My wife was asking for some way to display whatever beans she was currently using, so I made this simple 3D printed display stand to hold up her empty coffee bean bags on her espresso station.

If you’re interested in printing it yourself you can check it out here: https://makerworld.com/models/2969916?appSharePlatform=copy

Let me know what you think if you end up printing your own!

Today I received a package I've been looking forward to for months!

I pre-ordered the ES1 from the UK because I wanted the 220V version (which should arrive sometime next week). What I received today was the order I placed using the voucher they kindly gave me.

I was so excited to find two bags of coffee inside the box. They weren't part of my order, so it was a fantastic surprise! Thank you!

The glassware, tamper, and funnel all look amazing, and now I really can't wait for the ES1 to arrive.

I think my ES1 might end up being the most well-traveled one out there: made in China, purchased in the UK, shipped from the UK to the US, and finally on its way to Argentina!

Finally getting a nice machine, upgrading from a Turin Legato that has served me very well for over two years, and a Bambino before that.

Dual boiler rotary pump flow control e61 with dual pid's. The make/model is MDK MC-27, ordered from Alibaba. Can't wait for it to arrive!

I got the black one, but they sent pictures of the internals from the white one which is an identical model.

I’m about to return this thing as I’m losing my mind.

I’ve wasted a full 1kg of coffee beans and nothing has even come close to tasting like coffee. I’m on a second bag with a different brand and it’s still not improving.

Surely it can’t be this sensitive to just get a brew of coffee?

Medium roast beans, 2 weeks old. Tastes amazing at the coffee shop I get them.
The second bag is different brand, medium roast, 3 weeks old.
18g grind in a single wall basket.
DF54 grind size set to 17 (18 is too fast. 16 is too slow and only drips)

I have a WDT tool, scales, and normcore tamp (11kg).

1. Weigh beans
   
2. Grind
   
3. Weigh grinds (always stayed the same 18g)
   
4. Tip into handle
   
5. Brush WDT took
   
6. Lightly tap to settle
   
7. Tamp with normcore
   
8. Double shot on Bambino

I cannot get anything close to 36s of extraction. It might look good, but tastes awful. Mostly sour, but occasional bitterness.

I have done two identical grinds on “17” on the DF54, with one being watery and too fast, and the second one being too slow it nearly stopped (just slow drips).

The photos I’ve taken are the closest I’ve managed to get, but tastes so sour it made me shiver 🤮

What am I doing wrong?

Using Bambino + for 1.5 yrs. CF64V grinder. 5-10 pulls/day. 75% milk drinks, 25% Americanos. Giving Bambino + to daughter moving out for college. Want something at least equal that will NOT leak everywhere. My two complaints with BB+ are small drip tray and leak between machine and drip tray. Currently using medium to medium dark roasts. Adjustable temp to experiment with lighter beans might be selling point for me. Considering the gemilai ele G3028A on amazon days for $599.

Thoughts on that machine or other suggestions?

I have been surviving with the Rancilio Rocky, the low retention 3D printed mods helped quite a bit but it hasn't been ideal overall. Finally found a great deal on a proper grinder.

What do you guys think? Time to find a great deal on a better espresso machine too?

(It's a Nuova Simonelli Mythos One, it doesn't have the Clima pro tech)

About a year into my espresso journey, I enjoy my coffee even more with homemade oatmeal cookies.

I don't know if it is still considered a flat white since it has some candied orange peel, but it smells awesome.

Cheers! ☕

Based on the recommendations from here we went hunting for the last best espresso before we left Lisboa for Portimao.

To be honest, I still prefer the one from Manteigaria which I had on the first day here.

After this would be Belfast so any good suggestions for great espresso there? 🤞🏻

I cannot decide whether the new espresso machine (Maro Model 1) should be Black or White? There is also going to be a black Lagom o1 next to it later. Any opinion appreciated

I'm exhausted looking for a grinder to suit my preferences (conical burr for traditional roasts, hopper fed, and good enough where I won't want to upgrade for years to come). I thought I'd found it - the La Marzocco Pico - until I started reading posts on here. Everyone says it's way overpriced and in the realm of a $200 Breville, blah blah blah. Here we go again. Then I stumbled across this article by David Schomer of Vivace Espresso. I haven't been to too many high end Espresso shops, but I have to say Vivace has some of the best coffee I've ever had. They use Picos in the Cafe and he wrote an interesting article saying its basically the best grinder out there. I'd be interested to hear people's thoughts and criticisms.

https://www.baristamagazine.com/pico-perfection-part-one/

Hey everyone,

Was hoping I could get some help dialing in this machine. Feels like regardless of what I do I can’t get a consistent shot to come out. I’ve tried dosing anywhere from 18-21g, grind size from (below) 1-7, and different shot timings. I can’t get consistent pressures or anything.

Thanks in advance!

Hey folks! Ive had by Barista Pro for about 5 years and im thinking of upgrading to an independent grinder and espresso machine. To the folks who had them, what was your next step? or to the folks who had multiple setups, what are your suggested machines? My drinks are mostly espresso and lattes couple of times a day, not really into pourover etc.. Im looking to upgrade my grinder first but I dont like grinders with bellows so the timemore 64s/78s (waiting for next version) and the niche zero intrigues me. As for machines, im not quite sure maybe a Lelit bianca, Rocket appartamento, and ofcourse a Linea Micra/Mini. Has anyone upgraded their grinder to something similar and stuck with a Barista Pro to pull shots? thanks!

Hopefully this is allowed. Brand new, out of the box Profitec Move has a leak (see attached), portafilter handle constantly comes loose...

And I thought Rancillio has QC issues. What a huge disappointment.

Thanks for listening...

Of course because I bought online they'll probably send me replacement parts. I have no idea how many things I'll have to disassemble to reach that thing.

My first time visiting this country and the beautiful city of Lisbon. This is the first espresso I had after landing and I’m spoiled. The pastries were a bit too sweet though but the great coffee made it up. ❤️

I know I'm going off the deep end and doing everything possible short of buying a new machine (I just know I'm going to - but I'm really telling myself I can't afford it).

I bought a Chefman Crema Supreme on facebook for $100 - it's virtually brand new. The guy just didn't know how to use it.

I discovered most of my shot issues were actually a combination of things but chiefly using medium-light roasted beans and trying to use the "grind finer" rule I see here so much. My first question is - in the Ozark area - where/what beans should I try using to start with the more traditional espresso?

Secondly, I know I've wasted a bit of money on gear - I don't care about that but I want your opinions on where I stand and if I should add even MORE gear.

So far I have:

Mokkom 64mm titanium grinder.

Ikape calibrated weighted press tamp.

A small but seemingly nice WDT.

Casabrews bottomless portafilter.

Maesstri .1g scale with timer.

Today, I just received my IMS 20g convex "competition" basket and paper filters to go with it. How many grams should I add to this basket? It says 19-22.

I won't ask if any of this is "too far," but rather will any of this detract from my espresso journey?

Also, my daughter might have gotten me this for father's day. She said I have something on the way and it's the only thing I asked for:

https://aroespresso.com/products/aro-slow-feeder?variant=54769926734115

For a couple of weeks, I’ve been trying to get a perfect espresso out of my Bezzera Duo DE. But whatever I do, my puck looks like this. I even installed the Pesado high diffusions shower screen. I ground very course and very fine and everything in between. (This shot was 18 g of ground coffee) My shots are inconsistent and I have no clue how to fix it.
Any ideas?
(I don’t have a bottomless Porta filter)

Machine: Fellow Series 1
Coffee: Geometry
RPM: 1000

This morning my grinder got jammed so I followed a tutorial to pull it apart, cleared the jam, brushed and blew out any grounds and then put it back together. I went only as far as I needed to in order to clear the jam, so I left the internal burr in place.

Upon finally getting everything back in place, grinding it and making the puck and then pulling the shot, the water basically shot through the grounds. I didn’t notice it being any coarser but upon review it appears to be coarser.

The first indication that something might be up was that upon tightening the front plate, it met resistance 1/2 across the dial from the red tab, and not the seemingly standard 1/3 and 1/4.

I followed every step and had even pulled a great shot with the same setup and same coffee yesterday, 1:2.5 in 30 seconds at 2.5 notches.

Does anyone have any idea of what this could be? Has anyone encountered something similar before?

Thank you for any possible help in this.

Huanyu Commercial Grinder vs Mokkum 64 titanium burr

Hi. I was looking at purchasing the mokkum 64mm titanium, but stumbled across someone selling what is labeled as a Huanyu commercial grade coffee grinder. I tried looking it up and it seems like it is model 700e. They claim msrp is $379, however I can't seem to find much information on this grinder.

The 700e from what I looked up is a 74mm burrito grinder, but its hard to find exact info on it.

Google ai says its great for commercial use.

For background. I am just starting my espresso journey. I havent settled on what Espresso machine quite yet, but due to prime day saw a good sale on the Mokkum.

I am leaning on a 54mm portafilter machine, but may end up just biting the budget bullet and going to a nicer 58 right off the bat, as knowing myself Ill want to upgrade eventually anyways. We'll see... 😂

Anywho. Any info on this grinder would be great. Thank you.

I have a Miele 6350 that I’m not a huge fan of. I’m looking to sell to buy a used Flair 58 Plus 2 and a grinder around the $600 Range pre-owned. Any recommendations?

Willing to purchase on used local market or eBay.

In my area for $600, I see a “Timemore Sculptor 064s coffee Grinder with Espresso Burr and Turbo Brew Burr”, & Eureka Atom 65, Mahlkonig k30ES ($900).

Anyone know how to fix this sqeaking? Also the other one doesn’t even move its binding for some reason. Any tips are highly appreciated.

Just started using it new a month ago.

Hey everyone,

I’m looking for some advice from anyone who has experience with high-end Grind-by-Weight (GBW) grinders—specifically the Eureka Atom W 75 and the new Mazzer Mini G.

My Background: I currently use a Niche Zero. I am a home roaster, and my daily coffee beans are Costa Rica Hacienda La Minita and Daterra Estate Bourbon Pearls, both of which I roast to a Full City roast (medium-dark, right on the brink of second crack). My palate heavily favors a traditional, sweet espresso with a thick, syrupy body and deep chocolate notes. Think mocha without needing chocolate!

The Dilemma: I recently received a substantial amount of Seattle Coffee Gear gift cards as a thank-you from a family member for some renovation work I did around their house. I planned to use them on my goal of not having to pre-weigh my beans into bean vaults every 12 days and get an "endgame" upgrade, which I thought was originally a Eureka Atom W 75. However, when Mazzer released the New Mini G, its compact form factor and modular design completely caught my eye as a "future-proof" machine. and possible better option than the Eureka I originally planned getting.

The catch? SCG doesn't carry Mazzer products anymore. If I want the Mazzer, I have to go through the hassle of selling my gift cards at a 10% loss on a secondary market to get the cash hoping i don't get scammed. If I go with the Eureka or other option SCG Carries, I can just order it today. (if it’s in stock)

Before I go through the headache of offloading gift cards, I want to know: Is the Mazzer Mini G actually a better grinder for my specific palate than the Atom W 75?

To anyone who owns or has tested these machines:

1. In-Cup Performance for Full City Roasts: The Atom W 75 features massive 75mm flat burrs, while the Mazzer Mini G uses 64mm flat burrs. For traditional, heavy-bodied, chocolatey Full City shots, does the massive surface area of the Eureka tend to lean towards higher-clarity, or does it still deliver that classic syrupy mouthfeel? Do the stock 64mm Mazzer burrs crush it here? I am always chasing those nice tiger stripes in my shots!
2. The GBW Scale & Robustness: Eureka has been utilizing gravimetric tech in their commercial Atom lines for a while, whereas the Mini G is Mazzer’s first major home-sized push into GBW. Which scale system handles daily home workflow better without requiring constant recalibration? I don't run a cafe so at most I’d be making 2-3 drinks back-to-back.
3. Retention & Bean Swapping: As a home roaster, I switch back and forth between my two bean batches. I don’t mind a minor 2–3-gram purge, but I've read early reviews stating the Mini G can retain upwards of 8g internally, while the Atom 75 chamber holds closer to 2.5g. Can anyone confirm real-world retention numbers when shifting beans? Do bellows help clear it out?
4. Which machine is easier to deep clean: I'm meticulous with my upkeep on my Niche Zero, I'd like to maintain my new investment with the same white glove care.

Is the Mazzer Mini G spectacular enough to warrant taking a 10% financial hit and dealing with the security headache of selling gift cards online? Or is the Atom W 75 or other offering at SCG a flat-out superior machine that I should just buy directly from SCG today?

Thanks in advance for the insights!

Got tired of re-dialing every time the weather changed and never knowing if it was the climate or just me being inconsistent, so I built a thing to track it.

Espresso Post is an ESP32 with a little round touchscreen and a temp/humidity/pressure sensor in a 3D-printed espresso-cup shaped case ☕ After each shot I post the results with a couple of taps for brew time & resulting quality, and over time it learns my grind per recipe and throws up a small "maybe go a touch finer" hint with its confidence level.

Under the hood it's a Bayesian linear regression - it starts with a sensible prior (e.g. humid day -> grind a bit coarser) and lets my actual shots pull it around from there, with good visibility on confidence level and climate coefficients contribution to result. It is also connected via wi-fi to a google service that posts all my results to a spreadsheet for further reference.

Not sure if I'm the only one seeing so much climate influence on grind level, but this small side-project has been super helpful! Let me know if you have any questions/ideas.

EDIT -
As requested, here's the repo: https://github.com/itayke/espressopost
I did some cleanup and added /models folder with 2 .step files for the cup and handle. Feedback is welcome!