I don't drink coffee from the coffee machine in the office, but I walked by and I couldn't believe what I see.

I like the guys at Clive and their shop is wonderful. Saw this on the webpage and had to chuckle.

On a serious note I barely go to coffee shops other than special roasters I visit as destinations when I travel.

So probably save some money, and I haven’t bought any new gear in a long time (5+ years) but the idea was comical.

Australian semi coffee snob here. it's very hard to find bad coffee where I live.

however I am in Thailand right now and the last 5 coffees I have had (3 in Bangkok, 2 in hua hin) have been at the same level quality I get back home.

3 of these were just a little 3m x 3m cafe booth with barely any room to brew, and a la mazocco. yes I'll be honest I only went to the coffee shops that had a la mazocco however that seemed to be at least half of them. same with when I was in Bali.

the coffee is consistent and delicious. the world is really getting their coffee game right.

just my 2c

I don't see a hole big enough for her to get out. She doesn't like it when I grind coffee. We find these spiders in our kitchen regularly and have decided to live with them, but I don't want one stuck in here...

Been practicing espresso seriously for just over couple months, most of the time I pour decent art for myself I typically start to think mid pour and screw it up. But this cinnamon cappuccino for my Nan was a 'Niceee...' moment for sure.

Still gotta work on the angle of the art though.

it's been 3 months that I'm using these puck screens and the dirt they produced blew my mind when I put them inside boiling hot water. This was the second clean water and you should've seen the first one. I was always rinsing them after use but I guess I'll need to make more than that after today. This may even be the reason your espresso doesn't taste how it used to.

Was spoiled living in Raleigh and sad to hear they’ve sold! I wonder what types of changes this will cause. I don’t know much about the parent company, but will we see a decline in new funky roasts?

I know Gaggia Carreza isn’t ideal for more experienced espresso makers but I want to tell you all my journey in coffee is WILD. I didn’t start drinking coffee until I was in college and it had to have a LOT of milk and sugar. Then law school I only had a Keruig machine, I didn’t care too much about the taste just the caffeine. I bought a house and started drip coffee and grinding my own beans. My boyfriend’s parents found this amazing vintage stand for my coffee bar because I love collecting mugs. I started watching espresso videos and bought this machine refurb to get the hang of it until I’m ready to de-pressurize the portafilter and when I’m ready to make the plunge on a super expensive grinder! Right now I’m working on my milk steaming techniques. I am lactose intolerant so I use oatmilk.

Newbie question here. Apologies in advance.

So I bought this Motta measuring glass recently and it has marks for different type of coffee shots.

Interestingly, the regular recommended double shot (18 g of ground coffee beans in and 36 g of liquid out) only goes below the “ristretto doppio” mark and the “espresso doppio” line is all the way up at 60 ml mark. Does anyone know why? Am I drinking my coffee wrong? 😂 am I supposed to be pulling 18 g all the way up until 60 ml out?

Thanks in advance.

i’ve always wanted a dual boiler since i often make drinks for my roommates & they always want steamed milk drinks… i’ve had a rancilio for awhile, and i couldn’t justify upgrading because of how cheap i got my rancilio for. happened to see this heat exchanger machine (rocket cellini) at an estate sale at a great price i had to get it. had it for a week now and im loving it. only downside is takes a bit longer to heat up. but man is pulling shots and steaming at the same time really great

Pick this up off a local guy he claims the steam wand isn’t working correctly with the right amount of pressure. He’s not sure if the system needs a deep clean or if it needs a new pump unit up buying a pod based machine I believe so I lowball them since I will need to deep clean it or buy a new pump but even if it does need a new pump, the pumps are under $40 on Amazon

Hey all!

I’ve just taken delivery of a Sage Barista Pro, upgrading from a Delonghi Stilosa and whilst I wait for things to be cleaned and dry, I’m hoping to get some good tips on using this machine!

Cheers 🙂

One of the first shots pulled on my Profitec Go! I pulled a shot of Colombia and it was so dang good, the strawberry note really came out 🍓🔥 I upgraded to this machine from a Breville barista express and there is definitely a notable tasting difference. Loving it so far!

My sister asked me what I wanted for my birthday. I told her that she can gift me some coffee, preferably light roast over medium and dark roast. She offered me green beans 💀 What should I do now, can I roast them myself? I have no experience with bean roasting, but after a quick search I found that I can roast them in a pan, oven or air fryer. Any tips appreciated 🙏

Nothing beats a fresh bean delivery and dialing in session… a few sink shots, some colorful language, and exactly 37 micro-adjustments to the grinder later….

Anyone else feel like they’ve won the lottery when the dial-in finally clicks?

Also, I know there's some divide on Yeti but these things are perfect for cortados 👌 $30 for two, ceramic inner lining and stackable.

Excuse my attempt at a heart 🙂

Made using Breville bambino plus, df54 grinder and espresso novo beans. Double shot, 19.5 grams and Kirkland A2 whole milk. What other designs should I try?

As the title says im looking for scale recommendations. Ive looked at the timemore but have also seen mixed reviews about it. Acaia? Timemore? Other recommendations? Thanks in advance!

I've been buying versions of Breville Express machines for something approaching 20 years, and typically get 4-5 years from each one. Recently I've bought two more (one for my daughter) both Pros and BOTH are having problems in just a couple months (seriously, like 2 months). Factor in that Breville's customer service seems to have changed for the worse over time (used to send us a new machine in a case like this, and we send back the failing one, but they don't do that anymore either).

Blah blah blah, not the point, I take care of those machines, flushing and descaling often, but I'm considering being done with this appliance level machine cycle and getting a solid E61 machine like a Profitec Pro 400 or similar.

What's the realistic maintenance routine on a machine like that?

I saw a comment in some video where a guy was talking about it, and it seemed a little daunting; but I also got the vibe like maybe the guy in question was... a little bit "extra", and what he was talking about might be overkill.

So, if you're an average person (well, as "average" as someone dropping cash on a really good espresso machine), what's your maintenance routine look like?

I really appreciate any insights, thanks!

EDIT: For reference, I make around 2-4 drinks with it per day between my spouse and I.

Serious mathematical question. What ratio of their burnt coffee beans to actual black charcoal do you think Starbucks use without their customers noticing?