Below is a collection of this forum's most popular topics. To nominate a thread for inclusion in this list, please post a reply to this message. Remember to check the Resources page for other references.
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 will take up one entry with the coffee I have for this and my extractions of it over the duration of the bag. Maybe others will choose to test these highly extracting waters.
I am going to post about a coffee that should lend itself to...
So I do the standard dial in procedure, start with dose then move into yield then grind, I set temp at the offset based on roast profile. Now that we have a formidable pressure profiling machine and another incoming I would like to carefully explore pressure profiling.
There are a ton of really experienced folks here on H-B, willing to share loads of information. I'm grateful for all of the things I'm learning from them. It seems like there are a good number of newbies arriving too, whether new to being a home-barista, period, or new to...
This has got me so frustrated
I have an Olympia Cremina
I pull a first shot (14.5 g using the small filter holder)
It comes out too fast. I let some time go by and do the same process with out changing anything
This time the shot clogs the machine and no coffee come out. The...
I bought a bag of Ethiopian coffee roasted by Bocca. In my opinion it's close to a medium roast.
In the beginning I managed to dial this in after 4 shots, on a new ECM I got myself. I was able to taste some distinctive notes, even though I'm usually bad at distinguishing. I...
I'm experiencing inconsistency with my shots, despite using the same puck prep technique. I'm currently working with a new Niche Zero grinder, which I've had for about two weeks, along with some new (roasted approx 14 days ago) coffee of espresso roast.
I'm curious how much volume others get from their E61 group after they shut off the lever. As I work on improving my technique, this is something that puzzles me; it leaves me wondering what typical might be and whether something in my technique or prep is making things better...
