Great primer Tim! I had an Ethiopian cold brew at a local restaurant last summer that was splendid. It had a berry peach like tea look and taste to it. So delicious. Your post is making me reminisce

I would look to adjust the pressure to 9 or 8 bars

As mentioned in my post, I opened a chat with them, and they stated the responsibility is on the customer. Also I couldn't find any policy on their website so I asked for the link first. What they gave me says this: At this point I am reluctant to order from them. If they are

This is why I think all these self-proclaimed moka pot experts on youtube are very interesting but I feel like I'd rather get a random sample of 100 italians who have used bialettis their whole lives and see their grind size and their method. The only counter I have to your argument though, is that time has taught me

I don't know when you'll see much faster flow on your stove with your grind. Think about how many people in Italy use moka pots every day. Do you think they time them?

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Oh, ok... I see. So you're saying leave the heat where it is until the midway point of extraction and only reduce it when you're near the spout or when extraction speeds up. Using the cool water if necessary until you get an idea of when to cut heat. The timer thing is because of how much The online world

Thanks for posting! I've got an early (#83) and a late (#1091) 1.0 and my daily driver, a 2.0. I always figured I'd convert 1091 to a 2.0...but I guess there are no more parts!

Finally got around to using my BIRD that I picked up from Doug at expo. It's certainly the most fussy method I've ever used to brew coffee. But, it's really a treat to use as well. Like most Weber products, and I have many, it's a beautiful object, and the attention to detail and materials are top-notch