IMAWriter: Sorry it took so long to get back to you - we've been in the middle of a move and are trying to get unpacked. Before I go ahead, thanks for all your great insights and suggestions. I'll respond to them one at a time in a moment. First, shortly after I posted my

@ RandyG: Thanks for your comments and clarifications. @Another_Jim: Your explanation is just about the best I have ever heard or read in terms of the processing and tasting. The beans I purchased were from the same container that Sophia (the owner and roaster) stores her beans for on-site grinding ...

I have been using beans that were roasted daily by a roaster/coffee shop. The coffee and espresso she served was always top-notch. The beans she sold were always oily, which she stated was the only way you could get some of the subtle flavors in a brew, whether coffee or espresso. Then I bought a Ga...

Hi, I'm new to both the forum and home espresso brewing. I'll get right to the point and then provide history below. My two-month old Briel has suddenly stopped brewing espresso with a thick crema and I've been trying a variety of things to get it to its former self. My Briel has a built-in burr