If the building is built to code, the ground connector on the wall outlets should also be well grounded. Some new buildings have plastic water pipes so the faucets might not be as grounded as they used to be.
I’m no coffee connoisseur- but wouldn’t storing the coffee beans in ground form be more prone to static build up, humidity, etc etc than just storing the beans in whole form?
Oxidation (and other processes) do affect coffee flavor, and grinding it up increases surface area / exposure to oxygen, speeding that up. Putting it in the fridge seems to also worsen flavor, but the freezer seems to be pretty reliable. Here's a nice video discussing this by a weird coffee person (James Hoffmann): Should you freeze coffee beans?
You literally said in your comment “I’d have to assume”
And so when someone points out that your assumption is not only false, but tries to point out that your rationale isn’t logical, you take it as a personal attack…
Chill out dude. We’re talking about coffee holding techniques ffs and you’re acting like I called you a moron. I even pointed out in my comment that I wasn’t a connoisseur and posed it as a question.
You came in with a false assumption, literally just based on a stats post you likely found after googling. Talk about derailing… you took a conversation that would’ve been about the science of storing coffee and turned it… into a discussion about statistics??
Hey my bad. Theres no personal attack here. I interpreted your response as rude, because your equivocation seems to ignore that I acknowledged oxidation and/or static as relevant factors like you suggested, and instead responds to a false reading of a silly position I don't hold. I just don't think they're that significant, as in, storing your leftover unused grounds in a tin for a short time after grinding too much (read: a method of controlling oxidation) probably doesn't deserve pushback.
If the majority's coffee is presumably more oxidised than OP's; I don't think it's reasonable to assume that this is simply due to their collective ignorance about oxidation. And with that context, I don't think it's reasonable to answer a question about storing ground coffee with, "don't do it". Seems very Reddit. I doubt OP is grinding more than they need on purpose. But maybe you just missed/skipped that part of my comment. Either way, I'm open to my assumption being shown as incorrect, should anyone address it.
I think most people here will be grinding their own coffee per batch. It's typically step 1 or 2 when getting into the hobby, the other being buying better coffee.
That being said, if you do have pre-ground coffee try to use it as quickly as possible as it will lose flavor much faster than whole beans. Store it in a dark, air-tight container.
In my coffee. Haha. I weigh out the amount of coffee I need before I grind it. That said, I also exclusively make cold brew, so I'm typically making enough for a few days.
FWIW, Lance buys the machines himself using his patron funds and doesn't let manufacturers into his process. Most don't even know they're being reviewed unless he has issues or specific questions he can't get the answers to elsewhere. He's frankly more qualified to test and compare such features than nearly anyone else, since he has thousands of hours of stick time with hundreds of machines at this point.
To get back to the bulk of your question, in many other industries where water heating is done, there's cheap thermoblocks and good thermoblocks.
Double boilers have been around long enough that improvements today are incremental at best. Heat Exchangers and Thermoblocks on the other hand seem to be improving by leaps and bounds still, and Thermoblocks in particular are getting a lot of development in other industries.
It looks like Ascaso is using decent blocks and is properly PID controlling them. Obviously it's not going to be as stable as say a full brass double boiler, but the results seem to outperform most heat exchangers.
Value is tricky though. You're right, it's a crowded market at that price. Personally at this moment, given this review at face value I'd still go with a Silvia Pro X today. But I expect in a few more years heat blocks might be able to match performance with dual boilers for cheaper and with less work.
In the European market, it is priced similarly to a Lelit Bianca, which is the end game budget. The Silvia Pro X is about 400€ and the Elizabeth can be found for 900€ less, both new.
To me it seems that the pricing is just not right. And understand that I am not the target audience for this kind of machine.
Two. Depending on the situation, maybe two shots, two coffees, two decafs, or two hours.
But definitely not after 2pm. I need to sleep later.
fwiw I don’t think 4-6 shots is too far out of the norm if not daily. Double-shots are not uncommon, and 2-3 of those on occasion seems rather reasonable. I just would hope you drink a good amount of water the rest of the day. Now if you mean that you downing 6 double-shots… are you Dan Campbell?
I drink so much fucking water bro you have no idea. I take diuretics for a kidney issue I have and combining that with coffee (another diuretic) is absurd. I piss so damn much 😭
Had no idea so many people would point out that they knew this tin hahaha. Kinda fun! Only recently picked it up for very cheap on a second hand market.
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