I think what I want to get at is, that we should shelve the quick, light roast approach. Instead, we should open our palates to the long roast. The problem with the quick light roast is, as opposed to the "pressure cooker" theory I read in a book, is that the gradient between the outside and the ins...

Hi guys, Been a while since I last posted. Since starting in my coffee journey in 2015, I feel like I've accumulated enough experience to offer a roasting theory. I'm probably approaching a thousand batches by the end of this year. I roast through my North 2kg (got it before they partnered with Mill...

I recently learned that both La Cimbali and Casadio are under the umbrella of Gruppo Cimbali. Comparing the entry level machines of the two brands, the technician I was talking to said that both internal components are exactly the same. However, the La Cimabli machine has a significantly higher pric...

If there's one brewer I've always hesitated to buy, it's the Filtron cold brewer. Instead, I just make an effort to immerse coffee grounds in mason jars, and filter them twice -- first through a strainer then through an aeropress. My question is, is there something about the Filtron coffee brewer th...

Has anyone here tried using a water set-up that consists of a submersible pump-fed filter system, for the espresso machine? This is what I'm thinking of: 1. Submersible pump in a water tank / bucket 2. Feeds towards a water filter system 3. Which goes out into another tank / bottle, where the espres...

My tap water source for an espresso machine location, is too dry tasting. That is, the complete opposite of a dense, tactile water that has "minerals". My question is, will putting a 4-stage water filter on it correct the taste? The stages are as follows: sediment, activted carbon, carbon block, sof...

I tried to pull out the probe, but was unsuccessful. Didn't want to break the machine. Though when I pulled out the probe as far as it would go, the length appeared to meet just perfectly with the heating element below. So maybe this is a total design problem for NS's part: how to make the steam dri...

Well, I have two of the same machines listed under my profile (Appia 2 compact). One has perfect dry steam and makes good latte art. The problematic one has bad steam and my milk is all bubbly and can't spin fast enough. High boiler pressure, low boiler pressure, all the same. High boiler pressure w...

I just recently opened my Compak E6. I was surprised that the burr sets had the same diameter as the burrs of the chinese Hey Cafe 600. But what caught my attention was the sheer difference in the other components, as well as the overall engineering of the grinder. Whereas the Hey Cafe grinder has s...

Thanks for that insight. However a look inside the top cover of the machine, I can see that the probe is already inserted all the way in. How to get around that?