What grinder are you using? And how do you know it's well aligned?

Because I hv bought a gorilla gear 64 for the philos and is considering selling to a friend, was thinking should I do this

To really differentiate themselves from the versalab and the titus, the makers of the honne could look into a 98mm flat burr grinding stage rather than 68mm

It would also be interesting to know if it is better than the pico which seems to share its approach but has smaller burrs and lacks the ionising ring

Well the OPVs are no doubt assembled by hand. It seems not at all out of the realm of possibility that someone got it in crooked and ended up mangling it. It's been a while since I had my original OPV apart. Before I plumbed and switched to a rotary pump, I was using a prosumer brass OPV in my

I'd say that the flexibility of the Aiden offers the potential for a better cup - but also the potential for a worse cup. A tool is only as good as its user

@ MateoUK -sorry for late reply For my DF83 I warm up the the grinder by running it without beans for something like 10mins. And once warm, with an already clean grinder, I set the zero - and this is where I keep it ( ** with an exception I will explain below). Then on an average day

In today's more energy conscious times, turning my E61 on for an hour before I want to use it seems prohibitive for a 30 second pull of a single espresso. Since my retirement, my wake-up time is not really consistent so my options are a) to have it come on at my earliest wake-up time.. (which can lead to it

Gary, I don't know if this latest experiment challenges your previous generalization because you're testing very distinct and different coffees from different places, one natural and one washed

I'm trying to perfect my 7g traditional Italian pull. Would love any tips for those who have mastered it! Basics: - 7g VST / LM basket - Linea Mini R - Pico - Medium Roast - 41mm tamper - 41mm tamper funnel What I've tried so far: - Dosing 7-8.5g, 20g