Home-Barista.com

That takes me back to the good old days. I only ever directly interacted with him for presales questions on his coffee, but remember him being around the scene. First thing I think of when I see a monsooned Malabar, anywhere

I remember seeing a post about the threaded special tool for compressing and removing a Gaggia lever spring without taking out the top of the head. I found a post from Riz showing the tool. Is it just a threaded bolt with an internal machined thread same as the rack? Much appreciate any help/advice on this thanks.. {image}

Spot on.

Here's a wood fired one - the glaze is almost entirely made of creek-side mud from Thornton Creek in Seattle. Kind of Art Nouveau.... {image}

I have 3 of these {link} that I use all summer long. I make 2 half gallons at a time, I let it sit on the counter for 24 hours then in the fridge for another 24-48 hours before removing the filters and its enough to make a nice big 40oz iced coffee each morning for the week. I have three so I can always have one I am washing, with just two I fell a bit behind. I fill the filter ...