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 am looking on opinion /experience from those who have/had personally tested baskets.
i have bdb with stock double, ims and vst15.
i am looking for options to 'increase' flow rate at very find grind size.
can i expect faster flow with same...
I took a few years off HB. When I left, WDT was understood to help folks having a hard time with even extraction but the general consensus was that if you can avoid it altogether your shots will be better.
These days I see a dozen brands with WDT tools and grinder manufacturers...
Hi, I'm using a LMLM with the needle valve mod, and with Weber's unifilter with a screen puck. I'm also stacking up 2 layers, finer grind first then coarser. I'm getting excellent (if not incredible) results with light roasts, with blooming for 30 seconds. I was watching a...
Made a quick video this morning to share how I make high EY shots with medium/light roast Kenyan beans.
I also used a filter paper on the bottom of this shot, which ups the extraction even more, but it does decrease the beauty of the bottomless portafilter extraction.
Hi,
New to this board, but i need help beyond reading the tutorials.
I had my set up for a long time a La Spaziale Vivaldi II with baratza vario grinder. Recently my grinder stopped, so while fixing it I bought a Timemore C3-pro hand grinder. While resetting my system, I...
Saw a blog post by Matt Perger that suggested that smaller doses produced greater extractions. I presume that this is because if one doses lower, you have to grind finer to produce the same flow (ie output within the same time). And finer grinds extract more, all other factors...
Can total dissolved solids (TDS) solely determine the sour/bitter balance in espresso?
TDS quantifies the amount of coffee extracted from the bean and dissolved into the water, right? And the sour/bitter balance is all about the factors (temperature, time, etc.) that affect...
This past week I received a new batch of Intelligentsia Black Cat espresso beans. My other half recalled and reminded me that I had these beans some time ago and hated them. I hadn't remembered. When they came I was surpised that the beans were considerably lighter than my...
