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After stalking the website and saving money for almost 4 years, I finally got one.

You have leftover wine?

Congrats, Adventureman! I know the stalking of which you speak. I'm sitting at my computer, combing the board and anxiously awaiting the arrival of mine (scheduled to arrive sometime in the next few hours)!

What's really interesting -- to me at least -- is how you get direct feedback on pressure, temp, flow, and now weight throughout a shot. And how that feedback relates to what is in the cup. And how it informs you of problems in your technique -- grind, puck prep, etc. When I see a trace going wonky (like in the pressure overshoot above), I can see and taste the impact. Without such data, I'd never really know why some shots seemed to pull and then taste differently.

That is an impressive machine!

I added a bluetooth scale (Skale 2) to my machine, which means it now plots the weight in the cup and, even better, allows me to specify the stopping weight in the profile. An update to the Low Flow profile above, which was pressure driven. This is an "Advanced" profile which has 4 steps with criteria specified to transition from one step to the next. In this case, it starts with a 6 bar pressure profile and then transitions to a 0.6 ml/s flow profile (letting the pressure adjust to maintain that rate) when flow rises above 0.6 ml/s. Stopping weight is 32g (18g in the portafilter basket). This was even smoother than the one above.

I’ve done it once before and the results were good, take a look at the amazingribs site for a rub recipe and instructions. One piece of advice, definitely soak the corned beef well and change the water a few times otherwise it comes out very salty. Just found the recipe I used: https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe Sent from my iPhone using Tapatalk

Pequod nailed it - that was the deciding factor for me. Big box scheduled to arrive tomorrow - my Ouija board unconsciousness is downright giddy...

In 1995, dawn of the internet, I heard that individuals authored web pages themselves, and gave it a try with something I knew. For a time this page was one of few in this niche. Coffee: Resources for home espresso Looking the page over now, I am most struck that I knew then about the idea of getting a home argon tank for preserving wine. I've also understood "scale" for a long time: There is a huge difference between producing steam for bread by pouring 350g of water onto 30 lbs of hot steel, and "oh my I'm cooking now!" spritzing 10g of water into the oven. People actually buy $300 argon wine systems that depend on cartridges the same size as mountain bikers use to fill one tire tube. As in manufacturers really think we're that clueless about scale. 350g of water turns into enough steam to replace the volume of a home oven or 23" KK several times over. 30 seconds of argon trickling from a tank that comes up to my knee will replace the volume of a 750ml wine bottle several times over. Doing less is kidding oneself. In both cases I can taste the difference. So why did I wait two decades to get home argon tanks for saving wine? It works. Any local Airgas can set one up easily. I'll never get those two decades back again. "Did you argon the wine?" has become a verb for us.