Still sort of new to espresso and I live in a more remote area, so I don't have a lot of selection at the store. I bought these beans and I'm just wondering if they're good for espresso? They're almost black

Last November, we posted an early version of our hand-powered espresso machine here. About 75k of you saw it. There were a lot of comments, and not all of them were kind. We read every one and took them as the most useful feedback we could have had.

Several of you said it read like marketing and asked for real details. Fair. We'll answer what we can, and when we don't know yet, we'll say so.

Two things came up again and again.

Stainless steel. You wanted it inside the machine. Good news: we figured out how to make a stainless steel brew chamber, and it still needs no preheating.

The wobble. The machine moved when you used it. That was the wooden stand. We redesigned the stand from the ground up, and it no longer wobbles.

Kilo is a hand-powered espresso machine: you pour water from your kettle, turn a handle, and watch the gauge as you steer the shot. No electricity, no preheating.

We're not here to tell you it's perfect. What do you still see wrong? And what would you want to see before you'd trust a machine like this?

Happy to answer anything about the build. (Not an official AMA.)

If you'd like to follow along, a Kickstarter is planned for Tuesday, Nov 3. Until then, a refundable deposit holds a place: kilobrewer.com

I upgraded from a Bambino Plus and Encore ESP to this Synchronika and Oro Mignon. I can't believe how much better and more consistent this is already! I'm a bit overwhelmed with the number of variables to tweak, but love learning the process.

We ran out of our regular beans, Sacred Ground Chocolate Bomb, so I needed something I could get delivered the same day — on a Sunday. I ended up ordering 24 oz of Counter Culture Big Trouble from Whole Foods for $26.99. It was on sale, but that's just about what I pay for my locally roasted beans.

I generally prefer medium to medium-dark roasts with a more traditional profile — chocolate, caramel, nuts — but without the heavy, bittersweet Neapolitan-style roast character some of you call burnt.

The beans were roasted on 10/8/26, surprisingly fresh for supermarket coffee. The bag lists a 50/50 blend of Aurora (Nicaragua) and Sitio de María (El Salvador), with a best-by date of 3/27/27.

Tasting notes:

Straight: 80% dark chocolate, the caramelized sugar crust of creme brulee, and almonds. Nice crema, med-full body, low acidity. No ashy cinder off notes.

Adulterated (milk and sugar): This tasted distinctly like homemade hot cocoa made with something like Ghirardelli, with just a touch of dark chocolate in the background. Then a softer caramel/brown sugar sweetness and a nuttiness that reminded me of pralines. Round and full, with very low acidity and a smooth finish - mmm milk. Pretty much exactly the kind of flavor profile I like in a milk drink.

TL;DR: It's not going to replace my daily beans, nor would it be my first recommendation for straight espresso - but for an emergency supermarket purchase, it was a nice find. If When I run out again, I wouldn't hesitate to buy it. Not for the light roast crowd.

Setup:

• Machine: Profitec Move @ 194F / 90C, IMS Big Bang basket
• Grinder: Eureka Atom W65 GBW with Black Burrs - Italian Espresso
• Water: Poland Spring + magnesium chloride + sodium bicarbonate
• Preparation: Two 18g → 30g shots with 6 oz of microtextured whole A2 milk and 2 tsp turbinado sugar. Followed by a straight shot, stirred — not shaken. No WDT or RDT as usual.

This coffee review brought to you by AvoidingMyRealWork™.

I built a little station for my espresso accessories over the weekend. I'm new at this and have dove into the deep end. Having everything with easy access made the whole process even more enjoyable.

Any recommendations on what to add besides a new tamper Maybe a small brush? We already have a decent grinder and a place to store the beans close by.

The machine is very beginner but it's been great training wheels to learn whether I wanted to continue down this path.

Edited to add that a tamper is on the list to buy!

My wife is pregnant and has to get up about an hour earlier than I do for work. The other day she said, “I wish I could turn the espresso machine on from bed so I could have that extra 20 minutes while it heats up to rest.” I told her I think I can actually make that happen.

So now she can just click a button on her nightstand when her alarm goes off, trigger it from her phone (and Siri), or I can just put it on a schedule as well. Can also trigger it remotely if we want the machine warmed by the time we get home from something.

I know I’ll get shit for posting this but 3D printing is a hobby and making these stupid little automations is fun for me and I figured people might also want this.

I’ve since cleaned up the cabling (photo in comments) and reinforced the motor mount but it still looks real DIY. It works great though!

Setup/gear used if anyone is interested:
- ESP32 usb-c microcontroller
- MG996R hi-torque servo motor
- Sonof Zigbee smart button
- Sonof Zigbee usb hub/gateway
- HomeAssistant
- 3D printed button pusher arm, motor mount, cable clips, and ESP32 enclosure

I had only use more manual methods like French press, aeropress, v60 and more. This will be my first espresso machine. They are offering me the machine and the grinder (both used) for 15,000 Mexican peso (750 dollars). Is it a good deal? Or could I get something similar or better on that budget?

Coming to you from the land of Onyx with my pre-owned Lelit Mara X V2 with Eureka Mignon Zero (plus all the Normcore goodies). The only thing I purchased separately was a smart plug to turn the machine on with my phone.

Being Mexican comes with its perks. Pan dulce is always on the menu as an option with the coffee. I wouldn’t have it any other way. Enjoyed a nice flat white with my concha this Sunday. 🤤

Just got the setup started. First espresso machine and grinder. Have a few things still en route to be delivered. Can’t wait to get everything dialed in.

I couldn’t remove the top burr, so decided to open it up and I’m glad I did. There were coffee grounds everywhere! In every possible crevice.

If the counter looks messy, I’ve wiped it down 4 times before I took the photo lol

Hopefully now I won’t have to go so low on the grind setting.

My first machine and grinder combo, gaggia classic pro e24 and the eureka mignon specialita paired with a specialty medium roast.
Using the md15 for occasional french press.

Was pouring beans in my hopper when I noticed this mildly magnetic rock between the beans. Happy I caught it, but terrified thinking it could’ve destroyed my grinder…

Beans: Caffe Borbone Rosso

What are your thoughts on all these new shiny high tech espresso machines with fancy flow controls, flat screens and Bluetooth? Are you sticking with your tried and true Pro-sumer grade machines or upgrading?

Profitec Pro 300
Niche Zero
Fellow Aiden
Beans: Harmony, Missing bean, Hermanos, Kiss the hippo
Bottles: Appleton 12, Planteray OFTD, Pierre Ferrand Orange Curacao, Olmeca Altos Plata, Talisker Skye, Angostura bitters
Desk: Ikea Bror workbench
Lights: Govee wall sconces
Paintings by my wife

Hey everyone, currently I’m in a heated battle as I am in the hunt for an endgame GBW to pair with a Linea Micra.

Currently using a Niche Zero and really love the product it produces but I’m really done with single dosing.
I drink usually medium-dark, around 5 doubles daily (split between 3 people), primarily milk drinks.

I want something that’ll last 10+ years with decent parts availability and repairability here in Canada.
I have done tons of research and negotiating and have narrowed it down to three options (CAD):

**E64 WS — $1,279:** Love the design and features with the sync tech, but concerned about early reliability issues and proprietary electronics that could fail nans be a big bill on s out of warranty.

**AllGround Sense V2 — $1,275:** Italian-made which I love, solid build, easy cleaning are all good and important. I am Concerned about the grind adjustment though as it is stepped and long-term touchscreen/load-cell reliability.

**Mazzer Mini G — \~$2,500:** Love the build, mechanical adjustment and Mazzer’s reputation for parts support over time, but it’s nearly double the price.

Leaning toward the Mazzer for the longevity and brand support, but struggling to justify the premium over the Fiorenzato or the Mahlkonig!

Any thoughts would be great at these prices! Thanks!

Location: Germany (Europe)

Current setup: Eureka Mignon Oro Single Dose Pro grinder. I recently sold my Sage Bambino Plus and am looking to upgrade to a machine that will last me for years.

Experience level: Still relatively new to espresso. I started making espresso at home in early 2026, so I’m learning and improving, but I want to invest in a setup I won’t feel the need to replace anytime soon.

Drinks and frequency: Usually 2 drinks per day, sometimes 3–4. I make a mix of straight espresso and milk drinks.

What matters most to me:

• Consistent espresso shots and good temperature stability, including when pulling several shots back-to-back.
• Strong steam power and the ability to brew and steam simultaneously.
• Good build quality and reliability, with decent service and parts availability in Europe.
• A good-looking machine, since it will be a centrepiece on my counter and I may feature it in coffee content on Instagram.
• Convenient everyday workflow. I have no water line or drain near my coffee setup, so I need to use the water tank and empty the drip tray manually.
• Good value for money. I’m willing to spend more for meaningful improvements, but I don’t want to pay a premium just for features I’m unlikely to use.

Machines I’m considering:

• Lelit Elizabeth 3 (latest version) 1600€
• Lelit Bianca V3 1800€
• Profitec MOVE 2.0 1800€
• Bellezza Bellona 800€
• Ascaso Steel Duo 1300€

I’ve also looked at the Profitec GO 2.0, although I understand that a single-boiler machine may not be the best fit for my desire to brew and steam simultaneously.

The Elizabeth seems like a practical option, the Bianca appeals to me because of its looks and manual flow-control paddle, and the MOVE looks particularly interesting for its workflow and consistency features. The Bellona also looks attractive from a value-for-money perspective.

My main question is about diminishing returns.

For example, if the Elizabeth 3 costs around €1,600 and the Bianca around €1,850, is the extra €250 genuinely worth it for my needs? Would I notice a meaningful difference in the cup, temperature stability, workflow or build quality? Or would a less expensive machine such as the Bellona get me 90–95% of the way there in everyday use?

I’d especially appreciate feedback from owners who have used these machines for a while, rather than comparisons based on specifications alone.

• How do the Elizabeth 3 and MOVE 2.0 compare for shot-to-shot consistency and everyday convenience?
• Is the Bianca’s flow control something that meaningfully improves espresso, or is it mainly an enthusiast feature?
• How important are the differences in steam power and temperature stability for someone making 2–4 drinks per day?
• Would you trust the Bellona for long-term ownership, including service and spare parts availability in Europe?
• At what price point do you think the improvements become marginal? Would you spend closer to €1,900, or save the difference and put it towards better beans, accessories or future upgrades?

I’m not necessarily looking for the most feature-packed machine. I want the best balance of espresso quality, consistency, reliability, workflow and value for money over the long term.

Thanks for your advice!

A while ago I took my own espresso machine apart, measured everything and started prototyping wooden parts for it. That turned into a small workshop in Styria, Austria: solid oak and walnut parts for espresso machines and grinders, finished by hand.

These are the first real pieces, all in oak:

• Mazzer Philos lid.
• Eureka Mignon lid (square 300 g hopper).
• Lelit steam wheel (Elizabeth / Grace / Victoria / Kate). Replaces the small plastic wheel and turns more easily.

All mounting points are stainless steel (threads) or brass (clamps), set into generous threads in the wood and glued, so nothing pulls out. Finished with two layers of food-safe hard-oil.

Last photo: fresh reason walnut, raw vs. oiled. That one is next.

Question for you: Philos and Mignon are covered now. Which grinder or machine should get a wooden part next?

Happy to answer questions about the process.

If you want to have a look: alfreds.store

Hallo zusammen,

ich möchte in die Siebträger-Welt einsteigen und würde mich über euren Rat und eure Anfängererfahrungen freuen.

Zu mir: Ich trinke bisher eher wenig Kaffee, hatte aber wahrscheinlich noch nie wirklich guten. Ich möchte mich ins Barista-Thema einarbeiten, Latte Art lernen, viele verschiedene Bohnen ausprobieren und auch für Besuch guten Kaffee machen können.

Budget für den Anfang: ca. 300-400 € für alles zusammen (Maschine, Mühle, Zubehör).

Mein aktueller Plan zum lernen:

- De'Longhi Dedica gebraucht kaufen (evtl. auch die Duo)

- Dazu bodenloser Siebträger, Tamper, Duschensieb, Dampflanze ohne Panarello-Aufsatz, Waage, Milchkännchen

- Mühle: Handmühle (z.B. Chestnut) oder eine Single-Dosing-Mühle wie die DF54 (die sprengt aber wohl mein Budget)

Meine Fragen:

1. Ist die Dedica für Latte Art und den Einstieg wirklich ein guter Start, oder würdet ihr gebraucht eher eine Gaggia Classic o.ä. nehmen?

2. Reicht eine Handmühle für den Anfang, oder ärgere ich mich nach kurzer Zeit?

3. Worauf muss ich beim Gebrauchtkauf besonders achten?

4. Was hättet ihr am Anfang gerne früher gewusst?

Ich freue mich über jede Erfahrung. Danke!

Hi there,
 
I have the Breville Barista Pro Espresso Machine. I’ve been using the same beans since I got the machine – settings are on grind size 21, single shot is 7 seconds, double shot is 12.5 seconds. I dialed this in to these exact beans back when we got the machine, and the shots pulled great pretty consistently.
 
I just received a new bag of beans, and the shots started pulling really slowly.. the stream of espresso is so thin and dark. I’m so confused, I haven’t changed the settings or the beans. I get so frustrated dialing this stuff in because it’s either the grind size, the grind amount, or tamp pressure.. and I never know how to figure out which it is. I end up making changes and nothing helps, and I waste SO MANY SHOTS. I’m guessing it’s not my tamp pressure, I’m not sure how that would have changed at all, or enough to cause this issue. Another potential issue is how tightly I’m twisting in the portafilter.. it seems that can also be SO touchy, if it’s the slightest bit too tightly twisted in.
 
I’m def not a coffee pro, but I’ve had a breville machine for a decade and it worked fine enough. We upgraded recently to the pro and while I knew it would be a little bit of a learning curve, I’m just having such a hard time dialing it in when it gets thrown off.  
 
Do you guys have any tips or tricks to figuring out what the issue is? Do you usually start by addressing the grind size, or amount?  I’m also just so confused why the same beans are causing issues. ☹
 
Thanks!

I was at a shop in Guatemala the other day and the barista made a shot / drink from a light roasted bean that tasted super concentrated, punchy, very fruit-forward even through milk.

When I asked how they did that they used a 13s-14s shot time but only pulled a 1:1.9 ratio out of it. Essentially a turbo timing but without the turbo yield.

I tried it later at home and it‘s quickly becoming one of my favorites for lighter roasts. Is there a name for this technique?

what’s this group’s view of Rocket? I see a lot of questions about set ups and people recommending brands, Rocket is often absent from recommendations, why is that?