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user67526-
I like it a lot! With some experimentation it makes consistently great coffee. It’s not the most convenient, and you have to be quite meticulous sticking to a method. Mine is a middle 60’s model, with a solid brass piston and group - it’s a bit more temp stable than some of the ones that followed apparently.
My Mazzer probably retains about a gram of loose grounds in the chute. I pop the top off the doser and brush it out after I grind. Problem solved.
Jung
Coming to an end of the Passalacqua Mehari and we’ve enjoyed every drop. Not exactly subtle but delicious if you like that style. Just needed one small adjustment to the grind towards the bottom of the tin. Might do the Mokaflor next.
My junky old Faemina doesn’t appear to have left Italy yet, looking at the tracking number. Will be fun to get that working again for some side by side lever comparisons when it eventually gets here.