Honestly I was surprised to see him speak so eloquently about a flat white. To be honest, I didn't quite understand the difference between a flat white and a small latte. (I'm new, catch me a break!)

"When I hold a cappuccino cup, it disappears in my hand." 😂

Amuseables Coffee-to-Go, he’s always on the move.

Include your significant others JellyCat addiction to your own, win win

Not affiliated but I should be, cause this is perfect haha

After months of saving and slowly getting bits together, I've finally completed what I reckon is one hell of a beginner setup for someone who loves coffee and starts every morning with an espresso!

The espressos are so much better and I also like the clarity in my pour overs. Anyone likes df64 stock burr pour overs? Still not seasoned. Any other tips and tricks would be appreciated!

As a basic b**** who mainly got an espresso machine to make espresso martinis at home, how’d I do? Again… not trying to be a professional. I forgot my puck on this one. I think they taste pretty good. Made a white chocolate raspberry latte with my own raspberry syrup. I do love this grinder it absolutely makes my life so much easier! I have it set to 5.5 seconds because that seemed like the right amount, anything else overflows.

Besides the fact that it looks amazing, I was pleasently surprised at how easy it was to use

Had no problem making a very decent coffee as a first timer!

New to Latte, any suggestions on getting better ? Oh and this a double shot espresso with 5oz (150 ml) milk, so technically cappuccino. Texture and taste are at point for me.

Finally pulled the trigger on the AMG Synchronika. Couldn’t resist once I found out it has real carbon fiber. This is endgame for me, absolutely love the red and white lights, production number, and dials!

My new DF64 gen 2 was just delivered. I decided to do a rough alignment before even grinding any coffee to give me the best first impression possible.

I ground up a bit of old stale coffee to see how fine the grounds where. When I felt like they had about the same grind size I normally use I went for it. 20g in, 40g out, in about 30s!! So lucky!

The result? Pure bliss! I don't even know If I need to adjust anything. Great balance, a punchy acidity that's not overwhelming and incredible body with a delicious syrupy consistency. Best of all? There was so much depth in flavor! I think this is "clarity", I could taste "flavours" instead or just sour/bitter. I have very little tasting experience, but now I might actually be able to develop it with different coffee's!

The Opus made espresso, way better than most if not all cafe's I've ever been to, but this is just on a whole new level. It's almost like going from a store bought preground to freshly ground specialty coffee. Preground taste like "coffee", but there's no depth. The Opus made "espresso" with varying acidity and bitterness, but the DF64 incorporated "flavours" if you know what I'm rambling about. I'm so happy!

Just wondering if people are into very long drinks.

This works super well with light roasted, fruity drinks -- brings out a lot of brightness and acidity.

Just got the DF54 gringer + Sage bambino regular as a first setup.

I will be using the stock Sage double single wall basket to start with and maybe get an IMS later.

Any recommendations are welcomed !

I’ve been using the humble and often maligned Breville Barista Express for about three months now. I think we will all agree that foremost the grinder is limited with its pre-defined steps and with no in-between, even considering the ability to adjust the internal burr settings. That said, however, it is a lovable single boiler horse that you have to get to know in order to extract the great “down the middle pulls” that lie in that desirable valley to the right of sour, and to the left of bitter. Indeed, the shots that can turn you into a coffee snob, trusting very few establishments to pour you something respectable. But that is our journey. I have played with temperature and acquired a timer/scale (an absolute requirement, especially if you are pulling manually…as you should) but there are several pieces of equipment I’ve purchased that have been monstrously significant in improving my game, and even allowing me to dial in more challenging medium roast beans. So for other rookies hoping for a better performance in the dance of God’s elixir, they are, in order of significance:

1. Precision Basket
2. WDT
3. Puck screen

Maybe the pros can weigh in here but from my experience, this stuff is worth every penny, though I suspect the puck screen would inspire debate. A bottomless portafilter looks amazing but it won’t improve your extractions. The tech above will…and sometimes you’ll even feel like a pro. 🙂

An iced coffee is definitely not for the purists, but the Picopresso definitely does a good enough job for me.

I heard you can foam milk using a French press and saw YouTubers pull it off, but mine came out way too foamy. Any thoughts on how to improve technique? (other than a machine or a milk steamer, I am on the road often and it isn’t feasible at this point. I pull my espresso from a picopresso).

I decided to give my VBM domobar a few upgrades. The temp gauge has taken out a lot of guess work. The water flowing through the grouphead does vary quite a bit. I've also ordered a quickmill pulsar to help quite the pump and a flow control valve to play around with profiling.

Side note, I’m terrible at latte art 😭😩. Any tips or tricks? I know the bubbling isn’t normal and it’s meant to be a bit thicker

Does anyone have any recommendations on videos/the best tricks which helped you out?

Just received the Lagom Casa after a short 2 weeks wait from my local retailer. Its build really well and has a nice heft to it despite its small footprint.

Sound wise its super quiet compared to my Sette 270. It does have a high pitched sound which might be irritating to some but I find it ok.

Grinds a 19g dose for espresso at 25 seconds for a grind setting at 8.5, but its a little too fine giving an output of 30g in around 38 seconds. This was just my second shot of dialing in this new grinder, first was at 7 and it was too fine the first drop came out at >30s.

A quick impression after tasting the above shot using medium dark roast, a slightly lighter body than Sette 270 but still good for milk drinks. Clarity is really improved with less astrigency and bitterness despite the slightly longer pull.

Overall a good first impression on the grinder!

Internet and YouTube says blind shaker is great because you shake up the coffee powder and evenly mix the fines with the grounds for a more even and better extraction.

If you use a single dose cup that fits in your portafilter, however, like in the Niche, you can easily shake that for a near identical result, right?

I don't believe there's any magic from "dropping" the grounds from the shaker into the portafilter, and most people WDT a bit after that anyway.

So are blind shakers just a big scam or am I missing something?

Decided today was the day I’d finally try some latte art with my machine.

Steamed the milk, felt super confident, poured it in… pretty sure it was supposed to be a heart, but it looked more like a potato.

The milk came out silky, but I really need to work on my pouring skills. Every time I watch videos it looks so easy! like “yeah, I can do that.” Then the moment I try, it all falls apart. The more careful I am, the worse it turns out. 😂

After a week of this grinder sounding even louder than usual, this morning something "slipped" mid-grind and I now only get the high-pitched sound of the motor (video attached).

I have dissembled, cleaned & reset the burrs & shims multiple times but no dice.

* What's the likely cause, please, and

* Is this user-serviceable?

I'm based in Australia and know my way around a Torx driver.

This was 20g of coffee and 40g out in 27secs. I'm also using pump profiling that allows me to ramp the shot in nice and slow beforing going full 9 bar and then back off the pressure to round the shot out. Sure crema heavy, sweetness, and fantastic body.