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ece·Electrical and Computer EngineeringbyPhreeDF

Finally converted a gaggia classic by building a gaggiuino controller

cross-posted from: https://discuss.tchncs.de/post/179956

To get more into espresso i finally got a used gaggia classic and upgraded it with a replacement controller running the open source gaggiuino project.

Fully with loadcell scales, pressure sensor, pid temperature control and a hand soldered all in one pcb.

You can also use standard arduino style modules for most components but the pcb makes it much more compact and reliable.

In this case the modifications are fully reversible in case a future owner wants to revert it back to stock.

Works great and automates a lot of steps to be more consistent. Now i just need to practice the manual parts of making espresso ;)

Note: this is not my project, i just documented the build process on my machine. Maybe it helps someone to get an overview what goes into such a conversion and inspires more users to attempt it.

The community is already pretty big and many also adapted the project for other machines.

*Seems like the post was synchronized only after editing multiple times

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newcommunities·New CommunitiesbyPhreeDF

ECE: Electrical and Computer Engineering

Calling all electrical and computer engineers, students, and hobbyists interested in the subject. Do you have burning questions about the field (and sub-fields)? Do you have a schematic or layout you'd like the community to review? Did you let the magic smoke out? You did, didn't you? That's all fine. Come share your questions, experiences, thoughts, articles, etc. with us.

/c/[email protected]

https://lemmy.world/c/ece

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espresso·EspressobyPhreeDF

What beans are you using?

Thought it could be fun to get a thread going on what beans we're currently using, maybe with some pertinent details on the brew variables if you feel inclined to share.

This past week I've been using Portrait Coffee's Toni, a medium-roast single-origin from Brazil, roasted in Atlanta. I've been really pleased with the taste of my pulls with a 1:2 ratio. Great chocolatey notes, which is what I typically seek.

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