So much for the name Coffea

Hello Chris, just saw your post comments from about a week ago regarding some folks wanting to organize a trip to Guatemala... through my extended family we do host over 60 trips a year averaging 30 people. Most not coffee related. Send me an email to discuss further. Was a pleasure to meet you in Michigan! - Edwin

Sounds like the well-advised would wait, and that Compak is close to getting it ALL solved. Do you concur?

Thanks Chris for your thoughts.
I assume your are providing Compak with feedback. So do you anticipate that this issue will be dealt with before Compak takes this model into commercial production? If so, how?

It would be interesting to know if the dosage consistency issue related to the soft clumping that you have identified exists on the other high end doserless grinders such as the Robur E or the Mahlkoenig K30? I am sure you would know but I think the Mahlkoenig K30 had soft clumping issues and that the manufacturer put in a screen to deal with soft clumping. Not sure how much it helped, although there seems to be fewer gripes on the blogs after the fix. I also have no idea of whether the soft clumping observed impacted volume consistency.

Lastly, do you have a view on the chute, and whether it retains excess amounts of stale grinds when used in a home environment. (On my mini-mazzer, I can easily brush the chute and sweep old grinds away. So it does not really matter whether too many remain trapped in the chute.)

Chris

How is your continuing experience with the K10 doserless?

One thing I wondered about was that I heard that the RPM is 400 - not the 300 of WBC edition. True? And does it matter? Are you or your colleagues coming out with a detailed review?

Thanks.

Andy

all is well here in ill-waukee. you should check out the milwaukee vs chi-town throwdown on fri. http://www.ustream.tv/channel/world-barista-championship

Hey Chris thnx for the kind words. Haven't heard anything back from them yet, but I hope to soon. Sorry for the delay my OS & browser are having Bx issues, so I haven't been on much. Hope to see you soon!

im working on this whole new way to make coffee, ill tell you if i get it.
as for water temp., our machine doesnt have any mechanisms with which to measure it, so i tried measuring it with a milk thermometer as it was coming straight out of the gasket, it only gets up to 180, is that just the machine? or is it because of my tempurature measurement method?
also,
this whole "messing with espresso" deal and figureing out what tastes best, is it really just a matter of opinion? like lets say i want (not that i do) a 1 ounce shot in 35 seconds with 35 grams of coffee because it tastes good to me, is that really all that i need to do?
because in attempting to pull shots your way (28-30 sec., 18-19 gr., etc.)
i got alot of different ones that i thought were all wonderful espresso.
or is it more about consistancy? like choose a version i like and then get that every time.
feel free to tell me to stop pestering you with super long questions if your ever in a "i dont feel like giving espresso 101 lessons" mood.
thanks.

so being that you were master of espresso extraction and whatnot, what are your opinions on how to best prepare the alliance world coffees signature espresso?

so are you not there now?

dude! your from muncie!
im taking the internship there hopefully.

Well right now we have nothing but now that I know we'll see what we come across. See you soon.

Yeah man, I'll be getting at least one case of 12. If you want one I'll make sure I set one aside for you. It will be a couple weeks before they get here. Let me know.

cool dude. we'll see you up here!

yeah dude,
we'll be here and miro and i both have saturday's off so just let us know when you'll be through and we'll meet ya up at the cafe and toss ya on bar.
awesome man, see ya this weekend!

Thanks for the tip Chris.

Business as usual around here. How's freakin' Ireland!?

Hey man, just wanted to say that I watched your performance and loved it. Congrats on making the semis. Also that your tip for cappuccino helped me place in the finals at SERBC. Sorry I didn't get to join you guys in Portland. Hopefully I will next year in Anaheim.

We are just following the dreams put out by passionate baristas like yourself. You give us the ideas we just help them come to life. Thank you for keeping that forward movement alive. The shop is always open if you are out in the NW again. Have a spare room if needed as well.