I feel ya, the number of times I’ve opened up my gear to get just a few more months out of it til the next thing breaks…

If you want to maximize versatility and quality for a good price, I’d consider getting a nice enough espresso-focused grinder and a really high quality hand grinder that can do coarse grinds well. Grinding coarse is fast and easy by hand, and you can get grounds as or more consistent than am electric grinder 3 times the price with something like a 1zpresso. But grinding for espresso can be harder, so that’s one that’s more worth a machine doing the work for you.

Very true, especially because taste (and the calibration of the grinder you receive) don’t always line up with the grind size distributions you see other people make from experimenting. For me it’s always had to be one at a time, compared to what I was using before and returning if the intended upgrade isn’t satisfactory.

It would be amazing if coffee shops started doing equipment tastings/comparisons as well as beans. We have a lot of cool cuppings/tasting courses here, but nothing for hardware.

I do/have used a Kruve an I’ve been very surprised with by my findings with it. In my experience, even very nice grinders I’ve tried still produce like 4% fines, and some midrange ones are maybe only 6%. By percent, that’s significant enough, but in the end it’s less than a gram difference, and therefore sorta hard to use as the comparison between 2 grinders. Sifting is also essentially worthless for that purpose if you didn’t take the same measurement when the grinder was new, since you have nothing to compare the present to.

I honestly think your best bet is going by taste. If you feel the quality of your cup has declined, that’s probably the best way to be sure. Everything else is just a proxy for trying to determine how the cup will taste.

Lol they said “threatening violence” because it was the easiest thing to ban you with. The real reason you got banned is that you’re a psycho, man. You sound like you are saying you wish you were allowed to hurt or kill your own children, and you’re talking about them as property. That’s crazy person shit.

That’s great to know. I’m definitely excited to pick up a bag

I’ll have to try it!

Colectivo from Milwaukee. Best prices for really well sourced coffee. They are really a 3rd wave roaster with a starbucks-like cafe setup that allows them to sell much cheaper than others even though they are still sourcing really great single origins and small session roasting. I’ve tried em all and Colectivo takes the price:quality ratio hands down.

Their Brazil is super chocolatey and not bitter at all for folks who don’t necessarily love coffee, but people who really do will still find interesting notes and appreciate how well it’s roasted. a bit of acidity but no bitterness, full body but subtle notes, total crowd pleaser.

Just wish I could remember the spoiler formatting haha

Square root of -1 is called i because it’s an imaginary number butl gets used often

Square root of -1 is called i because it’s an imaginary number

I have some obscure tastes and have been shocked by what I can find on soulseek

Eh, it’s about the same as NY and winter is the only reason that homes aren’t even more expensive here, so I’ll take it. It’s the only major city that is near water, in a state that doesn’t suck m, and where I can actually afford to live. It’s pretty sweet with all those considered lol.

Chicago has hit -40⁰F and 100⁰F+ since I’ve lived here. -5 to 105 is basically a normal year

I like it because it lets you control the temperature you drink at. I drink pour over mostly, so the carafe is heated by the water I use to heat the cone, and with the insulation I get a good 4 hours where it’s still too hot to drink straight out of the carafe. So pouring small cups and waiting a minute has been the perfect way to have every sip at the right temperature. And I’ve come to really like the pace of multiple almost espresso-sized mugs rather than working on the same cup all morning.

Get a Hario insulated carafe, they make them in all sizes, and pour multiple small mugs after making 1 big batch. Use cafiza if oils build up or anything.

Not a great idea, but not for the caffeine quantity that others mention (though perhaps for that, too). Espresso is meant to be drunk quickly and hot. Even the glasses are designed to keep the surface area minimal and give the drinker control over how (minimally) cool they allow the espresso to get.

Keeping a large amount in a mug for a while will allow bitter notes to develop and will mute the creamy and sweet notes/feel that make espresso worthwhile. You can minimize that a bit by diluting the coffee (a 3-hour old latte or americano changes less than a straight shot would in the same span), but it’ll still change.

Pour over is really the only method that is intended to be drunk at varying levels of heat, and you can make it super strong if that’s what you’re looking for.