u/delljj

My first job at Coles in 2002 was 7.65 then went up a dollar or so every year until I was 21 and then was around $20/hr probably in 2009

Then my first real job in accounts payable was 40k including super which was less than coles (18ish an hour)

i have a barista express and the solution to these problems was a standalone grinder.

That and only changing one variable at a time. You can hit the right ballpark pretty quicky usually with a better grinder becuase the grind itself is no longer a variable like the built in (how many fines and boulders am i going to get this time? how many beans are going to grind into the pf?)

Since single dosing with a better grinder i locked in the dose, and then only every adjust grind size to hit the target time. Roasters usually tell you what their commercial recipe is and its useful as a guideline. My current beans are inteded to be 20g dose, 26-32 sec extraction for 1:2 ratio. Ive found that i prefer a tiny bit short. My machine pre-infuses so i aim for 17g in, 30g out around 22sec at first drops.

ive tried at least a dozen around the cbd and keep coming back to hanaichi

I make a nice sourdough sandwich and toast it at the office

Probably costs around $3-5 per serve depending how fancy I go on the deli meat or how loaded I make it

Absolutely delicious

Ditch the precision basket. I had nothing but problems when trying to use the IMS basket with the barista built in grinder

IMS basket needs a good grinder to produce a puck with sufficient resistance.

BBE grinds a mix of fines and boulders that don’t play well with this and you get this exact behaviour - grind finer and it chokes or channels, grind coarser and it’s not enough resistance and becomes acid city

Go back to the stock basket for mediums and add wdt to your process.

If you have the money get a better grinder. I upgraded to a philos and it has been night and step towards consistency and flavour.

I use the stock basket for medium and dark, and the IMS for light single origins that I want to run fast or turbo

I also use a 1.7mm puck screen which seems quite thick but it it really cleaned up some late stage puck erosion/channeling

I have no problem with people taking fruit, I have a problem with one person trying to take all of them

We have a medium loquat tree on our nature strip. I get that its council space but what gives people the right to think they can come with a bag and load up? Between the birds and neighbours, we haven't even had any yet! My wife just asked someone who was loading up a bag to kindly move along and they had the nerve to flip out about it. Take one or two, sure, go for it, but trying to fill a bag is a bit much. I'd much rather 100 people get one each than one person take 100. Are my expectations unreasonable?

And for the record we give away fruit all the time. We have a huge orange tree in the back that if friends and family aren't taking, we put in crates at the front for neighbours/commuters (about 500m from a train station so there's always foot traffic).

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I can’t speak to good brew but I’ve had the philos with i189d and it just works. I’ve had it for about two months so far. Zero static issues, no retention issues, and easy enough for my non-enthusiast wife to also use once I’ve dialed in

I’m planning to try some cold brew soon! The weather is heating up here.

I can’t speak to good brew but I’ve had the philos with i189d and it just works. I’ve had it for about two months so far. Zero static issues, no retention issues, and easy enough for my non-enthusiast wife to also use once I’ve dialed in

I’m planning to try some cold brew soon! The weather is heating up here.

I am biased but i suggest the cal5. I had a gravel bike thinking it would be good for rough roads but it was sluggish so was tossing between cal and soloist for an upgrade. i ride mostly cycle paths that are a mix of poor condition hard surfaces. The shop suggested cal5 would be better and to me it feels plenty fast for the terrain and still feels good when i actually do get out on the road for a consistent surface. If you lean more road with decent consistent surfaces go the soloist. If the hard surfaces are cracked, bumpy and inconsistent, go the cal5.

Yes. I have the 189d burr paired with Breville 54mm pf generally for 17g in and find I need to go more like 1:1.7-1.8 to really get the mouthfeel so my doubles are usually around 28-30g

I got a philos with 189d burrs about 6 weeks ago for 1860 AUD. I drink mostly mediums from Code Black and Padre

Retention is near zero. No stuffing around with RDT. Coming from the built in Breville barista impress express grinder my outputs are now way more consistent and I can swap beans very easily once i know how they’re individually dialed in. I thought single dosing might be annoying but weighting the beans and getting highly consistent inputs and outputs is a way better trade off than whatever random things the Breville does

The only downside to me so far is that it’s visually a little bulky but not entirely that bad.

Concrete that drains towards your neighbours property

Correct, things like enigma weren’t until a later tranch

I just got a philos and have to say it just works. It’s built like a tank and does exactly what you’d expect it to. Most of these other Chinese offerings seem good but quality control appears to hold them back or they have quirks. I saved a little longer because I didn’t want to deal with quirks that everything below ~1500aud seemed to have

I got the 189d burr for medium roasts I have with milk

If you have lighter roasts and prefer clarity over body then the 200d should be fine

What beans do you use? For milk drinks most people have medium or dark which would imply the 189d might be better suited. Good thing with the philos is if you find the 200d thin you can get the other burr set later on

$10 today at 8% compounding for 30 years is $109

$10 today at 2.5% is $21

If I wait 30 years I could buy 5 Dagwood dogs

No body cares about coloured belts

Touché

Are you an elephant?

This thing called antibodies

Usually around October we see whole trays for sale at decent prices

My parents had a laminex bench top in white that looked brand new until the day they ripped it out for a facelift. No discoloration, chips or peeling. They got 30 years out of it. Just don’t put anything hot directly on it.

You can’t put hot things directly on engineered stone anyway, it can crack under extreme temperatures (ask me how I know)

During lockdowns I was using it to keep my sourdough warm

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