Wondering whether grinding decaf direct from frozen has a positive impact on taste. I have afew questions if you have interest in this topic.

Do you grind your decaf beans direct from a frozen state? If so how does this impact:

- the grind?

- the pour, from beginning to end?...

I am still inconsistent at steaming milk (1 hole wand, Breville Barista Express). Would switching to a more powerful machine like the Barista Pro with a 4 hole wand make it any easier to steam milk and allow me to be more consistent?

Or is it just me needing a few more years to...

Any suggestions on making decaf turbo shots, ideally for medium dark decaf in a milk drink?

What are the best recipe and profile parameters?

I use a Decent, so feel free to share a Visualizer link.

I'm getting great tasting decaf in a milk drink using Luca Frangella's latest flow based Decent profile. But my straight shots are not as good: not enough body and maybe a tad bitter. My ideal straight shot (or a cortado) is somewhat ristretto with lots of strength and lingering...

Welcome tips for making thick meringue consistency cappuccino microfoam with Oatmilk. I'm using Oatside Barista. I'm actually not interested in the latte art for this style of cappuccino. Just the thick foldable foam. A traditional cappuccino with 1/3 espresso, 1/3 milk and 1/3...

Quick question for those barista gurus out there. What would be specific about a container of milk that would make it not microfoam properly?

I got a new half gallon of whole dairy milk recently, which is organic local milk ( I've used this brand of milk a bunch in the past and...

I'm currently using Oatside (like the taste). But I can't get it to produce the nice thick (thick) cappuccino microfoam that I can with dairy. Any detailed step by step instructions or videos would be appreciated.

Re milks:

- NotMilk - Can't get it in Canada and anyway, folks...

What do yall think of the claim that blind shaker is better than WDT by Lance Hedrick? Anyone have experience with using the blind shaker and can confirm his findings?

Hello,

I have an espresso blend that I home roasted that is coming out extremely bitter. I am pulling the shot on a PID controlled, 9bar GCP. Parameters seem to be where I need them, have gotten 18 in and 36 out at both 22 sec and 33 seconds. I am using fairly new SSP Lab Sweet...

I'm still trying to come to grips with the impacts of higher vs lower flow rates on:

- Strength
- Extraction yield
- Taste balance

Lower flow rates provide longer water contact time and so should increase the TDS (strength) and the EY, right?

But higher flow rates can...