www.seattlecoffeegear.com: let us help you find the right gear

Skip to content


  • Announcements
  • Quotable Quote:
    "At least we're not into making our own mustard." --Tristan, Being too Anal
  • Quotable Quote:
    "By reading the guide on HB, I have sealed my fate in buying a grinder and espresso machine. I'm going to know too much about espresso NOT to be making it." --Anthony Y. via IM referring to the Home Barista's Guide to Espresso
  • Quotable Quote:
    "This is not complicated. Dial in a new blend at the middle of your weight range. Once it's flowing correctly, if the coffee tastes like someone is jackhammering your tongue, use less; if it tastes like dishwater, use more." --Jim Schulman, Measuring dose by weight vs volume?
  • 1st-line: For a limited time, we are offering a $200 discount on Isomac TEA and Millenium espresso machines - both version IIs. These improved versions have much better reliability over the original versions. Limited to current stock! Or, in other words, while current supplies last!
  • Quotable Quote:
    "The best chefs are far more fanatical than coffee aficionados. My favorite example? Thomas Keller famously won't buy fish that are not packed for shipment to him 'right side up' (dorsal fin up - as they would be while swimming)." --Chris Tacy, Slayer as the "Fourth Wave"? Seriously?
  • Quotable Quote:
    "How long does it take to learn how to pour a rosetta? About a week if you want it. I'm going to declare another answer today. How long until you can pour a decent rosetta almost every time? About 6 weeks." --Matt McCurley, Latte art! from beginner to winner
  • 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!
  • 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!
  • Forums
    Topics
    Posts
    Last post

Who is online

There are 170 users online: 41 registered and 129 guests
Registered users:
terryz, JonR10, another_jim, ronpistolero, mike01, woodchuck, espressme, Paul, Fullsack, Beezer, farmroast, Randy G., Ben Z., CoffeeOwl, networkcrasher, CDMTech, chipman, clumeng, reverb, Bluecold, jk0592, draino, roger_s, beatstanfurd, geoffbeier, KnowGood, Buamandi, JuniorS, sbien, Mayhem, five and dime, SAS, tekomino, Jerry43, TheRaven, Londonplug, drgary, TheMummaFamily, 1ec, MarinBarista, gkpm
Registered users today: 321

Statistics

Total posts 134766 • total topics 10866 • posts today 101 • members 4787 • newest member gkpm

ContactContact Us

Legal disclaimer and copyright: This content and all its parts are copyrighted, all rights reserved. Content including all text and images in part or in whole may not be reproduced in any electronic or printed medium without prior permission. Home-Barista, Home-Barista.com and related logos are trademarks of Home-Barista.com, LLC. Other trademarks are the property of their respective owners. By accessing this site, you agree to the terms of service.

Overall speed: fast, current page: 1.1s, avg: 0.6s, max: 3.6s