The jump from no-fuss to gimme-fuss takes on greater importance as one moves to more delicate roasts. Maybe I've got simple tastes, but I tend to prefer more traditional roasts that also happen to be easier to pull consistently without much fuss. --Tom, But I don't want to...
I think that readers really need to be careful to distinguish what is backed up and supported by rigorous experimental work and what is subjective opinion. --Luca Costanzo, Biggest Scientific Study on Espresso Extraction
I would not say it is a mistake for people to read as much as they can when they are getting into coffee, but it is important to experiment and learn and be prepared to waste a bit of time and coffee and have an open mind. -- Paul Pratt, Cafelat Robot User Experience
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As a long-time moderator, I've learned to never underestimate a first-time poster's ability to ignore useful information in their quest to get an answer. --Dan Kehn, Why do the same questions have to be answered every 60-90 days?
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 (Espresso_Junky), Anyone tasted Espresso Lab's...
