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Sorry, I guess if I post stuff for sale I should check back to see if there’s any response!
Adroit first on dibs pending payment.
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Yeah people have made their own versions of the Scace on coffee forums, plenty of knowledge available there. Just depends whether you’re wired that way to put yourself through it, my inclination would be to just work within the limitations of the equipment and adjust grind/dose/time according to taste and just follow general temperature management good practice.
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Difficult to say, domestic espresso machines generally struggle with temperature stability, so temperature from the boiler is often lost on its way to the shower screen and that rate of loss varies according to how well pre-heated the machine is, how long it’s been idle, etc. Add to that the variation in starting temp at the boiler depending on where the pressurestat is in its cycle if it’s not PID controlled, plus not knowing what temp it’s been setup for from the factory or if you’ve adjusted the pstat or PID, and it’s not really under your own control. The only way to know is to get hold of a Scace meter which is not really within reach of the home user.
Basically hotter water gives more extraction because it is more effective as a solvent at higher temperatures. If you can’t fully control the temperature then you can increase extraction by other means like grinding finer and increasing contact time.
That was a long answer.
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You must choose your coffee shops wisely!
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WRT making americanos more like filter I’m with the gently facetious comment above that you just make filter, but I guess you only have an espresso grinder and don’t want to make big adjustments. In that case, you can get all the complexity out of an espresso by going for lots of extraction, you can sacrifice most of the body you’re usually trying to preserve too. Choose a coffee which is recommended for filter brewing.
Reduce your dose, try going down by 3 or 4 grams. Grind significantly finer. Extract more volume, try 45ml. Aim for 30-35 seconds for the shot.
We just put a light roasted acidic Kenya on guest espresso, and to balance it we ended up at 95deg, 17g, 45ml yield, 35 secs. Tastes detailed and delicate when served with water.
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Those look great, the quality’s lovely when you get your hands on them isn’t it.
I’ve got the Horween desert boots for best and they’re my favourite shoes ever.
Also a pair of Overstone sneakers in white/gum which only ever served to exaggerate my weird short legs so I’d pass those on for £50. Not many miles in these.
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I own a coffee shop and roasting business so on my feet all day every day plus lots of dragging coffee sacks around, crawling hands and knees mending and cleaning stuff, shit getting dropped on them, going out for a fag when I’m at home and standing on the backs of them because I’m a tramp. That stuff. Sizing wise I’m a 10 and the 10s fit perfectly. The leather goes super soft and moulds to your foot.
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The uppers are great, no signs of stitching failing or leather wearing through. I don’t know about the technicalities of resoling but I would guess at least twice.
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I do but they’ll look awful with my photography. Hold on.
Here they are all dusty. The scuffs all vanish with some leather cream. I had mine made with a contrast toe cap. Probably shouldn’t have.
They’re size 10, I should also point out that the tongue is stamped with my business logo. Posh shoes on the marketing budget see.