50-ish minutes of Patrik Rolf of April explaining brewer design and manual brewing in Singapore. I'd say that the video is worth watching, especially if you are into manual brewing light roasts. Some interesting opinions given, like why he doesn't recommend using quite a few...

Hi all
I was recently blown away with the deliciousness of a double shot that I had at a local roastery, now unfortunately I've fallen into a rut with my home espresso trying to match what I tasted in the cup at the cafe.
I've had a few espressos around town but this one was...

I have always liked hand grinders. I still have 2 Dienes, a KYM and a Zass, none of which is appropriate for espresso. I recently purchased a Hario Skerton Plus at a local auction. It turns easily and will grind finer than the other grinders I have mentioned, however, the...

I've been watching this Korean portafilter for a while now and was excited to just read that they will soon be launching sales outside Korea.

It sure beats my current practice of shooting video of the pressure gauge on a Scace 2 and then transcribing the pressure readings from...

Hello, I own a Niche zero but I think that the grind size is too fine for pour over, even when using the largest setting at 50. Is this normal and a known problem of Niche ?

I am thinking buying a hand grinder dedicated to pour over only.

From all the reviews I have read...

Workflow-wise I'm very satisfied with my Sette 270Wi. However, I'm curious if I could upgrade taste-wise.

I'm only considering grinders that can grind by weight. My attention is currently on the ZF64W, a grind-by-weight DF64 variant. It can be ordered with a choice of burrs:...

hello and sorry to come back with this topic but the ones opened on it now seem closed. And then today the users of Blow-up must easily be able to announce us the thing.

I'm planning to add a grinder with a hopper to my Niche Zero. I'm thinking of Eureka, either the Mignon...

Hello everybody,

In order to improve my brew (i'm currently using aeropress) I decided to start from the water since it was cheap and it could eventually be carried on to other brew styles and beverage.

I'm purchasing, through special channels, proper distilled water used in...

Hey friends! I'm looking to upgrade my ECM Classika to a new machine (dual boiler most likely) and I'm looking for advice.

My most frequent use case is 2 milk drinks (usually cappuccinos) back to back in the morning and in the afternoon. I'm looking for a speedier, silky,...

Hi everyone,
I moved from a Sage Barista Express to a Lelit Bianca v3. I paired both of them with the same Eurkea Mignon single dose grinder. I'm brewing a medium roasted coffee from a roaster of my neighbourhood that I know pretty well, so I can get to know my new machine. I'm...

Hello,

I'm having trouble dialing in a lightly roasted coffee from DR Congo called Mapendo. It's an SL-34 coffee that in other cases has been tasty for me. This is what the shot looks like:

I'm currently getting intense bitterness along with savory and herbal notes and am...

Currently have a Niche Zero and looking into flat burr grinders. I would keep the Niche but want something that is different (better?) for light and light-medium roasts. Looking to get more flavor notes out of some of these roasts. Between the Zerno Z1 (with SSP) and the P100,...

Hi,
My pavoni professional will overheat from time to time. When I turn it on and let it heat up, between 10 and 20 minutes, sometimes it won't stop between the desired pressure 0.5 to a little over 1.0. It will sometimes shoot up between 1.5 and 2. It's also happened a couple...

I currently have a La Pavoni Europiccola (pre millenium). I typically make 1 shot of espresso per day in the morning, no steaming. Will I notice much of a flavor improvement/ease of use if I decide to get an Olympia Cremina? I tend to drink dark roasts. I have noticed even for...

I've often read about how it's great to have a copper or brass boiler versus a stainless boiler because the copper and brass will heat up faster.

But isn't this backward--literally outside-in versus inside-out thinking?

Copper conducts heat much faster than any other metal,...

Hello everyone,
I'm fairly new to the world of coffee but have recently found a disassembled Zerowatt CA 708 (Spain) that apparently my grandfather was working on before his passing about 11 years ago and I'd really like to try to give this machine a new life. I have already...

Hello I'm new to this and joined up as I'm in the process of trying to change the seals on my Faemina and have bravely begun pulling it apart but I'm having trouble in removing the pin in order to remove the rod assembly. So far I've successfully removed the cylinder and used a...

Hi. I've seen various photos of coffee packaged in tin cans. Can you give me some names of roasters who use these containers?

Thanks!

Hi All,

When I roast I usually get 1 weak pop, followed by 30 second (plus or minus) until the next pop. Then 1C really gets rolling.

Is that first weak pop the start of 1C or do I wait (for timing purposes, etc) until the later more vigorous cracks?

Thanks!

Eric

So just fyi im not lazy (lol) i have searched etc but i find so much info and some old and then some newer that contradicts the old, maybe asking would just save me a bunch of time (as well as fairly expensive coffee!). Until now ive just been playing around with pressurized...