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Gene - I'm using the run of the mill blade grinder, and getting the =
coffee as fine as I can
Morning coffee is made with a filter funnel (will upgrade to a Chemex =
and Chemex filters next)
and afternoons is for the Krups IL Primo "steamer". Sounds like =
Brazilian would be a good coffee for
this but have used the Guatemalen Ugh! and Terrazu. I'm developing a =
taste for PNG Kimmel
and as you can tell I'm working my way through the sampler from Sweet =
Will have to negotiate with the wife and reorg the kitchen and pantry.
Like many of you I've got limited counter space and the deck is where =
the roasts are made.
In the preheat stage and the aroma is wafting through the back yard, the =
bees have taken
to homing in on the I Roast vent. Also we don't have to worry about low =
ambient temperature effects on the roaster
in the Houston area except in Feb.
I think you're right, Angelo. The other mistake I made with mine was
grinding the coffee as fine as I could and tamping it, too. I think =
machines like a grind on the fine end of drip, and a very light tamp. I
think that steam toys and moka pots, too, are closer to being a kind of
small drip pot than true espresso.
But the question wasn't "What expensive equipment can I replace my Krups
with?"...it was more like "How do I get a decent cup of coffee out of =
have?" For some reason, this is a question often not well received on =
Of the advice offered so far, it seems to me that the best is the =
that the next available $$$ ought to be spent on a good grinder. A
consistent grind is going to improve the cup no matter what the brewing
Joe, you didn't mention how you are grinding your coffee in your post. =
are you using?
riding the wild learning curve, in Houston