Maybe. I’ve never had success that way tho.

Seems like a decent deal.

Where are you located? I know a company in France who gives away their surplus grains, you just need to pay for shipping.

I’ve watched videos and ordered the right type of connector. It doesn’t seem so hard with flood soldering techniques.

Fortunately the break is clean and happened on the connector’s legs, so the traces are unharmed. I think the hardest part will be to remove the remnants left on the traces.

My work keyboard has a cheap magnetic cable so I can easily plug and unplug it (I’m not leaving a custom mech unsupervised a work!). It indeed takes most of these strain.

Yeah Cura feels a bit raw sometimes. I switched to Orca a couple weeks ago and although I can’t say there’s a massive difference in print quality, printing itself looked and sounded much smoother. I think Orca is more careful about acceleration than Cura.

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Your OS doesn’t matter. Printers are dumb and only understand Gcode, which is basically a series of steps to follow for printing your part (move the head this amount in that direction while extruding that much etc.). Producing that code is the slicer’s job. What you want is a slicer that works perfectly on Linux. And good news, all open-source slicers work perfectly on Linux. What you need tho is a slicer that includes your printer’s profile.

Try Cura or Prusaslicer (available as Flatpaks) or Orcaslicer (Appimage for now but will move to Flatpak eventually).

It’s like buying an electric sports car and immediately converting it to diesel.

Thanks!

TBH I didn’t start roasting because of time or money considerations. It’s just another hobby that aligns with the coffee-obsessive lifestyle. The fact that it might eventually become more cost effective than buying roasted beans was definitely not the highest in my list of priorities :D

Grind settings are widely different for each bean, it’s normal. Depends on a lot of factors (origin, variety, altitude, roast etc).

Lighter roasts tend to need slightly longer ratios (~1:2.5 to ~1:3.5), darker roasts shorter ratios (~1:2). Faster shots (20-25s) are usually fine.

As for channeling issues, puck prep is of paramount importance but I’m not sure how much prep you can introduce in this machine’s workflow. Counterintuitively, channeling is often caused by grinding too fine, but the water rushing in the channels actually make the shot much faster. If you can WDT between grinding and tamping, it would solve a lot of issues.

I mean, it’s just a quick soapy sponge wipe and you should clean your moka pot after each use anyway.

It’s stainless steel, so Puly Caff.

This is a perfectly valid point of view, and for the first few months, I seriously doubted I could ever match a decent roaster. Now I can make exquisite coffee. Meh coffee too, don’t get me wrong. But the more I learn, the more I can trust my instincts, the more I’m able to unlock some potential by tweaking temperature or time into 1C. Some beans still elude me (I had a Sidamo that smelled heavenly when green but that I could never roast properly), but it’s, I think, true for most roasters except the very best. For me it’s the ultimate step into complete coffee obsession. You need to truly know your beans to roast them properly. And then I can still play with grind size and temperature and pressure and time when pulling shots to make the best out of them.

I image if ventilated safely and well it likely gives off a rewarding aroma too?

Once the smoke is gone from the kitchen, the smell of freshly roasted coffee lingering in the house for the rest of the day… Man this is just heaven, makes you crave a nice cup instantly.

Infinite quality/price ratio!

Haha what changed?

Add a bit of oil as a “thermal paste”/interface between the adapter and the pot. I use a tiny frying pan as an adapter for my Turkish cevze and it’s night and day.

Funny, I bought the same model yesterday on a clearance sale 😅

Still figuring it out too, I might use it as a travel brewer next to my Flair and/or my wife’s Aeropress.

As an aside I tested all the parts with a magnet and it’s full stainless, so you can thoroughly clean it with PulyCaff or Cafiza unlike Aluminium ones.

Yay for full stainless steel! You can fully clean it with Cafiza/Pulycaff for a perfect cup!

Absolute madman.

(Ok I know it’s super normal and traditional in some places like Ethiopia, but super fresh beans are horrible it’s like licking an ashtray, you need to rest them at least a few days/weeks)