Whaddaya want from us 😅 It looks like a bare bones espresso machine, tuned to work with a pressurized basket. It has collected a couple of short reviews. The Amazon page sums it up nicely, i think: "Easy to make prefect coffee."

Also worth noting: Cambridge Analytica did not disappear, as the author repeatedly implies. CA merely slipped the surly bonds of jurisprudence declaring insolvency, then resurfaced wearing the name Emerdata, and nothing was solved.

Most/many mid-sized roasters use a white-label manufacturer to make their instant. A company in Pennsylvania called Swift does for many. Intelligentsia and Verve use them, for example, and both get good reviews.

This power plant is specced to produce 7.65GW. The Alvin W. Vogtle plant in Georgia, the largest nuclear plant in the US, generates only 4.5GW.

Booooo! ha ha this is information I didn't know I needed and still don't. It's like hearing about a hotel down the street holding a concrete canoe contest: entertaining but get off my lawn.

That Fox article on the contest is offhanded, indifferent coverage by the way. Food and Wine at least names the winners here: https://www.foodandwine.com/superior-taste-awards-2026-best-coffees-12013893 and mentions two alternative contests run by competing marketing organizations, which is, after all, all this is. (The source website for this one, https://www.taste-institute.com/ is a members-only popup swamp, I wouldn't bother.) Anyway I can rest more easily now that I know about contest conquering concrete canoe coffee.

They've brewed something (very slowly) that compares well to room temperature espresso? That's dandy and all, but I wonder how it compares to a proper espresso, after spending additional energy to heat it.

There's the MHW-3 Bomber R3 Pro, with an adjustment fineness of 15µm per click (burr movement), the Timemore C5 Pro Esp (specifically the Esp version), 15µm/click, the Kingrinder K6 at 16µm, the Timemore Millab M01 at 12.5µm, the Kinu Phoenix (stepless). The Kingrinder and Timemore are the most price friendly, but the 1Zpresso J-Ultra is the one to get, inexpensive for the quality, and 8µm/click.

Both barrels, dang 😂

Traditional moon names are neat in context. This last sooopermoon was the Harvest Moon, or the Falling Leaves Moon, or the Ice Moon, which all make sense in the context of a lunar calendar: a time of falling leaves. Beats calling this stretch of time October, or Month no. 8.

Lance seems quite smitten. I haven't used my RB much, don't take me to the bank, but the soup shots I have tried are surprisingly espresso-like: thick, viscous, engaging. Most surprisingly, they have (edit: can have) that curious espresso flavour, but specialty bean characteristics are submerged in mud, to my palate.

Maybe I'm not doing it quite right? Nor have I done it drastically wrong. The soup program seems to be foolproof on the RB at least for the basics. Personally this is not usually the coffee I want to drink. Pour-over is my mania, but RB scratches the itch for straight espresso pretty effectively.

Does Carmel smell like Clint Eastwood? I didn't notice any particularly remarkable scent, last time I was there 😝

'kay after being a touch insufferable now I feel obliged to participate in the discussion. For storage I like to partition a batch of coffee into glass tubes in individual doses, and/or in a glass jar with minimal air, and/or partitioned, double-bagged and frozen. The OEM bag often will suffice.

I think that's a wonderfully generic bag design. You're not paying for marketing when you buy beans from "COFFEE".

I probably had some kopi luwak, twenty years ago, in a restaurant. James Hoffmann explains why I say I probably drank some. Even twenty years ago, ("someone told James that") four times as much KL was sold than was produced. Hoffmann also suggests that it would be better for you to eat and process your own green coffee in the same way that civets do. That way you aren't contributing to animal cruelty, and you can be certain that you're really drinking coffee that has actually been pooped.

My memory of the kopi luwak is, that it was unusually smooth and gentle. It was a fine cup of coffee, supremely inoffensive, perhaps a little boring. Compressing the flavour experience that is coffee into a one-dimensional line for easy comparison, the probably kopi luwak I tried was, I don't know, mid-range. Very drinkable. Beats diner coffee. Doesn't hold a candle to most well-made specialty coffee.

I concur with @Broken_Monitor's and @mipadaitu's recommendations, but I might add, don't overthink it, or wait to overthink it, anyway. I have been doing pourovers since before there was a YouTube circus about it; longer than Hoffmann has been publishing videos about it, anyway. In my early days I didn't have a scale (I did have a gooseneck kettle and a terrible, cheap grinder). I brewed everything pretty much the same, in a way that is now generally understood to be wrong by the way. It was always good coffee.

Go get some pointers from Hoffmann and Hedrick by all means, but the main thing is, score some good coffee and don't be overwhelmed.