Of course I used an espresso extraction but I would imagine that 17g in and about 240-260g of water at somewhere in the vicinity of 200 degrees maybe would be great in a pour over

I just noticed how old this post was so I doubt you still have the same batch. Lol, that was my experience if you do wind up getting more. How did your experience work out? What dose, time and output did you find most enjoyable? Thank you

I had some of the Letty Bermudez last year and enjoyed it very much. I have not tried the Luna Bermudez. For what it's worth I preferred to use a 17g dose and pulled out about 2 to 1 or even a little more and it had an amazing peach flavor that I still think about. I would aim

Has anyone here tried Dune Coffee Roasters out of Santa Barbara Ca? My brother in law Nicely Alameda uses them among other roasters in his coffee shop. He is pretty well known in the coffee industry and he was also 3 time world latte art champion. I have tried several varieties from Dune and have enjoyed all

This may be a silly question but have you adjusted the texture level upward more to cap than latte? Did it work previously but now it doesn't or have you never had good results in auto mode?

what Yakster wrote, plus; if you buy greens with fungus or whatever in them you can only perhaps kill a percentage of the fungus on the outside but never kill what is growing on the inside...a mushroom is the 'flower' of fungi, the core bit is hidden in the host (dirt/wood/tree etc.) So just buy some great greens and

Isn't the steel more costly to mold and shape though? And thus in the end more costly to use in a machine. I thought this was why basically every low end machine don't use stainless steel now (including Profitecs AFAIK). And weren't there cases of the electro-plated tin in copper/brass boilers flaking? Not sure, just remembering. I know about corrosion

This is super helpful, thank you and Zoobee for spotting this! Now make sure to disable automatic app updates

First post on this site, happy to have found it. Based on the "Spong Coffee Mills: A Grinder for the 23rd Century" thread I found a Spong No4. Having used it for a few times I can conclude that there is a massive grind retention in my unit. 14 grams goes in, 8 comes out. I know others have posted

aah, Turkish burrs aren't they? why bother... the chamber is fine