Hey Guys, Just wondering if anyone's tried the magic tumbler (or even just the newer funnels) with the original HG-1 (the first batch ever). The reason why i ask is that i ordered a replacement funnel 2 years ago and the polarity was reversed (the new funnel attracted to my old funnel and repelled t...

Condition: Works perfectly, doser window is cracked Description: I got an HG-one, so it's time to sell this one. This Elektra grinder is in great working condition, except for the cracked doser window. The doser still works and the crack is largely cosmetic. I've contacted Stefano's espresso care, (...

Hmmm.. it's a good idea to drive it from the fly-wheel, but i'm not sure i want to make it any bigger or uglier. I think the grinder looks great the way it is.. i guess i imagine taking a fly wheel off as not that bad a sin, but adding a belt and a stationary drill would definitely

I'm a climber, I climb 5-6 hours at a time, and some mornings I'm so sore the last thing i want to do is crank the HG-one while making espresso. So, if i were to take out the fly wheel, and just use a drill at the top at low rpm's would i be in danger of damaging my

but if you are using the melitta filter on the kalita cone what's the advantage of the kalita? I guess what I'm wondering is if the $5 melitta cone underrated? am I missing out not using a beehouse or kalita?

So my non-espresso coffee journey started off with an Espro, then i moved to the Aeropress (using paper, metal, and cloth filters, not all at once of course), and now I'm using the Melitta pourover brewer. With each step the brewer is getting cheaper, and the coffee is tasting better. THe coffee has...

I used to used the OE funnel with a similar set up, but now i'm trying out the blind tumbler again. An update you might want to consider that i had added was putting the portafilter basket on a cup warmer so it doesn't cool down

I've tried the new blend, they changed it last week. The new one is wonderfully balanced and complex.It has a fizzy opening, has nutty and chocolaty flavours, with a fruity finish. Syrupy feel

Hey, I'm taking a BARISTA TRAINING LEVEL 2 training class at Pilot (Te aro: {link}) to improve my latte art. I have no problem foaming the milk, just want to improve the actual pour for art. Anybody take these courses?

If you like sweetness in your shot, you should try the Malacara from Social: {link}