The cafe I am working with is using two Nuova Simonelli Mythos and we're having temperature problems with the grounds. In our rush hours, the grounds temperature can reach 60 degree celsius. As far…Continue
I have been a coffee enthusiast since 2001. I discovered the joy of espresso while living down under near Bacino Bar in Manly, NSW.
Since then, been training with David Schomer at Espresso Vivace and Mane Alves at CoffeeLab. Been helping a coffee shop in Quebec city for the last 5 years (barista training, cupping, green coffee sourcing and roasting).
In my "day job", I am a a reverse-engineer/software developer for a small company in Montreal.
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