Recent content by shadow745

Why do people tend to discredit themselves on not being a 'pro/expert', lmao? I gladly ask who cares what others taste, think when most everything in life is and always will be subjective. All that matters is what appeals to ME. I read way too often on forums, etc. in which some doubt their...

Actually a shame any of the dumps are still open... the amount of green coffee they destroy could go a long way to offset yearly harvest issues.

Lots of variables that can change on the hour with espresso, as you might know. Absolute most important variable is fresh coffee with a decent level of roast development. Balanced water clearly plays a part and brew pressure/temperature as well. Then factor in how clean equipment is kept...

I'll gladly say to avoid buying roasted coffee and do your own. Built my setup about 9.5 yrs ago and haven't felt the need to buy an ounce of roasted coffee since and doubt I ever will. Buying quality green and roasting to the exact level of development YOU want when needed is light years ahead...

Starbux pretty much bastardizes everything they touch. I don't care what their worldwide business model/worth is as they simply destroy all things coffee related from start to finish. IMBHO they are like Apple as in you're paying for the over rated/priced experience as the products are pretty...

Won't honestly say every demitasse every day is mind blowing due to neverending variables at play, but each day is a simple reminder of why I'd damn glad I started doing my own roasting/extracting as nothing else I've had anywhere has ever came remotely close.

Of course that can vary state-state, but I seriously doubt a grey tank needs to be certified to meet any particular standard.

Reads like the aftermath of a late night trip to Taco Bell, bwahaha... the pro part of this is you might have found something that helps dial things in... the con is being able to duplicate that. Assuming you're single dosing by the sound of it, not my thing to do at all, but to each their own...

Definitely wouldn't call it a hack, but by far the most important change I made yrs ago was starting home roasting. Granted it's not for everyone, but that will ensure ultimate control to dial any coffee in for any situation and no hacks will ever be needed when YOU can control every variable.

Spot on as if someone feels the need to add anything to coffee to be more palatable something is really missing.

Municipality supplied tap water for me as I check their yearly published report on testing as well as test it myself. Near perfect pH, alkalinity, low mineral content and I Pur filter it simply to remove trace amounts of chlorine.

Well keep in mind there are tons of variables involved with coffee. You can get the same type of green from the same farmer/region every growing season and will notice differences. Weather, insect damage, harvesting, process method, etc all varies and for anyone to expect any real consistency...

Yep, been using Mason jars for yrs. Before a fresh batch goes in I wipe thoroughly with wet/dry lint free paper towels. Never felt the need to wash as that can impart taste/smell and coffee oils never permeate the glass/lids. I leave the lid loose for 24 hrs post roast, then lightly snug until...

Yep totally agree... Been home roasting just over 9 yrs now and my only regret is not starting it sooner than I did. Will also gladly say I think the equipment market has shifted to capitalize on 'modern trend' coffees as some wanna call it. Burr sets, flow control, declining pressure, etc. are...

Reads a bit off there... 'end of 2C prior to 1C?!? With any blend some will develop at slightly different rates due to bean size/density/moisture, but it shouldn't be that much variation unless lots of quakers in the mix and coming from Sweet Maria's that's not very likely.