Grinds in the Threads of a Coffee Grinder Chamber

Grinding Chamber of Quamar M80E -
coffee grinds in threaded part of overall body

If you own a high end espresso coffee grinder from a European manufacturer, this article is certainly worthwhile reading to avoid damage to your espresso coffee grinder.

When removing the top burr carrier of a high espresso grinder, it is extremely important to clear the threads of the top burr carrier as well as the threads inside the grinding chamber.

Top burr carrier of Quamar M80E with ground coffee particles

The reasons are
a) One single particle of coffee grind can prematurely stop the top burr carrier from touching the bottom burr. This is important because the touching of the two burrs is the actual zero point of the coffee grinder, and
b) a single particle of coffee grind can actually damage the threads on the top burr carrier as well as the threads in the grinder chamber. Although the top burr carrier is cheaper to replace, it is very expensive to replace the threads in the grinding chamber as the entire body needs to be replaced.

To remove the grinds from the threads, please use cotton swabs dipped lightly in olive oil. Wipe clean all olive oil residue before re-inserting the top burr carrier. If you come across any resistance while re-threading, stop, remove top burr carrier and re-clean coffee particles from threads. Inspect for any thread damage and repeat.

Why doesn't 1st-line sell all of their stuff on the Big A website?

We will let you guess who the Big A web site is.

Although customers may be benefiting from their lower prices and paid for 'free shipping' service, everyone needs to understand they are giving business to a company that works unethically behind the scenes to learn and then kill small and even large businesses.

As a business partner at 1st-line Equipment, LLC, let me share three real case scenarios:

a) My cousin 8 years ago opened a home business producing his own kitchen widget (called widget to protect his brand). He registered his business name under his home phone number, and his A-website different business name account under his cell number. Since it was easy with a large audience, he sold thousands through the Big A web site. However, after the first year and hundreds of thousands of sales dollars, the Big A started contacting manufacturers in Asia, Europe, and the USA to buy and sell this widget on their own. Finally, they called his home number (one under his business) and offered to buy the item, stock their warehouse, and undercut the current seller. In essence, they wanted to undercut his other business name. He told them he owned both businesses and said he was not selling them. They were already making a 15% cut with their fees.

b) Next door to our facility, an online children's clothing boutique who sells on the Big A and other portals advised us in 2012 that we can sell a lot on the Big A web site. I told him the story of my cousin whereby they follow metrics on high moving sales items of companies who put merchandise up there, and then get stuck selling slow moving items or who get undercut in pricing on their fast moving items. Thus getting driven out of business. In October 2014, the owner was crying in a panic fast-walking into our shop. I asked him what's wrong. He said that he has two weeks to go, and he still has 90% of his Halloween stuff in inventory. I asked him why? He said that all his fast movers were being undercut on the Big A by the Big A themselves. In essence, they learned from him over 2 Halloween seasons what were the fast movers, they brought in larger quantities at lower shipping rates, and they started killing his small business.

c) 1st-line's sister company imports Ascaso, and they have several dealers up there on the Big A web site. Repeatedly, the Big A contacts Ascaso to buy and import directly so they can get those sales. However, in our environment, they are unable to repair machines. 1st-line used to sell over 1000 of a single certain model of espresso machines every year. The total sold in the USA every year was ~4500 units. 1st-line had an almost 25% market share. Unfortunately, our competitors put this model on the Big A, and they data mined the metrics to carry this particular model. the Big A now sells over 3500 units per year, and we sell less than 100 units per year. Even speaking to our competitors, their  sales of this model has dried up.

At the end of the day, most consumers and most smaller retailers do not know that the Big A has a 'copy' department. Their systems monitor metrics to data mine off the smaller companies they invite to use their portal as a sales channel. When an item exceeds a certain amount of sales or units, it red flags the item for the copy department to pursuit the item and put it in their warehouses. They try to buy cheaper, get it shipped in and out at lower cost, and kill other businesses. How do I know they have a copy department. We have over 60,000 customers, and one of my local customers who buys coffee every week has a nephew who works for the copy department in Seattle.

Before the Big A wanted no collection of sales taxes in all 50 states, but now that they are large and they have to collect sales taxes in almost every state, they want all small merchants to collect sales taxes in all 50 states because it becomes a hindrance for small businesses to sell online and compete with them. 

 

In the end, people will have less choices with the Big A. USPS does not know this, but the Big A will drive them out of business in the next 10 years when drones start delivering small packages. Our local supermarket started with the Big A not knowing that they will use their sales metrics to stock their own warehouses to drive the local supermarkets out of business. This is why ToysRus started with the Big A for online order fulfillment and stopped after 2 years because they saw their sales metrics being captured and data mined.

Thus, when 1st-line is asked to sell on the Big A, we refuse to put any variety on the Big A web site. We are not going let them learn from us on the fast movers.They are big boys and girls, let them figure it out.

Espresso Machines; Stainless Steel Boilers

At 1st-line, we always look at trends, many of which are created by marketing tactics as well as needs for problem resolution. However, I must admit 1st-line doesn't always jump on the bandwagon, immediately.

For example, one previous trend was magnetic floats in water reservoirs. Just like a water tank switch would fail when water was spilled on it, we knew magnetic floats would not float forever or worse, magnetic floats in water reservoirs would stick near the top and the machine would think it would have water, when the tank was actually empty. If the boiler called for water, this could lead to a dry boiler causing an expensive heating element repair. This is how we think things through before jumping on the bandwagon from a practical perspective....

Now, back on topic....stainless steel boilers have been the trend recently. One reason is from a health perspective, but the second for lessening limescale build up. However, after speaking to a potential client, stainless steel may not be the best option. The reason is that stainless steel may start to rust. Here is an article I found.

In the past, I have heard of customers getting black water out of their machines with stainless boilers. I believe this is the rust that is occurring. When I inquired about it, the boilers typically needed to be replaced. AT this point, I am unsure how the internals of a boiler can be passivated.

The other issue I believe also happens is that limescale does slide off the stainless boilers and culminates at the bottom of the boiler. Hence the boiler does need to be drained at some point.

Although I am not a metalurgist, I would invite you to this thread to learn more.

Single Cup Baskets for Espresso Extraction?

Single Cup Filter Basket

We get this inquiry every once in a while to use the one cup basket. We think of these baskets as paperweights. Unless you are exclusively using a single cup basket, they are useless.

Most people think you set the coffee grinder to a certain grind setting and dosage of coffee (i.e. 14 grams) for a double cup filter basket and one just needs to cut the amount (dosage) in half for the single cup basket.

Two or Double Cup Filter Basket

This is sooooo untrue! In fact, in almost every case where we tested filter baskets, this is not the case. Either the amount (dosage) AND/OR the grind fineness need to be adjusted. So, it is not as simple as
everyone would conclude. Therefore, we say the single cup is a paperweight as there is a lot of work to convert the grinder settings and dosage amount. This is why the largest coffee shop chain always made doubles and the second spout went to the drain.

The reason to use the 2 cup basket is because there is more coffee to extract a superior flavor profile - one that is much better in taste and mouth feel.

You can see a lot of different filter baskets that 1st-line Equipment offers!

Hundreds of Coffee Varieties?

Did you ever notice a coffee company carry so many different coffees and blends? There are some companies who carry over 100 different or more coffee varieties. How does one expect all those different coffees to be turned over frequently to maintain freshness? Which are their favorites?

At 1st-line Equipment, we carefully select our favorite blends based on our client needs and desires. Not only do we have to like the coffee blend, but it also must meet a need of our clients, based on price, flavor profile, and availability. In addition, we like coffees that turn inventory over faster for freshness. When too many coffee blends are carried, there will always be coffees that go stale.

Our limited selection includes green coffees for home coffee roasters, our own master blended freshly roasted coffees, and select blends from coffee roasters based in Italy. Try some today!

Were we espresso machine duped?

ECM in Germany markets their grouphead mushroom in stainless steel versus their competitors who make it in brass with chrome plating. Although the stainless accumulates less limescale build up, the little brass nut with the orifice as shown in the picture below is made of brass. We learned of this when a customer dropped off his ECM Germany Technika espresso machine.

Considering that this little brass nut was not in stainless, were we espresso machine duped?

Grouphead mushroom found on ECM Technika espresso machine

Learn a Latte with the Orchastrale Nota

Learn a latte with the Orchestrale Nota espresso and cappuccino machine with Ashley! Experience music in the flavor profile and mouth feel in the wonder espresso that can be produced with this espresso machine. In fact, this high performance espresso machine worked well with all our espresso blends, but one, when making espresso, cappuccino and lattes. Currently available in four body style formats in the United States.

Starting Point for Setting an Espresso Grinder?

At 1st-line Equipment, we get this question at least once a week. This is a very difficult question to answer as there are several factors that come into play.

Ascaso I-Steel Stepless Doserless
Espresso Coffee Grinder

Coffee Grinders Design and Manufacture

Most European made espresso coffee grinders are hand assembled in a production line. There can be differences in the grind fineness from two different grinders produced in the same production lot.

The biggest challenge are the grinders that have the numbered settings sticker-ed onto the bean hopper or the top burr plate. When the stickers are placed, they may not be placed in the same exact spot during production.

These small difference in manufacturing can impact the choice of grind fineness setting on a grinder.



Coffee Beans

Coffee is grown on trees and usually harvested twice a calendar year. Typically, two coffee beans grown in a cherry. When there is only one larger bean, it is called a peaberry. The beans are extracted from the cherries which go through a milling process. Beans can be washed, semi-washed, or not washed.

Coffee beans can have different levels of water content, different hardness levels, and different absorption rates. And, these factors can change from harvest to harvest and year to year as environmental factors, such as sunlight, rain, ground moisture, pests, and temperature in each season.

In other cases, some manufacturers sometimes set the grind adjustment too fine and less often, they have it set too coarse.

These changes in the coffee farming life cycle can impact the choice of grind fineness setting on a grinder. Changing coffee blends will typically require an adjustment as well.

Blends and Commercial Coffee Roasters

There are thousands of different coffee and espresso blends roasted by thousands of coffee roasters globally. Each blend of coffee is typically made up of different beans from different countries, different regions within those countries, and many times from different farms within a region.

Master roasters try to balance the blend of beans from the different beans by changing the percentages of each bean. When there is a shortage of a particular bean or to lower costs, a substitute is found.

Hence, Master Roasters can change the makeup of the blend to achieve the flavor profile they are trying repeat from batch to batch.

These changes in the actual bean blend profile can impact the choice of grind fineness setting on a grinder.

Local Environment

So, you are ready to go and starting grinding your coffee. Where do you start? Typically, on a European espresso coffee grinder, the starting point is typically where the manufacturer sets it upon arrival. Then there are fine tune adjustments that need to be made based on the extraction timing, look of pour, and most importantly, the flavor profile and mouth feel of the espresso.

Most clients tend to set it and forget it on the grinder's fineness setting. For regular brew, press pot, or vacpot coffee brewing methods, one can get away with this. However, for espresso extractions, one typically needs to change settings daily or the minimum weekly on the espresso grinder. It is a good idea to keep the following in mind:

a) the oils in the bean tend to absorb to the center of the bean as the beans age. Therefore, the grinder needs to be set slightly finer as the beans age.

b) Humidity and ambient temperature can also factor into the quality of the espresso extraction. We normally receive calls and emails during seasonal changes.

As one can imagine, even with the manufacturer's setting, adjustments to the grind settings are a certainty with any coffee grinder.

Brew Pressure Gauges on Espresso Machines

Today, we figured out why espresso machine manufacturers were delaying the installation of brew pressure gauges on home model espresso machines. They wanted less support calls and less inquiries.

The brew pressure gauge is a wonderful tool for diagnosis of a failing pump/blockage internally or for when a customer has a an issue with the espresso extraction. However, it is not a requirement to pull a fantastic espresso extraction.

More specifically, the brew presure gauge will indicate if you need to create more resistance in the puck - the coffee that is in the filter basket. The resistance is created by the amount of ground coffee is in the basket, the grind fineness, and the tamping pressure. When the gauge's pressure is too low, one needs to increase the amount of ground coffee, the tamping pressure, and/or the fineness of the grinds (finer). If the brew pressure is too high, then these need to be lessened.

Without a brew pressure gauge, it is easy. Just look at the pour and time the extraction. Yes, a wasted show, but it would have been wasted anyway even with a brew pressure gauge on the espresso machine.

So, whats the problem with the gauge? The problem is that users read the gauge when not making espresso. Inquiries come in that that the gauge does not go to zero when the espresso machine is at standstill or there is pressure showing when the machine is powered off.

The brew pressure gauge should only be viewed when extracting espresso! It has no meaning when the machine is idle. On a tank model machine, it can measure the pressure of the water internally in the pipe between the pump and grouphead or even somewhere else in the line. Therefore, it is possible to have a reading on the gauge when the espresso machine is idle or powered off. On most direct plumbed espresso machines (those hooked up directly to the water line), it can show the water line pressure.

The other reason for the delay was that limescale can clog the capilary tube that runs from the connection to the rear of the brew pressure gauge. This is just another part that can go faulty.

So, many espresso machine manufacturers were smart to delay the implementation of the brew pressure gauge on home model espresso machines. However, competition in the market has made it more widespread across machines. Hence, the number of inquiries about the reading of the gauge while the espresso machine is idle has also increased. Therefore, please spread the word! And, visit www.1st-line.com!

Isomac Tea & Millenium Version 3 Espresso Machines with Cool Touch Wands

Quick video: Espresso Machine Reservoir Water Refill Tool

The importance of backflushing!!!

Ewwww! yucky coffee oils and coffee grime!

If your espresso machine is backflush-capable (please check with your manufacturer (if local) first, then your retailer or dealer) and has a three-way grouphead solenoid valve, it is imperative to backflush!

Coffee oils and coffee grinds will attach in front of and behind your dispersion screen (example new) in the grouphead. Check with the manufacturer or your retailer on proper procedure for backflush protocol.

A high value, quality backflush detergent is made by Ascaso!

(please note that backflushing is a cleaning regimen different then descaling, which removes calcium and magnesium deposits inside the water from the high temperature of the water in the boiler.

Would you drink espresso from a machine that had this?

If your machine can not be backflushed, then it is imperative to use a combination cleaner/descaler to be pushed through the internals of your espresso machine. One perfect product is Cleancaf!

1st-line Video Overview of the Behmor 1600 Coffee Roaster

1st-line's intro video on the Behmor 1600 Coffee Roaster

Vibiemme Double Boiler v3.0 Demo Overview

Learn more about the Vibiemme Double Boiler espresso and cappuccino machine made in Milano, Italy.

Happy Halloween! Recipe Creepy Cappuccino

Get some red and yellow food coloring to make an orange color froth! Use the red food color to drip some blood down the froth!

Ascaso Dream: Steam Knob Info

Learn more before just changing the steam knob and learn how to take the top cover off of the Ascaso Dream.

Gotta Look inside the Pasquini G4 Espresso Machines

Jura Giga 5: Making Latte Machiato, Simple Cleaning, and Filter Install

Jura Giga 5: Menu Selection overview

Jura Giga5: Making Specialty Gourmet Coffee Beverages

A quick start up overview for the Jura Giga5 automatic coffee center

Learn from a quick rundown comparison between the Jura S9 One Touch and the Jura Giga5!

Portafilter and Spout Never Aligns Perpendicular!

 Did you ever notice on a brand new, traditional-style espresso machine that the portafilter's dual spout and the filter handle do not align perpendicular to the machine, so one can place two demitasse cups nicely side by side on the drip tray?



Well, on a brand new machine, this is absolutely normal. The portafilter gasket, the seal in the grouphead that the filter handle locks into, needs to be broken in. Over time, the spouts will align nicely. After this, the spouts will align to the opposite side as the portafilter gasket gets old and worn down.



The other cause whereby the intended alignment goes 'out of whack' is when one removes the spout from the portafilter assembly. Once you take off the spout, it is almost impossible to get it re-aligned. Therefore, Teflon tape needs to be used on the threads, or an NSF-approved sealant needs to be added to the threads before positioning the spout into place and allowed to dry for 24 hours.

Summertime Voltage Changes Impacts Espresso Machines

Outlet with GFI, but no surge suppressor.

At the start of the hot summer season, we receive inquiries about espresso machine performance degrading and sometimes possible or potential malfunctions. One area of our client's concern is steaming performance. This includes both home machine clients as well as our commercial clientele.

Most clients do not know that electric companies will alter the 'actual 'voltage' into residential homes and commercial facilities in order to meet the overall higher summer demand for electricity (example of Con Edison in NYC). The demand surge is caused by air conditioners as well as refrigerators and freezers which need to cycle on more often during the hotter summer months.

To meet this extra demand, the voltage is reduced by the power companies to avoid a systemic overload, which can result in brownouts or blackouts. For example, in my home during the past winter months, the voltage in my home ranges between 119 and 124 volts. On July, 12, 2013, the actual voltage in my kitchen outlet was no more than 113 volts. This 6-9 volt decrease in available voltage can have an impact on the performance of an espresso machine. The performance dip will mostly be seen in the recovery of the steaming capability and less often in the brewing function (except that taste and crema production can be impacted).

Your 1st-line Recommendations
a) Only power your espresso machine only for the period of use. If not using your machine within 2 hours, power to the 'off' state, and/or
b) Place a surge suppressor immediately before the machine's plug to protect it from the changes in voltage which can cause damage to your machines electronics or heating element, and/or
c) If leaving for an extended vacation, unplug your equipment from the outlet(s) before you leave.
d) In an office environment, schedule morning break periods for which the espresso equipment will be available to use.

Can you think of any other recommendations?

Changing Gicar PID Celsius setting to Fahrenheit

In this video, we demonstrate how to change the PID Celsius setting to Fahrenheit on an Ascaso Steel Uno professional PID espresso machine. This same procedure will work on most machines with a Gicar PID display. Please make sure the unit's internal boiler has water in it before performing. However, it may not work on all as there are some displays that do not have this feature and will only show in Celsius.

Why is the Ascaso Dream's Polished Aluminum Not Perfect?

Sometimes, we are asked questions or concerns about the imperfections of the polished aluminum on Ascaso's Dream espresso machine. Here is a short video (in Spanish) on the manufacturing process of polishing the polished aluminum at the Ascaso manufacturing facility.

Tamping By Volume (TBV)

Photo courtesy of 1st-line Equipment. Copyright 2013. All rights reserved.

Over the last 15 years, there has been much discussion about tamper types (flat vs curved), sizing, tamping pressure, and polishing. This is a helluva lot of reading to do, and when clients visit us, we follow one simple rule which is inline with the KISS principle:
Keep It Simple & Stupid.

In other words, our philosophy is

TAMP BY VOLUME or TBV

What does this mean? The barista will only tamp to the point where the top rim of the metal base of the tamper will be even with the top rim of the filter basket holding the coffee grinds. In this scenario, the tamping pressure always remain the same without the use of any scale. The back and forth polishing also makes sure the tamper stays even when the compression occurs and when rotating the tamper for polishing the surface.

As long as the filter basket is filled to the rim evenly every time, the tamp by volume method removes tamping pressure and volume of coffee grinds from the espresso extraction equation. The only variable remaining is finding the correct fineness in the coffee grind.

Photo courtesy of 1st-line Equipment. Copyright 2013. All rights reserved.

The only scenarios this method will not work is if
a) The tamper is not right sized to the basket width (pictured to left), or
b) The tamper base is of the el'cheapo plastic types that are too thin (pictured above on left side), or
c) The tamper base is too thick (both tampers in rear pictured above).

The tamper we like best for this practice is one that has a base thickness similarly sized as the Concept Art (black handle one picture above in front right).


Below, you can watch a quick video of the TBV tamping technique. Remember, to keep the ground coffee, loosely filled, consistent and even to the rim of the filter basket.

Powered On: To Leave or Not to Leave?

One question comes up quite frequently for all espresso machines....

Can I or should I leave my espresso machine powered on all day?

 As an attorney would answer, it depends. First and foremost, if the machine does not have an automatic water refill relay (this is the electronics usually found on a heat exchanger machine or double boiler machine and also known as motherboard or brain unit), the machine should be turned off when not in use. These machines are typically those that have a separate button/switch to get to steam mode.

The reason is that although there is water in the machine's reservoir, this does not mean the internal boiler is filled. Now, some may argue that after making an espresso or running water through the steam wand, the boiler is filled. This is true. However, if the machine was left on in steam mode or if the machine has an overpressure valve (OPV) that leaks from limescale build up, the internal boiler will eventually run dry. When the internal boiler runs dry, the heating element is no longer submerged in water, and it can start to melt down. This becomes a costly repair, which usually is not covered under any manufacturer's warranty.

On machines that have the automatic water refill relay, one can leave the machine powered on all day and night. However, one needs to keep in mind the following:

a) Wear & Tear - All electrical components will have more wear and tear as the machine has to cycle on/off to maintain temperature. The portafilter gasket will dry rot faster due to the heat, and
b) Electrical Usage - Typically, energy savings is achieved when an espresso machine is powered on all day as there is more energy usage powering a unit from a cold state to a fully heated state. 110 volt espresso machines are less efficient than 220 volt espresso machines, and

Photo courtesy of www.1st-line.com.
Copyright 2012. 1st-line Equipment, LLC

c) Electrical Spikes - 110 volt espresso machines are more susceptible to voltage spikes and surges than 220 volt machines. Powering off the 110 volt espresso machines makes it less likely of damage to an espresso machines terminal block, power switch, wiring, heating element, and/or auto water refill relay when the machine is powered off, and
d) Limescale - Some believe there is less limescale build up in an espresso machine that is powered on all day, and there are reports that one can find more build up on an espresso machine that is powered on/off everyday. We have yet to find conclusive evidence to support either argument.

Our opinion... we prefer that all day capable espresso machines in a home environment be powered off when not in use or not used within 2 hours. In an office or commercial environment, our opinion is that the machine be powered off at the end of the day and restarted at the beginning of the day. The only case where a machine should be powered on all day is if the espresso machine has night cycle programming to reduce power consumption.

What is your opinion?

In all cases, a surge suppressor (not a GFI outlet) with a rating of 1080 joules or higher should be installed on the outlet. The suppressor should also have an indicator to notify you when the suppressor is failing and needs to be replaced. One quality brand we sell is made made by Panamax. They have 15 and 20 amp versions.

When to remove the spent grinds from the portafilter?

Should we leave the used spent grounds in the portafilter or knock them out right away?

Photo courtesy of www.1st-line.com. Not to be reproduced
or copied in any format. Copyright 2013.

There are two schools of thought that need to be evaluated. In all cases, the portafilter handle should always remain on the espresso machine while powered on. The main reason is that the portafilter needs to be hot to the touch prior to extracting an espresso.

A not-so-well known, but highly educated coffee roaster in Italy has once advised us to leave the spent grinds in the portafilter until the next extraction. The sole purpose was to stabilize the heat dissipation in the grouphead, especially an E61 grouphead connected to a heat exchanger (not double boiler machine). The reasoning is that the grouphead would overheat less. Although we have not tested this, this is a possibility. The second reason is sweating in the portafilter basket - water vapor would build up in the basket.

There are a few reasons against leaving the spent grounds in the portafilter handle:

a) the espresso puck can stick to the dispersion screen,
b) there would be an increase of rancid coffee oils passing through the dispersion screen, and
c) in a commercial environment, it would increase wait times for cleaning.

Update Mar 14, 2013 4:05pm - We just left a spent coffee grind puck in the portafilter for 3 hours. The puck knocked out great, except for the residual stuck to the basket.

What are your thoughts?

E61 Shedding Too Much Steam After a Descaling

"Hi 1st-line -- I have an HX espresso machine (purchased from you).

I had some lingering problems with lime scale, so I took it to a local shop to do a thorough service (they do lots of E-61s but not Vibiemme in particular.) Trying to avoid shipping it across the country, basically.

Since then, when I pull water through the group head, a significant amount of it is coming out as steam. I didn't remember this from before, and it seems like it is too hot. I also thought this model had a "thermosyphon" that was supposed to regulate temperature.

Does this sound like an error in the repair, or something obvious to you?"

Limesale causes all sorts of problems before and after the repair. In your case, limescale probably slowed the flow of water even more than the restrictor in the thermosyphon loop and did not allow water to overheat the grouphead. Now, that the water is flowing correctly, the water is going back and forth quicker, which which you are starting to visually see.

On your particular machine, there is a restrictor on the thermosyphon loop, and it is pretty difficult to remove or even damage (other than clogging). It does slow down the flow of water. limescale would slow down the flow even more.

In our opinion, it does not sound like a repair error. The only thing is that if the HX (heat exchanger pipe) had welds corroded with limescale and the welds were removed during a descaling process, then the result would be a leak between the boiler and heat exchanger - a major problem that turns into a costly boiler replacement. If this was the case,

a) you would see the water overfilling the boiler and having no/little steam from the steam wand, and
b) eventually only water would exit the steam wand, and
c) there would be a low water pump pressure problem when extracting espresso.

Please keep in mind that not all heat exchanger machines have restrictors in the thermosyhpon loop.

New Year, New Site

Since 1997, 1st-line has been transforming the espresso equipment industry.  Since our inception, we try our best to offer the exceptional value in regards to quality merchandise, value pricing, and service to our customers.

In 1998, 1st-line was the first to start shipping product within 1-2 business days of order receipt and initiated quality phone support for customers with equipment issues.  The industry norm was shipping in 3-5 business days and phone support was practically non-existent as suppliers would advise customers to hire a local technician for commercial machine repairs or ship the home unit for repairs.  Whereas most distributors only carried one line, we also led the industry into carrying multiple brands to offer more choices to consumers.

Over the years, we have migrated to shipping orders (received by 2pm EST) out of our warehouse same business day and has provided goods and services to over 50,000 clients.

From June 2011 through December 2012, we have been feverishly working on a new systemic approach to offer the following quality services to our customers.

Higher level security

• Our online storefront, of a select few, is PA-DSS validated to meet the most challenging information security requirements.
• Our online storefront is tested for security risks on a monthly basis and is tested daily for malware.
• Our web host provider and our internal systems and internet connections are tested for security vulnerabilities on a monthly basis.
• With real time credit card processing, customer payment information is not stored on our servers and is passed through to the processors and banks via a secure connection as required by the major credit card companies.  In addition, since none of our employees have access to any credit card numbers or security numbers, we are unable to process credit card charges over the phone.  However, this removes all possibilities to have credit card numbers stolen or hacking your online account at 1st-line.
• To avoid potential fraudulent charges, we have implemented an additional step of security during the checkout process whereby your bank (name will sometimes be shown and we do not see) may ask for additional private information to make sure you are the cardholder.  This is called Verified by Visa and Mastercard SecureCode.  This is another deterrent to those who steal credit card information and this technology allows us to process gift orders to different ship to locations (Visa and MasterCard only at time of this writing).

Real time inventory

Our old storefront wasn't able to track stock levels.  We had to manually mark items as out of stock.  If something were to run out of stock, we added "out of stock" to the description.  It gets hard to keep track, especially over the weekend.

With our new storefront, inventory is updated automatically as customers place orders.  Once the last of a particular item is purchased, the purchase button is removed.  Another button will show which allows customers to receive an email when the item comes back in stock.

1 Site
Originally we had 2 sites.  One was 1st-line.com which was our "search-engine user friendly" site which displayed our products.  The other was 1st-line.net which was our purchasing site.  When you find the product you want to purchase on .com, there was a buy button which brought you to .net where you added the item to your cart.  Then you would go back to .com to continue shopping. Now we have eliminated .net.

Easier navigation

Originally our site was build more around the brands. Each brand had its own page with all its products sorted by type.  If a customer was looking for a specific type of espresso machine,  they would have to click into each brand and browse through all products.

For example, if a customer was looking for a lever machine for their home under $1000, they would click through each brand to look for lever machines.  If they didn't know what Jura and Saeco sold, they would be clicking through there too.

With our new storefront, looking for what the customer needs is easier...
Espresso Machines --> Home --> by Machine Type --> Manual Piston
By default the products are sorted by highest price, but you can change the sort order by lowest price.

Build-to-order packages -

Our old storefront didn't have the flexibility to build packages or customize special prices on products. If we did have a special offer we would have the customers call to place the order.  With our new storefront we can build packages where we can

• add a product as a free item.
• add multiple products as free items where customers can choose 1.
• add products with special pricing.
• automatically remove products that are out of stock.
• automatically deactivate the package if a certain required product is out of stock.

Just look for this package deal button on each product and click on it to check out the latest package deals.


Efficiency behind the scenes
Originally when a customer places an order, nothing is actually processed.  The order goes a system where our office staff manually types the order into our ordering system.  Then all the orders are charged through our billing system.  Then we use our UPS system to print out labels.  Then our warehouse staff puts the orders together.  Then we email each customer their tracking number.  With our new storefront, most of this busy work is now automated.

• The ability to pick, pack, and prepare shipment of orders within 15 minutes of receipt during business hours and a tracking number emailed as soon as we generate a shipping label (used to at end of day).
• The ability to ship orders that were received up to 4pm EST same business day (weekends not included), including those with standard ground service.
• Online help desk for customers who have questions, concerns, etc.
• Online return process for applicable items that can be returned.
• For small, light weight, and low value items, the ability to select USPS Mail as a carrier which provides a lower cost delivery option for customers.

Finally getting back into the swings of things. It usually slows down in August, and we know the Fall and Winter is near when coffee orders start really picking up. Well, today, the coffee orders really started coming in!

Customer Appreciation Day and 15th Anniversary

1st-line Equipment turns 15 in October! Join us between 11am and 2 pm for Customer Appreciation Day to celebrate our 15th Anniversary on September 14, 2012. More details and RSVP here

Both roasters installed!

 Our two Ambex roasters just had new ductwork installed. Below is another picture of the vertical ductwork to vent out the small amount of smoke. For the ductwork, we utilized a NJ registered, minority-owned, local small business. We had to use a certified roofer to flash the roof which has a 20 year warranty. In fact, the ductowrk was installed last Thursday, and with last friday's thunderstorm front, we had a water leak equating about 55 gallons. The certified roofer's came in Monday.

Sitting in our warehouse for about 4 years, we inherited this Jabez Burns 4 barrel gas fired sample roaster. This thing is old and is in need of some sand blasting.

Adjusting the pressurstat on a la Nuova Era Cuadra espresso machine

La Nuova Era Cuadra: Adjusting Pressurstat

Adjust the boiler pressure setting on your La Nuova Era Cuadra espresso machine. We show you how to remove the top panel and side panel so that the pressurstat can be adjusted. Just look at the arrows around the screw in order to determine which was to turn the screw. Thank you for watching a video by 1st-line Equipment, LLC.

Newly Released Macap Espresso Grinders

Over the years, many of our customers have selected a Macap grinder for their home or commercial application. For the home environment, Macap led the way with a shorter bean hopper and soon followed by Mazzer to get under the 18" desired height requirements. Even still, sometimes the Macap M4 grinders were just too large for home model machines. After review of the M2 Macap grinders in late 2011, 1st-line has decided to carry this new series of grinders. Although they are stepped (not stepless), this series offers a solid build quality with an Italian flare. Produced in the Venetian region of Italy, the M2 grinders have already made a solid stance in European homes. There are three versions available for the US consumer:

Manual Doserless - the user turns the power on/off to control the desired dosage of ground coffee

Programmable Doserless - the user can program the desired amount of coffee beans to be ground (by time).

Manual Doser - the user can grind the coffee into the doser and pull the lever to doser the coffee into the portafilter.

All models sport a beautiful polished chrome finish. The doserless models feature a height adjustable portafilter guide. Try one today!

Doser vs Doserless Grinders

Espresso coffee grinders are generally available in two different methods of dispensing the coffee grinds into the portafilter handle. The doser version allows the ground coffee to end up in a compartment called the doser. The doser has smaller compartments which can pre-measure and dispense the coffee grinds by pulling on a lever. The doserless version allows the ground coffee to go directly into the portafilter (filter handle). Each has its own advantages and disadvantages.

The advantages of the doser are,

1. Cleaner operation - since the ground coffee goes into the doser, there is less splatter of coffee grinds on the counter top.
2. Less static - the doser usually produces less static in the coffee grinds. This is not to say there is never any static, but there is a lot less complaints of static with the doser grinders
3. Excess coffee grinds - typically, one can overdose the amount of ground coffee into the basket, and this excess can be placed back into the top of the doser.

The disadvantages of the doser are,

1. Leftover coffee grinds - Since you are not grinding right into a portafilter, the user may grind too much coffee. This leftover coffee could be come stale. As a work-around, many customers know for a certain setting that they can grind for so many seconds to achieve just enough ground coffee for a shot or double shot of espresso. Then, all the coffee is dosed out of the doser by pulling the doser lever until all the grinds clear. Please note every coffee bean grinds differently at different settings which can impact the grind time. Hence, you will need to experiment with what works best in your situation. Or, customers only put in a certain amount of beans in the bean hopper, grind it all, and then dose it all into the portafitler.
2. Doser effectiveness - one of the weaknesses of the doser is the vanes that sweep the coffee out of the doser. There are always some leftover grinds and a brush is needed to sweep them out. For more effective sweepers, higher end grinder would be required.
3. Variable coffee dosage - The doser model vanes that compartmentalize the dosage of ground coffee. These typically dose between 6.75-7.00 grams of coffee only when the doser is half full. When the doser is less than half full, the amount can vary downwards. The normal dose should be 7 grams. 

The advantages of the doserless are,

1. Grind what you need - if making 1-2 cups every morning (or session), the doserless will cut back on the amount of coffee waste that would accumulate in a doser - especially if one is very fanatical about how freshly ground the coffee must be,
2. Grinding for other coffee brewing methods - In most cases, a container can be placed underneath the doserless chute to grind coffee beans for other coffee brewing methods, such as french press, drip, etc. This ground coffee can be stored in an airtight container in your refrigerator, /li>

The disadvantages of the doserless are,

1. Loss of heat in portafilter - The longer your hot portafilter stays off the machine, one can find as much as a 20 degree f temperature loss in the metal portion of the portafilter. The result can be a sour espresso. 
2. Not for entertaining - Having to grind per every espresso shot, it takes longer to make multiple espresso. This slows down the process of espresso extraction. A workaround is you can grind all the espresso coffee beans into a container, and use a scoop to get the coffee into the filter basket of the portafilter.
3. Messy - doserless coffee grinders tend to be more messy since the portafilter can overfill or some grinds get out of the filter basket while grinding.

When choosing between doser and doserless grinders, one needs to consider all the above parameters. In a home environment with little entertaining, the doserless may be a good option. In home with a lot of entertaining, the doser grinder may be a better choice. In a commercial environment, doserless grinders are usually a better choice for low volume, such as decaf beans. However, in a commercial environment where the barista needs speed, the doser model is the better choice.

Buying an Espresso Machine?

Many potential buyers for home espresso machines contact us for advice on their purchase of an espresso machine for their home. There are many factors that contribute to the purchase decision. these will include budget, design and size of the machine, types of beverages made, experience of users, machine performance related to usage, and quality of beverage desired.. Other secondary factors will include ability to connect directly to a cold water line and/or drain, noise levels, heat produced, voltage and wattage limitations, and reliability.