I've been very pleased with tbem. I've only ordered 2 so far but for sure they have been good value for very good beans. So far I have confidence that I'll like what I'm getting because their descriptions are good and their quality is good. My other supplier I have learned to trust is Hacea which is...

A friend was just in Japan and brought a bag back from Weekenders in Kyoto. Very good! When I go back I think I'll have to have a better coffee plan

A lot of us use RO water to make a gallon or 5 of espresso water at a time thanks to Pat's direction. I think this website's instructions are nice: {link} Which exact recipe you should use? Obviously there is no agreement and some of it depends on your desired outcomes. But a nice thing is you can try

Explore medium roasts with your niche first. It does a fine job with them. Keep learning to distinguish the bitter vs acidic tastes. If you don't like mediums, I wouldn't think you'd like light roasts. (And what we here call medium most places would label light, by the way). Where do you get your co...

Subject of a how-to? Most looking for this, I'd gather, are fairly new to the site and they may have better success finding it there than buried in a forum. We tend to also have links to popular latte artist/teachers that really do the work for us: just watch these videos (if we're alright with doin...

Yeah, the 10a thing really prevented me from trying many places. Looking forward to hearing about your experiences!

Yup, you'd get to learn a lot without sacrificing results if you first got a Robot/Flair/Forge or the like while you keep dreaming about your perfect machine. Lots of cool levers out there and half seems to be what you fall in love with

Not what you're wanting to hear, but smaller batch sizes have a lot going for them in a home environment: more opportunity to try different approaches with less wasted attempts is the main one. And if you do happen upon a roast approach you want to repeat it's only another 10 minutes to do each addi...

Finding and learning to follow recipes was definitely step one for me. It's all I can really do cooking and baking too, and although sometimes my wife complains that I added, say, too much salt to a dish ("But that's what the recipe said!") when I find the recipes we like and the chefs and bakers we...

007 had it right all along... {image}