The espressovision.com domain isn't active. Has Zach stopped making the Roast Vision device?

Resurrecting this thread because I was intrigued by Jeff's amusing quote in the Forum tab. I think Jim's explanation is correct, but a bit complex for non-scientists and non-professional coffee lovers. While, technically, acidity refers to the pH range below 0, I find Jeff's characterization more to...

[Returning for a characteristically lengthy post after a long absence from H-B due to work overload!] I agree that tastes vary, but it's the unfortunate case that few cafes offer top-quality beans expertly pulled with the best of equipment. Not to be arrogant, but even fewer live up to the espresso ...

For sale is my Compak K10 Pro Barista, purchased new from Chris Coffee in June, 2010 and used to grind an average of two doubles per day until October 2017 (a little over 7 years.) Since then, it has been packed away in storage. Price is $825, which includes free shipping in original box, CONUS only...

Amazing thread. You have a lot of guts taking on a project like this one. What fascinates me are a handful of elements that carried forward to the GS/3 line, particularly group design and construction

Great post. Thank you for doing the research and clearing up potential confusion about the different vacuum breakers LM has offered over the years. I finally got around to trying the SMA breaker valve in my circa 2008 GS/3 AV. I've had an SMA breaker sitting in a drawer for about 2 1/2 years, waitin...

Fascinating discussion. While it's not relevant to me (I'll never update the firmware in my 13-year old GS3 AV because I have a special version that allows longer brew times for flow control), I do have a speculative observation: At first I was shocked that LM says you should change the offset to a ...

I haven't had time to check out the architecture and technology of the Micra, but if the fundamentals of the pump and water path are similar to other LM machines, you can simply run the group at free flow into a measuring cup for 30 seconds to determine the gicleur size: 0.6mm = 250ml/30 seconds 0.7...

I've had the same experience with most 2021 Ethiopian naturals. "Generic fruit" definitely sums up my impressions. However, we're both using Ikawa roasters

AFAIK, there's no ideal or generally accepted stock flow rate for espresso machines. There seems to be a somewhat wide range that varies from one model to another, and even from one machine to another. For example, the LM GS/3 AV uses a 0.6mm flow restrictor that sets the theoretical free flow rate ...