Greetings, I'm new to serious espresso machines, www.bestcafes.com.au, and this thread, but as I have a new BES900 I figured this would be the place to ask my questions. Bring things back on-topic, so-to-speak :stir. These questions have probably already been covered, so if that's the case please point in the right direction - there's a lot of stuff to trawl through in the hope of serendipity.. As stated, I have a BES900, but I know little about producing good coffee. I also bought a BCG800 at the same time - the budget is in shreds 😢. I would like to lob a few questions in the general direction of some more knowledgeable folk if I may. I did open a thread with some questions about cleaning my machine, but I have some more general enquiries. I'm making milk drinks - flat white, cappuccino and trying my hand at latte. A simple one to begin with: Why does everyone want to remove the plastic disc in the bottom of the PF? I've tried prying it out but it won't budge without doing some damage, besides I don't know why I'm trying to pry it out. Unfortunately I'm having to use up nearly a Kg of pre-ground coffee before the "Ministry of Finance" will approve funds for real coffee. When I'm brewing the espresso I fill the 2 cup dual walled filter with as much coffee as I can and still get the PF to attach to the group head. I tamp it down very firmly indeed. Using the default settings in the machine it takes 6secs for the coffee to begin to flow, and the show's all over in 20secs. Am I correct in the belief that the machine delivers a set volume of water, or is it just a timer. The coffee's as good as one could expect given what I have to work with, but given that, it's better than it's ever tasted before. I read that the extraction time should be much longer than 20secs; is that correct? If I use the handbook's instructions for setting the shot volume, I am in fact altering the volume of coffee produced, is that right? And the only way to know how much coffee I'm producing is to collect it in a measuring cup? I'm half of a mind to leave it until I get some real coffee, but there is also the challenge of making something palatable out what I have. Who would have guessed that there are so many variables in a good cup of coffee. This is the beginning of an adventure which will no doubt endure for a long time 🙂. Tia Dins