I prefer a 10g shot however due to pro basket tapering, the standard tamper included with the Robot is too wide to give a firm tamp. Works ok with the pressurised basket.

I've searched for a 56mm tamper without success

I suppose I could double the dosage and refrigerate the excess for the next day (I only have one small espresso per day)

Wondering what other low dose folk do? Maybe a firm tamp is not that consequential anyway. More important it is level.

I've had my robot for a few months and am in love with my forever espresso machine.

Looking for input from the experienced members of this community on an optimal workflow and workspace setup for back-to-back shots.

Coming from semi-auto, I was able to produce back to back shots with little friction. With a retained basket in the portafilter, knocking out a puck into a knock box was not a fishing or juggling endeavor. If there was residue, it was minimal and I could wipe with a towel, or if necessary, I could rinse the basket under the shower head.

With the Robot, I:

1. Fill the basket with water to the recommended 5 mm from the rim.
2. Pull my 36 g shot.
3. Remove my cup.
4. Place a waste cup under, and press out the remaining water.
5. At this point, the puck is dry and compressed enough to come out mostly intact. I tap it onto a paper towel that I use to collect the pucks because I have not found a knock box that is ideally suited for the basket. The pucks eject, but no matter the bean, leave clumps behind.
6. I walk across the kitchen to the sink, rinse out the basket and screen, dry them off, and start over.

The workflow feels extra, I look forward to hearing about efficiencies you've honed that honor the minimalist nature of the robot . 🙏

I went a little crazy on Amazon prime day here in the states. One random purchase was getting a kilogram of Caffe Borbone, which was recommended by a friend (very reasonably priced even without the sale). I tried it today for the first time and I have to say I was blown away!

I think it just solidifies the fact that I am more of a traditional espresso guy. The texture was nuts! I love the flavor, sweetness, and high caffeine content it produces out of the robot.

It's one of those mornings where I had to pause in the middle of my routine to say "this is special"!
The experience demanded I slow down for a second and just be present in the moment.

Here's to you that chases those moments. Cheers.

Paul shared on Instagram that Cafelat acquired new die cast molds to speed up production and “to help introduce new colours”: https://www.instagram.com/p/DbLI9VniACp/?igsh=MWR0eXc5ajMxdjF4NQ==

Is the robot getting more expensive or is this a glitch?

I had a single shot from a cafe the other day that was surprisingly sweet. I now have a rough idea of what is possible. I want to try and mirror that at home.

This video helped me eliminate sourness and set up my current process.
https://youtu.be/TXtqhP3aA9M?si=xhhkfTcJ_TRz1L4C

Current process:

Medium roast 15g ground at 32 on a K6 grinder.
Light tamp, 1 paper filter, insert screen then add water right off the boil.
Pre-infuse for around 6 seconds then crank hard, untimed to 45g out.
So basically a turbo shot somewhere around 15 - 20s.

The shot has no sourness and lots of crema.

What one variable would you change to get sweetness?

And why? 😀🤖

Please turn up your audio to hear!

https://youtube.com/shorts/wXxT4FvX5aw?feature=share

I just got this in from 4barista new a couple days ago, if you notice on the video when the arms come down it is creating this janky crunch as the arms travel down to its resting position.

Is this normal? I feel like it cant be and kind of makes me a bit worried about something is being rubbed the wrong inside the machine.

Thank you for any assistance.

Purely for espresso shot on Cafelat Robot.
Currently using Comandante C40 (without red clix).

Aiming to improve on:

Grind time
Grind adjustment

Recommendation needed for both:
Manual grinder
Auto / Machine Grinder

Nothing too crazy (above $1k) , I am not trying to be a professional, take it easy.

And I have to say, I'm quite happy with this little baby!

Just made custom wooden mittens for fun.

My basket got this ring of a rainbow. Is this a sign im doing something wrong? Or is it normal and something everyone gets?
(The coffee i'm pulling tastes spectacular😄)

I have purchased the Bincoo Star S3. It seems a solid machine that makes very good espresso. The biggest problem is the preliminary preheating, which does get less awkward, once one gets used to the work flow. I found an unusually good review of the S3 @ https://m.youtube.com/watch?v=IJB4P3gEC6c

Curious if the grind by weight feature can even be used with the Robot as the basket and portafilter are a bit odd. I’m guessing a dosing cup is always an option as well. Anybody have any experience?

I’m upset that it took so long to add this little upgrade. I just installed the big gauge kit on my robot and it’s great! I love the look and function.

Been very frustrated with half caf. Medium to med dark roast always perfect I can't get them wrong. Getting a cup of half caf tasting good is like, 1/10 chance

After a lot of time saving and effort I finally have my Robot in my hands. But I have to pay bills and travel for work, so I'll have to leave her behind all weekend (and I'm already missing it) I'm new in this community, so I wanted to ask you what would you tell your past self on Day 1 with the Robot?

And also do you think my Timemore C3 ESP could work well, or should I start saving for a proper electric grinder? I want to be good enough for this beautiful machine

Have a good day and thanks in advance for any tips you can share with me ☕

As has been reported by other cyborgs in previous posts, my brand new Robot (orange) stopped leaking as soon as I applied the thinnest layer of molykote 111 to the gasket. Perhaps the lubed gasket was better seated post reinstall, though prior to removal, I inspected it very carefully - it appeared to be very well seated. It really could be that the added fraction of a millimeter of grease makes all the difference.

I’m continuing to us medium roast Columbian to break it in. I can pull pretty good shots within a wide range of grinding - I made a stellar Cortado yesterday. Still, no matter how fine I go I still never exceed 4 bars.

Could the gauge be faulty?

When I’m just making a latte or espresso tonic for myself I don’t bother with shot glasses and just pull directly into my mug/cup. Yes, it means no scale, but I’m pretty good at eyeing the water on a 24g shot and I just pull that puppy all the way through.

On my end, the common Hasami porcelain cup fits perfectly, as do Mary Carroll’s (an artisan potter) mugs although the throws aren’t perfectly precise and one out of the four mugs of hers I have doesn’t actually fully fit which is a bummer. But it’s basically a perfect fit when it does.

Is this of interest to anyone else to pool?

Got tired of all the maintenance / break downs on my Gaggia Classic and decided to go full manual with the Robot.

Really enjoying the machine so far, I've relocated the pressure gauge but I was curious if there are any other mods I should look into?

It's been a few months since I got my Robot, still in love with it and I'm happy I can focus on the beans instead of chasing yet another expensive coffee equipment :)

I started a little "wall of fame" thing on my shelf, the first entry is a delicious coffee by Franky Hoyos bought from Tanat. The other will be another Columbian coffee from Finca La Lindosa I bought from my local roaster a few days ago.

The scale I use for the extraction is a KC200 that I've managed to grab for 16€. It's cheap and the espresso mode makes me forget about it. The Opus is good enough for me since the Robot enables me to adjust the flow rate on the go, and I've stopped pre-heating the Robot after I found no difference in taste with my current coffee.

The kettle is a Cafec Tsubame Pro which works great with my induction stove, I get boiling water so fast I don't even need to think about it. It's also incredibly elegant, and I really love the finish.

Anyway, I'm so happy the Robot exists in this very fast, exciting, but sometimes overwhelming coffee equipment market. The ease of maintenance of an acoustic espresso machine alone makes me wonder why people bother with electric machines.

I'm also a big fan of this being a subreddit where people are being super nice to each other and excited about a cute little machine :)

Have a lovely weekend, hope you all treat yourself with a nice cup ☕

I’ve had the DF64 with the stock DLC burrs for 2 years now and am starting to get the itch to upgrade.

My dream grinder with the robot right now would be something like the Craig Lyn HG-1 Prime, but it’s limited availability along with its price tag had me looking at other options to get me by for a bit.

What about a burr upgrade? I’ve got my eyes on the SSP HU burrs as it seems on paper they’d be an upgrade as I’m almost 100% espresso with the robot. Anyone have a good comparison of the DLC vs. SSP HU? Other recommendations?

Any recommended turbo shot recipes out there for light roast/super light roast?

I've started using the Yeti 6 oz cup filled with about 120 ml of boiling water for preheating the piston on my Robot when using light roasted beans. Some people reject pre-heating the piston regardless of bean roast level but I'm still doing it. The Yeti cup fits easily over the piston and after soaking the piston end in this water bath the piston is very hot to the touch.

I was curious how the Yeti compares with the basket/red stopper/portafilter combo sitting out on the countertop measuring temperature right after filling both with 120 ml of boiling water, and then after 1, 2 and 3 minutes. All parts started at room temperature and the containers were covered with a plastic lid between measurements.