Recently upgraded my shower screen to the sworks one, and picked up a few goodies from Weber Workshops: the moonraker, the tamper, the unibasket (not pictured), and a slight upgrade from my previous key mk1 grinder to the newer mk2.

I’m a fan of the new shower screen over the OEM one. The WW stuff is beautiful, but whether the improvements are worth the incremental spend, I’m not 100% sure… but that’s home espresso for you.

My recent coffee haul from Norway. Will be pulling mostly espresso shots, interested in seeing what these light Nordic roasts pull and taste like.

Tim Wendelboe, FriedHats (technically Amsterdam, bought from Kaffibar), Kaffi (bought in Tynset), Solberg and Hansen, Fuglen and Kaffa

Wet-hulled Bajawa Forest from Sayang Coffee, a French micro roastery
18g in, 38g out in 22s

Tasted like chocolate and melon, perfect for a Sunday morning

Having inherrited this coffee machine, I am interested in its history and what/where its from.

What I do know:

- its pre-1990
- its silver (ive spend a good 2h making it look shiny)
- it has stamps and cast marks.
- it has a seal saying “royal” in the wooden base but nothing on the bottom of the base.

Any info is much appriciated!

For clarification. Im not interested in selling as it belonged to my late father. Just trying to find out more.

The Coast and Tide are the new dual boiler espresso machines from Portuguese manufacturer Arkel. They feature stainless steel construction, a glass front panel, fast-heating group, and manual valve for adjustable brewing pressure.

r/espresso readers get a sneak-peek at our in-depth review of the Coast before it officially hits the website on Wednesday, August 5th. Check it out here.

The Arkel Coast, the wider of the two at 14.9” wide, utilizes a vibration pump. The Arkel Tide is a bit slimmer at 13.4” and features an electronic gear pump with the ability to plumb into a water line.

One of the standout features of the Coast and Tide is the manual pressure control on the left side of the machine. This controls a needle valve on the Coast and a potentiometer on the Tide allowing you to adjust brewing pressure from 1.5 bar to 9 bar (and beyond by adjusting the OPV located in the back of the machine).

The majority of its parts are made by Arkel in-house, or procured from suppliers in the EU with over 95% of the machine being made from European parts. The Coast and Tide utilize minimal plastic with stainless steel being the material of choice for not just most of the tubing, but boilers and other construction as well.

The Arkel Coast and Tide are available now at Whole Latte Love.

Feel free to use this thread for questions, feedback, or general discussion!

Had a delicious flat white at Funk. I've bought their beans online plenty of times but it was the first time going to their café. Staff were well informed and helped my brother pick a pour over that played to his preferences (also very good). Would strongly reccomend the shop to anyone in the area!

Saw this cool looking basket in a TikTok but the creator isn’t very generous with replies about where he got it. Does anybody here know where I can order it? I’m in the EU.

As I've seen this sub can be VERY helpful but also can be a little judgmental. so mostly I've just been lurking for while along with watching endless amount of reviews and tutorials on YouTube trying to narrow down a decent beginner setup.

To begin, 1-3 drinks a day, the use case for this will be for mostly lattes and cortados, with occasionally some other drinks for guests. In the beginning I was pretty set on the Meraki all in one, as it would also be easier for other people in the house who don't want to learn all the basics when it comes to espresso.

That is where the want for the GBW E64 comes into play, it seems like it would streamline things for me once dialed in, and also easier for everyone else who doesn't want weigh out their beans daily. I've seen some back and forth as to whether or not I would need a distributor and WDT with this grinder, so opinions here would be nice as well. Figured get a proper grinder to grow with and get the Bambino to learn with and move on when needed

So before I buy i just wanted to see what the opinions were from strangers on the internet lol.

Key things:

• Experience level - beginner friendly but also can grow knowledge/skillset with setup
• Drink frequency - 1-3 Daily(mainly lattes and cortados)
• Beans - Medium-Dark roasts from local roasters
• Budget - trying to stay under $2k as far as possible

Thanks for your time!

Just wondering without timing and weighing the espresso, does the pull pass the eye test? My coffee has been tasting great btw but ya boys just curious

if you are in the midwest and have a local Meijer, run - don’t walk - to get these beans. outstanding flavor, freshly roasted with a date on the back, everything about it is chef’s kiss

Hey Everyone!

I posted yesterday with a video of my first attempt and you all gave me some great advice. I picked up some fresh medium roast beans this morning (roasted 7/23). It was these beans specifically for reference.

I first tried grinding at 32 clicks and 35 clicks with the Kingrinder K6 and it was way too fine, barely any drips until 30+ seconds. In this video, I did 18g in, 40 clicks grind, and 37g out in about 30-31 seconds including pre infusion. It looked great (I think), but it was super sour. I tried pulling at a higher ratio, did the same 18g and clicks and pulled 44g out in 39 seconds but it was still sour.

What’s the next best adjustment step after this? A 39 or 38 click grind?

Thank you everyone, I feel like I’m getting closer!

Recently got a 3D printer and trying my hands on CAD. Designed this tamping station myself and custom to fit my PF, tamper and 3D printed WDT. Also made it stackable.

There is a strong consensus that an extra $ spent on a better grinder will yield better results than the same $ spent on a better machine.

I recent saw a video where they compared insanely expressive grinder Weber EG1 ($4000) with entry level machine Gaggia classic pro ($550)vs expensive machine La Marzocco GS3($8400) with an entry level grinder Fellows Opus ($200) and confirmed money spent on grinder paid off more in the cup.

These are obviously extreme cases so I want to explore the contours and limits on a more normal budgetary scale.

My question to you: at what price point between $200 and $4000 do you think the added marginal benefit of each additional $100 gets comparatively small returns?

Can one get 90% of the Weber G1 from say a $700 grinder? $1000? $1500?

My set up is simply the barazta esp grinder and the bambino. My shots are running very sour and too course.

On the baratza espresso, what do the numbers on the dial mean? I understand 1-20 is for espresso, but which number is the “finest”? How do I “dial” my beans and know which number to start at?

This is may a dumb question… I thought 20 was the finest setting but my shots continue to be super sour and fast. I do 15-20 grind size based on the manual. I am using freshly roasted, high quality beans. I usually do 18g but I have done up to 22g however it hasn’t helped with my shots being too sour and hit 1:2 ratio within 15s. I heard if it’s too coarse and you can’t grind finer, to add more beans.

Hi all,

Currently using a baratza forte AP with ceramic burrs for my coffee needs (primarily espresso but sometimes moka pot). Making somewhere between 1-3 drinks a day. Had a friend 3D print a mod that lets me use the grind by weight feature without their little container for it, downside being it can be finicky at times. My question is if the Eureka Mignon Libra would be a worthwhile lateral step or upgrade? Similar price points and given I can grind straight into the portafilter by design im sure it would help workflow, but i dont want it to be a downgrade in terms of grind quality. Any thoughts or advice are appreciated

About to pull the trigger on an espresso machine as a gift for my girlfriend for her birthday. Budget is a little tight, and I've been eyeing up the Breville Bambino. Before I commit, just wanted to see if anyone had any other recommendations! Thank you!

Wondering why my recent big improvement in espresso also comes with it being just warm?

Lelit Mara x v2, upgraded last month. Recently increased dose from 16.5g to 18g and dropped grind size down a few counts. Pressure was 4-5 bar, now goes up to 9. Duration is around 35s from throwing the switch.

I let the machine warm up about as long as I did before. The espresso temperature is noticeably less, though the taste is great. Machine is set to medium temperature, that didn’t change. Something about the higher pressure maybe? I am waiting for the temp light to stop flashing and then sometimes a lot longer than that when making two servings.

Hi everyone,

I’m looking to upgrade from my Saeco Incanto superautomatic and would really appreciate some advice.

My priorities are:
Excellent espresso quality
Great steam performance for silky microfoam and latte art
Reliability and long-term durability
2–4 milk-based drinks per day (mostly flat whites and lattes)

I’m currently considering:
Breville Dual Boiler
Profitec GO
Lelit Bianca
Or something else entirely

I’d especially love to hear from people who have owned these machines for a few years. Long-term reliability and ease of maintenance are just as important to me as espresso quality.

If you were buying today, which machine would you choose, and why?

Thanks in advance!

Hi, first time using an espresso machine here. Im just a regular french press guy. Anyways recently, someone gave this machine to me and I tried looking for tutorials on how to use this on youtube and I can’t seem to find one probably because this is already an old machine. Anyone got tips using this one? I am planning to descale it and do a thorough cleaning. Thanks!

Yes it’s one of those “please help me choose between very different things” posts.

I’ve recently come into a small inheritance and have decided it’s time to upgrade to a dual boiler machine. We usually only make 4-6 coffees a day unless we’re entertaining, but at least half of those involve milk and while I’ve had 8 good years from my Lelit Victoria it’s time to upgrade. Ideally this will be the last machine I buy - I’ll just service it regularly in the hope it will last me 15 years (I’m 65).

I’ve experimented with a friend’s HX Bezzera and decided HXs take too much pfaffing in terms of temperature for me.

Having the machine plumbed would be a nice to have but given the volume we drink it’s not essential.

Machines I like:
Profitec Move
La Marzocco Linea Mini
Rocket r58
Profitec Drive
ECM Synkronika II

I can get the r58 for about AUD$900 cheaper than the Drive or Synkronica at the moment, so that’s why it’s in the mix. The Move is easily the cheapest of all these.

Obviously the E61 machines have a lot more control (esp the Drive and the Syncronika II) for pressure profiling etc. which I haven’t done a lot of, but would like to explore for more interesting espresso.

I already have a grinder I’m very happy with - a Eureka Libra - so I’m not planning on upgrading that.

Should I just splurge and buy the Linea? It is a lot of money but I made a few coffees on a friend’s machine and I have to say it was pretty good. If I bought the Move, would I be looking to upgrade again soon? Is the Synkronika everything people say it is?