Are you getting first drips at 20-seconds or just going to FB at 20-seconds? Have you checked your pre-brew flow rate? Just guessing from the appearance of the first photo, you might have a very low flow rate that is preventing the puck from being saturated and/or just too fine a grind for that bean.

Your dedication is admirable. I normally roast with my wife, and we rarely do more than 4 or 5 batches in one go, once a week. What you're doing makes me feel very lazy! Keep it up, and good luck with the remainder!

I'm confused, what is the issue at hand ? eggs, coffee? what you perceive as wrong may not be wrong

Ah. This would have been 2005 or so. Good to know. There were 2 cafes within 5 miles that were way better

Also, some people got tired of waiting and ordered something else. My brother finally got (and kept) the Key he ordered, but wouldn't made it through the wait if I hadn't loaned him my second Kinu M47

Interesting in giving this a try. I really miss Facsimile (which was a cupping venture he did a couple of years ago)

The guide was earlier in this thread, but here it is again: {image} For SSP burrs, if you are 1 click off burr touch, the Gen 2 chart lines up pretty nicely (I usually go 1-2 clicks coarser with the Gen 2 than SSP). If you are 5 clicks off of burr touch, I'd go 3-4 finer than

I don't know. I posted this thread after getting a promotional email from Scott Rao that pointed to this information

While no doubt there can be extenuating circumstances,- "Step up grinder from Niche Zero > Weber Key?"

Per LM if you start a shot and mid shot run out the shot should still finish in reservoir mode. This would suggest that based on the 1 minute cutoff and the calculation of water they calculate there to be enough in the boiler. The only issue would then be sucking air in from reservoir which can like