Very interested in the dose by rotations and how accurate it can be on a weight basis. I assumed LM chose this method because it's better than timed but was shot down in another thread. Is the ion ring different than what's implemented in various Chinese grinders with ion "beams"?

Little strong fruit to be had these days. Last good coffee was Israel Degafa from Compass. I just ordered 2 more lbs, but folks said the later roasts weren't quite as amazing. The long thread here details what is going on with lack of fruit bombs including a link to a long piece about Ethiopian coff...

I've quit caffeine many times, fortunately keeping my equipment in storage. I find it takes a few months to really get 100% over it. I do think I'm more patient and there is less background anxiety when I'm off of it, but it's not horrible if I limit myself to two drinks a day, and none after 1pm.

The straight through design should reduce rentention to just what's in the burrs themselves, which would be roughly half or less of any grinder with the same burrs. A mazzer robur with the same burrs needed a full shot and a half or two when I used them in a cafe to be reliably at a new grind setting.

Looks like titan conicals with a straight through design and a static charge eliminator. Strong contender for a shop espresso grinder. Seems to be grind by rotations of the burrs and not weight?

Resetting a lever several times will do a few things each time. 1) Remove all pressure and create a vacuum while the piston goes up, 2) re-preinfuse at line pressure for a plumbed in lever with boiler temp water (raising brew water temp on a traditional dipper lever), 3) recreate mostly the same pre...

I have a few threads about the 120mm ditting burrs. From the SSP guy, he says he was impressed with the VTA 120mm burrs and less so with the 1203 burrs. I have a 1203 with stock burrs which I installed NOS. They are similar to a ditting 804 machined but I think a bit less unimodal. Personally I find

I used the classic robur s in cafes. Always off by a bit. We used fast scales and a little dosing cup to scoop out over doses for every shot. A gbw option is overdue. Personally I'd modify one to be gbw for a cafe. Mazzer grinders will never leave you stranded. Mahlkonigs I've used were great but

Brew solenoids would be the first thing I would check. A bad flow meter won't stop water, just cause a flow alarm

Just got my two pounds. Certified blueberry taste. Very natural-y, almost anaerobic tasting. Thank you so much. Edit: this coffee " Israel Degafa, Wush Wush Natural " {link}