if u want less headache i normally fill with filter water and 2week or 3 week remove the shower screen and clean it

I'm not using dimmer switch. The photo show is actually solid state variable resistor. You can checkout the link for the part list few pages back. Just disconnect the live wire to the pump, extend that wire to the solid state variable resistor then back to the pump. Then connect the 100 kohm potentiometer to the control of solid state variable resistor.

This is different diagram. It's for Solid State Relay. Only ON/OFF to control the heater. The one I link is the 240v wiring is routed from the pump to Variable SSR then back to the pump. The front part of the connection will connect to variable resistor 100 kohm.

Using PID to control is more stable temp compare to thermostat. The temp swing using thermostat is around +- 15 to 20 degree Celcius. PID, it's quite constant if you leave it in the oven. I light up the wood chip during smoking so that would sometime increase the temp by max 10 degree Celcius. As long as the internal temp of the meat is below 100 degree Celcius, you will retain the juiciness of the meat and the fat just melt in your mouth. That make sense as high temp (>100 degree Celcius) will evaporate  the water from the meat thus making it dry when cooked. The Knobs for 1 is to use the internal thermostat. Switching to 2 will use PID to control the temp with a K-Probe thermometer drill into the oven. 0 will just cut off power to the heater element.

115.2 = current temp
109 = target temp.

The concept same as the PID for espresso machine heater.

1. Drill and attached the probe to internal of the oven. Not too near to the heater element as you want to measure the heat of the air, not the heater element.
2. Disconnect the live wire from the heater element and route to SSR then back to bypass the build in thermostat.
3. Connect temp probe to PID, Relay control to SSR.
4. Run the auto calibration program at your preset temp. The auto calibration program will calculate the ideal parameters to maintain the temp.

The oven also come with rotisserie function so if you use PID that can program to ramp/soak the temp at certain interval, theoretically you can roast your coffee bean too. If anyone interested to try it out, look for ramp and soak PID. I'm just too lazy to learn roasting bean and get it from Meng.

Is the CRM3605 comes with pressurized or non-pressurized portafilter?

If pressurized, can it use other non-pressurized portafilter? or vice versa

Toraja(Sulawasi, Indonesia)... 200g for RM13.. The roaster is indonesian and it's roast on order..

Good coffee beans are not cheap, not because the sellers sell at higher price but because they are simply better than those RM20-30/200g beans.
ALL of the good roasters I have tried (The Hub, Artisan Roast, Ghostbird, Toothless...) sell at minimum RM45-50 per 200g.

The list of beans you've tried (colombia supremo, blue mountain, guatemala SHB) are typical varieties of cheap single origin that low quality roasters try to sell usually. They get a big bag of low quality green beans, usually over roasted and sell at RM20-30 pricing.

Nevertheless if you find them tasty, that's totally fine. If you're on budget I will suggest minimum Ghostbird's single origins. They are at RM50 ish for 250g. You get what you paid.

Hmm to be honest it's up to personal taste and preference, but if you're asking coffee enthusiasts, commercial brands like illy are nowhere near "good". At most I can rate them drinkable.. lol
Reason is they are not considered speciality coffee. These brands buy green beans in tonnes that are usually lower end quality, roast in huge bulk and when you buy it off shelves, it's already few months past roasted date.

If your budget allows, i always recommend buying beans from local coffee roasters/cafe because they are usually specialty grade and much fresher (within 1-3 weeks off roast).

I have compiled a list of roasters, you can refer to my blog post which also contains the spreadsheet to the list of roasters

Looks pretty good. Check your cup if got any spray at the side wall. If yes, there's micro channeling and need to work on the puck preparation. Also just another tip for Gemilai 3605 user or anyone using thermoblock heater, the first cup normally I can taste more sour than the second cup. I nail it down to the brew group not hot enough. Manage to solve that problem by heating the thermoblock at higher temp by pressing the steam button. Once it ready, turn off the steam mode and flush the hot steam through the portafilter. This will quickly heat up the machine when started cold. Not needed for second cup.

Tikietic come I give you some incentive... just pulled these today... 

ikea tall cup...


ikea small glass...

Haha, forgot to quote your post. If you have micro spray, try either RDT or WDT method and check if that will help. Also, try using distribution tools to flatten your puck before tamping. I think there's some experiment done on tamping force and the conclusion is there's no point tamping too hard, just enough.

My CRM3601 finally arrived too bad this machine don't have pressure meter cant check the pressure.
what i found most of the machine push way too high pressure abt 12bar

[attachmentid=10549197]

yeah .. is ZD16
next mod is adding pressure meter than flow control

Hello again..

Just got my crm3605 yesterday and received english manual book today from seller..

I notice in the manual book there is option to stop brewing time automatically at certain times by press the coffee brew button but it doesn't mention how to adjust the time.. does anyone know how to adjust the timer??

Thanks

Here you go bro.. hope it can attached

Aiyoh, why you treat guest better than yourself and wife.

My Gemilai 3601 with pressure meter

Isomac professional

i have 2 type of beans.
1. is pre grind from supermarket
2. is pretty fresh roast whole bean from 20 Sept

hahaha