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Espresso is always best fresh... when stale it will run thin/fast. You simply had your grind too fine... don't pay ANY attention to what you see online for grind settings. It will vary too much on your beans, climate, etc... trial and error. Runs too slow = too fine, runs too fast = too coarse

John is 100% correct... you need to use a licenses music service... its not fun to find out later when BMI sends you a letter... they aren't nice.

With espresso - its VERY difficult to find any pre-ground that will work properly. It simply has to be ground so fine to extract properly that the coffee goes stale/oxidizes too fast.

Excelso & Supremo are simply terms to denote they are exports of Colombia - they are not related to cup quality or varietal only size. Excelso's screen w/ 18 size sieve, Supremos w/ 16 size sieve. You will fine a mixed bag of varietals and quality in either size.

For that situation, I would consider the Clever Brewer.... much easier clean up than a french press and similar flavor profile.

I would say newness over the cup... since plastic can't hold any electrical charge. Probably just needed a bit of coffee oil/crud buildup... LOL

If there is any thought that Amazon is an ethical company you should watch this:

I sell directly... I knew going in that profitability would be less but here is a reality check of who is making money (Amazon): https://sellercentral.amazon.com/hz/fba/profitabilitycalculator/index?lang=en_US I plugged in a Pete's coffee which sells for $12.99 for 18 oz. Price: $12.99...

Glad your problem is solved... some of these type issues are hard to solve/explain

The only way to know if scale/water quality will be an issue is to test your water. My municipality's water is considered very good; most people only run carbon filters to clean out some nasties. For my home use, I run through a Brita-type filter - I ran a Silvia for 14 years and have been...

Hey John.. if you are in / near Denver area make sure to check out Sweet Bloom and Huck - my two favorites

I would call them... the people behind these grinders are business peers and are good people. I own an older model and love it... it displaced my Mazzer. I would try a lighter roast just to see if its the coffee oils causing your blockage. https://espressooutlet.com/pages/phone-and-contact

espressoparts.com should carry them...

no worries... we are all here to learn and we all start somewhere.

I don't think it would be a gasket... that's typically a small leak around the group head, it would not make a sound. Impossible to tell without inspecting it... most likely it's a valve/pressure problem. Espresso machines get clogged with buildout and the pressure has nowhere to go .. so...

People like myself that deal with coffee every day of their lives and talk with hundred of customers every year. The root of most bad coffees is lack of knowing how much coffee is being used compared to water. Best of luck!

I get what your saying but understand that's a huge variable you are not account for. If your just measing off volume understand your could be 10-15% off the ideal weight for brewing.

If you're not using a scale - I highly recommend buying an inexpensive one to weigh your coffee. You will see a significant increase in brew quality when you start using consistent amounts of coffee.

Talk to Joe at Espresso Outlet .... he carries Rancilio & Rocket plus others. As much as I love La Marzocco I think the Mini is overpriced.

It's only a very small customer base wanting high-quality decaf. And finding a full-bodied and rich decaf is hard to find simply due to the fact it's been decaffeinated. During the decaf process, a LOT of the body is lost - often the beans are soaked in water or chemicals and then dried...

I forgot Hario brought out a knockoff... Bonavita has one as well. I can't imagine either of these units has a significant difference in taste between them.

All pour-overs produce similar flavor profiles so I would skip the Kalita & Stag.. I'm not familiar with the other two. And the fact you like FP & Aeropress - both submersion brewing methods there are not a lot of other options to explore. One I would suggest is the Clever Brewer.. its...

Let's clarify - there is brewed or drip coffee, and then there are espresso-based drinks. For espresso drinks on the low end is the Breville Barista product line but often you are looking at $2-3K for a solid setup. Since you're just starting out, I would recommend starting out with a good...

You may want to try Espresso Parts out of WA or Coffeetec

WOW.. the average is $90 In PB, but yes, I see rent is up to $150 sq ft. Our top rates are $50ish - what a difference. Back to your original questions - about the bar - probably not. You are going to struggle in a space that small with storage, etc. Build everything around serving quality...

I plugged in 20lbs to your city, and my cost to ship UPS Worldwide was $102... UPS does offer UPS Standard, which is around $45, but may not be available to all businesses. It may be worth a call to SM to see if there are less expensive shipping options. For some reason shipping across the...

$140 sq foot is outrageous ... according to Loopnet the average in your area is $32.35 sq foot. Does this include your cost for the complete builtout? What is your term and what is included? https://www.loopnet.com/search/retail-space/west-palm-beach-fl/for-lease/

How are you making your coffee? What device? How many grams water and coffee are you using?

Your best bet is an SCA-certified brewer... they can handle the amount of coffee needed for proper brewing. Most lower end drip brewers baskets are too small. https://sca.coffee/certified-home-brewer

That's what I shoot for... but havent' seen it cause much diff if longer.

I would grind a little finer and slow it down a bit... I shoot for about 3:30-4pm post bloom. Water temp may be a touch too high... I shoot for 202. Overall you are spot on specs... it may just be the coffee you ar using as well.

No - cups in the coffee world do not equal a fluid cup. Unfortunately, there are no standards.

I'm sitting on 7 years now. We both survived COVID's small business challenges!

Hey John - I see you are still around... hope all is well!

BINGO... since you appear to like to nerd out like myself, take a light / medium and dark roast. Get 3 identical jars and fill and pack each one with coffee. You will be shocked to see how much more dense less roasted coffee is... proves the point to brew great coffee measuring weight is key!

You are correct. When consulting with new coffee shop owners, they are always shocked at the cost of grinders. The more expensive the grinder / the less variance between large/small particle sizes (in general).

Definitely a spam link now

In fairness, I probably look at them more from a seller's perspective and despise their business practices. I'm jaded... LOL

The challenge with Amazon's fulfillment model is they don't utilize FIFO inventory management. When you ship your product in, they spread across their network of warehouses. Orders are filled by the closest location, not by first in. So you could literally have product 1 week off roast in...

That's controlling your customer experience, not freshness.

Never used one... but in general, its best to have any roaster pre-heated.

If it's being fulfilled by Amazon there is no way to control freshness... unless you call less than a year old fresh.

Same situation... I had taste impact for a few months. What was weird for me it increased my sensitivity to salt. Everything tasted salted and chemical based. OP - I have a nice new Guatemalan washed and an excellent Nicaraguan natural from Merish family farms... I buy it every year I can...

Wake up... flip on the Rocket espresso machine.. shower, and get ready for work. Pull two double espresso, add 3/4 cup milk and ice in my Tervis Tumbler to make an iced latte, and head to work. Coffee is whatever scraps I have left from biz (I roast commercially). Right now, I'm drinking a...

Their website says 4KW...

The Aeropress is only good, up to 7-8 ounces. You would need a different brewer without making it twice for your needs. My recommendation is to check out / purchase a Clever brewer ... 2nd best is a French Press.

If that doesnt work try the citric acid... years ago I bought a used LaMarzocco Linea - the citric acid ate all of the old corrosion / minerals / scale

I would try a citric acid bath ... you can find it at Walmart lot of places in the food canning areas. It's slow going so you will probably have to soak for several days.

I'm not any help on electrical stuff... but years ago I did PID my Ms. Silvia. Here were the instructions for that, diagram is at end... maybe helpfuL?? https://www.seattlecoffeegear.com/assets/files/silvia-pid-installation-guide.pdf

I have yet to be able to replicate roast profiles from an Ikawa to my production roaster. And considering you are going from an air roaster in the Ikawa to drum roasting on the IR2.5 there are too many variables. I would consider the Ikawa only useful for sampling green for buying decisions...

I would get solid details as to what the $120K includes.... seems high IMO as well but no way to tell without knowing what's included. With the bad reputation I would rent vs. buy ... $8400 a year is CHEAP and it would take you 40 years to break even.

The turning point is somewhat of a fictitious number.. its simply the temp which the thermocouple and ambient temps meet. I wouldn't worry too much about it.... focus on your other milestones (dry / FC / SC) and how the coffee tastes.

Have you looked at a parts diagram to make sure there isn't a cotter pin or something holding it on? https://www.espressoparts.com/collections/la-san-marco-sm90-95-parts-out-of-production-la-san-marco-sm90-95-doser

It's common for the health depts to require specific attire in the name of 'sanitation'. A quick Google search came up with this example: https://www.hsolc.org/resources/food-service-employee-hygiene-practices/#:~:text=Food%20Service%20staff%20are%20to,to%20prevent%20contamination%20of%20food.

Baratza was purchased by Breville in 2020 or 2021... maybe a diff # now.

It's usually up to the city code ... I can tell you from experience you may want to reconsider this decision. I had a client that didn't last long using this model. They hit significant resistance with the city and patrons. Not hating, I just don't see how this is going to help your...

You may want to add a location. Midwest is a pretty vague location... esp considering your phone # is oregon and you a new memeber.

I would clean them with a product like Grindz before I would buy new burrs. My mini is about that old and running fine with 2 x double shots per day.

Have you called Kitchenaid? Espresso Parts?

Yea.. and honestly don't overthink it too much. Taste your coffee and adjust - don't adjust simply because the ROR curve isn't linear. I think the technology is helpful but it shouldn't be the only guide of flavor.