I'm sorry, something about this line on this forum made me absolutely chuckle. Meanwhile, in espresso land: RDT, WDT, measuring input, measuring output, high flow baskets, precision baskets, preinfusion, pressure profiling, blindshakers, etc etc etc

I've looked for Saka but cannot find it in Canada. I can always ask the inlaws to bring some up from the states, but can you suggest a source?

Wow, congrats! It's making me wonder if the 102mm are worth the wait. At least with the 98mm there are multiple burr sets to try in that size like the SSP HU. Hmmm

They're checking that the angles of the triangle sum to 180 degrees so that they can compensate for the curvature of space-time in their roasts. It's next level

To be fair, it's how the French pronounce it and I think that filtered into the anglosphere at some point

Naw... Wild and uninformed speculation is far more entertaining! We wouldn't want to actually ask the people who have first-hand knowledge. Where's the fun in that? But if you do, make sure to ask how the hypotenuse of a triangle fits in to their roast profiles! But seriously, I am curious what is really going on

Thank you. Of course as water is driven off during roasting that will change. Probably white coffee has gone far enough for it to float. Then again, in the original photo the beans are piled in there so thick that they probably don't need to float. {image} {link} Maybe I will send those guys an email and

I was wondering the same thing! Hopefully the roasters have their act together. One of their coffees was highly recommended by someone on this forum

What you want is properly extracted coffee. That means you'll have a certain percentage of the beans in your cup. The rest is water. So if you extract properly but have less total beverage volume than desired you can simply add hot water to achieve that volume. If that leaves you with coffee that isn't concentrated enough then what you

That is actually from me pouring water down the side from the funnel