• Announcements
  • Quotable Quote:
    "Going back years, the question of puckology comes up regularly. What is this fascination with the firmness of pucks? If you want firmer pucks, dose higher. But honestly, as long as the pucks are consistent, firm versus soft really doesn't matter." --Dan Kehn, Need Help: Espresso puck is always spongy
  • HB: Pat Moore joins team HB!
  • TomC: Take a look at what the WBC finalist and Hong Kong Barista Champion Dawn Chan Kwun Ho has done with light roasted coffee served as espresso: Sous Vide Espresso Extraction-WBC finalist Dawn Chan Kwun Ho
  • Quotable Quote:
    "Vendors typically think all their customers are whining idiots, since whining idiots are who they hear from day in and day out." --Jim Schulman, Chris' Coffee says: Don't descale!
  • Quotable Quote:
    "What is the best wine in the world under $30? This is an absurd question as is the question about espresso gear. What is the best college in the US? Again a meaningless question. The good news is that at the budgets you've outlined, the real limiting factor will definitely be the person pulling the shot." --Hugh, Best espresso machine/grinder
  • Quotable Quote:
    "Put an amateur racer in a Formula car and there's no limit to how bad he can be. But put Michael Schumacher in a mid level sports car and there is a limit to how good he can be. Skills are needed, but once you have skills, the car matters too. Great espresso takes both. --Nick, Grinders - Why is bigger better in a home setting?
  • another_jim: The next Chicago/Milwaukee area meetup will be March 14, 21, or 28. If you want to come,, please post your available dates.
  • Quotable Quote:
    "Think some of the other posters went a bit overboard on the gear side, to me it's about the result and not about the equipment... guess I'm a minimalist on espresso as with my approach to audio." --Marcel, Built-In Espresso Machine
  • Quotable Quote:
    "Badly paid job full of annoying people customers. Are you really sure you want to do it?" asks Lukas, to which Dave replies "That applies to most jobs! Just remember: everyone brings joy - some when they arrive and others when they leave." How can I work as a barista?
  • HB: Site update is complete! It features even more improved support for mobile phones. Please let me know if something isn't working (e.g., missing links, layout problems).
  • HB: Nossa Coffee is offering HB members 20% off for their Microlot coffees and Full Cycle. Discount code is HBDEAL20. Thanks GeoffPDX for arranging the discount!
  • Quotable Quote:
    "This will be obvious to experienced members of this forum; however I shudder to think how much time I wasted changing grind settings, temperatures, pre-infusion times and much else, when the real culprit was the coffee I had been using." --Matt Hoffman, The coffee is more important than I realised
  • HB: La Marzocco has joined the HB sponsors and would like learn more from current owners. If you have a GS/3, please see Calling all La Marzocco GS/3 Owners! Fill out their survey and get a nice thank-you gift.
  • HB: Upgrade lust begins: Single Group Slayer Review.
  • Quotable Quote:
    "Never underestimate the ability of Internet users to ignore relevant information in their quest for answers." --Dan Kehn, Wet Puck
  • HB: Welcome new sponsor Cerini Coffee & Gifts! They are the official US importer for Olympia Express, makers of the popular Cremina and Maximatic espresso machines. Johnny Cerini will be checking in regularly to help out with questions and share what's new in Marketplace.
  • Quotable Quote:
    "Good espresso comes from getting all the roughly dozen different necessary things roughly right; it does not come from getting one thing absolutely right." --Jim Schulman, How to improve reverse osmosis water for espresso
  • Quotable Quote:
    "I'm not going criticize anyone for how they want to learn. Like two golfers playing in the rain that see two people in a boat fishing. One golfer comments 'look at those fools fishing in the rain' and one fisherman comments 'look at those fools playing golf in the rain.'" --Keith Jones, Grinder Recommendations
  • Quotable Quote:
    "There are no short cuts to becoming a highly skilled barista. You need to pull and taste lots of shots. You need to X. You need to Y. You need to... Why do I keep saying "need"? Because you can't access what high-end equipment does better without these skills." --Russel, Should I feel guilty about buying a La Marzocco GS/3?
  • Quotable Quote:
    "If milk is foamed to the point of dryness with a gummy consistency, or contains large bubbles, and is added to espresso in any ratio, whether or not flavored with syrups or dusted with cocoa or cinnamon, the resulting drink is called swill." --Rich (boar_d_laze), Volume of latte/cappuccino for best taste
  • HB: TomC and drgary join Team HB. Welcome gentlemen!
  • Quotable Quote:
    "Coffee oils and aromatic compounds are volatile. After a month, you're essentially trying to extract what's not there anymore. You're pushing hot water thru ground cellulose." --Tom Chips, Aged espresso bean results fast and watery extraction flow?
  • Quotable Quote:
    "You want a good shot? Go make some espresso. Pull. Taste. Observe. Read some more, and then practice some more. This is FOOD we're talking about here. It's not brain surgery. It's not magic." --Dan S., How many cafes are getting bored with espresso?
  • Quotable Quote:
    "There's always a temptation to believe it only applies to clueless amateurs; but as many abashed wine and food experts know, the more expertise you have, the greater your store of experience and vocabulary with which you can delude yourself." --Jim Schulman, Want your coffee to taste better? Call it Eco-friendly
  • Quotable Quote:
    "Feeling like I know zero. But hey, it's a win if I can get everyone to call HX machines 'humpy things'" --Damon Bowe, HX vs. Double Boiler Espresso Machines
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