EdipisReks1

Just as an aside, the multipurpose burrs are uni, not high. Honestly I don’t think it really fucking matters: bean to bean is gonna be more important than unimodal or high, at a given grind setting.

Niche, then. It’s not perfect, but the next level is the Lagom P64, and it’s twice the price. And it’s also not perfect. I have the same burr set as the P64 (SSP multipurpose, which is one of the options and would be the burr you would want if you got the P64 and wanted to use it for both espresso and pour) in my modified Ode and it’s not a better burr than the Mazzer conical in the Niche. It’s… different. I use the Niche for espresso only (I actively prefer conical for espresso; I like the texture), but I would happily use it for pour. I’m in a position where I don’t have to use one grinder for everything, but I would keep the Niche if I had to choose one.* I do prefer the SSP flat burrs for filter, but this is super coffee dork preference stuff. *That’s not true: I would keep the Orphan OG, but I don’t think you are looking for a hand grinder.

I broke my rule and did latte art, just a rosette, but I also drank from this before taking a photo, so I think I still count as a contrarian hipster: Silk “next milk” is a winner. You can see the layers and the way it clings to the cup. Right there is the pour after the initial mix (after I drank some: I was drinking layer by layer). First time trying this stuff. It steams exactly like whole milk, more or less, and is delicious.

Do you want to single dose or have a hopper? And how much do you want to spend? Unlike with IEMs, where the answer is always “JH13,” my answer is not going to be “get a Niche,” and I really like mine. Espresso this morning was a Rao blooming as described by Covered_ears. We are sure lucky to have her here on this dumb forum. This shot was… one of the better espressos I’ve had. Pic where I pulled up the shot for the bloom: just about to drip but not quite. I sure love levers.

I was perusing my local Marshall’s while I waited for an Apple repair, and I noticed that they had a ton of coffee stuff. Like, good stuff, too. Bodum and Breville kettles. Lots of slightly wonky but interesting pour over stuff. An open box Brim pour over brewer for $60 (if I had a need or space, I would have gotten it). Just an FYI that holiday returns seem to be hitting close out stores now.

I figured it out: it’s a very long stretch like a cappuccino, but not allowed to get much dry foam. It’s quite nice, though much thicker than a typical latte milk. Was good in my hot chocolate.

Had a couple oat milk cortados at a local shop this morning. They were very good, but the milk was textured in a way I haven’t had before. Sort of halfway between micro foam and hard foam, but evenly distributed if that makes sense. Make cappuccino milk and then stir it up with a spoon? I might try to replicate it tomorrow.

That sounds fine. As long as you have adjustment still and it’s consistent the exact number isn’t that important. Going to try this stuff.

What setting are you at, out of curiosity? I would definitely suggest recalibrating. Make sure the burr carrier is tightly to the right before using the calibration ring Having said all of that, I’m at around a 15, a little coarser or a little finer depending of course. This is going to vary by individual calibration, but I’m curious as to where you are currently on the dial.

Went with an almond milk cappuccino for last coffee of the day. Figured I might as well make it silly.

A good espresso this morning. I just pulled a traditional, fast ramp up to 6 bar and a slow ramp down. 18.5 in 38 out in about 40 seconds. Not my best puck prep ever, but it came out pretty and delicious, so maybe not doing as good of a job as I would like is the way to go!

Which one am I supposed to feed?

Wrist check.

Also, tried a Rao high extraction. I ground too fine and peaked too high and too late, but it was a pretty interesting shot, and not bad for a first attempt. I need that SEP.

Ordered a Weber blind shaker. I guess silly to spend $100 shipped on a special cup that’s fits my VST basket better, but probably not the biggest waste of money I’ve ever done. And makes more sense than getting an OCD distribution tool (I love the Crema tamp/distributors for my 51, 49, and 46mm, but I am not happy with it for 58; not because it doesn’t work, it does, but the edge of the VST basket is taller and I have to adjust both the tamp and the distribution sizes to use: first world problems, I know).

Maybe we should all only drink coffee inspired by music.

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I sent Sam a PM with a link and an explanation of why, but if anybody is interested, This is the pitcher I steam with. It works very well for one drink, but is just big enough for two (ymmv, as I make traditional lattes, which are in 8 ounce cups). This refers to the 20 ounce version, of course: 12 ounce pitchers are very small. The uncoated, brushed interior of the Subminimal Flowtip increases nucleation points, but I’m not convinced I steam any better with it than a fully coated pitcher. The increased friction probably makes pouring slightly more precise, but I don’t do latte art, let alone need that sort of “advantage!”

Yeah, it’s easier, and I bet you can figure out a use for left over steamed milk in the morning, Sam. Would be great on, say oatmeal. Having said that, I almost always steam precisely what I want for one cup at a time as closely as I can. It is definitely more difficult, but it just comes down to practice.

Gotcha. Honestly I’m likely to be disappointed in any non-manual set up, probably.

I continue to like oat milk. It is not identical to cow milk, but you can definitely get radically different steamed texture with it, the same way you can with whole milk, though the very fine touch that the Bellman allows helps, of course. The great thing about the Bellman is that it allows bimodal modulation: I can change temperature (and thus pressure) and flow rate at the same time. I can’t think of another milk steamer that allows one to do that. Does even the Decent allow that? I don’t know.

I have come to the conclusion that cashew milk cannot be successful steamed. At least not by me. Makes really good booze-y hot chocolate, though.

Oat milk cappuccino made me grin. Took a sip before I took a pic. I mean, hah. That’s like really good risotto: ain’t had better than at home. 20:45 in 48, 7 bar maximum with the espresso. Whatever amount of oat I steamed, which was just ice cream on the bottom and foam just hard enough to be cappuccino on top. Oh, wow it was good. I rarely grin on things I make, as I’m never happy with anything I do.

I am doing cashew milk at the moment. I hadn’t used it before. I’m uncertain still, but agreed.

How lucky am I? I may actually cup this in a couple days. How often do you have three Geshas, let alone from three different countries?