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Lavazza caffe espresso, Gaggia baby twin... It makes a nice shot and my thoughts were confirmed. My grind is either to fine or to coarse and my tamp is too light. I do have a new grinder on its way (Gaggia MDF) and will tamp harder to see if that makes it go slower. I will increase the dose a little if not. I figured a coffee made for espresso (even though it's pre ground) would let me see how everything is working and adjust my technique
Into a fresh roast (yesterday fresh) of Sweet Maria's Guatemala Antigua Finca Retana (this is the last roast unless I can source this somewhere else). Mighty fine bean taken to city +
ground and brewed in the Commercial Bunn. I really LIKE my commercial Bunn. I can taste a difference between the Chemex and the Bunn but I can also taste a difference between the Chemex and ANY other brew method.
The Chemex rocks but the Bunn is just way too easy......