Not sure how many of y'all listen to this podcast, but I find it interesting and insightful. He challenges some conventional wisdom. All episodes are great but I especially like this one on freshness

It's a "try it and see" thing. I've found the dose for a given basket to vary a couple grams across different roasts, without going any darker than a medium or so

Around 10k for the basic Speedster and +1k for the Idro-matic option

Just curious, does the rate of puck erosion per coffee weight output correlate to the thickness of the puck? ie. assuming grind size and dose all the same, does a thinner puck (58mm basket) resistance drop faster than a thicker puck (49mm basket)?

I think coffee is inherently complicated. It's a balancing act that many people fail at and even experienced coffee enthusiasts struggle with at least occasionally. Phil isn't chasing perfection. He just wants coffee for two that doesn't taste like astringent cardboard. And the moka pot sure seems like a simple enough device. But it really isn't

I have La Nuova Era Cuadra that haven't been used of several years. When I turned it on again the boiler is heating the water The problem starts when it seems that the boiler is full but the pump is continuously working and the machine never get silence. I tried to find the reason for this and opened the boiler

Thanks. Is that the same price as the Speedster?