www.wholelattelove.com: our caffeinated commitment to you

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  • Announcements
  • JimG: Just a quick note to those trying to contact us to place orders from PIDKits.com: we will be ramping back up in February, and hope by March to be through the backlog that has been created. Thanks Dan for letting me post this notice. --Jim Gallt, MLG Properties
  • Quotable Quote:
    "Some [buyers] arrive by searching on 'Best Espresso Maker' and find people whom, for all they know, are out of their freakin minds, telling them that EVERYTHING they think know about coffee is FLAT OUT WRONG. Well, we're spinning our wheels with 99% of these folks." --Jeff Cirelli, Anyone like super-autos
  • ckroaster: Home-Barista members can save 10% off their entire order from 1 bag to 100 or more as a thank you for visiting our new site www.klatchroasting.com when you enter homebar as your coupon code on checkout.
  • PSA: Several roasters have offered matching donations or proceeds from sales for the Haiti Relief Effort. UPDATE: Intelligentsia reports they've raised $7K+ on the web and their Broadway baristas donated over $580 in tips! Matching goal continuing. Thanks!
  • another_jim: It's the First Annual HB Home Roasters Competition. Order up your coffees and fire up your roasters!
  • Quotable Quote:
    "It's not a yard sale, it's a grinder. In a year, you won't even remember the great or awful deal you got. You will however be happy or stuck with whatever you get." --Jim Schulman, A conical of my own: Compak K10 vs. Cimbali Max Hybrid
  • Quotable Quote:
    "Coffee beans sitting in a can for months are like canned mushrooms: a poor substitute for the fresh item. You buy the canned item when the fresh item is unavailable." --Timo, Imported Italian Espresso?
  • Quotable Quote:
    "Any changes to the way you prepare coffee that increase the complexity and / or difficulty of your preparation are almost always due to a problem with your methodology, coffee or equipment (in that order)." --Chris Tacy, A Simple Answer
  • Quotable Quote:
    "The single worst thing you can do is assume that there is some correct predetermined method of getting the right dose, and then never changing it no matter how badly the espresso sucks." --Jim Schulman, Correct dose
  • HB: Homepage poll: How much do you spend on roasted coffee per month?
  • Quotable Quote:
    "Dialing in the grind by using old beans makes as much sense as a major leaguer getting his 6-year-old nephew to give him some batting practice before he faces Cliff Lee. There's that much difference between fresh coffee and stale coffee." --Timo888, Terrible shots from Breville 800ESXL and Gaggia MDF
  • Quotable Quote:
    "One takeaway I have from this excellent review is that good espresso has a lot more to do with good coffee than fancy machinery." --Ian Stewart, Mypressi TWIST - Second Look
  • Quotable Quote:
    "I wanted to post days ago to say that I'm surprised people actually think that nutating helps, but... it seems to work wonders! Even if I redistribute the coffee to create an even bed before tamping, it's still worse than when not distributing and doing the nutating motion." --Tom, Nutation: how to do it right
  • Quotable Quote:
    "I've been collecting up the grinder purges through the day and pulling tomorrow's 1st shot with them. Directly into the tray! [As a result] the delta between 1st and 2nd consumable has diminished considerably." --Ian Eales, Sink that First Shot
  • Quotable Quote:
    "Sage reminders like yours are welcome, especially when they salvage a discussion that's entered into the Netherworld obsession zone between the improbable and the impossible." --Dan Kehn, in response to outlandish claims in Dose and tamp without leveling
  • Quotable Quote:
    "I'm convinced that small changes in dose have just as profound an effect on the pour as small changes in temperature and pressure. Those who lust after 0.1F PID'd boilers and Slayer-style pressure profiling might first reconsider the humble digital scale." --John Weiss, Dose and tamp without leveling
  • HB: Please welcome Orphan Espresso to the roster of HB sponsors! Doug & Barb's mission is to save otherwise lost espresso gear. They're well known for solid service and trustworthy advice. Thanks Orphan Espresso for your support of the LMWDP and HB!
  • Quotable Quote:
    "Baking is in fact more of a chemistry experiment if you want a reproducible product. I contend that espresso extraction is in fact more like baking then cooking IF the end result desired is a reproducible drink with optimal taste." --Geoffrey (GC7), Dose and tamp without leveling
  • HB: From Lisa Meier announces that Artazza, formerly Terra Keramik, "launches their new branding to continue representing exceptional products while pursuing growth and expansion with additional brands and new products." Check out the Coffee section for TORR tampers and other fancy barista ware.
  • Quotable Quote:
    "I have been making espresso 'on my own' for about 18 years... I recently discovered the online espresso community and started to read on many different topics. The quality of my shots has improved more in the last 6 months than in the previous 18 years." --Sylvain Ouellette, La Cimbali Max vs. Max Hybrid
  • HB: The MVP Standings started as a way of offering recognition to consistent contributors of the site's quality content. It's not meant to be taken too seriously, but it's noteworthy that today Jim Schulman displaced the long-time holder of the #1 spot. Congratulations and thanks Jim!
  • Quotable Quote:
    "But if I had to do it all over again, I would get a used Super Jolly before even getting an espresso machine. Because the combined benefits obtained by modding the machine have been greatly overshadowed by switching to this grinder." --Mike Marrah, Why a used Super Jolly grinder should be on your wish list
  • Quotable Quote:
    "I still think we all worry a little too much about poetic descriptors that often do a better job of saying something about the person writing them, rather than communicating the likely experience of a well brewed cup of that coffee." --James Hoffman, Developing your palate
  • Quotable Quote:
    "Many say burrs are worn when the cutting edges are no longer sharp and one checks by dragging a fingernail along the burr; if it 'slices', the burrs are still good... however, gently running a finger, not the nail, against the flat cutting area, it's easy to detect the wear." --Ian Eales, Burr Wear Indication
  • Quotable Quote:
    "At that vacuum the 4th state of matter, plasma, was created which had the properties to insinuate the hydrogen peroxide into any bioburden or cellular structure and denature or rupture the cell wall and kill the organism." --Bernie Digman, Steaming Eggs on an Espresso Machine (filed under "what he said")
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