Thanks again! Tomorrow I'm going to pull some shots, and make some drip and test it all with my HM-1 and brix refractometer. I also have a lab grade refractometer scaled for specific gravity and PPT. Might look at it using that too. I'll report back my extraction yield results here!

Thanks for the information! My tap water TDS is super low 16ppm. I don't add anything in prior to brewing. Maybe I should start... I'll check out my meter and test again today. Thanks for the link too! I'm using virtually the same meter, an HM-1. I also have a brix refractometermeter for making wine

I've been reading up on how to calculate extraction yield % and the formula uses TDS %. I have not purchased any coffee specific TDS meter or refractometer. I currently have a spare TDS meter for a high end RO/DI unit and also a lab grade refractometer for salt water. (I have a reef tank) I made a

Unfortunately I came down with a nasty cold, so my taste and smell was pretty affected. I was able to visit Deeply and Lineage. I'm still developing my palate for espresso, so my descriptors won't be "professional" grade! At Deeply I had shots of their two single origin from El Salvador and Guatemal...

Thanks! I admittedly skimmed the thread initially and missed those. I'll have LOTS of free time while wife is at conference so I plan to hit as many as I can. Will definitely report back!

I'm heading to Orlando tomorrow morning. Will be there 5 days, with my days wide open. Any good coffee shops? Specifically im staying at the he Hilton Grand. I'd drive up to 45mins for a good spot. I saw an old thread on South Florida coffee, and discussion on Orlando. It was a few years old and con...

Being from Portland, I like Stumptown. and Go Ducks! But nice win by LSU Monday

There is a thread on here of a fairly controlled home experiment on freezing. Can't remember who did it. RandyG maybe? If memory serves, the general conclusion was freezing work to essentially "freeze" the aging process in place. So beans frozen at day 2, for 3 months, would taste like 3 day old bea...

I think with the dramatic increase of available quality beans, many people don't need to roast and the desire isn't there to make the investment of time and money. I have some of the best beans in the world near me (Portland) IMO, but I still roast. Like you, roasting has been a game changer. And

my wife and I arrived at that just by guessing the coffee ground dosage. We kept the water the same the whole time. We never measured the water. Just measured it today and was surprised at the ratio. the moccamaster can hold more water but there is no way it could hold more grounds. The