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Those specialty shops are probably using 20 gr baskets for a double shot volume most likely in the ristretto range. Most shops sell more milk drinks, so they tend to pull thick syrupy shots to cut through the milk. Your shots are more in the normale range which will be less intense. Pull at a lower ratio. Also
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I'm purchasing a 5 lb roaster and need to get a decent table for it, a table that holds the 400lb roaster. Any suggestions?
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"From WFTV9 in Florida": "A Kissimmee pastor who teaches online ministry classes was arrested Monday for exposing himself and performing a sex act on himself at a Starbucks store, deputies said." Uhh.. I have worked in the coffee industry in various ways, on and off for two decades now. I really like coffee. I roast my own coffee. I
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In my opinion, yes... Is the water coming out clear now, after the third flush?
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I'd leave flow profiling out of it until you get used to your machine. Especially with a comfort espresso, extended soak ("PI") may worsen the result. (What works for true light roasts can make a bitter mess of a comfort roast.) When you know your machine and coffee well, I'd try declining extraction pressure/flow with a comfort espresso.
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For a lack of any other responses, here goes... It shouldn't be squishy like that when you squeeze it. Perhaps it was over-tightened and the stainless backing surface was crushed back a little less convex than it should be. When I squeeze a new one, there's no movement at all. Mesh and stainless backing are in
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Hi, I just took delivery on a BDC455 yesterday, 06/28/22. I did the water hardness test (came up 2) and ran a flush as suggested by the manual. This is my first drip brewer in 10 years. Heretofore I've been using pourover, making French Press (my favorite) and using the Breville Infuser for espresso. During summers (I live in