Congratulations, Nicholas!

Impressive Nicholas!

Your expertise deserves to be appreciated by the public as much as it is on H-B.

Wow, guys! Jim, I really don't know how you found this. Do you read the food blogs of every major US city or something?

Thanks to everyone for the kind words, I really appreciate it. The author is a new friend of mine, David Buehrer, an awesome young shop owner here in Houston who's doing great things for coffee in this city. He's a relative newcomer to the specialty coffee scene, but he's passionate about quality and community/networking. He serves really fantastic coffee at his place and he's extremely approachable and loves sharing coffee and making that education a 2-way street, just the thing I look for in a great barista. It's been great to get to know him, and it was a real honor when he let me know he was writing up my place.

malachi wrote:Now... of course...

Yes, I'm not worthy! And of course Nick Cho didn't fail to mention the bit about profiling being wrong as far as the fact that my whole setup is a bastardization of Greg's excellent design. I can understand David's confusion though, I tend to just bubble over with technical information when I explain the setup to people.

Hi guys,

nice one Nicholas:)

It is indeed true that Slayer is way past behind on the pressure profiling front (or should I say 3 level pressure stepping?), I believe Jepy was the first one to actually had a working pressure profiler (let's not forget Andy as well).

Regards,
dsc.