejoined Coffee Geek because, obviously, I'm a coffee geek.
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