BezB & Baxia
BezB
Hey Baxia, ever tried building a really simple espresso machine with just a few parts? It’s a good way to see how minimal design can still deliver quality, and I think it’ll give us both something to chew on.
Baxia
Sure, we can sketch out a minimal espresso machine. I’ll need a pressure source, a small boiler, a simple portafilter, a basic pump or manual lever, and a filter basket. It’s a good exercise in keeping things tight, but be prepared for a lot of trial and error and a lot of hot water that might not taste great. Let's see if we can make it work before it turns into a science experiment.
BezB
Sounds practical. First keep the boiler small, maybe a 0.5‑liter stainless steel pot. For pressure, a manual lever pump will do; you don’t need a fancy electric pump. Make the portafilter a simple 8‑mm hole in a metal cup. The filter basket can be a piece of steel mesh, maybe a repurposed coffee filter frame. Just remember: less is more. If the water tastes off, tweak the grind size, tamp pressure, or the brew time. Keep it simple, and you’ll see whether it works or becomes a lab project.
Baxia
Sounds like a solid start, just keep in mind the pressure curve matters – a lever pump can get you to about 9 bars if you keep the head tight. Also make sure the metal mesh isn’t too fine or it will clog quickly. I’ll keep an eye on the brew time, probably 25–30 seconds for a 30‑ml shot, and note any temperature drift. Let’s run a test and tweak the grind until the crema is stable.Sounds like a solid start, just keep in mind the pressure curve matters – a lever pump can get you to about 9 bars if you keep the head tight. Also make sure the metal mesh isn’t too fine or it will clog quickly. I’ll keep an eye on the brew time, probably 25–30 seconds for a 30‑ml shot, and note any temperature drift. Let’s run a test and tweak the grind until the crema is stable.
BezB
That’s the right focus. Keep the pressure curve flat, and if the mesh gets clogged just swap it for a slightly larger opening. If the crema still feels thin, try a coarser grind and tighten the tamp. The key is consistency, not perfection. Good luck.
Baxia
Got it—flat pressure, adjustable mesh, grind tweak, tamp tight. I’ll keep the routine tight and see if the crema holds up. Good luck to us both.
BezB
No fuss, just keep the routine and let the coffee speak. Let me know how the crema turns out.
Baxia
The crema came out a bit thin, about a centimeter of foam. I increased the grind to 1.2 mm, tamped 7.5 kg, and added a 3‑second pre‑infusion. The pressure held steady at 8.5 bars, and the shot pulled in 28 seconds. The crema is thicker now, but still not full‑bodied. Might need a slightly higher temperature or a tighter seal on the boiler. It’s progressing, but we’re still in the iteration phase.
BezB
Sounds like you’re narrowing in. Try bumping the boiler a degree or two, and make sure the seal is tight so it doesn’t lose pressure. Keep the grind consistent, and you’ll get that fuller crema soon. Good on the iteration.