This is my first coffee subscription (for myself) and the big selling points for me are price (comparable to my local roaster's regular espresso blend) and getting to try different coffees without having to pick them! I thoroughly enjoyed last month's coffees from Noble, and just broke into the blen...

On #3 at least, adjusting the primary calibration should be able to get you to burr touch at least halfway up the coarse adjustments (not that you'd want to, but it should be possible). Is that something you've tried at all? Directions starting on page 2: {link}

For me, it's a matter of how much active effort I feel it takes to level the tamper in the basket. A tamper with a heavier base relative to the handle feels like it sits level more easily. I should also say that I am less a home barista and more a professional barista, so a tamper that

What is the weight of the handle vs the base? I like the idea of a lightweight tamper, as long as it is still balanced toward the tamping end

I wonder, how high is your initial heat setting? I had problems constantly on my Hottop using what seemed like a reasonable charge temp (420F by my probes), and ended up charging at lower and lower temperatures (400, 380, 360) until I found something that neither looked not tasted of any scorching. ...

JB Weld is what I've seen recommended most often around here, and what I used on the inside of my Hottop

I don't understand what it does. From the pictures it just looks like a dosing funnel. Is there an explanation and/or video somewhere? Edit: Saw the video, still unclear on how it's supposed to work

I'm really into Elm Coffee's Ethiopia Gersi Kebele right now. Best coffee I've had brewed in a while. Very sweet, bright, but with good body. Completely get "peach" as a note, too

The below is true. In a sufficiently preheated, empty roaster, my ET and BT read within 5 degrees of each other. When different, I charge based on the ET probe, as (probably due to placement, being more directly in the path of airflow) this has lead me to more consistent results

I've been roasting 200 gram batches in my B-2k for about a year now. Prior to that I experimented with batches from 175 to 227 grams, ultimately settling right in the middle. I've also had thermocouple probes installed through the back wall for a little longer than that. I consider what I aim for to...