I’m just more curious than anything, but why do you have the boiler set for 4 degrees above boiling?

That’s a beautiful looking machine, I can see why you’d want to get that! I still don’t know which machine I’m going to get, thought I think I want to start with something like the flair 58 and maybe a nanofoamer.

Chemex is still one of my favorites. You first enjoy a meal or drink with your eyes, and the Chemex is easily my most beautiful piece of coffee hardware. I just love the classic look of it.

Yeah, I watched this video recently and it has me leaning towards the Varia Aku.

youtu.be/BLK-dVl6F60

I would highly recommend taking a peak at James Hoffmann’s method. I feel it has been the most efficient method in removing that sludge at the bottom of the cup.

I would highly recommend taking a peak at James Hoffmann’s method. I feel it has been the most efficient method in removing that sludge at the bottom of the cup.

Definitely a bit jealous.

I haven't quite gotten into espresso, but when I do I think I will go entirely manual to start. I already have a JX Pro, which should be serviceable to grind espresso. Then I'm thinking of getting the Flair. I need a smaller scale to fit the flair, so I was considering the Lunar, but it sure is pricey.

I love the precision down to that 0.3 lol

Absolutely wonderful setup you have there. What scale do you use when pulling your shot, and what is your final output?

Sounds like anaerobic fermentation! I have had some seriously funky and delicious beans that went through that process. I even saw one that did the same, but introduced peaches into the fermentation to attempt to impart some of that flavor as well.

sprudge.com/what-does-anaerobic-fermentation-mean…