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I don't care what's involved in coffee... anybody willing to pay that much for any coffee has WAY more money than common sense. For that price per/lb I could buy around 650 lbs. of quality green and be set for quite awhile. --Timmy...

Welcome returning sponsor Cafe Demitasse! They've got a new offering, the . You start with a brewer and add what you need; the more you order, the greater the discount. :-)

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If you insulated the machine when not in use, it should reduce the energy usage as it would reduce heat loss. Placing something like a tea cosy over the machine would do it. There's a business opportunity - custom quilts for your espresso...

A great addition to the team: .

Welcome new sponsors and . Hint: Be on the lookout for HB member-only discounts in the Marketplace.

The idea that the puck should be firm and knock out neatly is not just wrong, it's actually bad. The finer the grind; the sloppier, gooier, and wetter the puck. But for good extractions, you want a fine grind. A major point of pressure...

Sigh... I should have remembered the first rule of bulletin boards: never give advice to anyone who already knows what they want to do. —Jim Schulman,

The has begun!

The idea was to come up with a direct relationship between taste and refractive index, this might work for some roast levels and coffees but has proved to be less than reliable. --Rich Goodin,