I don't yeet my grounds into the yard either, ha. Dump your press into a sieve over the sink, rinse, work the plunger with soap and water. There's a video that gets posted a lot: https://youtu.be/nyKTStFSNFQ

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.

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.