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The Newbie Introduction to Espresso series of videos was created specifically for those new to making espresso at home. In addition to watching these videos, I strongly urge newbies to spend an evening with the site's Recommended Reading outlined in the FAQs and Favorites Digest...
I am curious how people are using their Lunar. After the last firmware update there are six modes. I use Mode 1 for weighing single doses for my jars, and Mode 4 for my espresso. Curious what others are using in their workflow.
For over a year, I've been dialing my Lelit Elizabeth and Baratza Vario. I'm partial to chocolate bombs and love Blue Bottle's Hayes Valley. I dialed in the grind setting, dose, timing, etc and consistently pulled just the right ristretto. Then a few months ago, the pulls...
Well, this is almost embarrassing, since getting a naked PF my confidence in my espresso skills has taken a hit. :oops:
When extracting the shot it's not uncommon for a patchy extraction across the bottom of the PF and none of the espresso porn cone development to occur....
So recently ran across some threads talking about the stainless steel shower screens that are now available - i.e. the BPlus etc.
I love my Elektra A3, but one of the things that has always been an issue is that when you pull that lever (well, just hitting the switch as that is...
So I've been experimenting with espresso for the past two years. I don't know if I made that much progress, but I'm not giving up. I used to have a gaggia classic pro, but I tried adding a PID to it and I had complications. Anyway, I sold it and now I have a Lelit Anna 2 with...
Please advise on how I should correct my espresso making.
Tried grinding between grind size 14 to grind size 4 on my breville smart grinder pro but it didn't seem to slow the shot down at all or help with channeling (worried about clumping).
I have been experimenting with creative drinks lately (mostly mixed lattes) and have been running into a road block. Creative drinks like peppermint mocha, caramel latte, mocha latte, cafe con leche, etc.
The issue I have is understanding how to reach a hot enough...
