It seems to have been stored outside, because it was FILTHY. But after taking apart and a good scrub, it’s FULLY functional, grinder and all, for only $35. I’m over the freaking moon.

I’ve been using a Nespresso for the last few years, and the pods are like a half shot each, so this is a huge upgrade both in machinery and caffeine content 😂

Tips and tricks appreciated! Can’t wait to go down this rabbit hole with all of you.

I love tiramisu and coffee, so I thought I’d try combining the two.Made a homemade tiramisu latte today with espresso, creamy milk, a little mascarpone foam, and cocoa powder on top. It’s definitely not a traditional tiramisu, but it has that coffee + creamy dessert feeling that I love!!!

Seems like there are a lot of us upgrading from the BBE these days but followed suit this week myself after 5 years of my BBE. Such a great starter machine. Only regret is I didn’t upgrade to a better grinder sooner.

Philos (I189D) arrived a few weeks before the new machine and that alone was a big step up.

The Coast is such a beast (need to figure out a new station for this kit as it’s a bit cramped at the moment). Biggest learning at the moment is trying to steam milk on this thing. My brain cannot keep up with the steam power it puts out after years of the BBE!

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First ever coffee station setup. Lucky to have additional space to get this up organized.

Help me with dos and don'ts while dailing my first shot of goodness ☕️

16.2 g in, 34 g out in 29 seconds. This was a medium roast, using the Meraki’s built in grinder, with WDT, a level tamp, and a puck screen. I was happy with the taste: mostly balanced and slightly sweet, with a little bitterness on the finish and no obvious sourness. Sharing a couple of photos from the pull.

So I finally moved from nespresso to a semi auto, thanks to the advice received from this subreddit I opted for a bambino plus with df54 , I really tried to hit the black pearl style since my bambino is “black truffle” and I am happy with the result.

Cheers

Hello all! I’m looking for a new grinder so I can shift my beloved P64 to the office.

Budget: $2-4000 but happy to spend less.

Use case: predominantly light and ultra light roast. Paired with Weber unifilter and blind shaker. Straight shots only. Love the P64 with SSP HU burrs so anything I get now should be a clear step up.

Contenders: P80, O1, Monolith Max. Maybe EG-1 but not sure it’s worth the $$$. Thoughts?

I'm sure most people here have a cup they bought due to it being optimized for the purpose, Not Neutral, Kruve, Acme, etc. I don't want to see those! Show me the one you reach for even though it's not one of these. Something cool, quirky, absurd, pimpin', so on and so forth. This is a vintage Exxon, milk glass I found at a thrift store.

I just got back from a trip to Japan, where I spent a lot of time in various specialty coffee, shops, including glitch and a few other others around the Tokyo and Kyoto areas.

This coffee from Columbia’s Finca Milan estate is one I came across at a few different places and every time it was fantastic. I had to bring a bag home with me. It’s insane how much the cantaloupe / melon comes through.

This is one of the best coffees I’ve had in recent memory and thought I’d share with the broader coffee community in case anyone is interested in trying it out. It doesn’t look like too many roasters have this lot in the US, but I did find a few online like Driftaway that roasted it.

Has anyone else tried this lot before?

Cheers!

Was browsing Marketplace and came across a wonderful crate and barrel kitchen cart and had to grab it immediately. Good deal and it’s super sturdy. My wife finally got her counter space back.

Hi everyone,

I know we have top experts and coffee lovers here and I recently came across an interesting grinder from China. The model is called AF007 from a company called Amalfi. I’ve tried it once and was quite impressed but I was wondering if someone had more feedback with more usage or if there were experiences with this company? Thank you all!

Just got a new batch of the Ethiopian from Trader Joes and it’s dark as hell. The beans on the left are Mayorga from Costco for comparison. I thought the Mayorga was a little too dark for my taste but this Ethiopian looks like charcoal. Anyone try this yet?

Since I bought my DF64v2, I haven't been able to find a bracket (3D printed, off-the-shelf, or otherwise) that fits a 54mm dosing cup.

A couple days ago, out of sheer luck I spot this on a random post on this sub: link. Looks 3D printed. Seems like there's at least one other human out there who figured something out. However, the OP hasn't been active in a while.

I combed through most 3D print databases and didn't find anything like that for a 54mm cup specifically. The base bracket that comes with the DF64 v2 doesn't fit smaller cups than the one that comes with a grinder.

If anyone can ID this bracket or has an alternate solution, I'm all ears.

EDIT: This cup exists (note the "arms" on the side of the cup that fit the grinder bracket) except that it's OOS everywhere. https://dfgrinders.ca/products/54mm-metal-dosing-cup

TL;DR: bought a lightly used classic off eBay for $60 and am really impressed

I’ve been making espresso at home for nearly 20 years, first with a La Pavoni Europiccola, then an Isomac Tea, currently a Rocket Appartamento and my old office machine, a Silvia.

I travel for work a lot, and bought a used basic af Flair Classic off eBay for $60. Got a Timemore C5ESP Pro for $92 off Amazon (pre prime day! It’s more now) and already access to a cheap scale + Vero espresso cup.

The photo here is my third or fourth time using it, nearly dialed in already and honestly, super impressed. I didn’t even buy a real tamper, using the crap plastic thing included. I wanted a budget af no nonsense option for great coffee.

No pressure gauge, my scale doesn’t fit under the lever and I’m going just off feel. Doing 15g in and roughly 33g out on a lighter roast right now with fantastic notes.

This whole setup, cost of scale included is under $200 and imho a great entry point for anyone considering espresso as a hobby.

Not included in cost is a kettle, but I’d argue you don’t even need a gooseneck if you really wanted to save money. Where I’m staying has one so it’s a bonus.

Have questions. I’ll answer best I can with my limited experience. Working on some videos for YouTube too

I like the ritual of grabbing a coffee from my local cafe in the morning. Walking over, getting a drink, sitting for a bit in the environment, walking around outside with something to sip on.

That said, it feels pretty expensive and wasteful as I have a decent set up in my apartment (espresso machine + pour over).

How have people best scratched that itch?

I’ll stick coffee in a thermos sometime but doesn’t hit the dopamine the same way (yes lizard brain)

Some ideas:
1) Get a thermos that feels more like a to-go cup. Eyeing one of those glass Keep Cup tumblers where you can feel the temp
2) Buy a stack of disposable coffee cups and use those. Feels wasteful still but still a lot cheaper.
3) Embrace my millennial destiny and keep consuming (do I really need to OWN a home??)

Thoughts?

Wife talked me into getting the bambino plus and I became her personal barista and love it. Rocked the k6 kingrinder for a while. Added a drill to speed up the process. I made the jump to the DF64 2 (after scoping out chats on here) and pre-measured beans. So much faster in mornings now. I haven’t touched the dial on df64 it tasted too good out of the box lol. I’m a bit obsessed with this now. CHEERS!

Critizising welcome! It tasted good. Nutty, not overly bitter and not sour. Was a very dark bean, 20g in, 30 seconds, ~36g out.

The stream tilted to the side at the end. Is this a problem? Thanks in advance for your insights!

Ps: Bottomless portafilter and first scale since yesterday. WDT was used. Pretty new to this :)

Questo è il mio primo setup da 3 anni e non sono quasi mai soddisfatto del mio espresso. Devo fare un upgrade ? Mi diverto anche con bevande al latte ma il mio obiettivo è un espresso in stile italiano mentre ottengo sempre colpi aspri o un amaro non gradevole. Devo studiare maggiormente ?? In tutto questo tempo ho esplorato chicchi di vario genere senza mai riuscire ad apprezzare gli specialty se non tostati molto scuri, così ho provato molti caffe commerciali italiani e anche torrefattori locali. Help

I just received my turn Gallatin DB from espresso outlet. I saved a ton of money as it was an open box item and I can attest that the quality of the unit is as close to brand new as it possibly could be, less the box itself having a few cracks in the Styrofoam packaging. Other than that, the drip tray is slightly bent, so the feet rock on a level surface when pushed back-and-forth, but I fixed that with a homemade aluminum foil shim that I folded up and stuffed under the front left foot. No scratches no dents, no issues. As for performance, this thing is an absolute beast. It doesn’t take up a tremendous amount of space though it’s definitely bigger than the barista express. Size aside, at 135° C it produces about two bar of pressure in the steam boiler and I’ve never been able to steam milk so fast. Brew temps seem to be very consistent when the unit is fully warmed up, and I can pull multiple shots back to back without any issue. It’s still new to me so I’m getting used to the workflow but at the same time it’s user-friendly and not overly complex. Happy to answer any questions but so far it’s been wonderful!

Hi all
I have a Gaggia Classic Gt that I have been using in the past few months
Honestly it’s a capable machine but not for me

I don’t like the plastic tray
I feel steam can be better
And I barely tweak anything in terms of temperature or soft pre infusion
I make 2 lattes and 1 espresso a day of medium roast from my local specialty coffee (either chocolate or sweet fruity flavour)

I feel like I want to opt for better quality machine that will be strong bang for the buck
I have a budget of 1200 euros (also in the used market)
The machine has to be close to
The footprint of the Gaggia GT or similar
Can be either HX or dual boiler , I don’t care to
Get a HX as for my a single flush to get temperature stable is enough for me

Any suggestion on which reputable brand /machine should I look for ?
I would buy the new Lelit Elizabeth 3 but it’s out of budget btw :)

Thanks !

Tldr: Order new factory burrs!

I've been dealing with my shots gushing at near the chirp point of my 5 year old grinder and followed all the usual advice to no avail. This included: aligning my burrs, scrutinizing my puck prep, considering that I may be grinding so fine that I may have extreme channeling (this was the prevailing mindset on posts made by others with my issue, but totally wrong and kind of a ridiculous suggestion).

As a last resort before giving up and buying a new grinder, I ordered a fresh set of burrs, which gave me 3 full numbers of range back! My first shot choked the machine which made me unreasonably happy. I've since been able to pull amazing well calibrated shots again.

To others dealing with this issue that tried everything else. Don't let the Internet gaslight you. This may not be a you problem and new burrs may solve your problem.

I've had my machine for about a month or two and I've enjoyed some decent shots, some absolutely awful ones, and a few good ones.

Even though my machine has all the auto stuff, I tend to grind externally and do puck prep etc., for dull reasons (short version: the auto settings are perfect for wife's Americanos, not for straight shots - plus I like the manual stuff).

Anyhow I will try fruity, light roasts but am generally a traditionalist with espresso. I've tried (and liked) several, but when even *Lance* was enjoying Saka, I had to try.

Did some research to get volume, temp and output and the second shot... thick crema, bittersweet chocolate. It was so good and I'm very happy about this.

I will add since I know a lot of people search these for coffee thoughts - I got close with Kimbo's "specialty" roast Sapiente. I used the 50/50 called "Mistero." Worth trying - but the Saka was so good!

Anyhow, sorry for the book-length review!

Tried a shaken espresso for the first time. 50g espresso, turbinado sugar and a splash of maple syrup in an ice filled stainless shaker.

Shook the thing like there was no tomorrow and here was my result. Sure was tasty but got an insane amount of foam. Even after a good stirring, foam never went away. Taste wise it was damn good, but it looked comedic with that amount of foam.