I am about to open up a coffee shop in Saudi Arabia, and the setup is La Cimbali M27 selectron and mazzer mini e doserless grinder with a la cimbali junior grinder as a backup. I am not sure since this is my first experience with opening a coffee shop, but it seems that HX machines inherent somewhat of a problem that i haven't yet figured how to solve: 1 hour after i startup the machine i set the grinder and program its buttons. and all works good (15g in VST basket, distributed and tamped, 1.5oz come out in 22-25 seconds) for the next 3-5 hours. Yet after that the pulled shots start to come out relatively slower and slower and the time has to increase relatively to get the 1.5oz. By the 5 hour mark or so, i am over 28 seconds for 1.5 oz and i have to adjust grinder to get the decent shot, otherwise the machine would choke and shots start to take over 35 seconds.
Is this an inherent problem with HX machines as they take a long time for every part in the machine to totally heat up and reach its maximum operating temperature? or am i doing something wrong here? or is something wrong with my machine?
I don't think that the phenomenon you described has anything to do with HX machines. I presume that humidity rises during the day somewhat with people inside the coffee shop breathing and the espresso machine producing steam. You'll have to adjust coarseness setting for that.
*** "This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee, when he was urged to ban the beverage)
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