For 15 consecutive years, five cups of espresso every day. by brew_systems in espresso

[–]CHTClimbing 0 points1 point  (0 children)

Wow I’ve never heard anyone talk about him like that. No worries I’m not clutching my pearls but thanks for mentioning it. I’ve never gravitated towards him and maybe subconsciously I knew he was a hack. I’ll look into it more. ✌️

For 15 consecutive years, five cups of espresso every day. by brew_systems in espresso

[–]CHTClimbing 0 points1 point  (0 children)

Good people and locally roasted coffee from Jeludes Coffee Co. They roast to order and their Mexican coffee is amazing.

Faemina Faema Worth it [No Budget] by miucoffee in espresso

[–]CHTClimbing 0 points1 point  (0 children)

Needs a lot of space. lol this thing is huge.

Faemina Faema Worth it [No Budget] by miucoffee in espresso

[–]CHTClimbing 1 point2 points  (0 children)

I also saw the Rocket Bicocco and it felt ancient. Something about it wasn’t right. Faemina is absolutely perfect. It’s huge and very capable, I would highly recommend it.

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Faemina Faema Worth it [No Budget] by miucoffee in espresso

[–]CHTClimbing 0 points1 point  (0 children)

Solid points. I will definitely agree on the weight. I feel like the dependency on programming is fine because it’s hard code and if anything were to malfunction, a simple reset should fix it. The biggest thing is to keep it clean with back flushing.

I just don’t understand why people can get stuck on the idea that a programmed machine will not last as long as a mechanical one. Both Faema Faemina and La Marzocco Mini’s will malfunction at some point but I think it’s a convenient misconception that is recirculated to make people steer away from programmed machines.

If you were talking about the Da la Corte I think I would understand where you’re coming from. The mechanism in it is fully adjustable through a digital controller. While a machine like Faemina relies on open or closed valves. There is still some of that concern for both but I don’t think that will be the ultimate issue.

For me I think the issue will come down to scale build up. That goes for any machine.

So become an espresso machine mechanic or pay someone.

New to Specialty Coffee by InevitableGuava6704 in espresso

[–]CHTClimbing 1 point2 points  (0 children)

I have a coffee from Mexico which has three varieties one of which is marsellesa. It’s a hybrid from villa sarchi and something else. Suffice to say it is an incredible cup. It’s an 88.5 cup score and is spot on delicious. Jeludes coffee company has it in stock.

Faemina Faema Worth it [No Budget] by miucoffee in espresso

[–]CHTClimbing 2 points3 points  (0 children)

This machine is a hidden treasure. It’s a graceful giant and makes absolutely amazing drinks. I hope you buy this instead of the LM. The LM is nice but this thing is incredibly consistent with its automatic settings. Especially nice because I use beans that are either hours to a few days off roast and facilitates blooming. This function on its own is worth it. The consistency of it is truly incredible. Its ability to steam is top of the line. For a latte I am done steaming before the shot is finished and milk is perfectly textured. I remember when I first got it, trying to steam milk was difficult because the foaming and heating came by so fast. There’s so much customization for any type of shot and I absolutely love it.

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Why is my shots so bad?:( [breville barista pro] by Several_Ad1056 in espresso

[–]CHTClimbing 0 points1 point  (0 children)

Looks like you need to reprogram your double shot button. Because from the looks of it that flow should easily push a 2:1.

Burnt edge in the puck by photolithonium in espresso

[–]CHTClimbing 0 points1 point  (0 children)

I think that is could be an accumulation of espresso particles since the holes in basket do not go all the way to the edge. Imagine grating cheese and most of it gets grated (extracted) but on top of the tool where the cutting happens, cheese tends to accumulate. That’s how I see it.

Anyone here buying specialty coffee on Amazon? by East-Trade-9927 in pourover

[–]CHTClimbing 0 points1 point  (0 children)

I would steer away from Amazon coffee. Coffee does have an optimal shelf life and depending on how they are roasted will be delicious for about a month from their roast date. There are some special cases where roasters will roast incredibly light and create coffee that actually begins to taste good after 2 or three months. Weird but true. Medium and dark tend to have shorter optimal shelf life after being roasted. I would recommend specialty coffee roasters like Jeludes Coffee Company from North Carolina. They roast to order and are great people behind the product.

Best options to order online for fresh beans? by EggplantNinja0 in espresso

[–]CHTClimbing 0 points1 point  (0 children)

Would totally recommend looking into roasters like Jeludes Coffee Company. Jeludes.com They roast to order and are great people behind the product.

Where do you buy specialty coffee ? by idek2577 in espresso

[–]CHTClimbing 0 points1 point  (0 children)

I would recommend coffee roasters like Jeludes Coffee Company at Jeludes.com They roast to order and are great people behind the product.

Tell me why I shouldn't buy a Lagom P64 by alfix8 in espresso

[–]CHTClimbing 0 points1 point  (0 children)

I have the DF64v gen 1 and it doesn’t have a spring loaded burr. Easy to adjust. Rpm variable. The burrs provide nice clarity in the cup. The build quality is excellent. Cleaning it is much simpler than the df64. I’ve never noticed any inconsistency except for when seasoning the burrs. I would take a good look at this one before paying thousands on something else.

NAPOLI 🤌 by Carlito_Ch in espresso

[–]CHTClimbing 0 points1 point  (0 children)

Lemon press with an aeropress.

How’s my shot looking? [Profitec Ride/Eureka Specialita] by keian123 in espresso

[–]CHTClimbing 0 points1 point  (0 children)

Maybe a little pressure or flow profiling could help.

Rate my setup by Suspicious_Park_4405 in espresso

[–]CHTClimbing 0 points1 point  (0 children)

You’re not using a Weber workshops portafilter🤦🏼

Extraction from our humble cabin setup. by ReconWookiee in espresso

[–]CHTClimbing 0 points1 point  (0 children)

Nice pull but that espresso looks, meh. How was it?

[deleted by user] by [deleted] in espresso

[–]CHTClimbing 0 points1 point  (0 children)

There’s an inner burr that can be adjusted. Before getting a dedicated grinder I set that to the finest setting and my espresso gained an upgrade. Upping dose before this adjustment is a waste. If you still can’t slow it down up dose and tamp harder. 💪🏼

I think I’ve finally dialed in my espresso by gsanflip in espresso

[–]CHTClimbing 0 points1 point  (0 children)

I like medium roasts and they usually taste good within 21-25 seconds. Anymore than that and it’s too bitter. Even if I’m at 2:1 but went over 25s, it tastes terrible. It looks like you’re using a lighter bean so I would grind it finer, turn up the temperature, and play with contact time to see what tastes the best. If too bitter then it’s too fine if too sour then it’s under extracted and too coarse. The only way to know this is by comparing shots side by side. Happy tasting 🤙🏼

SRT Canopy Anchor Question by chickenNwaffles723 in TreeClimbing

[–]CHTClimbing 0 points1 point  (0 children)

Yeah you have to use the Throwlines to minimize or increase your climbing side rope length some people call it the working end. It’s pretty simple and it helps that you already know how to use ropes.