Hi guys!
Been keeping an eye on the development of EG-1 grinder but when the price of it was announced, I gave up 😢.
Just saw on their website that at least 4 units have been delivered to Malaysia.
Any chance anyone of you might be one of them? If it is would be nice to hear your review on this grinder.
Cheers!

Maybe mel5582 got it!!!

with so many ppl buying EG-1, I wonder if there will be more used HG One being sold.

This post has been edited by patryn33: Apr 6 2016, 11:40 AM

Hahaha ..... Very sharp!!!
If anyone selling used Hg-One, I am interested....😄

Issue today those 1 yr old ones ppl selling at 10-20% off the retail. They hold value very well

Most likely the big cafe guys like Lighthouse, Artisan Roastery, RoastThings etc

Hi guys,selling of my pre-loved Mahlkonig Vario grinder .If interested please refer link below. cheers!

https://forum.lowyat.net/index.php?showtopic=3916260




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Very nice grinder. All the best in your sales

pierreye

Wow ! nice info there on the PID. Would sure like to install it myself but not sure how. Anyway I'm a Poemia user too. Have been using it for 2 years plus, depressurised the portafilter and using a 53mm tamper to tamp. Grind wise using a cheap China Yangchia / Flyeagle 600N grinder can give me quite some nice grinds , my dosage is 16gm of 45ml coffee in 25 secs.

As for the Stock pannarello , i replaced it with this Poemia Pannarello its basically a pannarello but once you remove the cover its a normal steam wand. Steam wise i used the steaming trick where i start steaming right before the steaming light turns on, can produce nice microfoam since the boiler is keep on producing steam.

lowkl you can check out the wand in the above link if you want to replace the stock panarello and extend the length of the steaming wand.

Cheers!

This post has been edited by skitZo`: Apr 7 2016, 11:17 PM

skitZo

Much thanks for sharing! Will definitely look into the wand extension. That trick with beginning the steaming before the light comes on is brilliant!

My setup is identical to yours (Poemia & 600N). Good to hear that the grinder 'works' with a depressurized. I wasn't going to try depressurizing until I attempted the PID mod first though .... temperature surfing is so stressful & even more so when I'm in a rush in the morning & still want to pull 3 shots.

I'm now sourcing the components for the PID mod locally. Lazada seems to have a few Rex C100 kits that come with SSRs and type K thermocouples though so far none with RTD sensors which I understand are more appropriate for this mod.

If I am successful I will share my attempt with this forum.

Thanks for sharing the pannarello wand replacement. So far stock wand is working great for microfoam after pid mod. As for my dosage, I'm using 15.5g extracting 31ml coffee in 25-30 secs including 6 sec pre infusion using variable SSR on the pump. If I use 16g, I think the coffee ground will touch the screen as I can see the screw mark in the coffee puck.

This post has been edited by pierreye: Apr 8 2016, 07:33 AM

What you guys think of the coffee price in cafe nowadays? I used to order few cups in one seating but now I only order max of 2... Is it the milk price that caused this? Wonder will the price ever go down...

It's funny; I find the price of coffee at specialty cafes actually lower than second wave shops (like Coffee Bean or Starbucks). Cafe lattes are about RM10 compared to RM 13. Perhaps it's because of overhead.

Highly doubtful prices will go down. Most of the cost is from services ; actual "raw material" should only represent 20% of the cost.

Generally now I'm paying like rm11-13 for cappuccino, if I go Starbucks I will only order 1 cup but when I go to cafes I'll try to order more to support them. Some beans I bought from cafe is like rm110 per kg, if 20% cost then coffee price should be higher?... Means our coffee is underprice?

rental abd labor cost that kill everything .....
seriously yougster now day asking crazy paycheck when they still in learning stage

Guys, any recommendation for milk pitcher for latte art? And where to get?

I'm interested with the your PID project, please keep us updated!

I think that depressurizing has a larger effect on your shots rather than temperature. You might want to go ahead and try it!

I have replaced my pressurized basket (Delonghi EC155) with a normal basket, and this impacts the shot more than temp surfing.

For the temp, I warm the machine for 30 mins, prior to locking in the shot I put it in steam mode. Once the green light hit, I flush for one second (vapor from group), lock and pull.

More than half the time I would get consistent bottomless pours. Taste-wise, it's not too bad... lol.

HTH

Hi dilin et al,

For sure! Will be placing the orders for the parts today-ish.....

Latest update:

- I've kinda finalised the model of PID controller I will be getting from this project: a REX-C100 rip-off. I learnt to ensure to get one designed for SSR control, as the relay model requires some additional surgery.

- Also, I have found out that this model is really designed for a K-Type thermocouple, so the PT100 RTD sensor is not viable. Oh well, at least cheap & easy to get.....


Thank you for the suggestion for depressurising the portafilter... I have indeed done so last weekend. You are right! A significant difference... I am getting a much fuller body in some shots. Why I say "in some shots" is because tamping is really new to me, and I am still using the plastic scoop/tamper that came with the Poemia. The proper 53mm tamper is on order & should arrive perhaps tomorrow.

My findings so far:

- depressurized means tolerance for overextraction is very low.... I pulled an extra 10ml (16gm to 55ml is my usual target) to 65 ml and it was way bitter & had a burnt aftertaste.

- I still cannot get to the 25sec to 30sec extraction time.... so far only 16sec (same as pressurized). I tried grinding finer once no real difference & the taste was also slightly overextracted. However, most likely this was also contributed to a coffee-water ratio that was out due to quite a bit of grounds being lost due to levelling. Not used to finer grounds as this results in more air that makes it overflow. Now I grind halfway, shake/tap to redistribute, then grind the rest of the way. Will try again.


Thanks for the great pointer on setting a relatively stable temperature with your technique! I usually warm up the machine, pull a shot without any coffee to warm the portafilter (& use the hot water to further warm up the cup). Dry out the filter, grind & tamp the coffee, lock & pull. Works out to be about 15 extra seconds after the brew light comes on again. I find this give the max temperature without going into steam mode, but you are right... still way low.

So much to learn... so many things to try!!

Hi lowkl,

Sounds like it's too fine, you can try:

1) Coarsening grind and updosing (I used 18g and shoot for ~50 g). Grind straight into the PF.
2) take a toothpick and swirl it around the grounds (WDT).
3) tap the sides twice. tap it on the counter twice.
4) I don't tamp full 30lbs, I find a light tamp and polish works wonders. Tamping too hard screws up the puck, hence channeling at finer grinds. Tapping the PF post-tamp will creates cracks between puck and PF, causing super-fast flows and spritzes.

HTH. YMMV, this works on my setup and grinder, but I'm not a pro, so some of the things I wrote could be against conventional wisdom. But you can just try it, it worked for me.

This post has been edited by dilin: Apr 11 2016, 01:39 PM

Normally if the temperature is too high, I get the burn aftertaste. Also, with PID, look at the temperature drop during extraction. Normally if it drop too fast is due to either flow too fast or the warm up is not enough. I sometimes very impatient to wait for 20 mins for warm up and use the steam switch to help the boiler reach the desired temp faster but I found out this will cause bigger temperature swing during extraction. I get better extraction if I manage to prevent the temperature drop below 80 degrees. Boiler should kick in when the temperature start to drop due to cold water being pump into the boiler and with PID, the response is faster. Another idea is to bypass during PID during extraction and start the boiler manually but with PWM and estimate the power needed to maintain the temp.

This post has been edited by pierreye: Apr 11 2016, 06:35 PM

dilin,

Firstly, THANKS for the tips & sharing of technique!!

Will definitely try different grind settings. How do you manage to go up to 18g on the tiny 53mm basket? Even at 16g I get a slight indent of the screw on the grounds.

Will also try the toothpick redistribution technique. It seems quite a few people use it when their grinder has some clumps and is doserless. My 600N has a tendency to cough up this huge clump of fines right at the tail end of the grind . I might just use a tiny scoop/spoon to remove as much this as possible.

I sincerely hope the real tamper (which is on the way... target: tomorrow) will help do a level tamp. I definitely won't be shooting for the 30lb tamp, as the portafilter still has that plastic base with those tiny plastic spouts... I read up that many do not recommend too much pressure anyways, as it makes it difficult to keep level.