Totally not a good option for home use. I've found nothing better for camping or off-grid at high altitudes where open boilers can't get hot enough

I've found no espresso machine better for off-grid use at high altitudes than the 9Barista. I love it, but I'm surprised to see that there isn't much buzz on it here. So curious, why not? Please don't tell me you'll use an open boiler at altitudes over a mile high

I loves me some data, but I can't for the life of me figure out what are all the curves and which is shaken versus stirred. Is there a legend? Thanks for doing and sharing!

Why not just rotate the tryer without removing it, dumping the tryer beans into something else, observing them, and then returning them through the hopper? Nothing is open long enough to matter

Seems like more of a blooming technique, with similar results though. Preinfusion usually involves pressure, with a minimum of boiler pressure and increasing from there by machine or technique

My best pours, consistently come with preinfusion followed by peak extraction pressure (usually 9 bar or slightly under), and then flow control at level or less flow. I'm a believer that flow control helps prevent channeling and provides, when used appropriately, the best shots

It's really easy to do flow profiling with an Acai Luna scale and app. One thing I dislike about the Breville profiling is that it wastes a lot of water since it's overall flow rate stays constant while you decide how much to send to your coffee and the rest is waste

E61s are also easily adapted for pressure/flow profiling, which is a valued feature at a relatively affordable cost. Many now come with them or offer them as an option

Went to Frisson a couple times this week and the espresso was really tasty both times

Yes, decaf beans are darker, and oily independent of roast darkness. I've been roasting coffee beans regularly, including decaf, for well over a decade. I drop them near the end of 1st crack which would be a lighter roast and they are always very dark and oily