Interesting, it reminds me of this old thread which found that some pre-ground brewed coffees were preferred over freshly ground brewed coffees, the pre-ground coffee reduced the harsh edges and flaws of the coffees. "Experiments with Preground Coffee for Espresso and a Brew Pot" It also reminds me ...

You could set your PID for 100 C and check for flash boiling as the water exits the group as a way to check your brew water temperature without a thermometer. More details here: "Getting accurate shot temperature displays on PIDed double boilers without a thermometer"

True, but the alternatives that can roast a full pound have so much better control over the roast with telemetry that it ends up being a worthwhile upgrade for most

I used to pack an immersion water heater coil and use it with my stainless steel travel mug / press (Impress/Presse) but even though they are small, they're not very robust, safe, or convenient

When I upgraded from a Behmor to my Bullet, it took me about 50 or so roasts until I felt like I really had a handle on roasting on the Bullet. I was using other people's roast charts as guides to help my learning, but I was not using pre-programmed recopies to guide the roast, even to this day I

I've noticed on my Weber Key Mark i that slower grind speeds tend to enhance the clarity of espresso. I usually grind at the slow end of the range

I don't recognize it, here's a picture of the whole machine from the links provided. Good luck! {image}

{video}

A good video on Liberica and Excelsa coffee from Roast Rebels with Tobias Seewer. The coffee looks much larger and cleaner than the Batangas Liberica I picked up from New Orleans Coffee Imports. More information and roast profiles here: {link} {video}

It's an interesting product with a lot of features. 1. What's the lowest temperature that you can program to brew hot coffee with? 2. Is the cold brew done with a longer contact time and a slower flow rate? What sort of brew times are used for cold brew?