Search results

My vote would be to stick with the espresso setup and skip any lesser methods, bwahaha. Weak won't be a problem with a dialed in espresso setup.

Wouldn't be the least bit concerned... when I ran a commercial setup just made it a habit to keep things cleaned/flushed, occasionally submerge the wand tips in very hot (steamed) water for a bit to loosen any deposits and periodically remove the tips to be sure those areas had no buildup and...

Not familiar with how that grinder functions, but have read of some making a burr calibration adjustment to give a finer range, so imagine the opposite can be done for coarser range as well. Also, since it's been in storage for some time definitely break it down for a thorough cleaning...

-Use less coffee and grind finer to increase contact time for more strength/less waste -Use a metal filter instead of paper if that's what you currently do -Use fresh coffee for more flavor as well... have to mention that as it's often overlooked

No doubt you want to be spending 2-3 mins per dose with a cheap barely capable hand grenade, I mean grinder while customers line up to admire your herculean effort...

I gladly say there's a sucker born every minute to throw ridiculous amount of $ around. Lemme see... I can buy around 60 lbs of high quality green for that $500 and at my average moisture/weight loss amy yield will be approximately 50 lbs roasted. So yeah I'll take 50 lbs of what I roasted over...

Being 'right' is a matter of opinion, not much else.

Only thing green coffee is fantastic for is waiting to be roasted, bwahaha... people get way too caught up thinking consuming green coffee is beneficial, that some coffees are ultra low in acidity, ultra high in caffeine, etc. 99.99999% of it is marketing B.S. clickbait.

Still hilarious how the 'gourmet' description is constantly used. Means absolutely nothing to be honest, just marketing garbage.

Simply trust no opinion(s) and figure everything out for yourself. That's the approach I've taken for decades and hasn't failed me yet.

To be brutally honest, any grinder's 'recommended' settings are just a ballpark figure as you can have 10 of the same exact grinder and each will vary a tiny bit. Numbers on any grinder are a point of reference and not much else. For example, going from typical espresso range to drip, then...

As well as roast level, bean density, process method, ambient temp and especially humidity... also throw in watching for a full moon, etc. Espresso is never really mastered as the variables are always changing regardless of the thought/effort applied. Personally wouldn't get too caught up in...

Yeah in time you will find what works best for each coffee type. There will always be variation regarding bean size, density and moisture levels and changes will be made to really dial in each type. In case you're not already doing it, accurately measuring green/roasted weight to a .1 gram will...

https://www.encorecoffeeco.com/

Dunno what's up with this as they posted the same type of thing awhile back with a legit link as I clicked on it and it appeared to be a proper storefront. Now it's showing 'store unavailable'... and the recent post has a totally different link I wouldn't click on...

If that was in front of me I'd replace the pump with an equivalent and rebuild the OPV. Over time pumps can weaken a bit (as you likely know) as well as the parts in the OPV becoming weaker (spring), clogged plunger, damaged seal on the plunger in some use cases, etc. If during disassembly you...

Tea is a weak joke for those mere mortals that can't handle any form of coffee, bwahaha!

Thing is there's no best way to go about it, just experiment and stick with what works for you consistently. My setup ramps up heat quickly and not much metal mass, so I start off at ambient temp. Have tried preheating several times, but saw no real change compared to my usual routine. I take a...

I will gladly point out to those that home roast to pretty much avoid buying green off of Amazon, eBay, etc. If you want quality/fresh green stick with reputable sellers that offer actual arrival dates. I never cared much for Amazon, but really have dropped them like a bad habit thanks to a...

Same applies for Kona, Jamaican Blue, etc. Paying for the notoriety, supply/demand and clearly labor with Kona. In the cup definitely falls short for the price range. Of course people will pay more thinking something might be better, but placebo usually doesn't match common sense. Look at the...

Your definition of fresh might differ from mine. Anytime I've bought coffee online from reputable roasters that roast to order none was ever in vacuum sealed bags. A sealed bag with a 1-way valve is the typical go-to and no vacuum applied if we're discussing the same type of thing. More power to...

Kopi Lucrap is priced insanely high due to the process involved, plain and simple. Would you follow an animal, dig through crap for minimum wage? If I want earthy, mellow, etc. notes I'll gladly take a wet hulled Indonesian any day and save $190 per pound!

Starts with quality green selection, then dialing in each batch (roasting) to give the taste/texture I must have with espresso... early morning warm machine up, weigh dry dose, grind, distribute, tamp and let the 'spro flow. 2 sips and done, rinse and repeat... and again and again... Currently...

Of course supply/demand influences the cost of most things in life, but there's also a sucker born every minute that will throw insane amounts of money at items thinking more must equal better. For say $200 per pound of Kopi LuCrap I can buy 20-25 lbs of quality green that once roasted will blow...

I will say that when Baratza grinders actually work as designed they do pretty well, but the flimsy build quality just doesn't sit well with me. For example, yrs ago I had a Vario with ceramic burrs. The grind quality was quite good, decent speed for the size, low retention, etc, Over time with...

Yeah perhaps skip it... coffee in itself has lots of variables/limitations/competition and you will likely need to offer quite a bit other than coffee specifically to really draw people in. Lots of change in the world thanks to the lame virus that affects supply/demand, people's disposable...

With the mobile setup we had I'd have gladly used a quality hand grinder for no more decaf than we had orders for, bwahaha...

For yrs people have gone by time, volume and recently weight for espresso, but I have never relied on any of those. Glancing at a measurement periodically is fine, but a scale will never match my sight, taste, smell, etc. Some clearly have to rely on total measurement for consistency, just not...

No doubt a mortar/pestle would work as you're making larger particles smaller, but would be an absolute last resort for particle consistency/accuracy.

Obviously as I was being a bit sarcastic. Even a 2:1 for espresso is just too weak for my taste. Currently dialing in for maybe 20 grams output in 70 seconds, what I term insane ristretto'ism... even though I rarely weigh output and rely on senses far more than numbers...

Too easy and simple... Beethoven wouldn't have the wits to tackle 'spro...

Whoa... I use around 2.5 oz of water for 50 grams of coffee... #EspressoDominationBwahaha

Another reason I like manual grinding is that it allows me to feel/smell the level of development I achieved with roasting a batch. On that note, my next step is going to be roasting each bean individually with a magnifying glass/sun to really take the hands-on approach to a new level, bwahaha...

Two totally different subjects though... commonly mentioned detergent such as PulyCaff, Cafiza, etc. are used to clean coffee oils, etc. from the brew path as well as to soak parts in. If hardness from water is involved then something like citric acid would be used to decrease scale buildup in...

Well I'll start by saying I strongly prefer dry processed over any other method. Some washed, honey, wet, etc. are fine in their own way, just something about dry that does it for me. I roast only for espresso consumption and for me the heavy texture is equally as important as the taste and...

Come on now, why settle for just 6? For my home roasting I occasionally have the bag ends so 23 grams of this, 48 of that, etc. All said and done that WTF batch as I name it might consist of as many as 10-12 different origins.

Unless something is drastically affecting the flow rate the first thing that comes to mind is using super fresh coffee as the bloom stage can do just that...

Yep as based on the pic provided it looks like some scale buildup and citric acid might do the trick. Should be fine on stainless, but can indeed dull chrome finishes. At the end of the day it's a drip tray that's pretty much hidden and I could live with it looking a bit funky as it serves a...

Not gonna get into any sort of research on mushrooms as I have no use/respect for any of them for cooking, beauty, whatever. Will gladly say I will avoid any type of fungus at any cost for the rest of this life. Been 5 yrs now since a catastrophic fungal infection nearly took me out, left me...

No doubt Baratza has had stellar customer service for years and they seem to put a cutting edge on grinder design/function, but no doubt long term reliability was left out for cost cutting. I do get their 'repair, not trash' philosophy, but also don't care for cheap sacrificial parts to be used...

Never been impressed with Grindz as it leaves residue behind that needs to be flushed out with wasted coffee. I use a brush/vacuum and never have any buildup. On gnarly burrs in used grinders I bought I have soaked burrs and carriers in Puly Caff detergent, hot water rinse and dry with a heat...

There is a ridiculous amount of B.S. marketing/FOMO these days and clearly it's good to stick with tried/true instead of chasing that magical dragon. Personally haven't used the grinder in question, but I will never buy into the burr fad/craze going on these days either. I will point out that...

The OEM burr rating is a very general guideline as that's affected by bean density more than any other factor. Lighter equals more dense and more wear on the cutting edges. If your typical setting is still a good ways from being true 0 you're likely OK for now. Over the yrs the main indicator I...

What good is a kitchen for coffee anyway, bwahaha? Our kitchen is pretty much maxed out on daily use, so why not have what is the ultimate espresso setup for my use right in my bedroom?!? Repurposed a quality kitchen cart to handle my setup and paired with a 15 amp outlet/bathroom sink a few...

Intimidated by espresso? Come on now, what brew method can leave you scratching your head at times, making daily changes for bean age, humidity/temperature, grind fineness to the micron, dose weight within .2 grams +/- and then change coffee to repeat, repeat, repeat?!? I will gladly say...

Actually went that route as well with a mobile setup yrs ago. I dialed the espresso/drip coffee in to suit me and sold it with no problem with total customer 'approval'... I wasn't content with pushing just what customers expected if I wasn't 100% satisfied with it involving that much...

Often burr life is rated in lbs, but those things have clearly seen TONS... impressive it still functions fine, but typical old school KA quality no doubt. I did a bit of searching just now and not seeing any replacements pop up. No clue if any aftermarket designs would fit/function like OEM.

No doubt the taste/texture will drop dramatically after grinding due to the drastic change in exposed surface area, but it depends on your intended use/expectation. Some people are fine with stuff that was roasted/ground months before using...

Espresso generally speaking can be a bit costly due to the build quality/tolerance of the devices needed to give good performance and longevity... If my absolute top end budget was $150 I'd go for a stainless moka pot and hand grinder. Hand grinders can quite often be found/used in great shape...

Honestly there is no perfect ratio for espresso regardless of equipment/coffee being used. That will vary greatly based on your taste, that sort of thing. Going by numbers to get things close is fine, but then tweak variables to get exactly what you like, then work at repeating it. For example...

Generally speaking lighter roast levels tend to be more acidic and at times can be misleading compared to bitter.

For me it's primarily the mental satisfaction as no other beverage on this planet will touch espresso from my perspective. Only water is more important, but not that much more...

True, but guess I'm one that's far from impressed with the Acaia. My Ohaus cost more than the latest Acaia and definitely glad I didn't stick with the typical 'coffee' scale. I think they're just trying to pack too much into a scale and have read of quite a few issues with the battery pack...

Actually have the Escali Versi and found it to be pretty good, but did have a bit of drift/fluctuation. Thought it might be due to the silicone wrap around, but even took it off and didn't improve. Wasn't terrible, but off a few tenths on average. Nice display and battery life though.

Cups are for infants... step up to gallons or give it up!

Yes a quality scale is a great investment, just don't get caught up in the cheap garbage constantly seen on Amazon, etc. I've had several decent scales ($30-70) and over time they would tend to drift a bit, be off a few tenths of a gram, etc. I've seen other people have display issues as well...

Even as just a periodic buyer I don't bother with them that much. I have found some quality items that I couldn't source elsewhere and 'take advantage' of the free 30 day Prime or even buy 1 week for like $2 when available. My main beef with them is the very lenient return policy as no doubt...

People really need to stop believing all the garbage they read/hear as every single person will have a different experience. I home roast and smell the coffee as it develops, then consume my fair share of quite fresh coffee as well as caffeine from other sources. I can average 1 gram of caffeine...

I'd point out to the concern of others that being on the smaller scale of roasting surely allows you to put more focus into what you crank out. Some of the larger outfits likely load up, push a button and call it good.