I joined in 2013 and have over 1400 posts with advice, problem-solving, experiments, etc. But I have been away since Sep 2021 for various personal challenges. My Flair espresso maker cracked and I came to post a WTB for a portafilter as I imagine there are unused ones floating around out there. I wa...

The OP is is triggering my troll detection. I provided a clear explanation and he has simply repeated his original illogical claims. You cannot taste CO2 in your coffee so I have no clue why he keeps making that assertion. Sivetz made a fluid bed roaster. Ok great. Many of us have roasted with fluid...

Robusta decaf.. wow. Does the decaf process affect the taste?

if you travel a lot and are a beginner and have a small budget... a Flair lever would go with you in a travel case. Pair with a milk frother and manual grinder

Interesting. I found an Indian wholesaler who claimed their robusta was superior because it was shade grown at higher altitudes. Though it would be fun to play with robusta, my Yirgacheffe is source so inexpensively from an Ethiopian market that I haven't bothered with anything else in years. I can'...

Whether or not the coffee has CO2 is irrelevant to whether you enjoyed an espresso from it. CO2 affects solubility of coffee. So you can enjoy coffee that has not degassed but you are not getting the maximum out of it. It's just inefficient brewing. It's like enjoying an espresso when you have chann...

When I think of the headaches that would solve with a Gaggia Classic clogging up its valve and mucking up the group!

Another option is to reduce dose size. Freezing beans could allow you to get an extra shot out of every 3/4 lb bag just by reducing 1g each. You get the idea. So, hypothesis is freezing leads to more shattering into tiny fragments to create more backpressure?

I think you need to walk us through the existing process then the intended process in order to highlight the problem you face, and the way you are fixing it. Also hope that is not pvc

I'm not sure why you would start from a blank page. It's one cup of coffee. What is your standard size in ml? Take that and divide by 17 to get weight of coffee for a common 1:17 brew ratio This is a kind of immersion. So what grind do you use for immersion? Prob med-coarse. Adjust finer