The Kalita don't need any of these "brewing special technics" like stirring, circular motions etc. Observe the surface - if the water is drifting away from the center to the rim then pour more straight to the center spot. Pouring to the rim is IMHO quite nonsense. Also make sure your grind is not to...

I have this kind of bubbles if the steam tip is not mounted air-tight. Use a rubber seal or wrap some teflon tape around the screw thread and everything should works fine. Regards BM

The maximum flow rate is reached when the temperature does not stabilize and still drops after the heater has kicked in. For the QM Silvano the combination of 1000W heater and ULKA NME is quite fine. The temperature swings between 140° and 180°C and the steam is dry like a fart in the desert Below 1...

Hi A steam thermoblock just needs a controller with minimal histeresis, therefore i run my QM Silvano with an old Auber-PID in on/off mode at 160° C. A resettable thermostat will do the job for overheating protection. Since all coffee thermoblocks are designed for single shots (which means an averag...

That just happens when you don't tell the judges what they can expect. It does not matter if a judge (an expert cupper for sure) likes blueberry - if you tell them it's in the cup and the judge is able to recognize blueberry then you will score high because taste is the big multiplier on the scoresh...

Are there any issues when grinding frozen beans? Regards BM

I'm doing single dosing with beans straight out of the freezer. No worries about defrosting / refreezing... Regards BM

Try a nutation tamp under full pressure without a final tamp afterwards. This makes the puck denser at the basket rim and slows down the flow which allows you to use a normal grind size. If you grind finer then the shot gets more and more bland referred to the "Espresso101". Regards bm

Perhaps we need to distinguish here - nutation without pressure and final tamp is a form of distribution but nutation with (light to hard) pressure and no final tamp is making the puck more dense along the perimeter (a final tamp would equalize the different densities). This because the grind can no...

Are you still planning to do this? Currently there is no video available with a good insight to the pitcher and how the milk is twirling. The question is how much of 8oz will be really frothed and get a creamy consistence? Regards BM BTW: thanks for your great work