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In this Discussion
After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Profiling
My understanding is for each bean there is a certain combination of:
pressure
temp
and flow, that brings out the best extraction (for espresso anyway)
Is that correct?
I do know that one bean I have really likes a lower temp, and some like a long pre infusion and some shorter.
pressure
temp
and flow, that brings out the best extraction (for espresso anyway)
Is that correct?
I do know that one bean I have really likes a lower temp, and some like a long pre infusion and some shorter.
Comments