I don't think there is any one place you can read something objective on the 98mm burr options. Not many owners have all sets (although a friend does and I have three). Espresso Aficionados on discord has one Option-O thread and one Burr Catalog thread where most have been brought up if you search. Option-O don't describe the burr

Taste every shot brfore adding anything. To get the best comparison between shots taste the same way for each shot. I like using a small spoon like an iced tea spoon because it is not too big or small. After the shot is pulled and I have dropped the puck and cleaned the basket I give the

Depend on the burr, with HU I'm usually 10-13 notches from zero, with ULF 8-10 notches mostly and Brew 1-3 notches from zero so very close to zero. Users have reported slight differences probably caused by the individual burr set/alignment/espresso machine/beans/traditional vs. turbo flow etc

I have used df64 with VFD. i use panasonic VF0 series 0.75 kw. it also has low rpm torque boost feature. i can drop the rpm up to 650 rpm reliably with out stalling. i found this VFD second hand. and it cost about 50$ US. {image}

Or just a mix-up. V1.1 is the second version of the Ode burrs.. Very much looking forward to V2 being released though

Rocket Mozzafiato. It's a no-brainer. One of the most beautiful and temperature stable machines. Does not require flushing or much of anything. Also holds it's value very well

I don't have access to distilled water but I have access to water bottles that are extremely low in mineral contents (in mg/l: Potassium : 0,22 ; Magnesium : 0,44 ; Calcium 1,7 ; Chlorures : 0,44 ; Sulfates : 2,1 ; Nitrates : 5,2 ; Silice : 4,1 so for a total of 14g dry residue, ph 6 and

Hi, I'm searching for resources and tips on how to learn/train to recognize and differentiate tastes in espresso. Do you have any tips to share?

Can't comment on the Acaso Dream PID but I owned a Rocket Mozzafiato R for about 1 year and it was very reliable and made delicious cup of coffees, it also had a PID, I usually changed the temperature when rotating between light and dark roasts and it worked quite well. I recently got a pressure profiling machine, while I

I'm using IMS E&B superfine basket (the ones with the mesh) for light roast. I'm usually using the 18g basket but I get better tasting shots when using the 20g basket which allows me to grind slighlty coarser but I prefer to use less coffee (less waste of expensive coffees, especially when I'm dialing in)