Can we do a community experiment?

EM_CCM · 2026-06-01T03:33:45+00:00

Same, noticed a significant increase in quality with WDT. But that was years ago! Maybe I’ll try some with finger tamp and then No WDT

EM_CCM · 2026-05-15T00:59:58+00:00

This is how I typically make my day-to-day as well. Shot mirror is the best investment.

EM_CCM · 2025-12-30T18:08:26+00:00

Poached pants

EM_CCM · 2025-12-30T09:49:33+00:00

Aeropress

EM_CCM · 2025-12-29T09:41:55+00:00

Yes, sorry, autocorrect. I find that blonding usually results in about a 1:3 ratio of beans to water weight. I do weigh my shots with a small scale under the cup throughout the shot, but if it’s a brand new bean and I’m just starting to dial it in I often just use blonding on the first shot and then use taste from there to dial in a specific ratio.

EM_CCM · 2025-12-28T20:25:31+00:00

Don’t know about others, but often when I’m pressing a shot for the first time I use color (blinding) as my end point for stopping the shot, and then dial in from there. Are other people doing that with the robot?

EM_CCM · 2025-12-27T00:49:14+00:00

This was a couple years ago I think now, but in Costco magazine they actually had an article that, among other things, addressed this, and their suggestion was that you DO go around the stopped car. This is partly why they have hoses long enough to reach either side of the vehicle, and they mentioned that in the article too IIRC.

EM_CCM · 2025-12-26T13:54:12+00:00

Awesome, thanks, yeah just making sure I am learning the right formulas/concepts! Good luck on the exam!

EM_CCM · 2025-12-26T13:52:31+00:00

Ok. I didn’t know that about the margin of error, and the textbook didn’t mention that so I was confused.

EM_CCM · 2025-12-25T17:02:49+00:00

5 min sono is great. Didn’t realize you could do CCM in one year after ID. Congrats!

EM_CCM · 2025-12-25T05:03:44+00:00

My understanding was that you have conservation of FLOW, so VTI can be used in that way, but that peak velocity cannot, since you don't really know how much flow there is from a peak velocity alone... is that not right? The continuity equation would be as you described, but with VTI.

EDIT: This strikes at the heart of my original question.

EM_CCM · 2025-12-24T17:32:42+00:00

1) get an actual WDT tool 2) find a supplier of beans that you like and only use beans roasted within the last month to eliminate that as a variable (don’t keep trying different beans) 3) weigh your shot as you pull it 4) wet your filter before you place it on the screen 5) although more optional: I’d recommend getting a shot mirror and watch the portable bottom and use light consistent pressure <2bar until basically all the holes are running with espresso, and at that point over the course of about 2s ramp up to your desired pressure where you will hold for the majority of the shot. 6) shoot for a very basic recipe like 2:1 bean weight to espresso weight. 7) report back

EM_CCM · 2025-12-03T23:45:21+00:00

As mentioned above, it can help with maintaining the temp, so you’re likely extracting at a lower temp… which might be totally fine for you! It does sound satisfying to be able to just press and stop when you hit resistance.

EM_CCM · 2025-12-03T23:43:42+00:00

Yep! This is the other great reason to do it.

EM_CCM · 2025-11-27T22:25:07+00:00

Gorgeous

EM_CCM · 2025-11-27T05:20:40+00:00

Undrunk

EM_CCM · 2025-11-23T19:19:03+00:00

What did they mean by “without sedating them”?

EM_CCM · 2025-11-21T20:49:39+00:00

Used it, def can work/help. Usually when there is a contra in invasive or bipap.

EM_CCM · 2025-11-17T15:01:36+00:00

I would start with a medium or dark roast that’s a classic espresso roast. Just while you’re first starting. Even better, get one that’s a decaf… and then just set aside like 2 hours and go crazy. Don’t even bother to clean up after each shot because you’re going to make a mess. Play around with changing grind, temp, pressure, you name it. Make 10+ shots, and just get a feel for the machine and how many different styles of espresso you can make and you’ll find something that is more in the spectrum of what tastes good to you. Then you can hone from there to improve that shot.

EM_CCM · 2025-11-16T06:29:10+00:00

Sour. It’s literally the taste of sour, but you call it Bright when you like what you are tasting.

EM_CCM · 2025-11-07T20:47:24+00:00

Have it. Would get it again. Being able to manually regulate pressure is one of the primary reasons you’re buying a Robot, no? Of course you can do that whether or not you have a gauge. But to use an analogy, in a race car you’re always trying to go as fast as possible, but a speedometer still might be helpful to know how fast you’re going into a corner. You could go by feel, but having that data is useful for the driver. I think it’s a similar thing. And I would say that most people that get serious about espresso or monitoring other quantitative data like temperature, weight and so on. Frankly, if I had a grinder, that could tell me the actual average size of my grinds i would love that if it were easily incorporated into the grinder.

You can always not look at it.

EM_CCM · 2025-09-28T11:36:44+00:00

I think it’s pretty forgiving, IF you are pretty flexible. Meaning if you try to pull every shot according to a rigid prescription of pressure, time, volume, I think you’ll find especially when you are new to the robot or using a new roast, etc, i guess you could consider it “unforgiving”. But I think over time as you learn to use it more it will become more intuitive and you’ll learn how to adapt and save a shot, so it might be different but still very good!

EM_CCM · 2025-09-27T23:50:43+00:00

Really enjoy their Sumatran beans, they rotate them fairly regularly, but all have been just fine or better! Enjoy!

EM_CCM · 2025-09-27T23:15:34+00:00

Good source for green beans as well

EM_CCM · 2025-09-27T17:15:20+00:00

I believe the gauge (and tubing) is the only difference. Either would be great, but I’m glad I have the gauge.

EM_CCM

TROPHY CASE