no, they only have an expiration date. I bought the first two packages, the ones in the video, on Amazon. The next two were sent to me directly by the coffee manufacturer after having contacted them directly about this problem. Then I bought the cheap one at the supermarket. Expires February 2026, that of the supermarket April 2026

You need to unplug it and look inside

I'm not sure how many different ways I can say this. The roast tastes are not lively on the 200; they are dull, lacking in detail and sweetness. They are better on the 189. It is simply not a burr that I would use for dark or non-acidic roasts. If the coffee has acidity, the 200 will sweeten the taste

Yes, JRising maybe got the point, moreover if you remove the water reservoir to refill it, before you get a message like "refill water tank" or "rinse", the machine will restart the cycle from the beginning, so just follow the machine "instruction", in case you have not a user's manual, i found it on the web, check the descaling parts

Even 5-10% weight/weight is sufficient in many cases. Lower concentrations are slower and easier to manage. Higher concentrations make sense where there is likely heavy scale

Chris King fans are buying if you can find one. I loved mine for my Vivaldi. Passed it to my son. He doesn't have the machine anymore but he kept the tamper

I strongly suggest that "Yes, the internal pressure is rising to to what the gauge is showing you." If I hear the video properly, the pump is not running, but the heat exchanger is being heated by the boiling water around it. It's not so much a "Spike", it's gradual. It's just trapped water being heated.

Hopefully a more somewhat precise measure of citric acid. Too weak is ineffective and too strong is overly aggressive. 2T/qt or 30ml/l is about right

Made my first brew with the 18K filter this morning (the other one is 30K). It worked very well, probably about the same TBT as paper filter, and the resulting brew may have had a tiny bit more body than usual, but certainly nothing at all like a French press or anything like that. Cleaning was just a matter of

I agree with virtually everything that has been said here. I've had many a great conversation with baristas and cafe owners. But often they are there to do a job and don't have the deep interest that I have given that it's a hobby into which I sink lots of time, effort, and money. Or they think what they're doing