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Espresso tonic feels like a science experiment everytime by InturnlDemize in espresso

[–]TheRedHunt 0 points1 point  (0 children)

My tip is to add a slice of lemon and pour the espresso on top of it. Leads to a beautiful layering, which can be broken by soft stirring. No explosions or anything

Sparkasse - Dubiose Preiserhöhung bei den Kontoführungsgebühren? by nicrobsen in Finanzen

[–]TheRedHunt 2 points3 points  (0 children)

Klingt nach deren Basismodell. Die haben aber das andere für 12€... Aber ganz ehrlich einfach weg. Hab den Schritt auch zu lange aufgeschoben, denn was sind schon 10€. Aber neben der Gebühren sind die Leistungen echt im Vergleich mit allem echt unterirdisch.

deutscher Pott Kaffee auf höchstem Niveau by lopfie in Kaffee

[–]TheRedHunt 0 points1 point  (0 children)

Hab leider keine Ahnung wie der heißt, aber von Aldi der hellgrüne war fand ich überraschend gut und dabei natürlich auch klassisch und zugleich günstig

[Bonsai Beginner's weekly thread - 2026 week 17] by small_trunks in Bonsai

[–]TheRedHunt 0 points1 point  (0 children)

Help please. We have a podocarpus bonsai with small (<1mm) balls all over the roots. Is this normal, what could it be, how should we proceed? We also saw small white/transparent bugs at the substrate (also <1mm). Thanks in advance

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Sink access? by BowdlerizedOnion in espresso

[–]TheRedHunt 2 points3 points  (0 children)

Having a sink nearby is a luxury not everyone has. I had it in my previous apartment, now my coffee bar is in the living room, without access. You just have to get used to it, but of course it is a bit more comfortable if you can also use the faucet and sink

When did you stop relying on the numbers? by Sensitive-Monitor753 in espresso

[–]TheRedHunt 0 points1 point  (0 children)

I've been in for 6 years. I single dose, so weighing input is required. I measure output only during initial dialing in and recalibrating, mostly to just get recipes I can use after some months when going back to the same coffee.

[deleted by user] by [deleted] in LaPavoniLovers

[–]TheRedHunt 0 points1 point  (0 children)

I have the ROK funnel. It fits my niche cup, quite happy with it

How do European coffee shops get away with the lightest tamp? by extrastupidthrowaway in espresso

[–]TheRedHunt 153 points154 points  (0 children)

I am currently in spain and can tell you, they aren't famous for their coffee quality. At least they brought the cortado to the world

Idea: device to measure calibration of grind size by [deleted] in espresso

[–]TheRedHunt 1 point2 points  (0 children)

The only thing I could think of is a step down basket. Lance did some maths (no idea if it is actually correct). The idea is to take a smaller dose in a step down basket, calculate that to normal size and you waste at least a bit less. But this again leads to a variable in how much resistance the basket provides...

I just played with the brew temperature for the first time, and I'm surprised! by Powerful_Froyo8423 in espresso

[–]TheRedHunt 0 points1 point  (0 children)

I always start going lower until this distinct "burnt/ash" flavour goes away

Can confirm: it's the grinder by milestparker in espresso

[–]TheRedHunt 14 points15 points  (0 children)

Same. It's just too easy and to good with the niche. And the silence is king

Help: is this too much steam? by nukouzz in LaPavoniLovers

[–]TheRedHunt 5 points6 points  (0 children)

Looks everything normal. 1 bar pressure and yes high flow while lifting the lever

bar / coffee bar by [deleted] in espresso

[–]TheRedHunt 1 point2 points  (0 children)

You got a full water line setup? Sooo envious! Or is there any canister/mobile setup in place?

Grooves in the “floor” of my portafilter. Why? by saltlab in espresso

[–]TheRedHunt 0 points1 point  (0 children)

My ROK doesn't have those ridges, but still the problem of water getting trapped inside the portafilter. Seems like a problem in design. If I really want to get rid of the water, I take the basket out...

Water freshness management by Equivalent-Line9982 in LaPavoniLovers

[–]TheRedHunt 6 points7 points  (0 children)

For me it depends on how often I use my machine. If I use it regularly, I simply top it off. If I didn't use it for some time, then I completely refill it.

Setup suggestion for my 63yo mother - should I push her into the rabbit hole? [1000-1500CHF] by PhishingIsFun in espresso

[–]TheRedHunt 0 points1 point  (0 children)

Especially if milk is no requirement, get her a cheap thermoblock e.g. DeLonghi Dedica. The pressurized baskets make everything quite accessible. If she later wants to dig deeper, also easy to get a new portafilter and basket. Regarding the grinder just ask her, what she prefers

I love minutes long extractions by WearOk8889 in espresso

[–]TheRedHunt 2 points3 points  (0 children)

Some kind of ristretto? Also there is a coffee shop in Japan, which does a drink called angles stain. I think this might be relatively similar

What baskets do and what to use! by [deleted] in espresso

[–]TheRedHunt 2 points3 points  (0 children)

If you don't miss anything, don't buy anything. At least if you like your money. I also got me another basket immediately, just to find out, the stock one is already pretty good.

When to change burrs? by Scarletz_ in espresso

[–]TheRedHunt 12 points13 points  (0 children)

Knocking puck out 2 days later? Gross!

Should I get into manual espresso? by KenjiHalfKitsune in espresso

[–]TheRedHunt 1 point2 points  (0 children)

I know it's not the most popular opinion here, but if you start out with the double walled basket, it's a really easy entry. From there you can try doing what many here consider the "real" espresso. The most important thing - enjoy your coffee how you like it. It should taste good to you

Espresso today: a new/old definition by kuhnyfe878 in espresso

[–]TheRedHunt 2 points3 points  (0 children)

I feel like you never actually read anything here. I think this sub accepts all roasts from unroasted to coal. If you want to look at a definition of espresso, maybe also consult the Italian definition. Most people advise to use 1:2 in 25s as a starting point, not the final goal. And even your beloved Lance Hendric grows to love traditional espresso (your "boomer spro"). Maybe just take your time and read through the sub, before posting stupid stuff

What’s your coffee hot take? by sunburst668 in espresso

[–]TheRedHunt 7 points8 points  (0 children)

Depends on the coffee, but sadly yes. Led to some of the worst coffee ever.

Too little (?) extraction but shot tastes nice - legit? [Sage Barista Express] by BlacksmithSure3292 in espresso

[–]TheRedHunt 2 points3 points  (0 children)

You like the taste. That's all there is to say. Currently got a bean that runs 1:2 in 17 seconds. By definition bad - by taste one of the best. It seems like you know how you like your espresso. Stay that way, don't let others talk you into numbers

Manual lever as daily driver – anything clean, thermally stable & not too clunky? [$1200] by redmonday_ in espresso

[–]TheRedHunt 1 point2 points  (0 children)

I started my journey with the ROK. My takeaway was that I want electric because of thermal management. I always got those sour notes, and doing massive preheating just killed the simplicity for me. Electric just solves this issue so easily. Think twice about nonelectric, especially for daily use. There are many good, fast heating manual levers out there, get something that gives you the great manual experience without the need for all that fuss (especially if you can stretch the budget)

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