ive modded my machine with a lot of copper and plan to paint it matte black (its the brushed stainless atm) but the steam wand throws the whole color combo off and i saw that you can buy an elektra microcasa steam wand, which is copper, separately but i dont know if it can be...

Just want to get some opinion on this theoretical pressure profile curve...
The idea is to let pre-infusion happen at 2-2.5 bar until first drop, then start with this spring profile
Do you think this would be a good starting point from build?

Being theoretical, it doesnt...

Not a coffee break, a caffeine break. A period of abstinence from caffeine.

A friend suggested this to me a month and half ago. She said I should stop drinking caffeine for a while. I'm like, Give up coffee?? No, she said: caffeine. She said I could drink decaf. There are good...

Hi,

I just got my Weber EG-1 today.
As a first try, I headed to dial in my espresso. I started with locking in my core burrs against each other to get to the absolute zero point. Then I adjusted as the Weber support rep suggested, by changing the grind size 4-6 full numbers...

I saw this in a video in the about us section of a coffee roaster website:

Is this how you cup green coffee?

I currently have a Cremina and I use the one hole steam tip with some success. I found that with the right milk pitcher It can make all the difference but even then it is not easy to get consistent results. Sometimes it makes the perfect micro foam and other times it is globs of...

If it lives up to the specs it seems pretty cool with room for advanced options in the future. Any takers of the pre-order? Any naysayers have some naysaying to do?

Hello!

I own a Pasquini Livia 90 built in 2003 - restaured thanks to help in this forum!!! (I had to descale, restaure the Ulka pump, reset the high temperature sensor, clean the group head, replace the pressostat and the switch)

The flow seems always too high for the...

I picked up a bag of this through Fellow Drops. It is crazy!

It's a caturra from Colombia where the producer, Julio Cesar Madrid Tisnes, inoculates the depulped beans with specific strains of yeast and bacteria and then nitrogen flushes the containers.

The flavors are crazy -...

I get Aeropress but, on the road that doesn't generally do it for me. I don't do the ~$8 Starbucks thing either with any frequency but, occasionally hit Tim Hortons and similar shops when traveling in big cities to try the local style! I'm more into cowboy or French Press coffee...