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No milk for espresso. Cream for drip brew. Whole milk for breakfast tea. No milk for aromatic tea.

Your palate has changed? COVID? When did you noticed the change? Was it fine, and coffee just started tasted not as good? What was the last changed made before the issue? Changed brand of coffee?

Up until 2011, I couldn't drink coffee. Espresso was fine for some reason. After years of acid reflux, a cup of coffee would give hell for the rest of a day. Now it doesn't bother me at all. I was on med for acid reflux back then too. So, not sure what changed.

Caffeine, alcohol and nicotine all needs to be used in moderation.

I figured out, sorta. The bitterness is there, but unnoticed. Sweetness balanced out bitterness. But if you look for it, it's there. Sweetness isn't overwhelming. But it lingers after the espresso is finished. Now the problem is, it's too round for the taste. Nothing really pops out. It's...

Did that by a pure accident with Illy Classico. It was good, but now I don't remember what I did. I think the machine timed out after 72 sec. That was the first espresso that I noticed sweet note. Sweetness linger in the mouth for sometime. I thought I was going to overstress the machine and...

Got it as close as I can to noted taste for the blend, Lavazza Gran Crema. I picked out definite honey note. Not overpoweringly bitter, balanced with sweetness. No sourness, but just a touch of crisp acidity. Good crema that doesn't go away. 18.2 g in, 35.2 g out, 23 sec.

Not that machine. But, first dial into putting 18 g in and getting 36 g out. That's 1:2 ratio. Time can be off. You can change coarseness once input/output is set. If it's watery, finer grind. But does it pull 36 g out? One thing at a time.

Haven't seen anyone asking to check papers before taking that cup. Why not?

Best coffee I ever had was out of cafeteria coffee dispenser in a middle of winter after sleeping in the woods at 35°F. After that cup, my Mr. Coffee machine seemed like a miracle.

There are few videos on YouTube that shows how to go into the machine. Just gotta search for it.

You mean the bottom burr? Here is a link on video showing how to take bottom burr and put it back in.

Started using Lavazza Gran Crema. First cup out of it was amazing. Ton of honey and coffee note. But taste didn't match. Too much sourness and watery. Grind setting was 8 out of 30 at default top burr at 6. Lower it to 6. Strong, and intense with touch of honey. I think I can tweak it further...

Using Breville Barista Pro. Built-in grinder at 8. Top burr at 6, default. 18.5 g input, 36 g output, extraction at around 28-30 sec. Going for 1:2. Temp on one notch higher I actually enjoyed at grind setting 9, but today 9 was slightly sour. 8 got it right. Right to my taste with still a bit...

All the espresso I drank in college were bitter. I drank them to stay awake during the final weeks. Taste wasn't what I was looking for. Since the college, and grad school, I rarely had espresso. But I would still call them bitter. My wife decided we will brew espresso at home and got a...

Once in awhile, it's good.

Coffee is something that I just got used to. Back in college, used to drink quadruple espresso just to stay awake. All I cared about was staying awake. Bitterness, I accept it as just a nature of the beast. Never could drink regular cup of coffee until much later. After spending too many nights...

Good coffee is.. Good. Could be better. But when it's 24° F out there and I want a hot coffee, even the instant coffee is heavenly without all the extra weight and waiting for the prep. Of course, if I'm at home, I don't mind the extra work. I remember getting my Wood Badge training. Back then...

Macchiato made from Illy Classico.

Use a kitchen scale. With 1:2 ratio 18 g of beans going in should give 36 g of espresso. Don't depend so much on grind size at first. Get the output. If pressure is low, try larger grind to see if it gives the output. It should take 25 - 30 sec, but time can be off. Make sure to use double shot...

Try this. If you are loading a lot beans in the hopper, don't. If you are using 18 g for double shot, only put in 18 g. Use scale. If you use 18 g of beans, you should get 36 g out. You are looking for setup that will give 36 g at 27 - 30 sec. Once you get the grind in the PF, tap it few times...

Whole bean ground. But when I used to backpack, I tried everything and ended up carry instant coffee. Less weight, less equipments.

New from NC. Just got a Breville Barista Pro and finally dialed in. Spent three nights, and 2.5 lbs. First 2 lbs were totally wasted. Local roaster's beans. Fresh, but didn't like it. Illy was the next choice. Figured it would be more consistent. Almost gone through a half pound. Another half...