Who knew AI was so modest?

This is inspiring, I hope it brings happiness to some people who would otherwise have had a much more difficult life.

This guy just got me a great deal on my Nova. It’s my third Nova actually, I’ve got triples cos it’s safer.

Ok, that’s interesting to know. I would like to try it, to see what it tastes like. In OP’s picture it looks like the ube is not mixed in the milk, but in fact mixed with the espresso, as the white of the milk is visible between the purple of the espresso/ube?

Thank you for your time & efforts in maintaining this platform. I (and many others I’m sure) have great respect for the work you do in trying to combat this menace. The community is completely behind you and appreciates the value of this resource.

I understand (from a quick Google search) that Ube is a purple yam that is sweet and used in desserts. It seems to have grown in popularity recently. What exactly is the Ube doing in the latte? Is it like an added flavouring? How is it in liquid form? Sorry if I sound ignorant, I’ve never come across it before, let alone tasted it or cooked with it.

If you dose by weight, you will have differing volumes in the basket with light roasts compared to dark.

It was a joke about T&C’s being so long that nobody will read them (and this article being long too). I did actually read the article but it wasn’t overly helpful for avoiding intrusion. Good to know what the actual terms refer to though, and the structuring behind the privacy policies. Appreciate the upload, thanks:)

Tldr

Strong possibility

Strange, making claims so large that there’s no way they couldn’t be investigated and verified. Using names of companies that are either completely unconnected with them or have not been officially approached, in order to achieve a level of apparent credibility. What could be the end game of such an endeavour, attention? Fake it till you make it?

I’ve just updated and noticed this on the image load. Also, when tapping to close image, there is a delay and the image shifts up the screen before closing?

Pretty sure that’s a vest

Which basket are you using?

I just checked after seeing your post and found that a thread with 102 comments only had about 40 to view. Another with 44 comments only had about 33 to view.

Nice

I like this

If you can take them apart, a wooden skewer is helpful for cleaning off the burrs without damaging them.

An interesting, yet easy to watch video exists on Freevee, titled: “The Gut: Our Second Brain”, directed by Cécile Denjean. Well worth a watch, it touches on the subject of gut bacteria effecting the production of serotonin in response to certain foods, as a means to it’s own survival. The serotonin then having an effect on our brains, and thus our eating habits (as well as our mental wellbeing). I believe the simplified take being that our gut bacteria will tell our brains if we’re eating unhealthily, and send messages to our brains to discourage this - except that these messages are little understood by modern society.

I’ve ground so fine that the shot will barely drip out a few ml over a whole minute. Dialing back, I get to a place of optimality, time-wise (17g in 35g out in around 30-35 secs). The problem is that I can definitely see channelling, one area will run faster while other areas will run more slowly, leading to over and under extraction (the colour and speed of the flow is very obvious). I’m using a mignon and I’ve checked that the burrs are perfectly level, I don’t have the large adjuster wheel though. I get little to no superfines, just a propensity to channel, too often to be acceptable. With the beans aging (and changing every two weeks) I am adjusting the tamp pressure to try to avoid channelling, as it appears that finer grinding is leading to more channelling, to overcome the density of the compacted puck? I will try to minimise any other affecting factors as best I can, and see how I get on. Thanks for all your input guys.