A double espresso is 15 grams of uniformly ground bean, 9 bars of pressure at the group head, and a 30 second pull at 92ºC (±2º). If you have ever stood by my side as I pulled a shot, you have heard this stated as fact. I suspect on some Platonic level it is fact. […]
I replace my dispersion screen every couple of months and I’m always disgusted by what I find on the other side of it. The screens and gaskets don’t cost much, but I always drag my heels because getting the darn things back in is just a tremendous pain in the butt.
I posted my first roast report in March, right after I got my new roaster. Since then I’ve been so busy with roasting, entertaining, traveling, and life that I’ve not reported back. Well here it is. Sometime in July I convinced Vick to let me take over a portion of the laundry room for my […]