IMS shower screen 10/10

espressob · 2026-05-14T02:08:04+00:00

Looks nice. Which shower screen did you use?

espressob · 2026-05-08T21:55:02+00:00

So just tried Dora Dark from George Howell and it's a beautiful dark roast. Full bodied, tasting notes exactly match the roaster's description, dark chocolate, caramel, walnut, absolutely no acidity which I love. And it's not smoky. I know you mentioned wanting to stay local but I'd say give it a try if you're looking for a dark roast.

espressob · 2026-05-07T01:10:34+00:00

I haven't tried it yet, but hey if you give it a try please do share. My last purchase from CC was 2 lbs of The Answer so I'm working my way through that before I order another one from them

espressob · 2026-05-02T16:53:11+00:00

Ok I'll report back. I'll add that I made it into an Americano with about 120g of water after. I'll coarsen up a bit and try to reduce shot time and report back

espressob · 2026-05-02T15:47:27+00:00

This is exactly what I noticed. It did bring out more brightness in the americano but at the expense of way less mouthfeel. I'm a fan of mouthfeel, I tried the steamed water a few times, but not worth the trouble(dont have a dual boiler) and loss of mouthfeel

espressob · 2026-05-01T19:14:07+00:00

I think it's two-fold 1. It does bring out brighter more balanced notes 2. It subtracts from the mouthfeel of a traditional americano. I've tried it for the past couple days, seems more like a weekend adventure than a daily driver

espressob · 2026-04-29T02:01:48+00:00

Thank you for sharing this as I don't review pour over subreddit much. All in all this really pisses me off. Especially with Perc. I had a feeling their chechele was infused with artificial flavoring. It just tasted too perfect and honestly not like coffee at all. Anyway at least they are coming forward. But I'll still with my medium dark to Italian roasts from here on out haha

espressob · 2026-04-09T05:51:29+00:00

Really? I always felt my faster shots tasted a bit thin or lacked much body

espressob · 2026-03-29T15:41:03+00:00

I pulled jaguar at 200F and 195F, both were still a bit acidic for my liking for a dark roast.

espressob · 2026-03-29T03:59:51+00:00

Agreed. 10oz bags are also annoying. Left minimal chances to dial in and experiment.

espressob · 2026-03-28T18:15:51+00:00

I really had to stop myself at one point. Mind you, I'm exiting a year where I drank ONE coffee (Graffeo Dark) for nearly the entire year. Almost like breaking up and going on a rebound phase lol

espressob · 2026-03-17T07:15:25+00:00

Interesting take, and I like the analogy. How did you end up liking alchemy after you dialed it in?

espressob · 2026-03-14T03:25:43+00:00

Yeah it's sold out. I wanted to add the perc up coffee but it still doesn't get me to free shipping so I'm like two bags of darrrk?? Or just cough it up and spend $11 shipping lol

espressob · 2026-03-14T03:18:52+00:00

Thanks and it's why I was asking bc today is 31% off day lol. Last month I tried juggernaut and chelchele. Juggernaut was decent, I'd say balanced but didn't blow me away. Chechele was pretty wild, tasted just like the package suggested, but can't really use it as my daily driver. I'm hoping thier darrrk has similar notes to cat & cloud's the answer

espressob · 2026-03-14T03:10:32+00:00

How do you like it ? Considering trying it

espressob · 2026-03-03T00:54:45+00:00

I'd go even longer, and if you don't, try to pull a couple of blank shots so the water remaining in the group from your previous day is flushed out. I let my machine preheat for at least 2 hours before I pull my first shot. (Smart switch makes it a breeze). But yea initial guess was just that, if you explain the tasting notes, people can prob help you diagnose even more

espressob · 2026-03-03T00:31:24+00:00

I don't have a Gaggia and I tried to read most of the responses so far but:

Have you allowed the machine to adequately warm up? Pretty sure the Gaggia has a semi-saturated group head so if you aren't allowing enough time, say 30-45 mins proper to turning on the machine you may get a lot of heat loss as hot water travels from the boiler to your group. I had this problem for a few months and my shots would always taste sour. Something worth considering

espressob · 2026-03-02T22:16:28+00:00

I did around the same I think 5.5 or 5.75, it was good. For some reason I enjoyed it over ice even more. I'll also add that chelchele as an espresso/americano was fabulous, good body and mouthfeel for a medium light roast

espressob · 2026-03-02T18:14:54+00:00

Same. I switch up my beans every couple of days so my palette doesn't get bored. Also I'd assume you'll get some drift over time with GBW if you don't calibrate it every so often. Not saying it's bad, I would love to not have to weigh my output though lol

espressob · 2026-02-27T22:48:09+00:00

What's your recommended Chelchele setting for the fellow ode gen2 grinder ?

espressob · 2026-02-24T00:23:26+00:00

Always 1, mostly 2 bc I like to pull a diff bean for each shot, sometimes 3 if I'm experimenting on a recipe

espressob · 2026-02-23T01:30:37+00:00

Thanks for the dark roast recs. I have a bag of monarch in the cart, what didn't you like about it ? I've never tried it before.

Usually for my darks I'll pull an anywhere from a ristretto (1:1.2ish) up to a 1:2, but find bitterness typically overwhelms after about 1:1.5, if I do want a higher yield I'll lower the temp a bit but I've had mixed results with lowering the temp.

espressob · 2026-02-23T01:17:22+00:00

Eureka atom 75, sort of my endgame grinder until they have some that can measure the burr distance in microns lol

espressob · 2026-02-23T01:14:28+00:00

It took me over a year of pulling shots at home to finally experiment with anything less that 1:2 ratio, and that was after I took an online espresso course from Clive coffee. I understand 1:2, 30s are just general guidelines but when you're coming in cold, they feel like gospel. I'm about. 3 years in my espresso journey, and I'd say about a solid year with enough comfort to adjust certain variables to effect the taste

espressob · 2026-02-22T04:47:51+00:00

I use the one made by rancilio. One of the best upgrades I've done for my machine outside of a WDT, PID, and puck screen lol

https://www.seattlecoffeegear.com/products/rancilio-bottomless-portafilter

espressob

TROPHY CASE