My wife got me a Delonghi EC155 a few years ago, and I've used it OCCASIONALLY, until recently. For the past 2 months or so, I've been pulling shots (picked that term up here ) every morning and again after dinner. Since I had no idea what i was doing I googled and found this site. After reading as much as I could about the machine I have, mods available and what it can do, I've found that what I was doing originally was probably frowned upon and I won't expose it here . Anyway, I removed the pressurized portafilter and have been getting better results. But, as I continued to obsessively read, I pulled the trigger on a Gaggia Classic and Baratza Preciso. I'm looking forward to learning how to use them and hopefully getting a lot better quality drinks. I do have a local beanery that I have to visit along with a few places in a warehouse district nearby. I went back and forth on the machine and grinder. The Silvia and CC1 were close runners up. As far as grinders go, it came down to the Preciso and the Rocky. I'm sure any would have been good choices, but after going thru all the minutia, it lead me to the Classic and Preciso. Hoping to be able to contribute in the future and learn currently. Great site and great info.

This is my first post, but I have been reading H-B for the last several years.

I am sure there are many like me that don't post, but use this valuable resource. I have learned everything I know about coffee from you guys.

I picked up a Huky roaster after reading everything I can all over the net, but slickrock's exploring the huky guide was the most helpful.

When I wanted an espresso machine, I learned everything I wanted to know from you guys. I picked a rough La Pavoni on Craigslist for $160, and fixed it up in no time with help from La Pavoni Europiccola Restoration and Refeathering the Peacock - Pavoni head gasket replacement.

I learned how to froth the best milk around from /espresso-g ... -milk.html.

And now I can even make a nice leaf or apple due to lots of practice and the tips in /espresso-g ... e-art.html.

I live in a pretty coffee-snobbish town (Portland, OR) and now I can proudly say I am fairly competent to talk about coffee.

Anyways, just wanted to say thanks to you guys (and ladies), this is an incredible comprehensive resource for all things coffee.

Have a great day!

Kind of a long and out of the blue post here, but I wanted to drop a note as I have been almost totally absent for many months. I have been reading, but have had not had much time to post. The Macau University of Science and Technology is starting a four year restaurant management degree program. The cornerstone of this new program is a fully operational restaurant and coffee shop called "The Seasons". The Restaurant portion of the operation is a formal dining room. The restaurant has a manager, sommelier, hostesses, waitresses, etc.. etc... and is supported by a kitchen with a very experienced and skilled chef from France. There is also a "Coffee Corner", a separate coffee shop from the restaurant. The idea is for students to get time hands on in all facets of restaurant operations. I am leading the cafe operations and coffee training.

I was advising the consultants setting up the program on the coffee side of the configuration last year this time, then slowly found myself wanting to get hands on. I finally decided to make a huge leap of faith, left my corporate IT job six months ago, and took the title of Cafe Manager and Head Barista. We worked to change the cafe operations to be its own separate entity that I manage. I have two baristas, a retail area, some seating, but primarily do take away drinks. To help qualify myself professionally I have traveled to Vienna, London, and Hong Kong to take SCAE courses and have earned my SCAE Coffee Diploma, SCAE Level 2 Barista, and become an "Authorized SCAE Trainer" or AST. I will offer SCAE CDS courses to the restaurant management students at the school.

We have been operating for about 3 months now open to the staff, faculty and students and it has been fun, I have learned a lot about coffee, and realized how little I really new about running a commercial coffee operation! I am still learning everyday and working to make the coffee quality better and better.

I do not do any roasting, we were not given any space for it, nor any budget in the restaurant plans to do roasting. I would like to consider it in the future though.

I really owe a big debt of gratitude to many of the people here at HB, without the knowledge I have gained here from everyone I would have never had the courage to make this attempt to move into coffee professionally. Dan, Jim, John, Gary, Doug&Barb, Marshall, Tom, Eric, Will, Dustin, Nic, Randy, Josh, Shawn, Chris, Ian, Mike, Greg, Allon, Dennis, the list seems endless!! I am sure I am missing many people, but thanks to all the members.

Truly, thanks for the patience and professionalism here, it is a great community of which I am a proud member. Even in my daily work I try to keep the mind set that I am striving to pull the perfect shot at home for myself or another HB'er, always as a home barista, and want to represent the spirit of HB by doing everything I can to make each shot and drink to its highest potential.

All the best, Jeremy

Here is a picture of me working with the first set of student interns we had, a very fun and rewarding experience to see the students so eager to learn coffee..

Congratulations, Jeremy, on all your accomplishments - especially the new cafe. This is truly an inspiring story in the making. Best of luck to you!

+1 on the congrats, Jeremy. How exciting!

Jeremy:

I'm so glad to see you pursuing your passion and helping young people. And what dedication to rack up all of those qualifications in such a short time. Very impressive!

Hi,
I've been referencing this site for awhile now; and finally joined today.
The information on here has helped me significantly.. I really appreciate the wealth of information and also the great sense of humor in the postings along the way.

about a month ago I got a bottomless; and have been re-learning technique entirely.. I'm still working on it; and enjoying the process..

I mostly just wanted to express my gratitude for this site and it's participants.

cheers!

Welcome Stargirl!
Lots of good coffee stuff to be learned on this site, and yeah some laughs to be had sometimes!

Just noticed it's been a year since I started badgering folks here on H-B. And just a couple months longer since I first headed down the espresso rabbit hole. So far it's been a fun journey and have learned a lot.

Wanted to take this opportunity to thank everyone here for all the help, guidance, and encouragement that has been instrumental in my successes(such as they are) in learning the ins and outs of the equipment and improving my coffee making skills. The generosity of the members here is most gratifying and hope I'm able to return the favors someday in some small way.

Cheers

David