Pequod

Truth is, you CAN make good espresso at home for under $1K for both grinder and machine. You'll just be limited to medium and darker roasts and to what you can achieve. I had a Gaggia Classic (~$300) paired with an Orphan Espresso Pharos (~$250) for 3 years and it was GREAT...as long as I didn't want anything more than Redbird Espresso (which is an awesome comfort blend far better than any chain coffee shop). The Classic simply needs three teensy weensy upgrades to make it suitable: 1) Replace the steam wand with the wand from a Rancilio Silvia (easily purchased and installed after market). 2) Recalibrate the OPV to 9 bars (the stock setting is 13 bars for some mysterious reason). This requires a portafilter fitting pressure gauge, but I happen to have one and would be willing to send to you if you went down this path. 3) Install a PID to replace the stock bimetal thermostat. This will allow you to precisely control your water temp (bimetal thermos swing wildly, making them unsuitable for espresso). This is available as a kit from Auber. With that...you'll be off and running. Just accept you'll be dropping another $5k in a few years...

...and yet the coffee continues to be excellent. No doubt the DE1 is one of the most polarizing machines out there. Just a cursory glance at HB and you’ll find haters (LOTS)...and over the top fanboy enthusiasts...and not much in between. The traditionalists prefer the “art” and wizardry, and the DE1 takes a lot of that away. Now we have data! For every review like the above, there are multiple others that are polar opposite. I actually agree with the first two bullet points above. But I wanted a high end machine with small footprint. Tain’t pretty, but it works. The sounds it makes? Yeah...they’re weird. So what? That grinder next to it is practically shouting high decibel obscenities every time I hit the switch. The next two aren’t quite accurate. Since things are constantly upgraded with firmware and app upgrades, if it isn’t good now, it soon will be. Users simply need request, and it happens. Have seen this multiple times on the DE forum already (including a steam tweak), and I’ve only owned one for two weeks. There’s also a pro steam wand option that user tests show reduces the steam moisture by quite a bit...entirely in the users control to purchase and install. I have one but haven't installed it yet, mostly because the stock wand seems to be more than adequate to me...I enjoy the texture I'm getting and, maybe I'm too ignorant to tell, but don't notice excessively moist steam (especially compared with my previous machine). John Buckman is a lot like Dennis...actively a part of his community of users, and incredibly responsive. Thus putting the lie to the last point. Early adopters have been sent free upgrade kits to keep their machines up to date. Not to mention the continuous stream of firmware and app updates, AND a lively community of users sharing 3rd party upgrades, profiles, etc. Again...think Dennis like service and user community. BUT... I agree with the reviewer that it isn’t for everyone. If you prefer to preserve the mystery and art of espresso, no shame in staying analog. If you’re an engineer (guilty!) or just want to learn more than you thought you ever would about what makes a good cup...the DE1 is a contender. Sometimes more data isn’t better, and it does add to the workflow, because each shot also comes with the desire to analyze the data. Definitely not for everyone, just like a KK isn’t for everyone. Nothing wrong with that. But also nothing wrong with enjoying it if that's your cup o' joe.

Only if you wanna run with the cool crowd!

I single dose, weighing the beans in. Used to weigh the beans out, but am using a low retention grinder, and will get even better (I hope) with the Niche Zero. Definitely weigh the shot yield in real time.

3D model of the drip tray assembly, but not mine. There's a DE1 user in Australia who is remarkably prolific with mods and add-ons for the machine. 3D printed drip tray assembly (with integrated scale), 3D printed tablet stand, has composed more custom profiles than Mozart did Piano Concertos, even a custom skin for the tablet. Pretty sure he doesn't have a job. Anyway...I'm using his design and having 3dhubs print it out for me. This will integrate the scale BELOW the drip tray, both protecting it from excess drips and preserving headspace for larger cups.

Forgot to mention the 3D printed parts I have on order to build a drip tray that integrates my Bluetooth scale.

Some new VST baskets arrived today. Also ordered a Niche Zero grinder out of the UK which has 63mm conical titan burrs, is getting excellent reviews, and also much more affordable than the Monoliths. I’m out of control.

Look for @Syzygies steam oven technique using a cast iron skillet and stainless steel chain.

Sous vide?

Very nicely done!

I also have the MEATER and just upgraded my charger to MEATER+. Yes, the range is short, so I’ve simply used two devices - 1 near the grill to act as relay and the other connected to that by MEATER link. Hoping MEATER+ adds to the range a bit.

Specifically: https://amazingribs.com/tested-recipes/pork-recipes/going-whole-hog-what-you-need-know

I'm still pretty inexperienced in the espresso game. The ritual part doesn't go away, but changes a bit with all the tech. Now I have even more knobs to turn that help me find all the ways to make bad espresso, but also have diagnostics that help explain WHY. And when everything comes together into one exquisite shot, the odds of repeating that shot go WAY up. Now I'm wondering if there's such a thing as software defined brisket which would guarantee my success each and every time.

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.

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.

Heck yeah you did. Where you be? Those townhomes look like Northern VA.

I’ve never done it, but the recipes and techniques at the Virtual Weber Bullet have always been solid for me. http://www.virtualweberbullet.com/cornedbeef.html

The 32 gets the call more often than not. Mostly has to do with two zone flexibility with sufficient real estate in both zones. Otherwise, the 23 gets the call.

The difference between BBQ and espresso is that it is possible to make decent BBQ on a cheap grill. It may be more work, not be as fun, lacking features, and/or missing something (like moisture!) relative to a KK. But it can be done...we've all done it. With espresso...there is "meh"...Starbucks and cheap, low end espresso machines. And then there is..."Oh! I didn't know coffee could be that good!" To achieve the latter is a quest that requires 1) Good barista technique (yes, I watch them in coffee shops and note their mistakes), 2) Great beans (specialty roasters or roast your own), 3) A top of the line grinder with a perfectly dialed in grind, and 4) a suitable machine that can pull the profile you want. Getting those 4 in balance is exceptionally difficult to achieve without spending some cash. Obsessed? Not at all...

Another day of software defined espresso. One of the more popular profiles at the DE forum is for an extremely long, very low flow shot. Target is between 0.5-0.8 ml/s, with the entire shot taking around a minute. The result is an incredibly full bodied, smooth, yet intense shot of chocolate in a cup. Very close to a God Shot. And what's cool is...it's repeatable. Would be extremely hard to repeat this profile in any other machine.

Really loving having solid data to tell me how to refine a shot. The first pic is the same as above. Ground too fine, flow nearly choked, and pressure shot way over any reasonable target. Over-extracted. Loosened the grind just a tad, and suddenly all is right in the world. Snickers bar in a cup. Someone at the Decent Espresso forum posted a profile for a Londinium R that they claim is a near perfect replica of that machine (they have one for side-by-side comparison). Looking forwarded to trying that since I've always wanted a Londinium R.

Great book. I'm a regular over in "The Pit" at Amazing Ribs as well. Yeah, it costs money, but that just helps keep the riff-raff away. Worth the small fee, in my opinion.

@Sharky - that’s a great setup!

Sweet! You’re going to love that 32.

Hmmm...humptied an egg... Only question is whether you’re going for a 23, 32, or something else.