Thanks for your reply. Seems like you have gotten a really good first reaction from the coffee community I'm sure you and everyone at Fellow is excited

Which of the screws is it in the chamber? I hate err2!

Interesting... what's a typical pressure reading? Is this a common metric for drum roasters to monitor? I ask because the sensor I use (Bosch BME688) includes a pressure sensor. It's meant for reading ambient air pressure, but it might have enough range to register the drum pressure. It's possible to arrange the sequence of elements in

Noted. Totally realize people will Samo bloom with this thing. We have a lot of flexibility here in upgrading firmware since Aiden is fully connected, so I'll make sure customers get what they want! Thanks, Nick

Absolutely. Nick

Link bypassing paywall: {link}

I could not read the article due to the paywall, but I think I got an idea of what the article is about. About a year ago, I picked up a bag of coffee from a Ukrainian roaster who fled to the US with his family leaving his coffee business back there. He started a very small roastery business soon

There are two likely causes: 1) old, stale coffee; or, 2) you are not grinding fine enough. 1) How old is the coffee? Where and when was it purchased? What is its roast date? 2) From a 2009 post in H-B: "Grind a sample and pinch it between your fingers

Thanks for bringing it up. I'll talk about the rear end grind adjustment in the ergonomics post coming in the next few days. The short of it is that the knob-thingie on the rear is purely decorative. You adjust the grind by turning the grind collar wheel with the markings, which works just fine. People who thought the

There are popular recipes that go down to 70C at the end pours or even lower for the bloom. This is one area where the Aiden really stands out so unless you're concerned about the inevitable user error complaints perhaps it's good to let the customers experiment?