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Topic: Estro Profi adventures/ grinder mod anyone? (5 msgs / 340 lines)
1) From: Got Aloha??
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recently found one of these
estro profi
at a garage sale.  I descaled and took the whole thing apart and  
decided to replace the pump(it works but is weak.) the espresso side  
of this thing wasn't too bad, I expected a lot worse.  The grinder  
side OTOH was a complete mess with oily moldy charbuxx grounds caked  
from spout and all throughout the dosing mechanism.  So the dosing  
mechanism has to go, but what do I use for a chute?has anyone  
modified one of these things? The burrs are still sharp, and it seems  
to grind fairly evenly, otherwise I would forget the grinder altogether.
can I use a non pressurized portafilter on this? if so where? respond  
privately if necessary please.
Justin
houstini
if there is anything worth doing, it's worth doing right.
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recently found one of =
these
estro profi
at a garage sale.  I = descaled and took the whole thing apart and decided to replace the = pump(it works but is weak.) the espresso side of this thing wasn't too = bad, I expected a lot worse.  The grinder side OTOH was a complete = mess with oily moldy charbuxx grounds caked from spout and all = throughout the dosing mechanism.  So the dosing mechanism has to go, = but what do I use for a chute?has anyone modified one of these things? = The burrs are still sharp, and it seems to grind fairly evenly, = otherwise I would forget the grinder altogether.
can I use a non pressurized = portafilter on this? if so where? respond privately if necessary = please.
Justinhoustiniif there is = anything worth doing, it's worth doing right.
= --Apple-Mail-2-129579306--

2) From: miKe mcKoffee
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Got Aloha??
	Sent: Thursday, September 21, 2006 12:57 AM
<Snip>
	recently found one of these
	estro profi
	at a garage sale. I descaled and took the whole thing apart and
decided to replace the pump(it works but is weak.) the espresso side of this
thing wasn't too bad, I expected a lot worse. The grinder side OTOH was a
complete mess with oily moldy charbuxx grounds caked from spout and all
throughout the dosing mechanism. So the dosing mechanism has to go, but what
do I use for a chute?has anyone modified one of these things? The burrs are
still sharp, and it seems to grind fairly evenly, otherwise I would forget
the grinder altogether.
	can I use a non pressurized portafilter on this? if so where?
respond privately if necessary please.
	Justin
	houstini
	if there is anything worth doing, it's worth doing right.
<Snip>
I believe you can get a non-pressurized PF for the Estro from Saeco.
Grinder side wise I'd be shocked, flaberghasted, amazed and surprised if the
burrs were actually anything near new state of sharp. Unless the unit was
barely used at all grinding let's say less than 50# of beans fogetaboutit!
Consider Rocky's burrs may have a mfg "useful" burr rating of 200# IIRC, yet
at 75-100# usage and burr replacement a noticable improvement in grind
quality is seen and tasted. (I'm currently on my fourth set of burrs in
slightly less than 5 years with Rocky, including the original burrs) Jim
Schulman recommends using approx' 25% of mfg stated "useful" burr life as
guidelines for replacement to maintain optimum grind, I don't disagree. 
"if there is anything worth doing, it's worth doing right." Especially when
it comes to espresso, the grinder is more important than the espresso
machine.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.

3) From: Cameron Forde
I have an Estro Profi and I agree with you that it can produce better
espresso than one might expect.  It comes with a pressurized PF, but I
always figured that if the flow rate is slower with coffee than
without, the coffee is determining the pressure.  I probably don't
need to mention how important it is to keep the pressurized PF clean
-- it is amazing how quickly crud builds up.  I was taking mine apart
monthly and it could have used a more frequent regimen.  The steaming
power of the Profi leaves a lot to be desired.
As for the grinder I thought that mine worked pretty well.  However I
recently bought a new espresso machine and Mazzer Mini and the
difference in the shot was impressive (cleaner, smoother and less
bitter).  I think that the built in grinder must have been producing a
fair amount of dust.  I don't know how sharp the burrs are as I've
never taken the burrs out.  I'll be giving the Profi to my brother
with the suggestion that a new grinder be considered if upgrade fever
strikes.
Cameron
On 9/21/06, miKe mcKoffee  wrote:
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4) From: Got Aloha??
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I too was shocked about the burrs, They were sharp enough to cut  
fingernails and produced an even grind.  BIG surprise considering the  
shape of this thing when I got it.  It appears that the solenoid in  
the dosing chamber broke and allowed the grinder to build up grounds  
rendering the thing useless fairly early in it's life.  I will  
probably gift this thing out when I am done and although I will  
suggest a better grinder I do want the recipient to have the option  
considering it is part of the machine.
I knew what to expect when I got this thing as far as espresso and  
steam performance, my parents have a *$ barista I got for them 8  
years ago when I worked there.  I'm surprised that thing is still  
around, heck I'm surprised it lasted half that time, being used daily  
for 20 oz. soy lattes (no, mom the gesha is not for lattes! )
all things considered, I am still looking for a way to make some sort  
of box for the grinds to go in, or figure out some sort of different  
dosing system to bypass the "mouse trap board game" doser system this  
thing has.
Justn
houstini
If There is anything worth doing, it's worth doing right.
On Sep 21, 2006, at 7:55 AM, miKe mcKoffee wrote:
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I too was shocked about the =
burrs, They were sharp enough to cut fingernails and produced an even =
grind.  BIG surprise considering the shape of this thing when I got =
it.  It appears that the solenoid in the dosing chamber broke and =
allowed the grinder to build up grounds rendering the thing useless =
fairly early in it's life.  I will probably gift this thing out when I =
am done and although I will suggest a better grinder I do want the =
recipient to have the option considering it is part of the =
machine.
I knew what to = expect when I got this thing as far as espresso and steam performance, = my parents have a *$ barista I got for them 8 years ago when I worked = there.  I'm surprised that thing is still around, heck I'm surprised = it lasted half that time, being used daily for 20 oz. soy lattes (no, = mom the gesha is not for lattes! )
all things considered, I am = still looking for a way to make some sort of box for the grinds to go = in, or figure out some sort of different dosing system to bypass the = "mouse trap board game" doser system this thing has.

houstiniIf There is anything = worth doing, it's worth doing right.



On Sep = 21, 2006, at 7:55 AM, miKe mcKoffee wrote:

= = I believe you can get a = non-pressurized PF for the Estro from Saeco. Grinder = side wise I'd be shocked, flaberghasted, amazed and surprised if = theburrs were actually anything = near new state of sharp. Unless the unit wasbarely used at all grinding let's say less than 50# = of beans fogetaboutit!Consider Rocky's burrs may = have a mfg "useful" burr rating of 200# IIRC, yetat 75-100# usage and burr replacement a noticable = improvement in grindquality is seen and tasted. = (I'm currently on my fourth set of burrs inSchulman recommends using = approx' 25% of mfg stated "useful" burr life asguidelines for replacement to maintain optimum = grind, I don't disagree.  "if there is = anything worth doing, it's worth doing right." Especially whenit comes to espresso, the grinder is more important = than the espressomachine. Kona = Konnaisseur miKe mcKoffeeURL to Rosto = mods, FrankenFormer, some recipes etc:http://mdmint=.home.comcast.net/coffee/Rosto_mod.htmfirst not know. And in knowing = know I know not. Each Personal enlightenmentfound exploring the many divergent foot steps of = Those who have gone before. homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = = --Apple-Mail-1-165990464--

5) From: kofi
The big problem I've found with the profi is that the cold waer inlet to the
boiler is at the same level as the uptake tube that goes down to the shower
screen so it is impossible to get any kind of temperature stability as the
temp varies by 10 degrees F or more during a shot.
you can see this arrangement here:http://www.sreweb.com/saeco/rio_profi2.htm The small Gaggias OTOH are smarter about this and the cold water comes in
at the base and the hot comes off the top. here:http://www.partsguru.com/GaggiaClassicCoffee.htmlbut what the heck? I only paid $7 for the profi. :-)
To give it some temp stability I'm thinking of feeding the cold water inlet
from the $30 krups gusto outlet, once I can  figure out the tube sizes
required, a la Schector  :D
On 9/21/06, Got Aloha??  wrote:
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