Hello, I just bought a new espresso machine, and some Oscar Bilt pouches. Opening a pouch, it seems damp and smells musty. I rinsed it for some time, maybe 10 mins, and the smell persists, although muted. Putting it in the water tank of the machine made the steam have that same odor. Is this normal? I opened the

Whatever works. Tampers are traditional. Different bases work for me for different tamps. Different handles feel better for me in my hand. Using a double basket I like flat base tampers. For a single 9g Bezzera basket a 58mm European curve convex works best with a 48mm (don't have a 41mm, yet) to tamp the

Speedster 1 group Slayer 1 group Strada 1 Group If no budget means no limitations, the above should work super well, they uses large wattage heating element and both boiler can heat simultaneously unlike the ECM synchronika which banned heating simultaneously

I can't see a picture. Are you using real Chemex filters? As in, are they super thick? How dark is your roast? My Chemex brews are pretty clean, but I can see a thin sheen if I hold it in the light just a certain way. {image}

So, I measured temperatures with Eric's thing at 93C to 98C "brew temp" setting (no water flowing), and found a consistent +2C offset. So I figure if I see 95 on Eric's thing, this is what VBM consider to be a brew temp of 93 (that is to say a group head temp of 93 at some unknown location). If

Oops, I was looking at their old site. +1. I've said as much here in other threads. I still have Lido 1 #002, and I won't part with it

Dear coffee-community, I want to get your feedback on brewing light roasted coffees like almost anything from the Barn (Berlin roaster) or comparable light roasts. I really enjoy funky and fruity (anaerobic / fermented) light roasts - but I struggle with the following scenario: In order to bring out the sweetness of those coffees I

Tampers are like anything as in you can buy/use mild to wild. Personally have never felt the need to focus on a certain amount of pressure to be applied as for yrs I've been into grinding finer, dosing heavier and applying just enough pressure for even compaction. Several yrs ago I decided to get a quality palm tamper and it

A roaster I've recently been impressed with is 94 Celsius out of Montreal. The Covalent blend is really solid. It's not a classic dark Italian style shot but more of a solid, balanced darkish medium. consistent over multiple orders. Definitely try the Manic blend. Tony is usually spot on with his recommendations for the classic profile stuff

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