I wanted to pass this along to coffee lovers... "A Harvard scientist who's studied coffee for 20 years explains why the drink is amazing"

Take a close look at the texture of your steamed milk. Latex paint or slightly stiff?

Sounds familiar. After a couple of months of getting Cappuccino foam when I was shooting for latte foam on my new machine, I finally decided to ditch my two steaming thermometers and go by feel. Problem solved. Don't ask my why

Thanks

What would you do first?

It is recommended to either purge coffee from a grinder burrs or adjust while grinding in order to allow the grinder burrs to settle in their new position. This only applies to adjusting finer. When moving the burrs further apart it makes no difference whether coffee is present. The question then is...

Suppose you pulled a 1:2 shot at 200F in 27 seconds with new beans that was slightly sour, how would you adjust? Longer/ shorter, hotter/cooler, ristretto /lungo? What's the first move?

There's a 25% discount for Hurricane Harvey victims. Unfortunately I used mine for cups.{image}

{image} At Bed Bath and Beyond. Who knew?