never mind

None of other things in your hotel room goes into your digestive tract unless you have poor hand hygiene, the problem I think your missing is that there heat resistance bacteria and spores, there some that can handle 120 degrees C bacteria that are found in peoples under garments. Electric kettles aren't made to sterilise meaning you can get potential

A quick update after putting into practice all the suggestions received. I brewed some Geisha beans, very light roasted (2/5 roast level), and other Ethiopian ones, also light roast. Water temperature 92 *C (197.6 F) soft water, grinding as fine as 3.4 to 3.6 on the SP, following Hoffman's 1 Cup V60 recipe. And indeed the results were

this is a good read if you haven't seen it already. "What's the best single basket."

Thanks! I'll absolutely pick up some fresh beans as you suggest for future efforts, this is encouraging!

Maybe I missed something. Why are you intentionally heating up your grinder? Not only isn't it a commercial duty machine, but heating up burrs is known to be a problem

I was looking at the LifeX at the SCA show last week and was impressed by the burrs. Sadly I can tell you nothing about the quality of the grind or the grinder, but the guy in the booth was very passionate about it, far more than the average salesman in most other booths. I guess he had a hand

Congratulations! That's a fun color you chose. I suggest that you try turning the steam wand around 180°

you're asking the good question. im at the precipice of shifting from the moccamaster to the Aiden as well. the Aiden is definitely more compelling in terms of features. I only hope it lasts as long. then we'll all be winners

Hi Peter, I ended up swapping the o-ring which is actually inside the OPV where you adjust the pressure. It seems to have solved the problem with pressure stability and is now sitting at around 10.5 with the blind disc. The gurgling is still there but has decreased, and is certainly less than the two brand new machines I