@c-man, I like it, I like it a lot! I've only put maybe 2kg through the Pharos, so it's still bedding in, I guess. Of the half-dozen or so beans I've put through it the Blue is the (softest) easiest to grind, by far. And also needs to be the finest, by far. My shots this morning were 100% thick syrupy Crema. I have an extended handle on the Pharos but when I last put it on I absent mindedly put it on the shortest length. (3 settings) For me it (handle length) just doesn't make that much difference. The Old Joes 'House Blend' has been the toughest to grind and will 'catch' on a hard bean and really rock the Pharos. I just tighten my grip round it's neck, change down a gear and power on. Another interesting observation- at @mc advice I cut back the shot to 18g and tightened up the grind. So I've gone from near 21g to 18g by weight, but by volume the grinds are near the same volume. In the basket, the grind volume is near enough to identical, before I settle it with a thwack, thwack and polish tamp. The finished tamp level is lower in the basket, with the smaller dose. @mc mentioned his 'pros' are getting best results @ 16g dose and really 'ringing the fruit out of it'. I'm happy with taking baby steps and learning heaps as I go.... I ended up with a HC (Hand Crank) Rossa, and I'm so happy I did. The tactile feedback from the Device is really satisfying. A bit like comparing hand planing a board flat, compared to running it through the thicknesser. I'm still learning it's language, but the Rossa definitely talks to you- But only if you will listen! Another interesting observation- I thought I would be far more interested in the 'numbers' than I turned out to be. ie; I *don't* have the pressure gauge and see absolutely no need for it, whatsoever. What matters to me is what the cup tastes like- the flavour profile. The cup is giving me all the feedback I need and care about.
