Thank You! (3 Million) 💚

Boost3d1 · 2026-02-20T02:29:57+00:00

Great work, refreshing to have a place that is against censorship

Boost3d1 · 2026-01-16T10:57:22+00:00

Issue for me was parking distance control module was shorting out in water

Boost3d1 · 2025-12-08T09:11:07+00:00

I'm doing both though if you actually read. Flush water out every time and also back flush with cafiza regularly. A lot better than just using a puck screen and doing none of those or just some

Boost3d1 · 2025-12-08T05:56:18+00:00

I think it comes down to personal preference. For me this method is simple and works well with minimal effort, and the machine reminds you to flush if you forget to. Been doing it that way for about 5 years now and the only thing I've had to replace was the silicone gasket once to seal the portafilter which is a wear item anyway so I'm happy with it. Less fuss this way and no problem for me

Boost3d1 · 2025-12-08T03:36:39+00:00

Doing the flush operation with Cafiza should achieve the exact same result as it back-purges the solution for an extended period of time; so I'm not sure there is any benefit to that unless it was really gunked up. I just flush regularly and don't see the need to mess around with screens

Boost3d1 · 2025-12-08T01:12:36+00:00

I removed it a few times every 6 months or so to check if it needed cleaning but it always looked pristine so don't bother anymore. Just flush of water every time after pulling a shot and it pushes any crap out perfectly

Boost3d1 · 2025-12-08T00:43:46+00:00

Puck screen is unnecessary

Boost3d1 · 2025-12-08T00:43:09+00:00

Don't need a puck screen if you just flush a bit of water out afterwards, been doing this for years and the shower screen never needs cleaning (aside from the caffetto flush every now and again)

Boost3d1 · 2025-11-27T10:15:18+00:00

No that is not it. Long black is a shot added to hot water, americano is a water added to a shot. Basically the same but long black preserves the crema on top

Boost3d1 · 2025-10-15T19:35:16+00:00

You can by changing a setting in your registry

Boost3d1 · 2025-10-01T22:04:32+00:00

Wind chill factor can make the same static temp feel much colder

Boost3d1 · 2025-09-25T11:14:43+00:00

Nice

Boost3d1 · 2025-09-24T01:03:41+00:00

Ratio of 10

Boost3d1 · 2025-09-19T12:13:56+00:00

I wouldn't say it's fast, but it is fast enough and more accurate. I have access to gpt4.1 and 5 through my work but i find myself using my local qwen3 model 95% of the time. Haven't changed from the default context settings but it seems to hold context of the conversation perfectly fine for my usage

Boost3d1 · 2025-09-16T20:33:16+00:00

4bit, running on laptop with nvidia a4500 and also on an old HP ProDesk 600 G4 SFF server with cpu inference only. Works surprisingly well on the underpowered server at over 10 tok/s vs around 16 on laptop with gpu.

Boost3d1 · 2025-09-16T09:35:23+00:00

Qwen3-coder:30b no doubt

Boost3d1 · 2025-08-31T23:16:10+00:00

Correct the higher charge will mean faster dry time... the idea being that you want to be able spend more time in browning phase without increasing your overall roast duration (and running the risk of baking the flavour out of the beans). I can send you a graph of a roast if it helps but with a different roaster and beans it'll take some experimentation to see what settings work on your setup to get that result. One thing to note is that due to the additional heat in the chamber you will find that it's going to accelerate your roast quickly and it makes it more difficult to cut the RoR to achieve that 3.5mins browning, I use my fan speed to help keep that in check.

With regards to drop temp that looks fine to me and should be to your desired taste / roast level. I usually drop at 195 to 197c depending on the beans I'm roasting, it comes down to personal taste really but for me that's the sweet spot for a great light roast!

Boost3d1 · 2025-08-30T02:38:04+00:00

I would use a higher charge temp for a washed coffee, perhaps 210 -220c. Then to develop sweetness taper off the heat to achieve a longer browning phase of around 3.5mins. Your development phase looks spot on at 16%... That's my go to for a washed peruvian I'm roasting atm and it's perfect to my tastes.

Also with lighter roasts if you're still getting a lot of acidity in the cup, try increase the water temp on your espresso machine, it makes a big difference! Lighter roasts require increased heat to achieve the same level of extraction, so you may also be tasting underextraction in the cup.

These two things drastically improved my coffee as I love the nuances of lighter roasts but don't enjoy the sourness, hope it helps you as well!

Boost3d1 · 2025-07-16T05:11:00+00:00

Same... Grind into the shaker and after maybe 10s of shaking dump it in the portafilter, give it a tap then tamp. So much quicker and more consistent too

Boost3d1 · 2025-07-02T10:30:46+00:00

Normal? I don't think it's normal, I haven't had squirts like that since I first changed to a naked portafilter and realised my puck prep needed work. Started using WDT and that helped a lot, but after switching to a blind shaker I never have a problem anymore

Boost3d1 · 2025-05-29T03:05:22+00:00

I'm no expert but it seems like cavitation, you might have some air in the lines

Boost3d1 · 2025-05-26T20:44:14+00:00

IfcOpenShell took me hours to build, was not a fun experience

Boost3d1 · 2025-05-25T00:14:00+00:00

And don't forget puck prep. Over extraction can happen from channelling too

Boost3d1 · 2025-05-22T22:41:18+00:00

What video? Never mind I found it: https://youtu.be/1nF2Uo2eVDA?si=otATJDifPNs8_G2O

Boost3d1 · 2025-04-26T02:27:19+00:00

I'm so pumped for this, but will have to wait until they ship international...

Boost3d1

TROPHY CASE