How is the body of the 200 burr ?

It can be done, but as you suggest, it's not easy to pull off, and it's even harder to reproduce. As for the topic at hand, Hoff is right: in almost every scenario one can imagine, complaining is unlikely to get you anywhere. I usually do a little recon before trying a new place. I

I took a video this morning to show you. Notice that I actually pushed twice at the very beginning. The second push was a subconscious correction for poor technique. My milk was a little too thick and didn't continue flow out in a white stream on the surface, so I did a second push which recovered the

Among many gadgets, I have a Miele CM5500. Mine is 2 years old and I haven't had any issues so far. Sadly I don't have any repair experience, but my policy has always been " open the machine and try to fix it when I don't care if I break it more." My brew group is

The highest chance of success in roasting is through the highest level of learning and experience one can get with the given roasting contraption

Man hope that's not my issue. I've invested a lot into these burrs

Automated coffee roasting you may as well buy local roasted beans

I've had the Argos for about 9 months now. I still love it and appreciate the small nuances of it more and more. The lack of a sight glass is a non-issue for me. This isn't a machine where you fill it once every few days. It's a quick and easy machine... ready to go in about 5 minutes. Not

I believe this machine has volumetric shot capability? If so, how consistent are shot volumes? Any pre-infusion capability or possible hacks?