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"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...

"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,

"Hobbyists might have very different goals, but until one can get to the point where they ... get consistent results, they have no business trying for accidental coffee nirvana." --Alan (Almico),

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"How many of you dare to do a blind tasting, while upgrading or just comparing machines, and not drinking a shot knowing which one is which, automatically think 'yeah it tastes better, because it's better technically, double boiler,...

"I feel a bit deflated, as some part of me was glad that this meant there were no more step ups possible and I had the best of the best. Now it'll only be the entry level best." --Claude,

"Chasing extraction yield is a great and worthwhile effort - and will probably teach you a lot. Just be careful of the subjective assessments gleaned from objective measurements." --Assaf Litai,