Yes there is truth to it...scientific explanation may fall short, but the reality is coffee here isn't ready in 2 days of rest, and espresso takes longer and lasts longer without going stale... We live at 6,300 feet (1,920.24 meters) above sea level, and it definitely affects how fast the coffee set...

Many times just coffee if it's for a crowd (and anything over 4 extras is a crowd to me). I can brew a pot of really nice coffee in under 6 minutes and serve it fresh. Can't pull shots that fast - because I'm deliberate and fussy. For espresso guests everything from straight shots to lattes (with ma...

HI Kristian... Boy we are an inventive group are we not??!!! I just open the door all the way for at least minute when I hit cool (with the Shop Vac running and in my hand). I just suck with the vacuum at the left upper edge of the basket (same side as the light) and it catches most

Hi Danny... I think my taster-gene is weak or defective... I have pulled some shots which are incredible, and some could be described as sweeter than others, yet not perhaps what my wife would refer to as sweet (she loves glazed donuts and that is her definition of sweet)...and I've never tasted apr...

Hi folks... I went to a dollar store and bought two brown-bristled stiff brushes which have a straw-like (really tough) bristles on these little babies. They are natural not synthetic, and work great for scrubbing the screen... I removed the handles (with pliers in 3 seconds) since they had little r...

I use a finger and slightly compress the grounds after/as I redistribute them. I can feel the compaction and get a good idea of how well the grind is set to make adjustments...it's just one more feedback mechanism... '

Hi Randy... I think the word problem is overstating the issue... Not sure low pressure tamps necessarily constitute a problem. People can make the choice of low-tamp-pressure by design. I did for my ritual to be designed that way for the sake of consistency, and that I will be able to teach my wife ...

Hi Chad... I do roast differently for drip versus espresso. I use a more gradual profile for espresso with the roast stretched longer with more space between 1st crack and 2nd crack. I also want to take the roast further into 2nd for some of my espresso roasts - though not radically. On my Behmor, a...

Hi folks... I single dose. I use one of these cups (empty) resting in the chute to keep the dose/beans contained, where it fits nicely without touching the whirling burrs. Then when I'm grinding and the grinder quits ''popping'' (but is still running) I lift the cup, brush the left-over beans/ground...

HI Kristian... Drip in the morning and espresso later in the day... Same amount just rearranged the schedule. '