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in reply to @cathoderaydude's post:

I like the interpretation where O'Brien doesn't quite know what he's talking about because tamping force is measured in pounds or newtons, not newton-meters and that's only scratching the surface of everything wrong with the order (you can't have a single-origin blend by definition of what those words mean, the "little headscratcher thing" is called a Weiss Distribution Technique tool or WDT for short, grind sizes are grinder-specific, shots are properly measured in terms of in:out ratios and the extraction time should target 30 seconds total and is an output condition, not an input, thick crema is actually not a desirable property of a proper espresso, and a Gravis shitpost has now revealed me as being a gigantic coffee nerd).