New Piston finished

After many stops and starts, successes and failures, I have a functioning piston.





The results are great, especially after I stopped using a Pavoni-style preinfusion and changed to a ~2 second ramp up to full pressure. I'm getting more and more pleasant flavors out of the Yunnan beans, but I'm looking forward to two Italian-style espresso blends which I'll be getting from Arabica Roasters (in Beijing) soon. (arabicaroasters.com)