Recent posts

by JRising
4 minutes ago
Forum: Repairs, Restorations & Mods
Replies: 10
Views: 100

Brand new ECM Classika II leaking

Yes. Return it, then someone can benefit from buying it at a reduced price
by yokusan
9 minutes ago
Forum: Espresso Machines
Replies: 1454
Views: 123850

Owner experience with Bezzera Strega

Small Teaser of a simple mod to control PI pressure using an adjustable pressure reducer behind the pump. {video}I will share more detail in the future
by MB
17 minutes ago
Forum: Coffee Brewing
Replies: 1
Views: 25

For pour-over how coarse to get sour coffee

You can reduce the brew temperature, of course, if you are trying to make it more sour
by Milligan
31 minutes ago
Forum: Coffee Roasting
Replies: 115
Views: 4930

Anaerobic natural coffees

I keep it open. I've got enough variables to mess with! I remember a post saying that Rao suggested keeping it open when asked about the Cormorant. I plan to experiment with fully closed at some point
by MB
33 minutes ago
Forum: Tips and Techniques
Replies: 1
Views: 15

What are the best shot parameters for a cappuccino?

Re #2: Whether a dark or light roast, you can generally get more contrast in your latte art by starting earlier and getting super close to the surface. Your milk incorporation technique to get a smooth base also helps. Stay away from the cup edges, start incorporation low and immediately get high enough but not too crazy
by Milligan
34 minutes ago
Forum: Coffee Roasting
Replies: 6
Views: 160

Brazil Daterra Masterpiece Victor Aramosa

I won't go into as much detail as Mary since she pretty much nailed it. I will say this has raspberry all over it. Both fresh cut raspberry and jammy at the same time. How? I don't know but it is very interesting to taste the full spectrum of a fruit flavor from young to jam. I'm
by LBIespresso
37 minutes ago
Forum: Coffee Roasting
Replies: 115
Views: 4930

Anaerobic natural coffees

Nice! Thanks for sharing. On the Cormorant, was the burner diffuser open or closed? Or are you one of those lunatics that changes it mid roast
by cannonfodder
41 minutes ago
Forum: Marketplace
Replies: 1836
Views: 304984

Custom Wood for your Espresso Machine

Little Padauk wood for an ECM Classika espresso machine. {image}
by LBIespresso
42 minutes ago
Forum: Coffee Roasting
Replies: 13
Views: 424

Rob Hoos' Tipping and its Avoidance: a Style Guide for Coffee Roasters (PDF)

THIS is exactly why Rao has been so successful. He explains a simple (not easy) approach to roasting that helps people learn how to control their machine. It is why I and many others have faithfully followed his advice. Rob Hoos, on the other hand, is much more valuable to the roaster skilled enough in Rao's approach than he
by homeburrero
45 minutes ago
Forum: Water
Replies: 1
Views: 31

Scale vs. corrosion risk

That is what much of the online advice and calculators say, but is an oversimplification. Above zero means that the water will tend to deposit calcium carbonate (limescale) and below zero means that the water tends to dissolve it. So while it does tend to tell you your limescale risk on the positive side, you can't assume that