Hi everyone! I hope you can help me with the vast expertise in this frorum - I am actually very new to this. About a month ago I finally installed my new Slayer Single Group at home. Quite an upgrade from my pervious 12 years with Bezzera. I am already loving it and thing that the Slayer Shot

{image} Peak Coffee Experience: Café 3 1/2 in Shanghai I was in Shanghai a few weeks ago, where I had the best milked drink of my life. I want to tell you about it. They only have two beans available, both roasted by Black Sheep. Very, very light roast: no flavors derived from

I just have a small travel kettle I can bring along and then some drip packs from April or steeped bags from La Cabra, not as good as bringing your own gear but honestly got tired of the hassle of bringing that along in my backpack and then supplement with whatever coffe joints are in the area. And yes

May I also know is the pop corn effect serious ? As the hopper is not transparent, it will be hard to know when to close the gate

Thing to remember is there really are no 'rules' for espresso, main thing being the taste/texture you like and achieving it consistently. What you describe really depends on many variables at play. I prefer to dial most coffees in to not see the first gloopy drop until as much as 30 seconds, but of course regardless of grind fineness, technique